Description
These Italian Lemon Cookies are delicate, buttery treats infused with fresh lemon zest and juice for a bright, citrusy flavor. Soft yet slightly crisp, they feature a light dusting of powdered sugar or a tangy lemon glaze for an irresistible finish. Perfect for afternoon tea or as a refreshing dessert, these cookies offer a delightful balance of sweetness and lemony zest.
Ingredients
Scale
Cookie Dough
- 1¼ cups all purpose flour
- ¼ cup + 2 tablespoons cornstarch
- ½–1 tablespoon lemon zest
- 1 pinch salt
- ¾ cup + 2 tablespoons butter (softened)
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Lemon Glaze
- 3 tablespoons fresh lemon juice (strained)
- 1½ cups powdered sugar
- 1 lemon zest
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, lemon zest, and salt to evenly distribute the ingredients.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar on medium speed until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Combine Wet and Dry Mixes: Add half of the flour mixture and the lemon juice to the butter mixture. Beat to combine, then fold in the remaining flour using a wooden spoon or spatula to form a slightly sticky dough. If too sticky, add 1-2 tablespoons more flour.
- Chill the Dough: Transfer the dough onto a large piece of parchment paper and roll it into a log approximately 1½ inches (4 cm) wide. Wrap tightly with parchment paper and refrigerate for 1 hour to firm up.
- Slice and Chill Again: Remove the dough from the fridge and slice into ½ inch (1.3 cm) thick rounds. Place the slices on a parchment-lined cookie sheet and refrigerate for another 20 minutes to help maintain their shape during baking.
- Preheat Oven: Set your oven to 320°F (160°C) to start baking the cookies.
- Bake the Cookies: Bake the cookies initially at 320°F for 5 minutes, then increase the temperature to 350°F (180°C) and bake for another 9-10 minutes until they turn a light golden color.
- Cool Cookies: Remove the tray from the oven and let the cookies rest on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Make Lemon Glaze: In a small bowl, whisk together the fresh lemon juice, powdered sugar, and lemon zest until smooth. This glaze can be drizzled over the cookies or they can be dusted simply with powdered sugar.
Notes
- The dough should be slightly sticky but manageable; adding extra flour as needed helps maintain the right texture.
- Chilling the dough twice ensures the cookies retain their shape during baking.
- Watch the cookies carefully during the final minutes of baking to avoid over-browning.
- The lemon glaze adds an extra burst of citrus flavor but is optional; powdered sugar dusting works well too.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian lemon cookies, lemon cookie recipe, citrus cookies, buttery cookies, lemon glaze cookies, homemade lemon cookies
