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.
These are hands down the best cookies I’ve made this season. I’ve now shared them with a few others and they’re asking for more. Thanks!
Hi Emma, thanks so much, so glad you like them. Merry Christmas.
Hi. I haven’t made these yet but I have my shopping list in hand. However, I need to make 3 batches of these. Yup. 3. Can I make this dough today, freeze it and then take it out of the freezer Monday night and into the fridge and then bake Tuesday? It will be a lot of work doing it that way, but at least most of the work will be done then. What are your thoughts? Thank you in advance!
~ Vicky
Hi Vicky, yes you can, what I would do is freeze it into the log shape so when it has thawed just slice and refrigerate while the oven is pre-heating then bake. Let me know how it goes. Or you could even bake them and freeze them, and then drizzle with glaze when thawed.
These are so delicious! BE careful, you cannot eat just one. I used regular Gold Medal bleached flour. I did have them in the fridge overnight before baking and they did not spread.
Hi Nicole, thanks so much, good idea with keeping them in the fridge overnight. Merry Christmas.
These cookies are DELICIOUS! I have trouble with the dough stickiness but always enjoy them, when done!
Thank you
Hi Iss, to help with that, sometimes if you dampen your hands with a little water or even butter it helps. Glad you like the cookies. Have a great weekend.
Hello,
My cookies came out tasting very much like cornstarch? Is this measurement correct?
Hi Francesca, I don’t know why they would and yes that is the right amount.
I love how lemony these are! I also have an aftertaste of cornstarch, though I used the correct amount. Maybe next time I will try cutting it back?
Hi Jackie, if you cut back you may need to add a little extra flour to keep them from spreading. 🙂
These cookies are the best cookies I have ever made!!!!
Hi Care, thanks so much, so glad you enjoyed them. Have a great weekend.
Hi, I haven’t tried this recipe because of the comment about the protein. I get milled flour from Minnesota and it says 6% protein on the bag. Pillsbury is only 3%. Hummmm I am learning something here. What brand flour do you use to get 13% protein?
Thanks so much. The cookies look fab, and we love lemon!😊
Thanks,
Jenny
Hi Jenny, it seems that King Arthur all purpose has a protein content of 12.7%. Which would be perfect.
I had a very difficult time getting it into a log shape, as the dough was so soft.
And although I followed the directions to a T, my cookies did spread, so I will have to look into a lower protein flower. Any recommendations?
They were delicious!
Hi Kathy, you need a higher protein flour, the one I use is about 13%. Lower will make the dough spread even more. Let me know how it goes.
Do you think I could make these gluten free?
Hi Val, I really don’t know because I don’t bake with gluten free flour, you can try, if you do let me know how it goes.
Hi. How long can you keep the dough in the fridge before you bake it?
I need to make biscuits for about 40 people and I need to know if I cake have all the dough ready and bake the biscuits the day before the party.
Thank you very much
Hi Patricia, the dough will last at least a couple of days in the fridge. I make it the day before most of the time and no problem, its probably better because it’s colder and bakes better. Hope that helps, let me know how it goes.
Thanks for this recipe! If the cookies are glazed, how long it will last at room temperature?
Hi Gie, if glazed then they should keep stored in an airtight container, in a single layer for about 3-4 days at room temperature. If your home is warm then I would advise refrigerating they should the keep for about a week.
Ok, I’ll try to get my hands on some. Thanks!
Hello! Excited to try this recipe! Could I use less butter if I have flour that is 10.5% protein?
Hi Aba, if you use low protein flour, the cookies will just spread like a pancake, no matter the amount of butter.
Fabulous recipe – as always ! Great lemon flavor.
Hi Doreen, thanks so much, so glad you enjoyed them.
Made these today! They are quite good. The icing required more powdered sugar to reach the consistency I wanted. Other than that, I followed the directions and they came out looking very similar to the pictures. Thank you for the recipe.
Hi Laura, thanks so much, so glad you enjoyed them.