Glazed Italian Lemon Cookies Recipe

These Italian lemon cookies could also be tiny, however they pack a punch of recent citrus taste. A tasty lemon glaze makes them merely irresistible – strive to not eat ten of them!

They give the impression of being fancy sufficient for particular events, however they’re actually fairly easy to make. And the dough could be made a day or two forward of time!

I’m obsessive about lemon desserts, so once I noticed this recipe at An Italian in My Kitchen, I needed to give it a strive! The primary time I made them, the lemon taste was so sturdy that though I beloved them, my household didn’t.

So I adjusted the quantity of lemon zest. Not solely was my household completely happy, the cookies have been devoured up at a neighborhood gathering. With my adjustments, they’re the proper stability of candy and tangy!

The strategy for making these cookies is much like icebox cookies. After rolling the dough right into a log, you chill it, so it’s a terrific recipe when you’ll want to prep forward of time. You possibly can even double wrap the dough log and freeze it for a few months.

The recipe makes a big batch of bite-sized cookies, and they’re a terrific addition to vacation cookie trays. They’re fairly, and everybody loves them!

The best way to make Italian Lemon Cookies with Lemon Glaze

1. DRY INGREDIENTS – Whisk collectively the flour, salt, and cornstarch and put aside.
2. WET INGREDIENTS – Beat the butter and powdered sugar with an electrical mixer at medium velocity for 2-3 minutes. Beat within the lemon zest and juice. Add the flour combination and stir till completely mixed.
3. CHILL – Kind the dough right into a log 1-1 1/2 inches throughout on a protracted piece of plastic wrap. Roll up and chill for no less than an hour.
4. BAKE – Preheat the oven to 325°. Minimize the dough into 1/4-1/2″ slices and place on silicone lined baking sheets. Bake for 14-18 minutes. The cookies might flip barely golden brown on the perimeters, however they don’t brown.
5. COOL – After the cookies sit on the pan for a couple of minutes, switch them to cooling racks. Cool utterly earlier than including the glaze.
6. FROST – Whisk the entire icing components collectively.
   Use a small spoon to unfold lemon icing on the tops of the cooled cookies.

Leftover cookies could be saved in an hermetic container for as much as per week. It’s a good suggestion to rearrange them in a single layer, then add a bit of waxed paper on prime earlier than including one other layer of cookies.

You too can freeze the cookies. I believe it really works finest to freeze them earlier than including the icing. After they’re utterly cool, place them in a heavy-duty freezer bag. They’ll final 3-4 months. You possibly can even freeze the icing in a small ziplock bag.

If you’ll want to freeze them after you could have added the icing. Flash freeze them in a single layer first so the icing is tough. Switch them to a freezer-safe container, and place waxed paper between the layers.

Allow them to thaw at room temperature.

PRO TIPS:

• When you use unsalted butter, add an extra 1/4 teaspoon of salt to the dough.
• Recent lemon zest is a should! Lemon extract simply doesn’t have that recent citrus taste!

ITALIAN LEMON COOKIE VARIATIONS:

• We expect these cookies have simply the correct amount of lemon taste, however when you like actually tangy lemon treats, you’ll be able to add further lemon zest to each the cookies and the glaze.
• As a substitute of lemon zest and juice, you’ll be able to strive lime or orange, or a mix of any citrus.

When you’re in search of a scrumptious lemon cookie that may be prepped forward of time, give this recipe a strive. You’ll love the buttery cookies with tangy citrus glaze!