Italian Lemon Cookies Recipe
Delightfully light and zesty Italian Lemon Cookies with a soft, buttery texture and a refreshing lemon glaze that perfectly balances sweetness and tanginess. These cookies are ideal for a sunny afternoon treat or a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cookie Dough
- 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
Lemon Glaze
- 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)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, lemon zest, and a pinch of salt until evenly mixed.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar on medium speed until light and fluffy, about 3 to 5 minutes.
- Combine Ingredients: Gradually add half of the flour mixture and 3 tablespoons of fresh lemon juice to the butter mixture; beat until just combined. Then add the remaining flour mixture and fold together with a wooden spoon or spatula to form a slightly sticky dough. If too sticky, add 1-2 tablespoons more flour.
- Shape and Chill Dough: Transfer the dough onto a large piece of parchment paper and roll it into a log about 1½ inches (4 cm) in diameter. Wrap the log tightly with parchment paper and refrigerate for one hour to firm up.
- Slice and Chill: Remove the dough log from the refrigerator and cut into ½ inch (1.3 cm) thick slices. Place the slices on a parchment-lined cookie sheet, then refrigerate again for 20 minutes to keep the shape during baking.
- Preheat Oven: Preheat your oven to 320°F (160°C).
- Bake Cookies: Bake the cookies at 320°F for 5 minutes. Then increase the oven temperature to 350°F (180°C) and continue baking for an additional 9 to 10 minutes until the cookies turn a light golden color.
- Cool Cookies: Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon zest, and fresh lemon juice until smooth and glossy.
- Glaze or Dust: Once cooled, either dust the cookies with powdered sugar or spread the lemon glaze over the top to finish. Enjoy your Italian Lemon Cookies!
Notes
- If the dough is too sticky to shape, add up to 2 tablespoons more flour gradually until manageable.
- Ensure cookies are chilled before baking to maintain their shape and texture.
- The two-step baking method helps develop a tender texture with a slight crisp edge.
- Lemon glaze can be adjusted for thickness by adding more lemon juice or powdered sugar as needed.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Italian Lemon Cookies, lemon glaze, citrus cookies, buttery cookies, homemade lemon cookies, soft lemon cookies
Find it online: https://thedishspot.com/italian-lemon-cookies-recipe/
