Italian Lemon Cookies
Brighten your dessert table with these irresistible Italian Lemon Cookies, a zesty treat bursting with fresh citrus flavor! These soft, fluffy cookies feature a delicate crumb, a touch of tangy lemon zest, and a sweet powdered sugar coating for the perfect balance of tart and sweet. Topped with a drizzle of lemon-infused icing, they offer a tantalizing citrus aroma and melt-in-your-mouth texture. Ready in just 30 minutes, these crowd-pleasers are as easy to make as they are delicious. Whether for holiday gatherings, tea parties, or an everyday indulgence, these classic Italian lemon cookies promise to be a hit on any occasion. A must-try recipe for lemon lovers!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 2 pieces large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoons lemon zest
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups powdered sugar (for rolling)
- 1 cups powdered sugar (for icing)
- 2 tablespoons fresh lemon juice (for icing)
- 1 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine all-purpose flour, baking powder, and salt. Whisk until well blended and set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add in the eggs one at a time, beating well after each addition.
Mix in the fresh lemon juice and lemon zest until incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball lightly in powdered sugar to coat.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are lightly golden and the tops are set. Avoid overbaking.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the icing, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 tablespoon of milk until smooth.
Drizzle the icing over the cooled cookies and let it set for about 15 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 578.0 g | 210% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 340.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
