Italian Lemon Knot Cookies: The Soft, Glazed Holiday Classic

These Italian Lemon Knot Cookies, known lovingly as Anginetti or Taralli, are the crown jewel of the holiday cookie tray. Imagine a soft, cake-like cookie, delicately flavored with bright lemon and sweet vanilla, then draped in a simple, colorful glaze and a shower of festive sprinkles.

Italian Lemon Knot Cookies are tender, not too sweet, and their charming knotted shape makes them as beautiful as they are delicious. More than just a cookie, they are a bite of heritage, a symbol of celebration, and the very essence of a warm, welcoming Italian Christmas.

WHY YOU WILL LOVE THESE ITALIAN LEMON KNOT COOKIES

You will be completely captivated by these delightful Italian Lemon Knot Cookies from the very first bite.

• Firstly, these Italian Lemon Knot Cookies have an irresistibly soft, tender, and cake-like texture that simply melts in your mouth.
• Secondly, the vibrant, bright lemon flavor is both refreshing and comforting, cutting through the richness of other holiday treats.
• Furthermore, they are a joy to make; the process of rolling and tying the dough is a wonderful, hands-on tradition to share with family.
• Finally, their pastel-glazed, sprinkle-covered appearance is pure holiday joy, making your cookie platter look professionally stunning with minimal effort.

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WHAT YOU WILL NEED

The ingredient list is simple and humble, which is the secret to their perfect, soft texture.

For the Soft Cookie Dough:

• All-Purpose Flour: The base. For a slightly lighter texture, you can swap 1 cup for cake flour.
• Baking Powder: The leavening agent that gives them their lift.
• Salt: Just a pinch to balance the sweetness.
• Granulated Sugar: For sweetness.
• Unsalted Butter: Softened to room temperature. This is key for a tender crumb.
• Eggs: Three large eggs, also at room temperature.
• Milk: Whole milk is best for richness, but any will do.
• Vanilla Extract: For warm flavor.
• Lemon Zest: The star ingredient! Freshly zested from 1-2 large lemons. Do not use bottled juice here.

For the Glaze & Decoration:

• Powdered Sugar: For the glaze base.
• Milk or Lemon Juice: Milk creates a white glaze; lemon juice adds extra tartness and a sheer finish.
• Vanilla or Clear Imitation Vanilla Extract: To keep the glaze bright white for coloring.
• Lemon Extract (Optional): For an extra punch of lemon in the glaze.
• Food Coloring: Classic pastels like pink, yellow, blue, and green.
• Nonpareil Sprinkles or Colored Sugar: For the festive finish.

TOOLS YOU WILL WANT

You will need a stand mixer or electric hand mixer, a large mixing bowl, a zester, a baking sheet, parchment paper, a whisk, and a cooling rack. A small bowl for each glaze color is also helpful.

STEP BY STEP HOW TO MAKE THESE ITALIAN LEMON KNOT COOKIES

Follow these simple Italian Lemon Knot Cookies steps for perfectly soft, perfectly knotted cookies every time.

Make the Dough

1. First, in a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
2. Then, in the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
3. Next, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Beat in the milk, vanilla extract, and the freshly grated lemon zest until the mixture is smooth and well combined.
5. Finally, with the mixer on low speed, gradually add the flour mixture until a soft, slightly sticky dough comes together. Do not over-mix.

Shape the Knots

1. Turn the dough out onto a lightly floured surface. Divide it into four equal portions for easier handling.
2. Working with one portion at a time (keeping the rest covered), roll the dough into a long rope, about 1/2 inch thick.
3. Cut the rope into 4-inch pieces.
4. To form the classic knot, take one piece and gently tie it into a loose, simple overhand knot. Don’t pull too tight. Tuck the ends underneath and gently roll between your palms to smooth it into a neat, rounded knot shape.
5. Place the shaped cookies about 1 inch apart on a parchment-lined baking sheet.

Bake to Perfection

1. Preheat your oven to 350°F (175°C).
2. Bake the cookies for 10-12 minutes, rotating the pan halfway through. They are done when the bottoms are just lightly golden and the tops are still pale and set. Do not let them brown.
3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before glazing.

