Italian Lemon Cookies

If you like light, zesty and tartly sweet treats, then you’ll love these Italian lemon cookies. They’re made with just a few key ingredients, making them simple to make and not overly time-consuming. Because butter, sugar, flour and eggs are the main ingredients (and not much else), these cookies have an almost cake-like texture. This makes them perfect for a frosting or glaze, or dropped in powdered sugar as a simple garnish. And although the lemon flavor makes them appropriate for warmer months or spring holidays, the denser texture means they’re ideal for the winter holiday season as well.

 Ingredients for Italian Lemon Cookies

• Butter: Be sure to soften your butter prior to using.
• Sugar: Use coconut sugar if you prefer a slightly less sweet, nuttier flavor.
• Eggs: You’ll be separating eggs for this recipe.
• Lemon zest: Grate fresh lemon zest; you can save the rest of the lemon for other lemon-flavored cookies or recipes.
• All-purpose flour: The large amount of flour, comparatively, makes for a rich, cake-like texture.
• Colored sugar: This type of sugar adds flavor, crunch and best of all, a nice sparkle to your cookies.

Directions

Step 1: Mix and chill

Julia Hartbeck for Taste of Home

In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the egg yolks and lemon zest. Gradually add in the flour, and mix until fully combined. Refrigerate, covered, for one hour or until firm enough to shape.

Step 2: Shape and bake

Julia Hartbeck for Taste of Home

Preheat the oven to 350°F. Shape level tablespoons of dough into 6-inch ropes. Shape each rope into an S, coiling each end until it touches the center. Place them 2 inches apart on an ungreased baking sheet. Whisk the egg whites, then brush the whites over the cookies and sprinkle with the colored sugar. Bake the cookies until the bottoms are brown, 12 to 14 minutes. Cool on wire racks before serving.

Julia Hartbeck for Taste of Home

Recipe Variations

• Add a glaze: If you’d like, you can swap out the colored sugar for a glaze or frosting (for a lemon flavor, add lemon extract in place of the vanilla).
• Dip in confectioners’ sugar: For a nice light, powdery texture and flavor, drop each cookie, once baked but still warm, into a bowl of confectioners’ sugar. Coat completely before removing.

How to Store Italian Lemon Cookies

These cookies are best stored on the counter, in an airtight container, for up to 3 days. They can be refrigerated, but allow them to come to room temperature prior to serving.

Can you freeze Italian lemon cookies?

Yes. Store Italian lemon cookies tightly wrapped in wax paper and then in a freezer-safe, airtight plastic bag or container for up to 3 months.

Italian Lemon Cookie Tips

Julia Hartbeck for Taste of Home

What should I serve with Italian lemon cookies?

Because these cookies are cake-like in texture, they are a delightful cookie to serve alongside ice cream, or even with other lighter, crispier lemon cookies.

Can these be made gluten-free?

Yes. Italian lemon cookies can be made completely gluten-free. Just sub out the flour for your favorite 1-to-1 gluten-free flour mix. The consistency may slightly change.

Do I have to use colored sugar?

Because colored sugar isn’t always easy to find, you might be wondering if it’s necessary in this recipe. In a word, no. You don’t have to use colored sugar—in this recipe, it’s just a garnish. If you’d prefer, you can leave it out, or top with a glaze, confectioners’ sugar or even just a sprinkle of granulated sugar.