Italian Lemon Cookies
Perfect melt in your mouth Lemon Cookies. If you love anything lemon then you are going to love these cookies. Light and easy to make, with a tasty lemon glaze, they are sure to satisfy any lemon lover!
When I first started thinking about recipes for my cookbook Authentic Italian Desserts, I knew I had to include a few lemon recipes. And these cookies are one of our favourites.
Italians cannot live without lemons. It’s difficult to hear of a sweet recipe from a Cake to a Pastry Cream that doesn’t include fresh lemon zest.
And these Italian Lemon Cookies are definitely not short on Lemon. These buttery shortbread type of cookie are even better with a simple lemon glaze or if you prefer a dusting of powdered sugar.
Recipe Ingredients
- Flour – all purpose with a strong protein percentage at least 11% protein
- Cornstarch
- Lemon – fresh lemon
- Salt
- Butter – I use salted
- Powdered Sugar – also known as icing or confectioners sugar
Why is cornstarch added to a cookie recipe?
I have recently discovered that a lot of people add corn starch to cookie recipes, the reason is because it helps create a crumbly and tender texture. It is also considered to help cookies from spreading.
The difference between lemon juice and zest
I use both lemon juice and lemon zest in this recipe. Some insist that the zest has more lemon flavour than the juice. The zest is the oil of the lemon and is therefore filled with the pure lemon flavour.
The juice holds the acidic tart taste of the lemon. Just be sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness. And you don’t want that!
How to make Lemon Cookies
In a medium bowl whisk together the flour, cornstarch, zest and salt. In a large bowl beat the butter and sugar until fluffy about 2-3 minutes. Add half the dry ingredients and lemon juice and beat together.
Then with a wood spoon or spatula mix in the remaining flour until combined. Move the dough to a large piece of parchment paper and form the cookie dough into a log.
Wrap in the paper and refrigerate for an hour.
Remove the dough from the fridge, and cut into 1/2 inch slices. Place on a parchment paper lined baking sheet and refrigerate again for about 20 minutes, while the oven is pre-heating.
Bake for approximately 15 minutes. Once the cookies have cooled completely, then you can top them with a little lemon glaze if desired.
These cookies are delicious anytime, the perfect dessert or even with an afternoon tea. Or why not add the recipe to your Christmas Cookie baking list.
How to keep cookies from spreading
To keep cookies from spreading it helps to chill the dough before baking and the percentage of protein in the flour is a major culprit of flat cookies. I would advise that your flour has a percentage of at least 11% or even higher if possible.
It is also a good idea to chill the dough and also the cookies while the oven is pre-heating.
How to store Lemon Cookies
If the cookies are unglazed then they should be stored in an airtight container at room temperature, they will last up to 5-6 days. If glazed then they should keep stored in an airtight container, in a single layer for about 3-4 days.
If your home is warm then I would advise refrigerating in an airtight container. If the cookies are refrigerated they will last up to 7 days.
How to freeze the cookies
You can always freeze them in either a freezer bag or an airtight container, they will keep for up to 4 weeks. The unbaked cookie dough will last 2-3 days in the fridge and two months in the freezer. Wrap the dough well in plastic wrap and place in an air tight bag.
I had a great time making and deciding on the perfect Italian Desserts that I thought everyone would love to try. I also shared a delicious Italian Brownie Cake / La Torta Tenerina that you also may enjoy.
But if you like anything lemon, then I think you will enjoy these Lemon Cookies, and of course I would love to know what you think. Enjoy!
More Lemon Cookie Recipes you may enjoy!
- Lemon Thumbprint Cookies
- Lemon Sugar Cookies
- Easy Lemon Drop Cookies
- Italian Lemon Stuffed Cookies
- Lemon Shortbread Cookies
Italian Lemon Cookies
Ingredients
LEMON COOKIES
- 1¼ cups all purpose flour
- ¼ cup + 2 tablespoons cornstarch (50 grams total)
- zest & juice of one lemon (approximately 2 tablespoons lemon juice and 1/2-1 tablespoon zest)
- 1 pinch salt
- ¾ cup +2 tablespoons butter (softened)* (185 grams total)
- ½ cup powdered sugar
*I use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
LEMON GLAZE
- 3 tablespoons fresh lemon juice (strained)
- 1½ cups powdered sugar
- 1 zest lemon
Instructions
LEMON COOKIES
- In a medium bowl whisk together the flour, cornstarch, zest and salt.
- In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).
- Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.
- Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.
- Pre-heat oven to 320F (160C).
- Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. Enjoy!
LEMON GLAZE
- In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.
Notes
Nutrition
Updated from August 9, 2019.