Glaze and Decorate

1. While the cookies cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk or lemon juice, and the vanilla/lemon extract until completely smooth. The glaze should be thick but pourable.
2. Divide the glaze into separate small bowls and tint each with a drop or two of food coloring to create your desired pastel shades.
3. One at a time, dip the top of each completely cooled cookie into the glaze, letting the excess drip back into the bowl.
4. Place the glazed cookie back on the wire rack and immediately cover with sprinkles before the glaze sets.
5. Allow the glaze to set completely, about 1-2 hours, before stacking or storing.

TIPS AND TRICKS FOR PERFECT ITALIAN LEMON KNOT COOKIES

I want to share my nonna’s secrets for flawless Italian Lemon Knot Cookies. To achieve the softest texture, be careful not to over-mix the dough once the flour is added; mix just until it comes together. Furthermore, if the dough feels too sticky when shaping, lightly flour your hands, but avoid adding too much extra flour to the dough itself.

For the most vibrant lemon flavor, use organic lemons and zest them directly into the mixing bowl. To prevent a messy glaze station, place the wire rack over a baking sheet to catch drips, and have your sprinkles ready in shallow bowls before you start dipping.

VARIATIONS YOU WILL ACTUALLY TRY

This classic dough is wonderfully adaptable. For Orange Vanilla Knots, simply swap the lemon zest for orange zest and add a teaspoon of Fiori di Sicilia extract if you have it. For an Almond Joy version, add 1/2 teaspoon of almond extract to the dough and glaze, and sprinkle with sliced almonds instead of sprinkles. You can also skip the knots and make simple Lemon Drops by rolling the dough into balls and slightly flattening them before baking.

MAKE-AHEAD, STORAGE & FREEZING

These Italian Lemon Knot Cookies are ideal for holiday prep. You can store the fully glazed and set cookies in a single layer in an airtight container at room temperature for up to 5 days. They freeze beautifully, both baked and unbaked. To freeze unbaked, place the shaped knots on a parchment-lined tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Freeze baked, unglazed cookies for up to 3 months; thaw and glaze before serving.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my cookies are tough, the dough was likely over-mixed, or too much flour was added during shaping. If my glaze is too thin, add more powdered sugar; if too thick, add more liquid, a 1/2 teaspoon at a time. If the glaze is sliding off, your cookies may still be warm. They must be completely cool. Can I use bottled lemon juice? For the zest in the dough, the zest contains the essential oils that give the true flavor. For the glaze, bottled juice is fine, but fresh is always better.

SERVING SUGGESTIONS

These Italian Lemon Knot Cookies are the star of any dolci (sweets) table. Arrange them on a vintage cake stand or a festive platter alongside other Italian classics like biscotti and pignoli cookies. They are the perfect accompaniment to a mid-afternoon espresso or a glass of sweet dessert wine. Package them in pretty boxes or tins lined with doilies for the most cherished homemade gift.

NUTRITION NOTES

This is a traditional holiday treat. For a dairy-free version, use a plant-based butter and milk in both the dough and glaze.

MY STORY: WHY I ADORE THESE ITALIAN LEMON KNOT COOKIES

These Italian Lemon Knot Cookies are the taste of my childhood Christmases. My great-aunt would arrive with massive tins of them, each cookie perfectly knotted and gleaming under its pastel glaze. My sister and I were allowed to help with the sprinkles, a job we took with immense seriousness. The scent of lemon and vanilla that filled her tiny kitchen is my forever memory of holiday anticipation. Now, I am the aunt with the tins.

As I zest the lemons and tie the knots, I feel a profound connection to my family, to our history, and to the simple, beautiful act of creating something sweet to share. It’s more than a recipe; it’s a thread in the fabric of my life.

FINAL CHECKLIST BEFORE YOU BAKE

Before you begin, do a quick scan:

• Butter and eggs are at room temperature.
• Lemons are zested.
• Oven is preheated to 350°F (175°C).
• Baking sheets are lined with parchment paper.
• Your sprinkles and food coloring are ready to go.

ITALIAN LEMON KNOT COOKIES FAQS