Best 7 Italian Lemon Cookies Recipes

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**A Delightful Journey into Italian Lemon Cookies: A Symphony of Sweetness, Citrus, and Culinary Heritage**

Embark on a culinary adventure with Italian lemon cookies, a timeless classic that embodies the essence of Italian baking. These delectable treats, also known as "Biscotti al Limone," offer a harmonious blend of sweet and tangy flavors, capturing the vibrant essence of sun-kissed lemons from Italy. Immerse yourself in the art of Italian pastry-making as we unveil two enticing recipes that cater to every baker's skill level.

For those seeking a traditional approach, our classic Italian lemon cookie recipe promises an authentic taste experience. With simple, wholesome ingredients and a touch of lemon zest, these cookies exude a rustic charm that evokes memories of family gatherings and cozy kitchens.

Alternatively, our gluten-free Italian lemon cookie recipe caters to those with dietary restrictions or those seeking a healthier indulgence. This variation swaps traditional flour for a combination of almond and coconut flour, resulting in a delightful texture and a symphony of nutty and citrusy notes.

Both recipes offer detailed instructions, ensuring success for both seasoned bakers and enthusiastic beginners. Whether you prefer the classic or gluten-free version, these Italian lemon cookies promise to tantalize your taste buds and transport you to the heart of Italy's culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN LEMON DROP COOKIES



Italian Lemon Drop Cookies image

Provided by Food Network

Categories     dessert

Number Of Ingredients 16

Cookies
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1 tbsp. baking powder
1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
or 1/4 cup Crisco® All-Vegetable Shortening
1/2 cup milk
1 large egg, beaten
2 tsps. lemon extract
Frosting
2 cups powdered sugar
1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
or 1/3 cup Crisco® All-Vegetable Shortening
1/4 cup warm milk, divided
1 tsp. lemon extract

Steps:

  • HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
  • ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
  • For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

ITALIAN LEMON COOKIES



Italian Lemon Cookies image

Yummy little Italian cookies that you can serve at holiday gatherings. Be creative! You can shape them however you like!

Provided by Lubie

Categories     Dessert

Time 31m

Yield 48 cookies

Number Of Ingredients 11

3 1/2 cups flour
2 1/2 teaspoons baking powder
3 large eggs
1/2 cup sugar
4 ounces butter, softened
1 lemon, zest of, grated
1/2 cup whole milk
2 teaspoons vanilla extract
2 cups powdered sugar
3/4 tablespoon orange juice
colored candy sprinkles

Steps:

  • In a small bowl, sift flour and baking powder together.
  • In mixing bowl, beat eggs with sugar until light and lemon colored.
  • Add the softened butter and lemon zest.
  • Slowly beat in the flour and baking powder.
  • Gradually add milk and vanilla.
  • Dough should be soft.
  • Divide dough into 6 sections.
  • Roll out each section into a rope 1/2-inch wide.
  • Cut into 3-inch pieces and twist each piece to form a loop.
  • Place on a greased baking sheet or a parchment lined baking sheet.
  • Bake in a 350°F oven for 10-12 minutes or until light brown.
  • Remove from oven and cool.
  • Combine the powdered sugar and enough orange juice to form a thin icing.
  • Brush on top of cookies and sprinkle with colored candies.
  • Makes about 4 dozen cookies, depending on size and shape of cookie.

ITALIAN LEMON KNOT COOKIES



Italian Lemon Knot Cookies image

These Italian knot cookies are traditionally made for weddings and at Christmas. You can vary the flavor to include your favorite and also use sprinkles that coordinate the time of year.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 40

Number Of Ingredients 13

3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
½ cup unsalted butter, at room temperature
¼ cup shortening
4 large eggs
2 tablespoons lemon extract
1 ½ cups confectioners' sugar
4 tablespoons milk, or more as needed
1 teaspoon lemon extract
2 tablespoons multicolored candy sprinkles, or to taste

Steps:

  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
  • Bake in the preheated oven until lightly browned, 10 to 15 minutes.
  • While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
  • Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 8.7 g

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - (4.1/5)



Anginetti (Italian Lemon Drop Cookies) Recipe - (4.1/5) image

Provided by á-2825

Number Of Ingredients 13

icing:
1/2 cup white sugar
6 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

ANGINETTES (ITALIAN LEMON COOKIES)



Anginettes (Italian Lemon Cookies) image

These are a family personal favorite handed down from my husband's Aunt. They're great for Christmas or Easter (just change the color of the sprinkles!). My niece requested these for her First Holy Communion party-I wound up making 400 of them!! People were actually stealing them to take home at the end of the party!

