Description
Soft and buttery Italian Lemon Knot Cookies bursting with fresh lemon zest and juice, finished with a delicate dusting of powdered sugar. These classic cookies are lightly sweet, tender, and perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon zest and fresh lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Roll small portions of dough into ropes about 8 inches long. Gently shape each rope into a knot and place on the prepared baking sheet.
- Bake for 15 to 20 minutes, until lightly golden on the edges and bottoms.
- Allow the cookies to cool completely, then dust generously with powdered sugar before serving.
Notes
For a sweeter finish, drizzle with a simple lemon glaze made from powdered sugar and lemon juice instead of dusting with powdered sugar.
Add a splash of vanilla or almond extract for extra flavor.
Mix in a bit of orange zest for a citrus variation.
Store in an airtight container at room temperature for up to 4 days.
Freeze without powdered sugar for up to 2 months and dust after thawing.
Dough can be refrigerated for up to 24 hours before shaping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 22 mg
