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Tarallucci al Limone Recipe (Easy Italian Lemon Knot Cookies)
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 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 the scent that wafts through your kitchen is just irresistible.
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Prep Time 30 minutes
Cook Time 18 minutes
Chill Time & Glaze 1 hour
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 3 cups (360 g) all-purpose flour
  • 2 tsp baking powder
  • 1 cup (200 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened or ½ cup (113g) Vegetable oil
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • powdered sugar (optional)
Glaze
  • 1½ cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Equipment

  • Hand mixer or stand mixer

Instructions
 

  1. Dough
    In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes).
    Add eggs one at a time, mixing well after each addition.
    Mix in lemon zest, lemon juice, and vanilla.
    In a separate bowl, whisk flour, baking powder, and salt.
    Gradually add dry ingredients to wet mixture until a soft dough forms.
  2. Chill
    Cover dough and refrigerate for 30 minutes (helps with shaping).
  3. Shape
    Preheat oven to 350°F (175°C). Line baking sheets with parchment.
    Scoop about 1 tablespoon of dough and roll into a 6-inch rope.
    Form into a loose knot and place on baking sheet, spaced 2 inches apart.
  4. Bake
    Bake for 15–18 minutes until bottoms are lightly golden but tops remain pale.
    Cool on pan 5 minutes, then transfer to wire rack.
  5. Glaze
    Whisk powdered sugar and lemon juice until smooth and slightly thick.
    Dip tops of cooled cookies into glaze.
    Place back on rack and allow glaze to set (about 20 minutes).

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.
 

Nutrition Estimated Facts

Taralli al Limone (Italian Lemon Knot Cookies)

Taralli al Limone Serving Size: 1 cookie (1 of 36)
Nutrient Amount %DV
Calories 115 —
Total Fat 3.5g 4%
└ Saturated Fat 2g 10%
Cholesterol 22mg 7%
Sodium 45mg 2%
Total Carbohydrate 19g 7%
└ Dietary Fiber 0g 0%
└ Total Sugars 10g —
    └ Added Sugars 9g 18%
Protein 2g 4%
Nutrition values are estimated. Based on a 2,000-calorie diet.
 
Most of the calories come from refined carbohydrates, primarily flour and sugar (including the lemon glaze). The majority of the fat and saturated fat comes from butter, with a smaller contribution from the eggs.

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