Italian Lemon Cookies Recipe

Introduction

Italian Lemon Cookies are delicate, tender treats bursting with fresh lemon flavor. These soft, buttery cookies feature a bright lemon glaze that makes them perfect for springtime gatherings or anytime you crave a light, citrusy dessert.

Ingredients

• 1¼ cups all purpose flour
• ¼ cup + 2 tablespoons cornstarch
• 1 pinch salt
• ½–1 tablespoon lemon zest
• ¾ cup + 2 tablespoons butter, softened
• ½ cup powdered sugar
• 2 tablespoons lemon juice (for dough)
• 3 tablespoons fresh lemon juice, strained (for glaze)
• 1½ cups powdered sugar (for glaze)
• 1 lemon zest (for glaze)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cornstarch, lemon zest, and salt until evenly combined.
2. Step 2: In a large bowl, beat the softened butter and powdered sugar on medium speed until fluffy, about 3 to 5 minutes.
3. Step 3: Add half of the flour mixture and the 2 tablespoons of lemon juice to the butter mixture. Beat to combine.
4. Step 4: Add the remaining flour mixture and use a wooden spoon or spatula to combine everything into a dough. The dough will be slightly sticky; if too sticky, add 1 to 2 tablespoons more flour.
5. Step 5: Transfer the dough to a large piece of parchment paper and shape it into a log about 1½ inches (4 cm) wide. Wrap tightly in the parchment and refrigerate for 1 hour.
6. Step 6: Remove the dough from the fridge and slice it into ½-inch (1.3 cm) thick rounds. Place the slices on a parchment-lined cookie sheet and refrigerate again for 20 minutes.
7. Step 7: Preheat your oven to 320°F (160°C).
8. Step 8: Bake the cookies for 5 minutes at 320°F, then increase the oven temperature to 350°F (180°C) and bake for an additional 9 to 10 minutes until the edges are light golden.
9. Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10: For the lemon glaze, whisk together the 3 tablespoons lemon juice, 1½ cups powdered sugar, and lemon zest in a small bowl until smooth. Either dust the cooled cookies with powdered sugar or spread the glaze on top. Enjoy!

Tips & Variations

• If the dough feels too sticky to handle, adding a tablespoon or two of additional flour will help.
• Try substituting lime zest and juice for a different citrus twist.
• For a smoother glaze, strain lemon juice before mixing to remove pulp and seeds.
• Chill the cut cookie slices well before baking to help them maintain their shape.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat briefly in a warm oven if you prefer them soft and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

You can substitute lemon extract for fresh lemon juice in the dough, but fresh juice adds brightness and moisture that extract alone can’t replicate, especially in the glaze.

Why do the cookies need two baking temperatures?

Starting at a lower temperature helps the cookies set gently without spreading too much. Raising the temperature after a few minutes ensures they develop a light golden color and a tender texture without overbaking.

Italian Lemon Cookies Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

These Italian Lemon Cookies are delicate, buttery treats infused with fresh lemon zest and juice, baked to a light golden perfection. The dough is chilled to maintain its shape and then baked with a two-temperature process for a tender texture. Finished with a tangy lemon glaze or a dusting of powdered sugar, these cookies offer a refreshing citrus burst in every bite, perfect for a light dessert or afternoon snack.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cookies

• 1¼ cups all purpose flour
• ¼ cup + 2 tablespoons cornstarch
• ½–1 tablespoon lemon zest
• 1 pinch salt
• ¾ cup + 2 tablespoons butter, softened
• ½ cup powdered sugar
• 2 tablespoons lemon juice

For the Lemon Glaze

• 3 tablespoons fresh lemon juice, strained
• 1½ cups powdered sugar
• 1 lemon zest

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cornstarch, lemon zest, and salt until evenly combined.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar on medium speed for 3-5 minutes or until fluffy and light in color.
3. Combine Dough: Add half of the dry flour mixture followed by 2 tablespoons of lemon juice to the butter mixture and beat until combined. Then add the remaining flour mixture and gently fold with a wooden spoon or spatula to form a dough. The dough will be slightly sticky; if too sticky, add 1-2 tablespoons more flour.
4. Shape and Chill Dough: Transfer the dough to a large piece of parchment paper and roll it into a log about 1½ inches (4cm) wide. Wrap it tightly in parchment paper and refrigerate for one hour to firm up.
5. Slice and Chill: Remove the dough log from the fridge and slice into ½ inch (1.3 cm) thick rounds. Arrange the slices on a parchment-lined cookie sheet and refrigerate again for 20 minutes to help maintain shape during baking.
6. Preheat Oven: Preheat your oven to 320°F (160°C) in preparation for baking.
7. Bake Cookies: Bake the cookies at 320°F for 5 minutes, then increase the oven temperature to 350°F (180°C) and bake for an additional 9-10 minutes until the cookies turn a light golden color. Remove from oven and let sit on the cookie sheet for 5 minutes.
8. Cool Cookies: Transfer the cookies to a wire rack to cool completely.
9. Prepare Lemon Glaze: In a small bowl, whisk together the strained lemon juice, powdered sugar, and lemon zest until smooth.
10. Finish and Serve: Optionally, dust the cooled cookies with powdered sugar or spread with the prepared lemon glaze. Serve and enjoy your fresh Italian Lemon Cookies!

Notes

• If the dough is too sticky to handle, add small additional amounts of flour until manageable.
• Chilling the dough log and slices helps maintain cookie shape and texture during baking.
• The two-step baking temperature ensures the cookies rise and set properly without over-browning.
• Cookies can be dusted with powdered sugar instead of glazing if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a brighter lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.

Keywords: Italian lemon cookies, lemon glaze cookies, buttery lemon cookies, citrus cookies, homemade lemon cookies