Description
Soft, tender Italian lemon cookies shaped into classic knots and finished with a sweet lemon glaze perfect for holidays and celebrations.
Ingredients
Scale
- For the Cookies:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup milk
- 2 tsp lemon zest
- 1 tsp lemon extract or 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the Lemon Glaze:
- 2 cups powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- 1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2. Whisk together flour, baking powder, and salt in a medium bowl.
- 3. In a large bowl, cream butter and sugar until light and fluffy.
- 4. Beat in eggs one at a time, then add milk, lemon zest, lemon extract, and vanilla.
- 5. Add the dry ingredients gradually, mixing until a soft dough forms.
- 6. Pinch off tablespoon-sized pieces of dough and roll into 6-inch ropes.
- 7. Tie each rope into a loose knot and place on the baking sheet.
- 8. Bake for 10–12 minutes or until the bottoms are lightly golden.
- 9. Let cookies cool slightly while preparing the glaze.
- 10. Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- 11. Dip warm cookies into the glaze or drizzle over the tops.
- 12. Allow glaze to set before serving.
Notes
- For a stronger lemon flavor, add extra lemon zest to both dough and glaze.
- Chill dough briefly if it becomes too sticky to shape.
- These cookies stay soft for days and are perfect for gifting or cookie trays.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon knot cookies, Italian cookies, lemon glaze, holiday cookies