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Biscotti al Limone (Soft Lemon Cookies)
Soft Lemon Cookies
There’s something about a soft lemon cookie that just feels like a hug in edible form. These Biscotti al Limone are tender, lightly sweet, and bursting with bright, zesty lemon flavor, the kind of treat that makes your kitchen smell like sunshine.
Each cookie has a soft, pillowy center and a gently golden top, kissed with just enough glaze to make it sparkle without being too sweet. What makes them truly special is how simple they are. No fancy techniques.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 55 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Cookies
  • 3 cups (375 g) all-purpose flour
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • ½ cup buttermilk
Glaze
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice
  • Extra lemon zest for garnish (optional)

Instructions
 

  1. Prepare the Dough
    In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
    Add the eggs one at a time, mixing well after each.
    Mix in lemon zest, lemon juice, and vanilla.
    Add half the flour mixture, then mix in the buttermilk. Add remaining flour and mix until smooth.
    The dough will be soft and slightly sticky. Cover and chill for 30 minutes to make it easier to shape.
  2. Shape and Bake
    Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
    Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared sheets, about 2 inches apart.
    Bake for 12–14 minutes, until the bottoms are just lightly golden and tops are set (they should stay pale).
    Let cool on the sheets for 5 minutes, then transfer to a wire rack.
  3. Glaze the Cookies
    In a small bowl, whisk together powdered sugar and lemon juice until smooth and slightly thick.
    Once cookies are completely cool, dip the tops into the glaze or drizzle it over with a spoon.
    Let the glaze set for about 20 minutes before serving.

Notes

Extra Lemony: Love citrus? Add a little extra lemon zest or a tiny splash of lemon extract to make these cookies really sing.
Soft & Tender: Don’t overbake! The cookies should be lightly golden on top but still soft in the middle — they’ll firm up a bit as they cool.
Shaping Made Easy: If the dough feels sticky, chill it for 10–15 minutes before scooping. It makes the cookies easier to handle and keeps them from spreading too much.
Glaze Tips: For a smoother, glossy glaze, sift the powdered sugar before mixing. Adjust the lemon juice to get your desired consistency — thick enough to coat, thin enough to drizzle.