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Irresistibly Soft Italian Lemon Knot Cookies

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Soft and tender Italian Lemon Knot Cookies finished with a glossy lemon glaze for the perfect touch of brightness. These charming knotted cookies have a delicate crumb and fresh citrus aroma, making them ideal for celebrations or everyday treats.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
  5. Gradually add dry ingredients to wet mixture. Add milk 1 tablespoon at a time until a soft, workable dough forms.
  6. Scoop about 1 tablespoon of dough, roll into a 5-inch rope, and tie into a loose knot. Place 2 inches apart on baking sheets.
  7. Bake for 10–12 minutes until bottoms are lightly golden and tops remain pale.
  8. Cool completely on a wire rack.
  9. Whisk glaze ingredients until smooth. Dip or spoon glaze over cooled cookies and allow to set fully before serving.

Notes

  • Spoon and level flour to avoid dry cookies.
  • Fresh lemon juice provides the brightest flavor.
  • Cookies spread minimally, helping maintain their knotted shape.
  • Freeze unglazed cookies for up to 2 months and glaze after thawing.
  • Adjust glaze consistency with powdered sugar (to thicken) or lemon juice (to thin).

Nutrition

Find it online: https://savorymomskitchen.com/irresistibly-soft-italian-lemon-knot-cookies/