Irresistibly Soft Italian Lemon Knot Cookies – 7 Powerful Reasons You’ll Love This Bright Classic

Thank you so much for being here, truly. There’s something so special about sharing a recipe like these Italian Lemon Knot Cookies with you. This is the kind of treat I turn to on busy afternoons when I crave a little sweetness without fuss. They’re simple, tender, and kissed with bright lemon glaze—perfect for a quiet coffee break or a sweet finish after dinner.

If you love classic Italian baking with a sunny citrus twist, these Italian Lemon Knot Cookies will quickly become a favorite in your kitchen. And don’t forget to subscribe to our email list so you never miss a cozy, family-inspired recipe!

Overview of Recipe Content

Italian Lemon Knot Cookies—also known in some Italian-American homes as anginetti—are soft, lightly sweet cookies shaped into charming little knots and topped with a glossy lemon glaze. They’re a staple at weddings, Easter celebrations, and Sunday gatherings across the USA in proud Italian households.

But here’s the thing… you don’t need a holiday to make them. I promised you versatile, and here’s proof!

Why You’ll Love These Italian Lemon Knot Cookies

• Soft and tender texture with a delicate crumb
• Bright, fresh lemon flavor that isn’t overpowering
• Easy dough—no chilling required
• Perfect for holidays, brunches, or gifting
• Beautiful on a dessert table (hello, Pinterest-worthy platter!)

They taste like sunshine. The cookie itself is subtly sweet and buttery, while the glaze brings a zesty lemon punch that wakes everything up. If you enjoy citrus desserts, this one sits right next to my favorite lemon treats—especially if you’re already a fan of my cozy bakes like banana-based sweets or comforting cookies from the blog.

Ingredients You’ll Need

PIN IT

For the Cookies:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2–3 tablespoons milk

For the Lemon Glaze:

• 2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, but lovely!)

Tools You’ll Need

• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack
• Small whisk for glaze

Substitutions & Additions

• Swap lemon for orange zest and juice for a softer citrus note.
• Add a splash of almond extract for a subtle Italian bakery flavor.
• Sprinkle with colorful nonpareils for a festive holiday look.
• Make them dairy-free by using plant-based butter and milk.

How to Make Italian Lemon Knot Cookies

PIN IT

Let’s walk through this together. Don’t rush—this is the joyful part.

Step 1: Prep Your Oven

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. I always do this first so I’m not scrambling later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside. Simple and classic.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy. This takes about 2–3 minutes. You’ll see it turn pale and creamy—that’s when you know it’s ready.

Step 4: Add Eggs and Flavor

Beat in the eggs one at a time. Then mix in:

• Vanilla extract
• Lemon zest
• Fresh lemon juice

Oh, that lemon aroma! It instantly reminds me of my nonna zesting citrus at the kitchen table.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Add milk one tablespoon at a time until a soft, workable dough forms. It should be soft but not sticky.

If it clings too much to your hands, sprinkle in a touch more flour—but gently. We want tender cookies.

Step 6: Shape the Knots

Roll about 1 tablespoon of dough into a rope (around 5 inches long). Tie it loosely into a knot and place it on the baking sheet.

They don’t spread much, so about 2 inches apart is fine.

Step 7: Bake

Bake for 10–12 minutes. The bottoms should be lightly golden, but the tops stay pale. That’s exactly what we want.

Let them cool completely before glazing.

Step 8: Glaze and Decorate

Whisk powdered sugar and lemon juice until smooth. Dip the tops of each cookie into the glaze or spoon it over.

Let the glaze set before serving. If you’re feeling festive, add sprinkles while the glaze is wet.

And just like that—you have bakery-style Italian Lemon Knot Cookies at home.

What to Serve with Italian Lemon Knot Cookies

These cookies shine alongside:

• Freshly brewed espresso or cappuccino
• Iced lemon tea in summer
• A scoop of vanilla gelato
• Fresh berries and whipped cream

They’re also stunning on a dessert board next to classics like my chewy favorites and brunch bakes. If you’re building a full spread, try pairing them with:

• Protein-packed treats like this creamy cookie dough: https://poulef.com/protein-cookie-dough/
• A comforting breakfast bake: https://poulef.com/easy-baked-oatmeal/
• Something chocolatey and rich: https://poulef.com/chocolate-chip-banana-bread/
• A simple classic cookie: https://poulef.com/3-ingredient-peanut-butter-cookies/
• A cozy fall favorite: https://poulef.com/pumpkin-banana-muffins/

These all make beautiful Pinterest dessert boards—especially if you love sharing from https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Don’t overmix the dough. Overworking it makes tough cookies.
• Use fresh lemon juice. Bottled just doesn’t taste the same.
• Zest before juicing. Always easier!
• Let cookies cool fully before glazing. Otherwise, the glaze melts off.
• Make ahead tip: You can shape the knots a day ahead and refrigerate.

If your glaze feels too thick, add lemon juice a teaspoon at a time. Too thin? Add more powdered sugar.

Storage Instructions

These Italian Lemon Knot Cookies store beautifully.

• Room temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Not necessary, but fine for up to a week.
• Freezer: Freeze unglazed cookies up to 2 months. Thaw and glaze fresh.

To refresh slightly firm cookies, microwave for 5–7 seconds.

General Information

Italian Lemon Knot Cookies are deeply rooted in Italian-American baking traditions. Often served at Easter and weddings, their knotted shape symbolizes love and unity.

In many families, these cookies sit proudly next to pizzelles and biscotti during celebrations. But in my kitchen? They show up on random Tuesdays when life needs a little brightness.

Lemon desserts have always been popular in Italian cuisine thanks to the abundance of citrus trees throughout southern Italy. That fresh, clean flavor cuts through rich meals and leaves everyone smiling.

Frequently Asked Questions

Can I make these without glaze?

Yes! They’ll be less sweet but still delicious. You could dust them with powdered sugar instead.

Why are my cookies dry?

You may have added too much flour. Spoon and level your flour rather than scooping directly.

Can I use bottled lemon juice?

Fresh is best. Bottled juice can taste flat or metallic.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Do they need to be refrigerated?

Nope! Just store airtight at room temperature.

Conclusion

There’s something truly magical about Italian Lemon Knot Cookies. They’re soft, bright, and simple—the kind of recipe that feels like home the moment you take a bite.

If you love lemon desserts, you might also enjoy our https://poulef.com/lemon-loaf-recipe/ or https://poulef.com/lemon-blueberry-muffins/ for more citrus inspiration.

Thank you for spending time in my kitchen today. It means more than you know.

Interactive Elements

If you try these Italian Lemon Knot Cookies, I’d love for you to:

• Leave a comment and star rating below
• Share a photo on Pinterest and tag us at https://www.pinterest.com/poulefrecipe/
• Tell me—do you prefer lemon or orange glaze?

Your feedback makes this little kitchen community so special.

Nutritional Information

Approximate per cookie (based on 24 cookies):

Nutrient	Amount
Calories	145 kcal
Carbohydrates	22g
Protein	2g
Fat	5g
Saturated Fat	3g
Sugar	14g
Fiber	0.5g
Sodium	85mg

Print