These Italian lemon cookies may be tiny, but they pack a punch of fresh citrus flavor. A tasty lemon glaze makes them simply irresistible – try not to eat ten of them!
They look fancy enough for special occasions, but they are really quite simple to make. And the dough can be made a day or two ahead of time!
I’m obsessed with lemon desserts, so when I saw this recipe at An Italian in My Kitchen, I had to give it a try! The first time I made them, the lemon flavor was so strong that although I loved them, my family didn’t.
So I adjusted the amount of lemon zest. Not only was my family happy, the cookies were gobbled up at a neighborhood gathering. With my changes, they are the perfect balance of sweet and tangy!
The method for making these cookies is similar to icebox cookies. After rolling the dough into a log, you chill it, so it’s a great recipe when you need to prep ahead of time. You can even double wrap the dough log and freeze it for a couple of months.
The recipe makes a large batch of bite-sized cookies, and they are a great addition to holiday cookie trays. They’re pretty, and everyone loves them!
How to make Italian Lemon Cookies with Lemon Glaze
- DRY INGREDIENTS – Whisk together the flour, salt, and cornstarch and set aside.
- WET INGREDIENTS – Beat the butter and powdered sugar with an electric mixer at medium speed for 2-3 minutes. Beat in the lemon zest and juice. Add the flour mixture and stir until thoroughly combined.
- CHILL – Form the dough into a log 1-1 1/2 inches across on a long piece of plastic wrap. Roll up and chill for at least an hour.
- BAKE – Preheat the oven to 325°. Cut the dough into 1/4-1/2″ slices and place on silicone lined baking sheets. Bake for 14-18 minutes. The cookies may turn barely golden brown on the edges, but they don’t brown.
- COOL – After the cookies sit on the pan for a few minutes, transfer them to cooling racks. Cool completely before adding the glaze.
- FROST – Whisk all of the icing ingredients together.
Use a small spoon to spread lemon icing on the tops of the cooled cookies.
Leftover cookies can be stored in an airtight container for up to a week. It’s a good idea to arrange them in a single layer, then add a piece of waxed paper on top before adding another layer of cookies.
You can also freeze the cookies. I think it works best to freeze them before adding the icing. After they are completely cool, place them in a heavy-duty freezer bag. They will last 3-4 months. You can even freeze the icing in a small ziplock bag.
If you need to freeze them after you have added the icing. Flash freeze them in a single layer first so the icing is hard. Transfer them to a freezer-safe container, and place waxed paper between the layers.
Let them thaw at room temperature.
PRO TIPS:
- If you use unsalted butter, add an additional 1/4 teaspoon of salt to the dough.
- Fresh lemon zest is a must! Lemon extract just doesn’t have that fresh citrus flavor!
ITALIAN LEMON COOKIE VARIATIONS:
- We think these cookies have just the right amount of lemon flavor, but if you like really tangy lemon treats, you can add extra lemon zest to both the cookies and the glaze.
- Instead of lemon zest and juice, you can try lime or orange, or a combination of any citrus.
MORE LEMON RECIPES:
- Lemon Pie with Graham Cracker Crust
- Strawberry Lemon Blondies
- Lemon Cookies with Powdered Sugar
- Lemon Brownies
- Raspberry Lemon Muffins
- Lemon Scones
- Lemon Cookies with Frosting
Italian Lemon Cookie Recipe
Topped with a simple lemon glaze, these buttery lemon cookies just melt in your mouth!
Ingredients
Cookie Dough:
- 1 1/4 cups all purpose flour (6 ounces)
- 1/4 cup + 2 Tbsp cornstarch
- pinch of salt
- 3/4 cup + 2 Tbsp salted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest (or more for extra lemon flavor)
Lemon Icing:
- 1 1/2 cups powdered sugar
- 3 Tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Whisk together the flour, cornstarch, and salt in a medium bowl; set aside.
- In a large bowl, beat the soft butter and powdered sugar with a hand mixer for 3-5 minutes, or until very smooth and fluffy.
- Add the lemon juice and zest, beat on low speed. Stir in the dry ingredients.
- Spread the dough down the middle of a piece of plastic wrap or parchment. Wrap and roll into a log about 1 1/2" across.
- Chill the dough for at least an hour, overnight is fine.
- Preheat your oven to 325 degrees. Unwrap the dough and cut it into 1/4" thick slices. Place at least 1 1/2 inches apart on cookie sheets lined with silicone or parchment paper.
- Bake at 325° for 15-18 minutes or until set in the middle. Cookies don't turn brown.
- Let sit on the pan for 5 minutes, then transfer to wire rack to cool completely.
- For glaze - Whisk all of the ingredients together in a small bowl. Spoon a bit of glaze on top of each cooled cookie.
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If you’re looking for a delicious lemon cookie that can be prepped ahead of time, give this recipe a try. You will love the buttery cookies with tangy citrus glaze!
I mighthave to give these a try. I love to bake, not much of a cook, but love to bake
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Baking is much more fun! I hope you try them and love them! 🙂
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