The Originators of Quick & Easy Cooking!


Italian Lemon Cookies

72 6 dozen
30 Min
12 Min

Try these light, tangy, and irresistible cookies, ideal on their own or iced. Add lemon juice and peel according to personal taste.

What You'll Need

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, cold
  • 4 egg yolks
  • 1 cup sugar
  • 1/2 cup sour cream
  • 2 to 4 tablespoons fresh lemon juice
  • 2 to 4 teaspoons freshly grated lemon peel

What to Do

  1. In a large bowl, mix flour and baking soda. Cut in butter until mixture resembles coarse crumbs.
  2. In a mixer bowl, beat egg yolks and sugar with whisk attachment at high speed until light and fluffy, 5 minutes. Beat in sour cream, lemon juice, and lemon peel. Add yolk mixture, a third at a time, to flour mixture, stirring just until combined after each addition. Refrigerate, covered, until firm, 30 to 60 minutes.
  3. Preheat oven to 350 degrees F. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. Roll pieces of dough on lightly floured surface into 6- x 1/2-inch ropes. Shape as desired; place on ungreased baking sheets.
  4. Bake 12 to 14 minutes, or until lightly browned. Cool on baking sheets 5 minutes, then remove to wire racks to cool completely.


  • Chilled dough is easier to handle and holds its shape better.
  • Add lemon juice and peel according to personal taste. Remember to grate the peel before juicing the lemons.

Nutritional InformationShow More

Servings Per Recipe: 72

  • Amount Per Serving % Daily Value *
  • Calories 51
  • Calories from Fat 17
  • Total Fat 1.9g 3 %
  • Saturated Fat 1.1g 6 %
  • Trans Fat 0.1g 0 %
  • Protein 0.9g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 21mg 1 %
  • Total Carbohydrates 7.6g 3 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 2.9g 0 %

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