Name: Italian Lemon Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 110 min
Ingredients: 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; 3 tablespoons fresh lemon juice (strained); 1½ cups powdered sugar; 1 zest lemon

Jump to Recipe

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!

Cookies stacked and some on a wire rack.

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.

how to make lemon cookies dough mixed and rolled into a log

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.

how to make lemon cookies sliced and on the cookie sheet for baking

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.

Cookies stacked with some on a wire rack and one in front.

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!