Italian Lemon Cookies Recipe

Italian Lemon Cookies


  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • generous pinch of salt
  • 3 large eggs
  • ¾ cups granulated sugar
  • ⅔ cup canola oil (vegetable or sunflower oil is also fine)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2½ cups icing sugar
  • 5 tablespoons lemon juice
  1. Preheat oven to 350 degrees F.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.
  4. With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.
  5. Add the oil, vanilla extract, the lemon zest, lemon juice and mix until combined.
  6. Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.
  7. The dough should be soft and pliable at this time.
  8. Cover with saran wrap and let the dough rest for 15 minutes. (this will make it easier to roll)
  9. If the dough is still too soft, after the resting time, simply work in a little more flour, just enough to roll the Taralluci.
  10. Transfer the dough to a work surface.
  11. Cut off pieces of dough, about the size of a golf ball and roll out into a log about a ½ inch wide and 6 inches long.
  12. Twist the dough to form a loop inserting one end through the loop while forming a knot.
  13. Place on prepared cookie sheet;
  14. Repeat with remaining dough, spacing the cookies about 2 inches apart on the cookie sheet.
  15. I was able to fit 12 onto each pan.
  16. Bake in preheated oven for 15 to 18 minutes. When done the cookies should be pale in color with edges slightly brown.
  17. Let cool on wire rack

    2. In a medium size bowl, whisk together the icing sugar and lemon juice.
    3. Transfer the lemon glaze to a smaller bowl for easy dipping.
    4. Dip cookies one at at time in lemon glaze, letting excess glaze drip off.
    5. Place cookies on cookie rack till glaze is completely set.