Looking for a sweet treat that stands out among all the
chocolate and peppermint desserts that are practically synonymous with the holiday season? These twisty Italian lemon cookies are IT. Originally served at weddings (to symbolize tying the knot, get it?), these Southern Italian cookies—otherwise known as tarallucci al limon or taralli al limone—are now commonly found at holiday gatherings of all kinds. They’re sweet and tart, the perfect foil to all the heavier holiday flavors. Serve them alongside our cuccidati, our amaretti cookies, and our pignoli cookies for an Italian-inspired spread everyone (and especially Babbo Natale) will enjoy.
To make these, you’ll flavor a soft yet sturdy dough with lemon juice and zest, then roll them into a knot. After baking, the cookies get dipped in simple lemon glaze and finished with even more zest. Our favorite way to make these? Turn the rolling and knotting into a fun group project. Get one batch in the oven, then start rolling the next batch while it bakes!
You may be wondering why this recipe calls for three rimmed baking sheets—it’s because these cookies need space to bake, and don’t do well on a warm baking sheet, so we like to have three ready to go so we can rotate them in without waiting in between batches. That said, it can be made with fewer. Just make sure your baking sheet is completely cooled before adding more cookies and keep the cookie dough wrapped in plastic while waiting.
Speaking of waiting, these cookies can be made 5 days ahead. Store them in an airtight container at room temperature, with parchment or wax paper in between any layers.
Made these? Let us know how it went in the comments below.
Looking for a sweet treat that stands out among all the
chocolate and peppermint desserts that are practically synonymous with the holiday season? These twisty Italian lemon cookies are IT. Originally served at weddings (to symbolize tying the knot, get it?), these Southern Italian cookies—otherwise known as tarallucci al limon or taralli al limone—are now commonly found at holiday gatherings of all kinds. They’re sweet and tart, the perfect foil to all the heavier holiday flavors. Serve them alongside our cuccidati, our amaretti cookies, and our pignoli cookies for an Italian-inspired spread everyone (and especially Babbo Natale) will enjoy.
To make these, you’ll flavor a soft yet sturdy dough with lemon juice and zest, then roll them into a knot. After baking, the cookies get dipped in simple lemon glaze and finished with even more zest. Our favorite way to make these? Turn the rolling and knotting into a fun group project. Get one batch in the oven, then start rolling the next batch while it bakes!
You may be wondering why this recipe calls for three rimmed baking sheets—it’s because these cookies need space to bake, and don’t do well on a warm baking sheet, so we like to have three ready to go so we can rotate them in without waiting in between batches. That said, it can be made with fewer. Just make sure your baking sheet is completely cooled before adding more cookies and keep the cookie dough wrapped in plastic while waiting.
Speaking of waiting, these cookies can be made 5 days ahead. Store them in an airtight container at room temperature, with parchment or wax paper in between any layers.
Made these? Let us know how it went in the comments below.
- Yields:
-
36
- Prep Time:
-
15 mins
- Total Time:
- 1 hr 30 mins
Directions
-
Cookies
- Step 1
Preheat oven to 350°F. Line 3 baking sheets with parchment.
- Step 2In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on high speed until sugar is incorporated and mixture is slightly fluffy, about 3 minutes. Mix in oil, cream, lemon zest and juice, baking powder, vanilla, and salt on low speed until just combined, about 1 minute. Add flour and mix on medium speed until a soft, tacky dough forms, about 2 minutes.
- Step 3Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.
- Step 4On a lightly floured surface, divide dough into 12 (2-tablespoon) portions (about the size of a golf ball). Roll each to an 8″ rope. Wrap rope into a circle, then tuck one end through the center to create a knot. Arrange on a prepared sheet. Repeat with remaining dough, spacing 2″ apart with 12 per sheet.
- Step 5Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool.
- Step 1
-
Glaze
- Step 1In a small bowl, whisk powdered sugar and 3 tablespoons lemon juice until a thick glaze forms. Whisk in more lemon juice, 1 tablespoon at a time, until a thick-yet-runny glaze forms.
- Step 2Dip top of each cookie in glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops of cookies before glaze has fully set. Let set before serving, about 15 minutes.
- Step 3Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.
Related Video: Homemade Cannoli
