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Homemade Italian lemon knot cookies topped with white lemon glaze and fresh lemon zest on a vintage two-tier serving stand.

Nonna's Italian Lemon Knot Cookies

Soft, tender Italian lemon knot cookies made with fresh lemon zest and topped with a sweet homemade lemon glaze. Perfect for Christmas and special occasions.
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Ingredients Method Notes

Ingredients
  

  • Cookies
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 –2 tablespoons milk optional
  • Lemon Glaze
  • 1½ cups powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Christmas sprinkles optional

Method
 

  1. Preheat oven to 350°F and line two 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.
  5. Add vanilla, lemon zest, and lemon juice.
  6. Gradually incorporate dry ingredients until a soft dough forms. Add milk if needed.
  7. Divide dough into tablespoon-sized portions.
  8. Roll each portion into a 5-inch rope and tie into a loose knot.
  9. Arrange cookies 2 inches apart on baking sheets.
  10. Bake for 10–12 minutes until set and lightly golden underneath.
  11. Cool completely on a wire rack.
  12. Whisk powdered sugar with lemon juice until smooth.
  13. Dip cookie tops into glaze.
  14. Sprinkle with lemon zest and optional decorations.
  15. Allow glaze to set before serving.

Notes

Storage: Airtight container for up to 4 days at room temperature. Freeze unglazed cookies for up to 2 months.