Cookies tasted great, but even though we chilled the dough for the prescribed amount of time The cookies spread completely flat when baked. We tried adding more flour but got similar results.
Hi Abby, I am pretty sure they spread because of the low protein percentage in your flour. That happened to all my Christmas Cookies when I first made them here in Italy. A flour with a percentage of 13% would probably solve the problem.
Your recipes look heavenly. I can’t wait to try them.
Thanks Jackie, let me know what you try. Have a great week.
How are these cookies different from your lemon shortbread recipe? Wasn’t sure if the actual cookie tasted different.
Hi Ashley, well one contains cornstarch and one doesn’t. Cornstarch tends to make a cookie more tender and melt in your mouth.
Very nice cookie. Nice lemon & butter flavor.
I made 1&1/2 recipes and still came up with 24 cookies.
I’m a seamstress so I used my sew gauge to measure ☺ that was a first so I’ll be doing more in the future.
Hi Sandra, thanks so much, glad you enjoyed them.
Does the glaze harden? Are thry stackable or should I glaze them before serving?
Hi Lauren, I don’t think it hardens enough, so I would glaze them before serving. Happy Holidays.
I’m making them as I comment. I love lemon and hubby doesn’t so I’m excited to know they will be all mine.
Hi Vickie, thanks I hope you enjoy them.
Do you need to zest 1 lemon? I’m a little unclear
On the directions. Thank you.
Hi Nicole, yes it is the zest and juice of one lemon.
Easy to make, and very lemony! :o)
Thanks Melissa, glad you like them.
Do you have to change the temp back and forth for every batch?
Hi Clarissa, If you are doing more then one batch I think you should lower the temperature to 340 and just bake them at that for about 10 or 11 minutes but check on them to make sure they don’t brown too much.
I’m giving them 5 ⭐’s already and I haven’t made them yet but have made some that were very similar a few year’s ago and I don’t know what happened to the recipe. So happy to find this one! I love anything lemon 🍋 The one’s I made before had Rosemary in them, very good too. I’ll pop back on after I get more lemons and make these mouthwatering cookies! Thanks 😄
Hi Jane Marie, thanks I hope you like them, let me know what you think. Have a great weekend.
Do you think I could refrigerate the dough for longer than an hour and it be alright? I was thinking of mixing it up the night before and then baking the next day.
Hi Emily, sure that would work, it may be quite hard but you can work it with your hands or leave it out a bit before rolling. Let me know how it goes.
I am going to make this cookie tomorrow and I have a question. What would happen if I did not use a wooden spoon to mix the rest of the flour in and continued to use my mixer?
Hi Paula, it should work, do it on low speed with the flat beater attachment and just until combined (like the photo). They continue with the recipe. Let me know how it goes.
I found this recipe by accident and since I LOVE lemons I HAD to try this!
I followed instructions exactly as written except the cook time. It might have been the humidity or just my oven but it took around 25 minutes to bake completely and show the slightest of golden brown on the edges of the cookies.
I was surprised to learn how delicate these cookies were as they easily break apart. I feel that the lemon glaze is a must for these cookies to really shine. The overall flavor is refreshing and very true to lemons, being that it’s citrus-y and sour (but sweet because of the sugar.) This also surprised me as I’m used to artificial lemon flavors when it comes to dessert items. This was a breath of fresh air!
Unfortunately, they were too sour for my husband and my four-year-old hates lemons in general so this batch of cookies is all mine! 😀
Hi K, thanks so much so glad you enjoyed them. My daughter feels the same way about lemons as your son. Although my husband adores anything and everything with lemons and they went in no time. Have a great week and enjoy the cookies.
Do you think I can roll to 1/2” thickness and use a cutter?
Hi Stefanie, you probably could, instead of forming into a log form into a ball, then refrigerate it first, cut them out, then refrigerate again (as per the instructions). Let me know how they turn out.
I would love to add some ground pecans to the cookie. Would I need to adjust the amount of flour if I were to add a 1/2 duo of ground pecans?
Hi Velda, I think it would be fine but just in case leave out 2 tablespoons of flour and then when you are bring the dough together if it is too wet (although it should be a little sticky) add the flour. Let me know how it turns out.
Perfect!
Help! My dough is way to wet. Maybe my lemon was too big. It would be helpful to write teaspoon of lemon juice or however much is needed. i’ve added more flour and put it in the fridge. I can’t even form a log yet.
Hi Mary, if it is too wet add extra flour, start with a tablespoon or two.
I agree–having a measure of the lemon juice would be so helpful.
Hi Marsha, I added it to the recipe, it is approximately 2 tablespoons of juice in one lemon. Hope that helps.