Name: Italian Lemon Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1¼ cups all purpose flour; ¼ cup + 2 tablespoons cornstarch; 2 tablespoons zest & juice of one lemon (approximately 2 tablespoons lemon juice and ½-1 tablespoon zest); 1 pinch salt; ¾ cup + 2 tablespoons butter, softened; ½ cup powdered sugar; 3 tablespoons fresh lemon juice, strained; 1½ cups powdered sugar; 1 zest lemon; 3 tablespoons fresh lemon juice (from above list; if additional needed use fresh lemon juice to total 3 tablespoons)

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Introduction

These Italian Lemon Cookies are tender, buttery, and bursting with bright citrus flavor. Perfect for a light dessert or an afternoon treat with tea, they combine a delicate crumb with a zesty lemon glaze for an irresistible finish.

A close-up shot of a stack of five round cookies with a soft, crumbly texture. The cookies are pale off-white, with the top one covered in a smooth layer of white icing that has a glossy finish and a few tiny yellow specks on it. The edges of each cookie are slightly rough and uneven, showing a homemade quality. The stack rests on a dark surface, with a dark background creating a strong contrast against the light cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups all-purpose flour
¼ cup + 2 tablespoons cornstarch
2 tablespoons lemon zest and juice (about 2 tablespoons lemon juice and ½–1 tablespoon zest)
1 pinch salt
¾ cup + 2 tablespoons butter (softened)
½ cup powdered sugar
3 tablespoons fresh lemon juice (strained)
1½ cups powdered sugar (for glaze)
1 lemon zest (for glaze)

Instructions

Step 1: In a medium bowl, whisk together the flour, cornstarch, lemon zest, and salt until evenly combined.
Step 2: In a large bowl, beat the softened butter and powdered sugar on medium speed until fluffy, about 3–5 minutes.
Step 3: Add half of the flour mixture and the lemon juice to the butter mixture. Beat to combine, then add the remaining flour and mix gently with a wooden spoon or spatula until a dough forms. The dough will be slightly sticky; if too sticky, add 1–2 tablespoons of flour.
Step 4: Transfer the dough onto a large piece of parchment paper and shape it into a log about 1½ inches (4 cm) wide. Wrap it tightly in parchment and refrigerate for one hour.
Step 5: Remove the dough from the fridge and slice into ½ inch (1.3 cm) thick rounds. Arrange the slices on a parchment-lined cookie sheet and chill in the fridge for 20 minutes.
Step 6: Preheat the oven to 320°F (160°C).
Step 7: Bake the cookies for 5 minutes, then increase the oven temperature to 350°F (180°C) and bake for an additional 9–10 minutes, until they turn light golden.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar or spread with lemon glaze before serving.
Step 9: To make the lemon glaze, whisk together the 3 tablespoons lemon juice, 1½ cups powdered sugar, and lemon zest in a small bowl until smooth. Spread over cooled cookies.

Tips & Variations

For a stronger lemon flavor, increase the zest slightly or add a drop of lemon extract to the dough.
If dough is too sticky to handle, chill it longer or add an extra tablespoon of flour.
Try dipping half of each cookie in melted white chocolate for an extra indulgent treat.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks or freeze for up to 3 months. Reheat gently at low temperature or enjoy chilled.

How to Serve

The image shows a group of round sugar cookies with a smooth white icing on top, placed on a wire cooling rack over a dark surface replaced by a white marbled texture. There are about ten cookies on the rack, with one stack of about six cookies without icing in front of the rack. One iced cookie is placed near the stack. Bright yellow lemon slices with their inner segments visible are scattered around the cookies, adding a fresh look. To the left, there is a small white bowl filled with white icing. The cookies have a soft, slightly crumbly texture with a pale golden color under the icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice bottled instead of fresh lemon juice?

Fresh lemon juice is best for bright, natural flavor, but bottled juice can be used in a pinch. Just make sure it is 100% lemon juice without added sugars or preservatives.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough twice—once as a log and again as sliced rounds—helps the cookies hold their shape while baking. If your kitchen is warm, refrigerate the dough longer before baking.