
Italian Lemon Cookies
Total Time
Prep: 30 min. + chilling Bake: 15 min./batch
Yield
3 dozen
Bright, light and full of citrusy flavor, these zesty Italian lemon cookies are a real treat. Top them with the simple colored sugar called for in this recipe, or switch it up with a glaze or frosting for a richer cookie.
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 3 large eggs, separated, room temperature
- 2 teaspoons grated lemon zest
- 2-1/2 cups all-purpose flour
- Colored sugar
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
- Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an S, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar.
- Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 94 calories, 6g fat (3g saturated fat), 29mg cholesterol, 47mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio
Recipe Creator
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