Hey there, fellow baking enthusiast! If you’re anything like me, the world of baking feels like a cozy escape, a delightful sanctuary where you can whip up something magic. Today, I’m thrilled to introduce you to a recipe that brings a splash of sunshine to your kitchen: Italian Lemon Knot Cookies, also known as Lemon Tarallucci. These little delights are so soft, zesty, and full of flavor that you might just want to make a dozen batches! Perfect for any celebration or a quiet afternoon with a cup of tea, let’s dive into this lemony goodness together.
Why You’ll Love This Recipe
What makes these lemon knot cookies a must-try? For starters, they are incredibly easy to make and require only a handful of simple ingredients. Lemon is the star of the show here, giving each cookie a vibrant, tangy punch that’s perfectly balanced with sweetness. They’re not just tasty; they’re irresistibly adorable, with that charming knot shape that makes them perfect for any occasion, from tea parties to holiday gatherings.
Moreover, the texture is a delightful mix of soft and slightly chewy, and once you dust them with powdered sugar, they look like little bites of perfection! Whether or not you’re an experienced baker, this recipe is incredibly forgiving and fun. You’ll find yourself enchanted by the aroma of fresh lemon wafting through your kitchen as you bake, there’s nothing quite like it!
Step-by-Step: Making Italian Lemon Knot Cookies
Let’s roll up our sleeves and get started on these delightful cookies. With just a few steps, you’ll have your kitchen filled with zesty goodness in no time!
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- On a lightly floured surface, divide the dough into small pieces and roll each piece into a rope about 6 inches long.
- Shape each rope into a knot and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Let them cool before dusting with powdered sugar.
- Enjoy your delicious Italian lemon knot cookies!
Best Ways to Serve Italian Lemon Knot Cookies
Now that your delightful cookies are ready, it’s time for the fun part: serving them! These cookies shine on their own but can be paired with several delightful accompaniments. Here are a few ideas:
- Accompany with Tea or Coffee: The zesty flavor of these cookies complements both tea and coffee beautifully. A simple cup of chamomile or a robust espresso can elevate your cookie experience.
- Serve at Celebrations: Their cute knot shape makes them perfect for any gathering. Whether it’s a birthday, anniversary, or holiday party, your guests will be drawn to these sweet little treats.
- Add Fresh Berries: For a refreshing twist, serve your cookies with a side of fresh berries or a drizzle of lemon glaze for that extra citrus kick.
Keeping Your Cookies Fresh
Cookies this delightful deserve to be preserved in the best possible way! Here’s how to ensure they stay fresh:
- Room Temperature Storage: If you plan to enjoy them within a few days, store your cookies in an airtight container at room temperature.
- Freezing: For long-term storage, you can freeze these cookies. Just layer them between parchment paper in an airtight container and they can stay fresh for up to three months! When you’re ready to enjoy them, simply thaw them at room temperature.
Expert Tips for Perfect Italian Lemon Knot Cookies
Let’s unlock some secrets to ensure your lemon knot cookies turn out fabulous every time:
- Quality Lemon: Always use fresh lemon juice and zest. The flavor is vibrant and bright compared to bottled versions, giving your cookies that authentic lemon taste.
- Don’t Overmix: Once the dry ingredients are incorporated, mix just until the dough comes together. Overmixing can lead to tough cookies.
- Chill the Dough: If your dough feels too soft to shape, popping it in the fridge for about 30 minutes can make it easier to handle.
Delicious Variations of Italian Lemon Knot Cookies
Why stop at lemon? Here are some fun variations you can try!
- Orange Tarallucci: Swap out the lemon for orange juice and zest for a unique citrus twist.
- Herb-Infused: Add a teaspoon of finely chopped fresh herbs like rosemary or thyme to the dough for a surprising flavor profile.
- Glazed with Citrus Icing: Whisk together powdered sugar and lemon or orange juice to create a tangy glaze to drizzle over your cooled cookies.
FAQs
- Can I use gluten-free flour for this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free blend. Just ensure that your blend has xanthan gum for the best results. - How do I know when the cookies are done baking?
Your cookies should be lightly golden on the bottoms. Don’t over bake them, as they will continue to cook slightly after you remove them from the oven. - What if I don’t have unsalted butter?
You can use salted butter, just omit the additional salt in the recipe!
Now that you’re equipped with the knowledge to whip up these charming Italian Lemon Knot Cookies, I can’t wait for you to experience the joy of baking them. So go ahead, preheat that oven, and let’s make something sweet together!
Print
Italian Lemon Knot Cookies
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft and zesty Italian lemon knot cookies, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- On a lightly floured surface, divide the dough into small pieces and roll each piece into a rope about 6 inches long.
- Shape each rope into a knot and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Let them cool before dusting with powdered sugar.
Notes
Store in an airtight container at room temperature for up to a few days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg