Description
This easy Italian lemon cookies recipe transforms simple ingredients into tender, zesty delights, perfect for a cozy family dessert or a thoughtful gift. Discover how to bake these bright, chewy cookies with minimal fuss, even on a busy weeknight.
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.75 cup granulated sugar
- 0.25 cup unsalted butter, softened
- 0.33 cup extra virgin olive oil, plus 1 teaspoon for garnish
- 2 large eggs, at room temperature
- Zest of 3 large lemons
- 1 teaspoon alcohol-free vanilla extract
- 1.5 cups powdered sugar (icing sugar)
- 3 tablespoons fresh lemon juice
- 0.25 cup shelled unsalted pistachios, finely chopped and toasted
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt; set aside.
- Cream Wet Ingredients: In a large bowl, using an electric mixer, cream together the granulated sugar, softened unsalted butter, and 0.33 cup extra virgin olive oil on medium speed until light and fluffy, about 3-4 minutes.
- Beat in Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl. Stir in the zest of 2 lemons and the alcohol-free vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. (Do not overmix).
- Chill Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 1 hour, to make it easier to handle.
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Line two standard baking sheets with parchment paper.
- Shape Cookie Dough: Scoop rounded tablespoons of dough and roll them into approximately 3 cm (1.25-inch) balls. Place them about 5 cm (2 inches) apart on the prepared baking sheets.
- Bake Cookies: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: While the cookies cool, prepare the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons fresh lemon juice until smooth and thick.
- Glaze and Garnish Cookies: Once the cookies are completely cool, dip the top of each cookie into the glaze, allowing any excess to drip off. Place them back on the wire rack over parchment paper to catch drips, and let the glaze set, about 15-20 minutes. Garnish with remaining lemon zest and chopped pistachios if desired.
Notes
For gluten-free needs, try a 1:1 gluten-free flour blend. Reduce granulated sugar for a healthier option. Organic lemons provide fragrant zest. Avoid overmixing dough to prevent tough cookies. For a chewier cookie, bake for the shorter time range; for crispier, add a minute or two. Store in an airtight container at room temperature.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (25 g)
- Calories: 150 calories
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg