Go Back
Welcome to ItalianCookies.com
(Italian Lemon Knot Cookies
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients 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
  • 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
 

  1. Preheat oven:
    Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Mix dry ingredients:
    In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar:
    In a large bowl, beat softened butter (or olive oil) with sugar until creamy and smooth.
  4. Add eggs and lemon zest:
    Beat in the eggs one at a time, then fold in the lemon zest until fragrant.
  5. 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.
  6. 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.
  7. Optional Chilling: Chill shaped cookies for 15 minutes if dough feels too soft to hold its shape.
  8. Bake:
    Bake for 15–18 minutes, until the cookies are lightly golden on the bottom and edges. Avoid overbaking—they should stay soft inside.
  9. Cool:
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. 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.