Italian Lemon Cookies

Try a classic taste of Italy with these Italian Lemon Cookies. Soft, chewy, and bursting with fresh lemon flavor.

Imagine the sunny Amalfi Coast in a bite – that’s what I think of every time I make these Italian Lemon Cookies. Each soft, crumbly cookie bursts with bright lemon flavor, enhanced by a zesty, sweet glaze that perfectly balances the tartness. Whether arranged on a vibrant dessert platter alongside other treats or savored on their own, these lemony cookies are like a taste of Italian sunshine. They also make for a great gift; simply tuck a few into a cellophane bag and tie it with a ribbon for a sweet treat to share with friends.

Ingredients in Italian Lemon Cookies

Cookies:

• Butter – These soft lemon cookies are butter based, making them melt in your mouth.
• Sugar – This amount adds the perfect sweetness.
• Eggs – Three eggs bind the dough together perfectly.
• Lemon zest, lemon juice – This element is what makes these citrus cookies! Deliciously sweet and sour.
• Flour – Sift your flour to eliminate lumps and make it easier to mix in.
• Baking powder – Helps the cookies rise and create a light and airy texture.
• Salt – A pinch of salt is essential for bringing it all together.

Icing:

• Powdered sugar – The key ingredient to any icing.
• Lemon juice, lemon zest – If you want a more plain cookie with less lemon flavor, you can always leave these out.
• Water – just a plash or two, don’t over-do it or your icing will get too runny.

How to Make Italian Lemon Cookies

1. Preheat and cream. Start by preheating your oven to 350. Cream your butter and sugar until light and fluffy, this takes about 3-4 minutes.
2. Add wet ingredients. Add eggs, lemon zest, and lemon juice and mix with a wooden spoon until combined.
3. Dry ingredients. In a separate bowl, sift flour, baking soda, and salt.
4. Combine wet and dry. Add flour mixture to butter mixture and mix to combine. Avoid over mixing for a tender crumb. If the dough is too sticky at this point you can chill for 30 minutes.
5. Scoop and chill. Use a cookie scoop to scoop dough onto a parchment lined sheet, make sure the cookies are 1-2 inches apart. Cover the cookies in plastic wrap and chill at least an hour or even overnight.
6. Bake. Bake for 10-12 minutes until the bottoms are golden brown.
7. Make icing. Whisk together powdered sugar and lemon juice. Add water one teaspoon at a time until you reach your desired consistency. You want the icing to be thick, so try not to thin it out too much.
8. Ice the cookies. Cool the cookies completely before icing. Dip the tops of the cookies into the icing, or spoon the icing over the top. Add lemon zest to the top before the icing dries.

Additions and Variations

Add almond or vanilla extract for added depth.

Dip in or drizzle with white chocolate for a fun twist.

Add yellow sprinkles or nonpareils to make the cookies more like Italian Easter Cookies.

Make Ahead and Storage Tips

The cookie dough for these Italian Lemon Cookies can be prepared up to 2-3 days in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator. Allow the dough to come to near room temperature for about 15-20 minutes before scooping and baking. After baking and the frosting is set, you can keep the cookies in an airtight container for 3-4 days, or in the freezer for up to a month. Tip: Adding a piece of bread to the container at room temp can help keep them soft.