Italian Lemon Cookies

How to Make Italian Lemon Cookies

1. 1

   Step 1: Cream butter with powdered sugar, zest, and vanilla

   In a large bowl, beat the softened butter with 1 3/4 cups minus 1 cup of the powdered sugar (reserve roughly 1 cup of the powdered sugar for the glaze) until light and fluffy, about 2–3 minutes. Add the lemon zest and vanilla and beat just until incorporated and fragrant.

   For this step

   • 1 cupUnsalted butter, softened
   • 1 3/4 cupsConfectioners (powdered) sugar, total
   • 1 tablespoonFresh lemon zest
   • 1 teaspoonPure vanilla extract
   
2. 2

   Step 2: Combine dry ingredients and add lemon juice

   Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl. Gradually add the dry mix to the butter mixture on low speed until a soft dough forms, then add 2 tablespoons of the lemon juice and mix just until combined; the dough should be soft but hold together without being sticky.

   For this step

   • 2 cupsAll-purpose flour
   • 1/2 cupCornstarch
   • 1/2 teaspoonKosher salt
   • 3 tablespoonsFresh lemon juice, total
   
3. 3

   Step 3: Roll, cut and chill the dough

   Turn the dough onto a sheet of parchment, press into a disk, then sandwich between two sheets of parchment and roll to about 1/8-inch (3 mm) thickness. Chill the rolled dough 10 minutes to firm slightly, then cut into rounds or desired shapes, transfer to a parchment-lined baking sheet, and lightly sprinkle the tops with turbinado sugar.

   For this step

   • 1 tablespoonTurbinado (coarse) sugar for sprinkling
   
4. 4

   Step 4: Bake until edges are set

   Preheat the oven to 350°F (175°C). Bake the cookies, one sheet at a time, for 10–12 minutes until the edges are just set and very lightly golden; the centers should remain pale. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack.
   
5. 5

   Step 5: Whisk the lemon glaze

   While the cookies cool, whisk the reserved powdered sugar with the remaining 1 tablespoon of lemon juice (and additional lemon juice a few drops at a time if needed) until you reach a thin, pourable glaze. Taste and adjust for brightness—add a dash more lemon if you want a tangier glaze.
   
6. 6

   Step 6: Glaze and set

   Drizzle or dip the top of each cooled cookie into the glaze and return to the rack to set, about 15–20 minutes. Store the cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
   

1. In a large bowl, beat the softened butter with 1 3/4 cups minus 1 cup of the powdered sugar (reserve roughly 1 cup of the powdered sugar for the glaze) until light and fluffy, about 2–3 minutes. Add the lemon zest and vanilla and beat just until incorporated and fragrant.
2. Whisk together the all-purpose flour, cornstarch, and salt in a separate bowl. Gradually add the dry mix to the butter mixture on low speed until a soft dough forms, then add 2 tablespoons of the lemon juice and mix just until combined; the dough should be soft but hold together without being sticky.
3. Turn the dough onto a sheet of parchment, press into a disk, then sandwich between two sheets of parchment and roll to about 1/8-inch (3 mm) thickness. Chill the rolled dough 10 minutes to firm slightly, then cut into rounds or desired shapes, transfer to a parchment-lined baking sheet, and lightly sprinkle the tops with turbinado sugar.
4. Preheat the oven to 350°F (175°C). Bake the cookies, one sheet at a time, for 10–12 minutes until the edges are just set and very lightly golden; the centers should remain pale. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack.
5. While the cookies cool, whisk the reserved powdered sugar with the remaining 1 tablespoon of lemon juice (and additional lemon juice a few drops at a time if needed) until you reach a thin, pourable glaze. Taste and adjust for brightness—add a dash more lemon if you want a tangier glaze.
6. Drizzle or dip the top of each cooled cookie into the glaze and return to the rack to set, about 15–20 minutes. Store the cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.