Italian lemon cookies are one of those classic desserts that feel both nostalgic and fresh at the same time. Soft, buttery, and filled with vibrant citrus flavor, these cookies are a beloved part of many Italian dessert recipes, especially when lemon is in season. Light enough to enjoy after a hearty meal yet flavorful enough to stand on their own, these cookies are perfect for afternoon coffee, celebrations, or simply satisfying a sweet craving.
What makes Italian lemon cookies so special is their balance. They are not overly sweet, allowing the bright lemon flavor to shine. The dough is rich and tender thanks to butter, while fresh lemon zest and juice provide that unmistakable citrus aroma. Finished with a smooth lemon glaze, these cookies become irresistibly fragrant, slightly tangy, and beautifully glossy.
This dessert recipe is simple enough for beginner bakers, yet refined enough to feel bakery-worthy. With just a handful of pantry staples and a few lemons, you can create a batch of italian lemon cookies that taste like they came straight from a traditional kitchen.
Why You’ll Love This Italian Lemon Cookies Dessert Recipe
If you enjoy lemon-forward desserts, this recipe deserves a permanent spot in your baking collection. These italian lemon cookies are:
- Soft and tender with a melt-in-your-mouth texture
- Packed with fresh lemon flavor from zest and juice
- Easy to prepare with straightforward steps
- Versatile enough to serve plain or glazed
- Perfect for dessert tables, gift boxes, or everyday treats
Unlike crisp cookies, these are pillowy and delicate, making them especially appealing if you enjoy lighter desserts. The glaze adds just the right amount of sweetness without overpowering the citrus notes.
Ingredients (with Measurements)
For the Italian Lemon Cookies
- 2 ¼ cups (270 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup (200 g) granulated sugar
- Zest of 2 lemons
- ¾ cup (170 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon lemon extract or vanilla extract
- 1 tablespoon (15 ml) fresh lemon juice
For the Lemon Glaze
- 1 ½ cups (180 g) powdered sugar, sifted
- 2 to 3 tablespoons (30–45 ml) fresh lemon juice
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside. This step ensures the leavening agent is distributed properly, helping the cookies bake evenly.
Step 2: Infuse the Sugar with Lemon
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar becomes fragrant and slightly moist. This technique releases the natural oils from the zest and enhances the lemon flavor throughout the dough.
Step 3: Cream the Butter and Sugar
Add the room-temperature butter to the lemon sugar. Using a hand mixer or stand mixer, beat on medium speed for 3–4 minutes until the mixture is pale, fluffy, and smooth. Proper creaming is key to achieving soft italian lemon cookies.
Step 4: Add the Wet Ingredients
Mix in the egg, lemon extract (or vanilla), and lemon juice. Beat on low speed until fully incorporated and smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix just until combined. Avoid overmixing, as this can make the cookies dense instead of tender.
Step 6: Chill the Dough
Cover the dough and refrigerate for 30–60 minutes. Chilling helps control spreading and ensures the cookies maintain their shape while baking.
Step 7: Preheat and Prepare
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop the chilled dough into 1-tablespoon portions, spacing them about 2 inches apart.
Step 8: Bake the Cookies
Bake for 11–13 minutes, until the bottoms are lightly golden but the tops remain pale. The cookies should look soft and slightly underbaked in the center.
Step 9: Cool Completely
Allow the cookies to cool on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely before glazing.
Step 10: Make the Lemon Glaze
In a small bowl, whisk the powdered sugar with lemon juice until smooth and thick. Spoon or drizzle the glaze over each cooled cookie.
Storage and Make-Ahead Tips
- Room Temperature: Store glazed italian lemon cookies in an airtight container for up to 3–4 days.
- Make Ahead: The dough can be prepared and chilled up to 48 hours in advance.
- Freezing: Freeze baked, unglazed cookies for up to 2 months. Glaze after thawing for best texture.
Final Thoughts
These italian lemon cookies are proof that simple dessert recipes can still feel elegant and special. Soft, buttery, and filled with bright citrus flavor, they are perfect for lemon lovers and anyone who appreciates classic Italian-inspired desserts. Whether you enjoy them plain or topped with a glossy glaze, this recipe delivers consistent, delicious results every time.
