Italian Lemon Glazed Cookies. There are countless versions of this type of cookie and practically every Italian household has it’s own recipe. Some are round, some are oval while others are knotted or even braided. Of course my favorite are my mom’s lemon glazed cookies!
The secret ingredient is…
I always thought that my mother’s Italian Lemon Glazed Cookies had lemon in them as well as in the glaze. But I just found out that they don’t! As I arrived at her house earlier this week to make these cookies, she pulled out the bottle of Galliano liqueur. I know she’s always enjoyed this liqueur and she explained that they often served Galliano back in Sicily when they had guests over. They enjoyed dipping their cookies in it.
What is Galliano?
Galliano has a sweet vanilla-anise flavor. It differs from other anise flavored liqueurs such as Anisette or Sambuca due to the vanilla. There is only one tablespoon of Galliano in these cookies, therefore the flavor is quite subtle. Yet I always noticed the hint of a certain je ne sais quoi in these cookies that I couldn’t quite identify.
You can add Galliano liqueur to your cookie batter or simply substitute the same amount of freshly squeezed lemon juice instead.
How to make Italian Lemon Glazed Cookies
The process of making these cookies is quite similar to that of the Sweet Anise Taralli I posted last week. Except for the fact that these are baked and not fried.
All ingredients are combined in one bowl starting with the eggs; sugar; vegetable oil; and Galliano liqueur or lemon juice.
Next, the dry ingredients (flour and baking powder) are incorporated and mixed until a smooth sticky, dough is formed.
Now for the shaping part. The dough is VERY sticky and not easily handled with your fingers. The best way to shape these cookies is to spoon about 1 tbsp of dough and scrape it into a dish of flour using a second spoon. Turn it over to coat the other side….
…and shake off the excess flour by passing the ball of dough from one hand to another two or three times. This is the technique that I found worked best for me.
Even my mother was surprised and liked my technique as it results in perfectly rounded, plump, fluffy cookies!
Lastly, prepare the lemon glaze by stirring 1 1/2 cups of icing sugar into the freshly squeezed juice of 1 lemon. Whisk until smooth. When the cookies have cooled, dip each cookie in the glaze and let the excess drip off.
A few tips:
-If you don’t have Galliano liqueur, substitute with the same amount of freshly squeezed lemon juice.
-Avoid over handling the dough with your hands as it is very sticky.
-Be sure to shake off excess flour when shaping the cookies before placing on your baking sheets.
-Allow the glaze to completely harden, for about an hour, before storing in an airtight container.
-These cookies can be frozen. Just make sure to place a sheet of waxed or parchment paper in between layers of cookies to prevent the glaze from sticking. You can defrost an hour before serving.
-You can create more festive looking cookies by topping your freshly glazed cookies with colored candy sprinkles.
Italian Lemon Glazed Cookies have a nice soft and chewy texture and are totally addictive. If they’re in my kitchen it’s oh too easy to detour there every once in a while and nibble on one!
They are also a great addition to school lunch boxes. I’m required to supply my daughter’s friends with a few as well.
Italian Lemon Glazed Cookies are just one more of those essential Italian cookies that everyone should have a good recipe for. I hope you enjoy these and if you make them don’t hesitate to let me know how much you like them by using #mangiabedda or @mangiabedda on Facebook or Instagram. And feel free to share this post with your friends!
Italian Lemon Glazed Cookies
- 6 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 tbsp Galliano liqueur, or freshly squeezed lemon juice
- 3 1/4 cups all-purpose flour
- 5 tsp baking powder
For the lemon glaze
- 1 lemon, freshly squeezed juice of
- 1 1/2 cups icing sugar
- Preheat oven to 350F and prepare two baking sheets with parchment paper.
- In a large bowl combine the eggs, sugar, vegetable oil, and liqueur or lemon juice. Mix with a whisk.
- Add flour and baking powder and mix using a fork or wooden spoon until all ingredients are well combined and a soft, sticky dough is formed.
- Have a shallow plate with flour nearby. Using 2 spoons, scrape tablespoonfuls of batter into the plate with flour. Carefully flip to coat both sides.
- Pick up the flour coated ball of dough and pass from one hand to another 2 or 3 times to shake off excess flour.
- Place on parchment covered baking sheets. Continue with remaining dough.
- Bake for 20-22 minutes until bottom of cookies are light brown.
- Let cool. Meanwhile prepare the glaze by whisking the lemon juice and icing sugar until smooth.
- Dip the tops of the cooled cookies in the glaze, allowing the excess to drip away. Place on a cookie rack until the glaze has hardened, about an hour.