These Italian Lemon Knot Cookies are soft, tender, and finished with a glossy lemon glaze that adds the perfect touch of brightness. Shaped into charming little knots, they are a beloved Italian-American classic often served at celebrations, yet simple enough to enjoy with your afternoon coffee. With their delicate crumb and fresh citrus aroma, they bring warmth and sunshine to any table.

Why You’ll Love This Recipe

1. Soft, tender texture with a delicate crumb
2. Bright lemon flavor that feels fresh but not overpowering
3. No dough chilling required
4. Simple pantry ingredients
5. Beautiful presentation for gatherings
6. Perfect balance of sweetness and citrus
7. Ideal for holidays, brunches, or everyday treats

These cookies taste like sunshine in every bite. The buttery base is lightly sweet, while the lemon glaze adds a refreshing finish that makes them completely irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

3 cups (360 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons freshly grated lemon zest (from about 2 lemons)
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons whole milk

For the lemon glaze:

2 cups (240 g) powdered sugar
2 to 3 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest (optional)

Directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar for 2 to 3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
5. Gradually add the dry ingredients to the wet mixture. Mix until combined. Add milk one tablespoon at a time until a soft, workable dough forms. The dough should be soft but not sticky.
6. Scoop about 1 tablespoon (approximately 20 g) of dough. Roll it into a rope about 5 inches long. Tie into a loose knot and place on the prepared baking sheet, spacing cookies about 2 inches apart.
7. Bake for 10 to 12 minutes, or until the bottoms are lightly golden while the tops remain pale.
8. Allow cookies to cool completely on a wire rack.
9. Prepare the glaze by whisking powdered sugar and lemon juice until smooth. Adjust consistency as needed.
10. Dip the tops of each cooled cookie into the glaze or spoon it over. Let the glaze set completely before serving.

Servings and timing

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: Approximately 32 minutes

Variations

Orange Version: Replace lemon zest and juice with fresh orange zest and juice for a softer citrus flavor.

Almond Twist: Add ½ teaspoon almond extract along with the vanilla for a subtle bakery-style depth.

Festive Finish: Sprinkle colored nonpareils over the glaze before it sets for holiday celebrations.

Dairy-Free Option: Use plant-based butter and milk alternatives.

Lighter Glaze: Drizzle glaze instead of dipping for a thinner coating.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.

Refrigerator: Store up to 1 week in an airtight container, though refrigeration is not required.

Freezer: Freeze unglazed cookies in a sealed container for up to 2 months. Thaw at room temperature and glaze before serving.

To Refresh: Warm a cookie in the microwave for 5 to 7 seconds to soften slightly.

FAQs

Can I skip the glaze?

Yes. The cookies are lightly sweet on their own. You can dust them with powdered sugar instead if preferred.

Why did my cookies turn out dry?

Too much flour is usually the cause. Spoon and level the flour instead of scooping directly from the bag.

Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor. Bottled juice may taste flat.

Can I make the dough ahead of time?

Yes. You can refrigerate the shaped knots for up to 24 hours before baking.

Do these cookies spread while baking?

They spread very little, which helps them maintain their knotted shape.

Can I freeze the glazed cookies?

It is best to freeze them unglazed. Add the glaze after thawing for the freshest appearance.

How do I know when they are done?

The bottoms should be lightly golden while the tops remain pale.

Can I make them gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend designed for baking.

Why is my glaze too runny?

Add more powdered sugar, one tablespoon at a time, until it thickens.

Why is my glaze too thick?

Add lemon juice one teaspoon at a time until you reach the desired consistency.

Conclusion

Italian Lemon Knot Cookies are a timeless classic that combine simplicity with elegance. Their soft texture and bright citrus glaze make them perfect for celebrations or quiet moments at home. With easy preparation and beautiful presentation, they are a recipe you will return to again and again. Whether served at a gathering or enjoyed with coffee, these cookies bring a little brightness to every bite.

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