Italian Lemon Cookies
Italian lemon cookies, also known as tarallucci al limone or taralli al limone, have deep roots in southern Italian tradition. Originally served at weddings as a symbolic representation of tying the knot, these delightful treats have found their way into holiday gatherings, particularly for Easter and Christmas. The dough, which is both soft and sturdy, is infused with the zesty flavors of lemon juice and zest, then skillfully rolled into charming knots. Once baked, the cookies are dipped in a tangy lemon glaze and garnished with more zest. To create a beautiful platter of Italian cookies, you can pair these lemon delights with other classics like pignoli cookies and chocolate amaretti cookies.The process of rolling and knotting the dough can be a delightful group activity, but it's equally enjoyable as a solo endeavor. As one batch bakes in the oven, you can get started on rolling the next, ensuring a continuous flow of freshly baked cookies. While this recipe typically calls for three rimmed baking sheets, it can easily be adapted for fewer. Just make sure each baking sheet is completely cooled before adding more cookies, and keep the remaining cookie dough wrapped in plastic until needed.
Ingredients
COOKIES
- 3 large eggs
- 1 c. (200 g.) granulated sugar
- 1/2 c. extra-virgin olive oil
- 1/4 c. heavy cream
- Zest of 1 lemon
- 1/4 c. lemon juice
- 2 tsp. baking powder
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 5 1/4 c. (630 g.) all-purpose flour, plus more for surface
GLAZE
- 1 1/2 c. (170 g.) powdered sugar
- 4 tbsp. fresh lemon juice, divided
- 2 lemons
Instructions
COOKIES
- Preheat oven to 350°F. Line 3 baking sheets with parchment.
- In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on high speed until sugar is incorporated and mixture is slightly fluffy, about 3 minutes. Mix in oil, cream, lemon zest and juice, baking powder, vanilla, and salt on low speed until just combined, about 1 minute. Add flour and mix on medium speed until a soft, tacky dough forms, about 2 minutes.
- Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.
- On a lightly floured surface, divide dough into 12 (2-tablespoon) portions (about the size of a golf ball). Roll each to an 8" rope. Wrap rope into a circle, then tuck one end through the center to create a knot. Arrange on a prepared sheet. Repeat with remaining dough, spacing 2" apart with 12 per sheet.
- Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool.
GLAZE
- In a small bowl, whisk powdered sugar and 3 tablespoons lemon juice until a thick glaze forms. Whisk in more lemon juice, 1 tablespoon at a time, until a thick-yet-runny glaze forms.
- Dip top of each cookie in glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops of cookies before glaze has fully set. Let set before serving, about 15 minutes.
- Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.
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