Tarallucci Al Limone (Italian Lemon cookies)
Tarallucci are delightful Italian lemon cookies from Southern Italy. With a light, citrusy flavor and a tender cookie crumb that melts in your mouth, they are a cherished treat that’s sure to brighten any festive gathering.
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Christmas would not be the same without these Tarallucci. My mother-in-law’s recipe I am sharing with you makes about 150 cookies which sounds like a lot but when the grandkids eat about 5 each at breakfast, a few more at lunch and then they are out for coffee they go fast!
To make things a bit more manageable I halved her recipe to make 75 cookies. They freeze really well so trust me you will want this many but if you don’t just half the recipe again. It is a very forgiving recipe and an easy one for beginner bakers!
I did not grow up on these as I am a Canadian girl but my kids love these cookies. Every Italian family seems to have their version of these cookies but after sampling many over the years over the holidays and at weddings everyone agrees my mother-in-law’s recipe is the best!
P.S… My gingersnap cookie recipe is another holiday favourite and a recipe that you should also make a huge batch of because they never last long.
Ingredients You’ll Need
- All-Purpose Flour – While typically you may know that in most cookie recipes I use cake or pastry flour in my cookies but for these with all the eggs all-purpose flour is a little denser and the way to go with this recipe.
- Eggs – There is quite a few in this recipe but they give these cookies a rich tender texture.
- Unsalted Butter and Shortening– This combo creates a soft, tender crumb and a light buttery flavor. Melt them together for this recipe.
- Sugar – Adds sweetness but also structure to the cookie.
- Lemon Zest – add a subtle not overpowering lemon flavor to the cookie.
- Salt – a little goes a long way to enhance flavor.
- Vanilla – Because always in cookies.
- Powdered Sugar and Lemon Juice – To make the lemon glaze.
How To Make Tarallucci Al Limone
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk the eggs together in a large bowl.
- Add the Sugar, melted butter, shortening, and vanilla to the bowl and mix to combine.
- Place a sieve over the bowl and add the flour, baking powder and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below.
- Add the lemon zest to the bowl and mix the wet and dry ingredients just until combined.
- Add in the milk and mix until combined. The batter will be very sticky so let it rest for about 10 or 15 minutes before trying to form into twists or knots.
- Scoop out a heaping tablespoon of batter and roll it into a log using your hands that is about 4″ long and 1/2″ in diameter.
- Fold the “log” in half and twist one end over the other. If you prefer knots, form the dough instead into a loop and insert one end of the dough through the loop of the knot. For knots, you may want to roll the dough into a slightly longer “log”. It may take a few times to get the hang of it but if you mess up this dough is super forgiving. Just scrunch the dough back up and start over. Place the formed cookies on the parchment-lined baking sheet
- Bake the cookies for 8-10 minutes or until they are just starting to brown on the bottom. Remove them from the oven and let cool completely on a cooling rack.
- In a medium bowl whisk the powdered sugar and lemon juice together until smooth.
- Use a basting brush to cover the tops of the cooled cookies with the lemon glaze. Do this by placing the cooling rack back over the baking sheet so the glaze can drip below without making a mess. Let the glaze set before serving.
If you want to make the Tarallucci a little more decorative you can add sprinkles or more lemon zest to the tops of the cookies after you have added the glaze.
Storing and Freezing
Store Italian Lemon Lemon Cookies in a tightly sealed container on the counter for about 5 days.
These cookies freeze extremely well which is why making a huge batch is worth it. Freeze them in an airtight container for up to 6 months. Thaw them on the counter for a few minutes before eating.
More Holiday Cookies To Try
- Italian Pizzelle Cookies
- Fudgy Chocolate Crinkle Cookies
- Danish Wedding Cookies (Snowballs)
- Italian Butter Cookies
- Cocoa Spritz Cookies
- Raspberry Cheesecake Thumbprint Cookies
Tarallucci (Italian Lemon cookies)
Ingredients
- 4 cups all-purpose flour
- 5 large eggs
- 1 ¼ cup granulated sugar
- ¼ lb shortening; melted
- ¼ lb unsalted butter; melted
- 5 tsp baking powder
- 2 tbsp lemon zest
- 2 tsp vanilla
- ½ tsp salt
- ¼ cup milk
Lemon Glaze
- 2 cups powdered sugar
- 5 tsp lemon juice
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk the eggs together in a large bowl.
- Add the Sugar, melted butter and shortening, and vanilla to the bowl and mix to combine.
- Place a sieve over the bowl and add the flour, baking powder and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below.
- Add the lemon zest to the bowl and mix the wet and dry ingredients just until combined.
- Add in the milk and mix until combined. The batter will be very sticky so cover it with plastic wrap or a clean towel and let it rest for about 10 or 15 minutes before trying to form into twists or knots.
- Scoop out a heaping tablespoon of batter and roll it into a log using your hands that is about 4" long and 1/2" in diameter. Fold the "log" in half and twist one end over the other. If you prefer knots, form the dough into a loop and insert one end of the dough through the loop of the knot.
- Bake the cookies for 8-10 minutes or until they are just starting to brown on the bottom. Remove them from the oven and let cool completely on a cooling rack. Don't let the cookies brown take them out just when you see the bottom edges start to turn golden.
- In a medium bowl whisk the powdered sugar and lemon juice together until smooth.
- Use a basting brush to cover the tops of the cooled cookies with the lemon glaze. Do this by placing the cooling rack back over the baking sheet so the glaze can drip below without making a mess. Let the glaze set before serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did I miss how much powdered sugar and lemon juice to use for the glaze?
Hi Candace, I have updated the recipe card. Two cups of powdered sugar and 5 tbsp of lemon juice should do it!
Made these cookies the best ever
They are soft cakey and lemony