Soft and tender Italian Lemon Knot Cookies topped with a bright lemon glaze. Perfect for holidays, coffee breaks, or a simple sweet treat.

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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 vanilla extract

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

2–3 tablespoons milk

2 cups powdered sugar

2–3 tablespoons fresh lemon juice (for glaze)

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1. Preheat oven to 350°F and line baking sheets with parchment paper.

2. Whisk together flour, baking powder, and salt.

3. Cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.

5. Gradually mix in dry ingredients and milk until soft dough forms.

6. Roll dough into ropes and tie into knots.

7. Bake 10–12 minutes until bottoms are lightly golden.

8. Cool completely, then glaze with lemon icing and allow to set.

Use fresh lemon juice for best flavor.

Do not overmix to keep cookies tender.

Store in airtight container up to 5 days.