These soft and citrusy Authentic Italian Lemon Cookies are made with real lemon juice and almond flour for a tender texture. Top with powdered sugar or icing for the perfect sweet treat!
Equipment Needed
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Ice cream scoop or cookie scoop
- Spatula
- Wire cooling rack
Ingredients
For the Italian Lemon Cookies:
- 2 eggs (or 2 flax eggs if vegan)
- ½ cup olive oil, avocado oil, or melted butter
- ¼ cup lemon juice
- 1 teaspoon lemon extract
- 1 cup cane sugar
- 1 teaspoon baking powder
- 2 cups all-purpose flour (regular or gluten-free)
- 1 cup almond flour
For Topping Options (Choose One):
Powdered Sugar Topping:
- ¼ cup powdered sugar, for dusting
Vanilla Icing:
- 1 cup powdered sugar
- 1 tablespoon milk (regular or plant-based)
- 1 teaspoon vanilla extract
How to Make Italian Lemon Cookies
Step 1: Prep & Preheat
Preheat oven to 325°F and line a baking sheet with parchment paper.
Step 2: Make the Dough
In a large mixing bowl, whisk eggs with sugar and oil. Stir in lemon juice, lemon extract, baking powder, and then add both flours. Mix until a thick cookie dough forms.
Step 3: Chill the Dough
Cover and chill the dough in the fridge for 20 minutes.
Step 4: Scoop & Bake
Use a cookie or ice cream scoop to portion dough onto the prepared baking sheet, spacing them about 1 inch apart. Bake for 10–13 minutes or until lightly golden on the bottoms and set.
Step 5: Cool & Top
Transfer cookies to a wire rack to cool. Once cool, either dust with powdered sugar or drizzle with icing.
Step 6: Serve & Enjoy
Enjoy with coffee, tea, or espresso. These cookies are also great for gifting or adding to a holiday cookie tray!
Frequently Asked Questions
I recommend storing these Italian lemon cookies in an airtight container at room temperature for up to 7 days.
Using both gives the cookies that bold citrus punch. If you don’t have lemon extract, add a little extra zest.
Yes! Just use a gluten-free all-purpose flour. I recommend King Arthur Measure for Measure.
Yes! We recommend trying our Almond Biscotti Recipe or our Sesame Cookie recipe.
To make these lemon cookies vegan, you can simply swap out the two regular eggs for 2 flax eggs. Make your flax eggs by mixing 4 tablespoon of flax seed meal with 2-3 tablespoon of warm water. Let this sit for 2 minutes until a gel forms and then use this in place of eggs.
Thank you to our sponsor, purecane, for making this recipe possible.
Authentic Italian Lemon Cookies
Equipment
- baking sheet
- parchment paper
- mixing bowl
- fork or whisk for mixing
- spoon
- wire cooling rack
Ingredients
Authentic Italian Lemon Cookie Ingredients
- 2 eggs
- ½ cup olive oil, avocado oil, or melted butter
- ¼ cup lemon juice
- 1 teaspoon lemon extract
- 1 cup cane sugar
- 1 teaspoon baking powder
- 2 cups regular or gluten-free all purpose flour
- 1 cup almond flour
Powdered Sugar Topping
- ¼ cup powdered sugar for dusting
Vanilla Icing
- 1 cup powdered sugar
- 1 tablespoon milk regular or plant-based
- 1 teaspoon vanilla extract
Instructions
Authentic Italian Lemon Cookie Recipe
- Preheat the oven to 325. Line a baking sheet with parchment paper.
- In a mixing bowl, crack two eggs and then mix them with the sugar and oil. Add the baking powder, lemon extract, and lemon juice. Mix. Then, add your all purpose flour and almond flour. Mix until a thick cookie dough is formed.
- Allow the cookie dough to chill in the fridge for 20 minutes, covered. Once the cookie dough is done chilling, use an ice cream scoop to scoop the cookies onto your baking sheet. Leave about an inch of space between each cookie. You should have 20-24 cookies.
- Bake the lemon cookies in the oven for 10-13 minutes or until they are golden on the bottoms and lift easily off of the baking sheet with a spatula. While the cookies bake, mix the vanilla frosting ingredients together or prepare your powdered sugar for dusting.
- Transfer the cookies onto a wire rack using spatula and allow them to cool. Either dust the tops with powdered sugar or drizzle them with the icing. Serve them with coffee, espresso, or tea. Enjoy!
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