Provided by Amy Scotti

Categories     Cookies

Time 30m

Number Of Ingredients 13

COOKIE
5 c all purpose flour
1 c butter flavor shortening
1 c granulated sugar
6 eggs
2 Tbsp baking powder
2 tsp vanilla extract
2 tsp lemon extract
TOPPING
1/2 box confectioner's sugar
1/4 c warm water
1 Tbsp lemon extract
sprinkles

Steps:

  • 1. Mix shortening, sugar, eggs, baking powder, vanilla and lemon extracts and 2 cups of the flour in a stand mixer (or use a hand held electric mixer).
  • 2. Add remaining flour until the mixture pulls away from the mixing bowl and is velvety to the touch. You can also make a well with the remaining flour and add the mixture to mix by hand.
  • 3. Grease baking sheets with the shortening or use Silpat or parchment paper. Roll dough into 1 1/2"- 2" balls. I use a scoop. Place on baking sheets and bake at 400 degrees for 12-15 minutes. They should be pale but set. Cool on wire racks.
  • 4. Make topping, mixing all the ingredients. It should be the consistency of heavy cream or buttermilk. Dunk the tops of the cookies in the topping and place on wax paper (let icing drip down sides). Immediately sprinkle with sprinkles. Let dry before storing between sheets of wax paper. They get bettter after a day-the soften a litttle.

ITALIAN LEMON DROP COOKIES



Italian Lemon Drop Cookies image

Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!

Provided by Crisco Recipes

Categories     Drop Cookies

Time 40m

Yield 3 1/2 dozen, 42 serving(s)

Number Of Ingredients 12

Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
1/4 stick Crisco® Baking Sticks All-Vegetable Shortening or 1/4 cup Crisco® All-Vegetable Shortening
1/2 cup milk
1 large egg, beaten
2 teaspoons lemon extract
2 cups powdered sugar
1/3 stick Crisco® Baking Sticks All-Vegetable Shortening or 1/3 cup Crisco® All-Vegetable Shortening
1/4 cup warm milk, divided
1 teaspoon lemon extract

Steps:

  • HEAT oven to 375ºF. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
  • ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
  • For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

Nutrition Facts : Calories 55.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 5, Sodium 30, Carbohydrate 12.1, Fiber 0.2, Sugar 7.2, Protein 0.9

ITALIAN LEMON KNOT COOKIES RECIPE - (4.5/5)



ITALIAN LEMON KNOT COOKIES Recipe - (4.5/5) image

Provided by á-17891

Number Of Ingredients 9

5 cups unbleached flour
3 eggs
1 cup milk
1 bottle of pure lemon extract or,( 1 oz.)
Grated lemon rind
5 teaspoons of baking powder
1 Cup of sugar
1 3/4 cup of shortening
You can add nonpareils or not, it's up to you, but the frosting is made with pure lemon juice, a little grated lemon peel, and powdered sugar.

Steps:

  • Mix together flour, eggs, milk, lemon extract and rind, sugar, and baking powder, in large bowl. Add shortening till it forms a dough. You might need to add some more milk or more flour to get the right consistency, but after doing so, take golf ball size pieces and shape them into balls or roll them like a log and tie them in a bow, or make a horseshoe shape and twist them over like I did. Bake at 350 degrees for exactly 15 minutes. When they cool dip them in the icing and place them on wax paper untill they set.

Tips:

  • Use fresh lemons: Fresh lemon zest and juice are essential for the best flavor in these cookies. If you don't have fresh lemons on hand, you can use bottled lemon juice, but the flavor will be less bright and citrusy.
  • Chill the dough before baking: Chilling the dough for at least 30 minutes helps the cookies hold their shape better in the oven. This also helps to prevent the cookies from spreading too much.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges and just set in the center. If you overbake them, they will be dry and crumbly.
  • Let the cookies cool completely before glazing: This will help the glaze to set properly.

Conclusion:

Italian Lemon Cookies are a classic Italian cookie that is perfect for any occasion. They are easy to make and always a hit with everyone who tries them. With their bright lemon flavor and crispy texture, these cookies are sure to be a favorite in your home. So next time you're looking for a delicious and easy-to-make cookie recipe, give these Italian Lemon Cookies a try. You won't be disappointed!

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