Description
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.