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metal plate with lemon twist cookies and a vase with daffodils.
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LEMON TWIST COOKIES
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr
 
Crispy from the outside, soft in the middle, these pretty Lemon Twist Cookies are bursting with lemon flavor. These cookies are incredibly delicious with their tangy, fresh and buttery flavor, easy to make and are the perfect treat for anyone who loves lemon desserts. Perfect year-round cookie!
Course: Dessert
Cuisine: Italian
Keyword: italian lemon cookies, lemon cookies
Servings: 18 cookies
Calories: 110 kcal
Author: Jackie
Ingredients
  • ⅔ cup granulated sugar
  • 1 Large lemon zest and juice needed
  • ¾ cup plus 2 Tablespoons unsalted butter room temperature
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup ground walnuts or almond flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg white
  • 2 tablespoons Coarse sugar for sprinkling
For the glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
Instructions
  1. In a medium mixing bowl add flour, ground walnuts, baking powder and salt. Mix until incorporated.
  2. In a separate mixing bowl add granulated sugar and lemon zest and rub with your finger until zest releases its oil and sugar is fragrant. Add in softened butter and using electric mixer, mix 3-4 minutes until creamy.
  3. Add egg and egg yolk one at the time and mix well after each addition. Mix in vanilla.
  4. Add in dry ingredients and mix until soft dough forms, but don't overmix.
  5. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour.
  6. Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
  7. Transfer the dough onto a lightly floured surface and divide it into 18 pieces.
  8. Using your hands, shape the dough piece into 9-10 inch lenght. Fold it in half and twist together. Repeat with remaining dough. Carefully transfer twists to prepared baking sheet.
  9. In a small bowl beat egg white with 2 teaspoons water. Brush each cookie with egg white and sprinkle with coarse sugar.
  10. Bake for 15-18 minutes or until golden brown. Cool on baking sheets.
  11. In a small bowl sift powdered sugar, add juice and stir to form thick icing.
  12. Using a small spoon drizzle the icing over cooled cookies; let stand until icing is set. Enjoy!
Recipe Notes

Don't skip on cooling time. The dough is too soft to handle.
Try to substitute lemon zest and juice with orange. It's very delicious too.
Leave the cookies to cool on baking sheets. They are fragile while still warm.
Store in an airtight container for up to 5 days.
Cookies freeze well (without the glaze) for up to 3 months. Let them thaw in the refrigerator overnight, glaze and serve at room temperature.

Nutrition Facts
LEMON TWIST COOKIES
Amount Per Serving
Calories 110 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 60mg3%
Potassium 21mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.