These cookies are simple yet full of nostalgic charm. Their soft, pillowy texture sets them apart from typical cookies, while the lemon glaze adds a fresh, vibrant finish. They’re easy to shape, fun to make, and perfect for sharing. Plus, their delicate flavor makes them appealing to just about everyone.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough 3 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 1/2 cup vegetable oil 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract
For the glaze 1 1/2 cups powdered sugar 2 to 3 tablespoons fresh lemon juice 1 teaspoon lemon zest
Directions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until light and slightly thickened. Add the vegetable oil, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Take small portions of dough and roll them into ropes about 5–6 inches long. Tie each rope into a loose knot and place on the prepared baking sheet.
Bake for 12–15 minutes, or until the bottoms are lightly golden while the tops remain pale.
Allow the cookies to cool slightly.
For the glaze, whisk powdered sugar with lemon juice and zest until smooth. Dip the tops of the cookies into the glaze or drizzle it over them. Let the glaze set before serving.
Servings and timing
Makes about 24 to 30 cookies Preparation time: 20 minutes Baking time: 12–15 minutes Cooling and glazing time: 20 minutes Total time: about 55 minutes
Variations
Add a hint of almond extract for a subtle nutty flavor. Use orange or lime instead of lemon for a citrus twist. Sprinkle colored sugar or sprinkles on top for festive occasions. Make smaller knots for bite-sized treats. Add a light dusting of powdered sugar instead of glaze for a simpler version.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Allow frozen cookies to thaw at room temperature. No reheating is needed.
FAQs
Why are my lemon knots dense?
Overmixing the dough or adding too much flour can make them dense.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before shaping.
How do I keep the cookies soft?
Store them in an airtight container and avoid overbaking.
Can I freeze the dough?
Yes, shape the knots first, then freeze and bake directly from frozen with a slightly longer baking time.
What kind of lemons work best?
Fresh, juicy lemons provide the best flavor.
Can I skip the glaze?
Yes, but the glaze adds sweetness and enhances the lemon flavor.
Why didn’t my glaze set?
It may need more powdered sugar or less liquid to thicken properly.
Can I use butter instead of oil?
Yes, melted butter can be used, though it may slightly change the texture.
How do I make them more lemony?
Increase the zest and add a bit more lemon juice to both the dough and glaze.
Are these cookies very sweet?
They are lightly sweet, with most of the sweetness coming from the glaze.
Conclusion
Grandma Papaleo’s Italian lemon knots are a delightful blend of tradition and flavor. Their soft texture and refreshing citrus glaze make them perfect for any occasion. Once you try them, they’re sure to become a cherished addition to your baking repertoire.
These soft and zesty Italian lemon knots cookies are a classic homemade treat featuring a tender, pillowy texture and a bright lemon glaze. Perfect for holidays or everyday baking, this traditional recipe delivers a light, refreshing citrus flavor in every bite.
Ingredients
For the dough:
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the glaze:
1 1/2 cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat eggs and sugar until light and slightly thickened.
Add vegetable oil, lemon zest, lemon juice, and vanilla extract; mix until smooth.
Gradually incorporate dry ingredients until a soft dough forms.
Roll small portions of dough into ropes (5–6 inches long) and tie into loose knots.
Place on baking sheet and bake for 12–15 minutes until bottoms are lightly golden.
Let cookies cool slightly.
Prepare glaze by whisking powdered sugar, lemon juice, and zest until smooth.
Dip or drizzle glaze over cookies and allow it to set before serving.
Notes
Avoid overmixing to keep cookies soft and tender.Tops should remain pale; do not overbake.Adjust glaze consistency by adding more sugar (thicker) or lemon juice (thinner).Fresh lemon juice and zest give the best flavor.
