Ingredients for Italian Lemon Cookies
- 2 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) softened unsalted butter
- Lemon, Zest Of
- Whole Milk
- Vanilla Extract
- 1 cup (100g) powdered sugar
- 2-3 tablespoons orange juice
- Candy Sprinkles
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How to Make Italian Lemon Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 2 teaspoons baking powder. Set aside.
- In a large mixing bowl, beat 2 large eggs with 1 cup (200g) granulated sugar until light and lemon-colored (about 3-5 minutes).
- Add 1/2 cup (113g) softened unsalted butter and the zest of 2 large lemons to the egg mixture. Beat until well combined.
- Gradually add the dry ingredients (flour and baking powder) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gradually add 1/4 cup (60ml) milk and 1 teaspoon vanilla extract. Mix until a soft dough forms.
- Divide the dough into 6 equal sections.
- Roll each section into a rope about 1/2-inch (1.25cm) in diameter.
- Cut each rope into 3-inch (7.5cm) pieces. Twist each piece to form a loop, or shape as desired.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool completely on the baking sheets.
- While cookies cool, prepare the icing: In a small bowl, whisk together 1 cup (100g) powdered sugar with 2-3 tablespoons orange juice until a smooth, thin icing forms. Add more orange juice, if needed, to reach desired consistency.
- Once the cookies are completely cool, brush the icing over the top of each cookie.
- Sprinkle with colorful sprinkles or sanding sugar, if desired.
- Makes approximately 4 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
6g
Carbs
4g
