Tarallucci al Limone (Italian Lemon Knot Cookies)

Tarallucci al Limone never try to impress. Instead, they reflect everyday Italian baking. Home cooks made them in family kitchens, not pastry shops. Their story begins in southern and central Italy, where taralli first appeared as simple bread rings. Bakers shaped them by hand, kept them savory, and baked them to last.

Over time, things changed. Home bakers softened the dough. They added eggs, sugar, and olive oil. Soon, the texture turned tender. The shape became knotted. These sweet tarallucci fit perfectly alongside coffee or a glass of milk.

Then came lemon. In regions like Campania, Sicily, and the Amalfi Coast, citrus grows everywhere. As a result, lemon zest became a natural choice. It added aroma without heaviness. Tarallucci al Limone never aimed to be rich or sugary. Instead, they stay light. Slightly crisp outside. Soft inside. Fresh lemon scent in every bite.

People baked these cookies for simple moments. An afternoon snack. A quick breakfast. A small treat for guests. The knot shape mattered, too. It showed care and tradition. Bakers formed each cookie by hand. No molds. No machines. Just dough, rolled and tied with ease.

Today, Tarallucci al Limone remain a quiet classic. Italians still link them to home. They feel honest. Comforting. Familiar. In the end, they prove a simple truth: the best Italian cookies rely on simplicity and get it right. These lemon knot cookies bring a taste of Italian tradition to the holidays. celebrations.

Typical Ingredients for Italian Lemon Knot Cookies

All-purpose flour
Granulated sugar
Unsalted butter or olive oil
Eggs
Lemon zest (fresh)
Baking powder
Salt
Powdered sugar for dusting or a light glaze (optional)

Two Italian Christmas Cookies, One Holiday Table

If you love these Italian lemon knot cookies, you’ll also enjoy my Authentic Italian Christmas Cookies (Anise Cookies).

Classic Anise Cookies are soft and sweet with a bold licorice flavor and festive glaze. Lemon Knot Cookies are lighter, gently crisp, and bright with fresh lemon. One tastes traditional and bold. The other feels simple, fresh, and easy to love.

Oh, let me tell you about Tarallucci al Limone! These cookies are like a warm ray of sunshine right in your kitchen. Seriously, these little Italian lemon knots are so tender and just the right amount of crisp. And the smell? It’s like a burst of fresh citrus that fills the air.

Making the dough is super straightforward just some flour, sugar, eggs, maybe a bit of butter or olive oil, and a generous helping of lemon zest. But you know what? The end result is anything but basic. And here’s the fun part: shaping them into those cute little knots. It really gives each cookie a lovely, rustic vibe, don’t you think? Once they’re in the oven, they bake up in no time, and oh man, the scent that wafts through your kitchen is just irresistible.

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Prep Time 30

Cook Time 18

Resting Time 30

Servings: 36 cookies

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

3 cups (360 g) all-purpose flour
2 tsp baking powder
1 cup (200 g) granulated sugar
¾ cup (170 g) unsalted butter, softened
2 large eggs
Zest of 2 lemons (about 2–3 tsp)
½ tsp salt
powdered sugar or light lemon glaze for finishing
(optional)

Glaze

½ cup powdered sugar
1–2 tsp fresh lemon juice

Instructions

Preheat oven:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large bowl, beat softened butter (or olive oil) with sugar until creamy and smooth.
Add eggs and lemon zest:
Beat in the eggs one at a time, then fold in the lemon zest until fragrant.
Combine wet and dry:
Gradually mix in the flour mixture until a soft, slightly sticky dough forms. If it feels too sticky, add a teaspoon of flour at a time until manageable.
Shape:
Take a small piece of dough (about 1 tbsp). Roll it into a rope roughly 4–5 inches long. Tie it into a loose knot and pinch the ends to seal.
Place on the prepared baking sheet, leaving about 1 inch between cookies.
Optional Chilling: Chill shaped cookies for 15 minutes if dough feels too soft to hold its shape.
Bake:
Bake for 15–18 minutes, until the cookies are lightly golden on the bottom and edges. Avoid overbaking—they should stay soft inside.
Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Optional Glaze:
Mix powdered sugar with lemon juice until smooth. Brush lightly over cooled cookies or drizzle for a shiny, tangy finish.

Notes

Use Fresh Lemon Zest: The bright, natural flavor of fresh lemon zest makes a huge difference. Avoid pre-grated or dried zest.

Butter vs. Olive Oil: Butter gives a richer, softer cookie, while olive oil creates a lighter, slightly crisp texture. Both work beautifully.

Dough Consistency: If the dough feels too sticky to shape, dust your hands with a little flour or chill the dough for 10–15 minutes.

Knotting Technique: Don’t worry about perfect knots. A loose, rustic knot adds charm and homemade appeal. Pinch the ends well so they don’t open during baking.

Baking Time: Watch closely—overbaking dries out these tender cookies. They should be lightly golden but soft in the center.

Glaze or Dusting: Optional powdered sugar or a light lemon glaze adds a sweet finishing touch, but these cookies are delicious even plain.

Classic Anise Cookies vs. Lemon Knot Cookies

Difference in the Recipe

At their core, these two cookies start from almost the same dough, but the flavoring takes them in completely different directions. Classic Anise Cookies use anise extract or seeds, giving the dough that deep, old-fashioned licorice aroma, and they’re usually finished with a simple white glaze and sprinkles. Lemon Knot Cookies, instead, get their personality from fresh lemon zest and juice, which slightly softens the dough and keeps the flavor light and bright. The glaze follows suit, lemony, thinner, and tangy proof that one small ingredient change can turn the same base recipe into a totally different holiday cookie.

In many Italian families, anise cookies are for the adults, while lemon knot cookies are for everyone. That’s why you often see both on the same holiday tray they balance each other perfectly.

Choose anise cookies when you want that classic, old-school Italian flavor that tastes like tradition and Christmas past. Go with lemon knot cookies if you’re craving something bright, gentle, and easy for everyone to love. And if you want a truly authentic Italian Christmas spread, don’t choose at all. These two cookies don’t compete. They balance each other. And in many Italian homes, Christmas wouldn’t feel complete without both.

Serving

Serve Tarallucci al Limone slightly cooled or at room temperature for the best flavor and texture. Arrange them on a festive plate for holiday gatherings, alongside coffee or tea for an afternoon treat, or in a small basket as a charming gift. Their bright lemon aroma and tender, slightly crisp texture make them a delightful addition to any dessert spread. For extra flair, drizzle with a light lemon glaze or dust with powdered sugar just before serving.

Holiday Dessert Platter:
Arrange them alongside anise cookies, biscotti, pizzelle, and chocolate truffles for a festive Italian-inspired holiday dessert tray.

These cookies are perfect for casual snacking, special occasions, or holiday celebrations, simple, cheerful, and authentically Italian.

Storage

Room Temperature:

Store cooled Tarallucci al Limone in an airtight container at room temperature for up to 5 days. Keep them away from heat or direct sunlight to maintain their texture and flavor.

Freezing:

Place them in a single layer on a baking sheet to freeze for about 1 hour. Transfer to an airtight container or freezer bag, separating layers with parchment paper. They can be stored in the freezer for up to 2 months.

Thaw at room temperature before serving; they taste almost as fresh as the day they were baked. If you’ve glazed or dusted them, freeze them without the glaze, then add it after thawing for best results.