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Italian-Lemon-Cookies-Recipe

Italian Lemon Cookies

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These Italian Lemon Cookies are a delightful treat with a burst of lemon flavor and a soft, chewy texture. Simple to prepare, they combine unbleached flour, zesty lemon, and a touch of sweetness for a perfect dessert. Ideal for gatherings or a quick sweet fix!

  • Total Time: 1 hour
  • Yield: 20 cookies 1x

Ingredients

Scale
  • 2 cups unbleached all-purpose flour (240g)
  • 1/4 cup granulated sugar (50g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons finely grated lemon zest
  • 4 tablespoons cold unsalted butter, cut into 1/2 inch cubes
  • 1 large egg, lightly beaten
  • 1/4 cup sambuca or limoncello (see notes for an alcohol-free option)
  • 2 tablespoons whole milk
  • 1 1/2 cups confectioners’ sugar (180g)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon sambuca or limoncello (see notes for an alcohol-free option)
  • 2 tablespoons boiling water
  • Colored non-pareil sprinkles (optional)

Instructions

  1. Combine the dry ingredients by placing flour, sugar, baking powder, and salt in a food processor. Pulse until mixed and add lemon zest.
  2. Add butter to the food processor and pulse until broken up. Then, add the beaten egg, sambuca or limoncello, and milk. Pulse until a dough forms. Wrap and refrigerate for 4 hours or overnight.
  3. Preheat the oven to 350°F, and line a baking sheet with parchment paper. Cut chilled dough into 20 equal pieces. Roll each piece into a 6-inch rope and tie into knots. Place knots on the baking sheet with space in between.
  4. Bake the cookies in the middle of the oven for about 20 minutes until lightly browned. Cool completely on a wire rack.
  5. In a medium bowl, whisk confectioners’ sugar with lemon zest, lemon juice, sambuca or limoncello, and just enough boiling water to create a smooth icing.
  6. Brush the icing over cooled cookies and sprinkle with non-pareils, if desired. Allow the cookies to sit for 2 hours to let the icing set.

Last Step:

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Notes

For a non-alcoholic version, replace sambuca or limoncello with lemon juice or water.
Ensure to chill the dough for at least 4 hours for the best texture in your cookies.
Store the iced cookies in an airtight container to maintain freshness.

  • Author: Marry
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 100
  • Sugar: 8g
  • Sodium: 45mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://www.deliciousrecipesblog.com/italian-lemon-cookies/