Print

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/italian-lemon-cookies-recipe/