Glazed Italian Lemon Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigeration TIme: 45 minutes
Total Time: 30 minutes
Servings: 24 cookies
Soft, pillowy cookies, flavoured with lemon zest, topped with a zesty lemon glaze and topped with pistachios.



  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • Pinch salt
  • 3/4 cup butter melted and cooled
  • 1/2 cup white sugar
  • 1 1/2 eggs *see notes
  • Zest of 1 lemon about 1 Tbsp

Lemon Glaze:

  • 3 cups icing/confectioners' sugar
  • 5-6 Tbsp lemon juice from about 2 lemons


  • 1/4 cup pistachios finely chopped


  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the cooled, melted butter and sugar together, until light and fluffy, about 2-3 minutes. Add the eggs and beat together. Add the lemon zest and mix in. Add the dry ingredients and mix until combined. Cover bowl and refrigerate for 30 minutes.
  • Meanwhile, line a large baking sheet with parchment paper. Set aside.
  • Remove dough from fridge and working quickly (so dough stays cool), spoon out a heaping tablespoon and dough. Roll it into a ball between your palms, the press and roll gently to make a log about 3-ish inches long. Take the dough log and working on your baking sheet, coil it up, setting the outside end to rest slightly on top of the coil (sticking up a bit, rather than laying flat on the pan). Repeat with remaining dough, placing on baking sheet at least 2-inches apart. *If your dough gets warm and sticky to work with at any point (or between batches), simply cover and place back in the fridge for a few minutes.
  • Once your baking sheet is full of formed cookies, place the cookie sheet with the cookies into the fridge for 15 minutes.
  • Preheat your oven to 350F.
  • When cookies have chilled, place into preheated oven and bake for 12-14 minutes, or until set and lightly golden on the bottom and outside edges.
  • Let stand on the baking sheet for 1 minutes, then transfer to a cooling rack to cool completely.
  • Place a big piece of parchment paper under your cooling rack to catch drips and for easy clean-up.
  • Prepare glaze by combining icing/confectioner's sugar with lemon juice until you have a glaze that will fall off a spoon, but not too thin that it looks like it would immediately run off the cookies. Using a spoon, drizzle generous spoonfuls of glaze over cooled cookies, coaxing it towards bare areas as needed, until the entire top of the cookie is covered. Once you have done 3 or 4 cookies, stop and sprinkle on the pistachios or other topping you are using, so they will stick to the glaze before it hardens.
  • The glaze will set up by itself if left undisturbed on the countertop, but I like to pop them into the fridge to set up more quickly.
  • Once the glaze has set, transfer to a cookie tin and store at room temperature.


*To get 1/2 an egg, simply take 1 egg and beat it lightly with a fork in a small bowl, then use just 1/2 of it.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!