Italian Lemon Cookies

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Italian Lemon Cookies, an easy homemade cookie full of lemon flavor, glazed, and topped with sprinkles. Great dessert idea for spring and Easter!

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These delicious from scratch Italian Lemon Cookies are based on my fun Italian Sprinkle Cookies. These however, have a refreshing lemon flavor that is great for spring and summer, and even Easter this week. Great for cookie exchanges and cookie platters or even to give as gifts. Or try the anise version, Italian Anise Cookies.

We’ve been having some beautiful spring weather here which I’m loving! I’ve been craving spring and summer food and flavors but have also been in the mood for baking. With Easter this weekend these glazed lemon cookies are the perfect addition to your upcoming menus.

These cookies are soft but wouldn’t say they are chewy. They have more of a crumbly type texture in my opinion.

If you’d like some other creative cookies to go along with these be sure to check out my Tiramisu Cookies and Cannoli Cookies. Both very popular!

Most of the ingredients you probably already have around. Although you might need a lemon and some lemon extract.

You could use lemon juice or extra lemon zest but you might not get as much lemon flavor as you’d like with just the juice and lemon.

You can also add a little lemon juice to the glaze instead of a little milk for a lemon glaze for even more lemon flavor. I dipped the entire cookie in the glaze, but you can also just glaze the tops.

If lemon is NOT your thing, you could really use any other citrus or your favorite flavoring.

Italian Lemon Cookies Ingredients

Cookie Dough

• Flour
• Baking Powder
• Salt
• Shortening (melted & cooled)
• Powdered sugar
• Eggs
• Pure lemon extract (not lemon juice)
• Fresh lemon zest

Glaze

• Powdered sugar
• Milk

Topping

• Colorful sprinkles or colored sugar

 

How to Make Italian Lemon Cookies

1. Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in lemon extract and lemon zest. Beat in flour into sugar/shortening mixture until combined.
4. Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
5. Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
6. Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
7. Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookie on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.

(Full printable recipe card is at bottom of post.)

Serving Suggestions

• These glazed lemon cookies make a great spring or summer dessert. You can even serve with a fun drink or cocktail like this Strawberry Mint Lemonade.
• Serve the cookies at room temperature, although like I mentioned for my Sprinkle Cookies, my husband loves these right out of the freezer.
• As you probably know, sprinkles can be a little messy so be sure to serve the cookies on plates or napkins.

 

Quick Tips for Best Results

• When you’re rolling the cookies into balls, try to roll them as smooth as you can for less cracks after they’re baked. Don’t worry though if they do crack a little when they bake. They’ll still taste the same.
• To dip the cookies in the glaze use a fork, and let the glaze drip off for a few seconds after you dip them. You can also run the bottom of the cookies along the side of the bowl to get rid of excess glaze.
• After you dip the cookies in the glaze, place them on a silicone mat or parchment paper so they don’t stick as the glaze sets.
• While the glaze is still soft, top the cookies with the sprinkles. Once the glaze sets, the sprinkles won’t stick.
• Instead of lemon extract and zest you can use your favorite flavorings. You can use lemon juice BUT it will not be as strong as a flavor as lemon extract. You can also use more/less of the lemon extract and zest for your personal preference.

Italian Lemon Cookies FAQ

How should I store Italian Lemon Cookies?
I would store these cookies in an airtight container on the counter at room temperature and away from other cookies that may have a strong flavor/odor.

Can I freeze these cookies?
Yes! I froze a batch of the Italian Sprinkle Cookies and they were fine so I’m sure these would be ok too. If you’re going to freeze them, I’d suggest waiting for the glaze and sprinkles to set. Place the cookies on a parchment paper or silicone lined baking sheet, freeze until solid, then carefully put in a resealable bag and remove as much air as possible. Freezing them individually first before bagging helps prevent the cookies from sticking to each other.

How long will the cookies last?
They’ll last at least a few days if stored well at room temperature or you can also freeze them if you want them to last longer.

Substitutions?
Instead of the lemon zest and lemon extract you can use your favorite extract or flavoring, or even a liqueur. You can also use your favorite sprinkles or colored sugar. You can use lemon juice or more lemon zest but just know it may not have as strong as a flavor as the lemon extract.

Can I use low-fat ingredients?
I  haven’t tried it, but I don’t think so. You could try a low-fat butter/shortening substitute but I think the results are going to be quite different.

What else can I add to this recipe?
You can add your favorite extracts or flavorings. You can also add a little extract or flavoring to the glaze or even lemon juice. A little liqueur in the glaze would also be a good touch.

Didn’t turn out, what went wrong?
Make sure you followed the recipe exactly and didn’t substitute ingredients. Check out my How to Bake Cookies (tips & tricks) for more information. A nonstick pan may have different results (my pan was not nonstick).

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – You could try an egg substitute in the cookie dough but not sure how it will turn out. For the glaze, you can use your favorite milk substitute like almond milk or coconut milk.

Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.

Low-Carb – You can try a lower-carb sugar substitute but I haven’t tried it so I can’t say for sure if results will be ok.

Gluten-Free – You might be able to use a gluten-free flour that has a 1:1 substitute ratio.

Other Cookie Recipes You May Enjoy

• Strawberry Daiquiri Cookies – Fun twist on the popular cocktail!
• S’mores Cookie Bars – No campfire needed for these chocolate, marshmallow, and graham cracker cookies.
• Strawberry Cheesecake Cookies – Delicious cookie with a strawberry pudding mix, white chocolate strawberry cheesecake filling, and white chocolate chips.
• Coconut Lime Macaroons – Great combo of lime and coconut!

Hope you enjoy this easy Italian Lemon Cookie recipe! Tell me in the comments if you made any changes to the recipe and how it turned out.

 

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If you’re looking for more Italian recipes you might also like all my cannoli recipes like this Cannoli Pie and Cannoli Cake!