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Italian Lemon Cookies

Italian Lemon Cookies are a delightful treat with a burst of citrus flavor, soft and chewy with a glossy lemon glaze. Perfect for any occasion, these cookies are easy to make and great for sharing.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 1 tsp vanilla extract
Glaze Ingredients
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp fresh lemon juice for glaze
  • 1/2 tsp vanilla extract for glaze
  • 1 tsp finely grated lemon zest (optional for glaze)

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2 minutes.
  3. Beat in the eggs one at a time. Add the lemon juice, lemon zest, and vanilla and mix until combined.
  4. Gradually add the dry ingredients to the wet mixture. Mix just until a soft, slightly sticky dough forms.
  5. Cover the dough and refrigerate for about 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop tablespoon-sized portions of dough and gently roll into balls. Arrange them about 2 inches apart on the prepared baking sheets and lightly flatten the tops.
  3. Bake for 10 to 12 minutes, until the cookies are set and the bottoms are very lightly golden. Avoid overbaking so they stay soft.
Cooling and Glazing
  1. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  2. Whisk the powdered sugar, 2 tablespoons lemon juice, and vanilla until smooth. Add a little more lemon juice if needed for a thick but pourable consistency.
  3. Spoon or dip the tops of the cooled cookies into the lemon glaze. Sprinkle with a little fresh lemon zest if desired, then allow the glaze to set before serving.

Notes

Store cookies in an airtight container at room temperature for about a week. They can be frozen for up to three months. Use fresh lemon juice and zest for the best flavor. Do not overbake to maintain soft texture.