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!
Italian Lemon Cookies
Italian Lemon CookiesWhen 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 the zest of a lemon.
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.
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.
- Then add half the flour 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 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 cookie sheet and refrigerate again for about 20 minutes.
- Then bake for about 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 13% or very close to it.
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.
How to freeze Cookies
You can always freeze them in either a freezer bag or an airtight container, they will keep for up to 4 weeks.
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!
Italian Lemon Cookies
Ingredients
LEMON COOKIES
- 1 1/4 cups all purpose flour (162 grams)
- 1/4 cup + 2 tablespoons cornstarch (50 grams)
- zest & juice of one lemon (approximately 2 tablespoons)
- 1 pinch salt
- 3/4 cup +2 tablespoons butter (softened)* (185 grams)
- 1/2 cup powdered sugar (60 grams)
*I use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon.
LEMON GLAZE
- 3 tablespoons fresh lemon juice (strained)
- 1 1/2 cups powdered sugar (180 grams)
- 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 (120C).
- 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.
James W. says
Kudos for this recipe. The cookies turned out perfectly: subtle lemon flavor, delicate texture, nice round shape, beautiful light golden color. My comments on the recipe itself: A simple recipe that I simplified more. I didn’t weigh anything, just roughly used the volume measurements. I didn’t bother worrying about protein content of the flour, just used Bob’s all purpose. (Who, other than a professional, even has the luxury of having different flours handy?) I threw all the flour at once into the mixing bowl and had the electric mixer do the entire job (no wooden spoon hand mixing half of the flour). I rolled out the dough slightly by hand but mostly by rolling in the parchment paper, then squeezing the ends of the rolled parchment paper to fill out the dough cylinder. I refrigerated the rolled out dough in the parchment for 24 hours. When I baked the cookies, I didn’t bother changing the oven temperature (my oven’s not that precise): just 350 F. for 15 minutes (opening the door twice to check the progress). Voila–the only problem is they’re hard not to eat all at once.
Rosemary says
Hi James glad you liked the recipe, I’m sure though that Bob’s all purpose has at least 11% protein, because trust me if you don’t have a high enough protein count in the flour, you won’t get separate cookies you will get one large flat one. 🙂
Janis A Pierce says
Baked them with a bunch of others for Christmas, but it was these cookies that everyone wanted the recipe for.
Rosemary says
Hi Janis, thanks so much, so glad everyone enjoyed them. Happy New Year.
Miranda says
I’m curious where you find such high protein All purpose flour? I can only find it topping out at 11.7%. To go any higher would be bread flour, not all purpose.
Rosemary says
Hi Miranda, 11.7 is fine as close to 12% works. Let me know how it goes.
Marissa Mooers says
this recipe is fabulous! Recently stumbled upon this and have already made this three times already this season! thank you for the great recipe
Rosemary says
Hi Marissa, thanks so much, so glad you like it. Merry Christmas.