These gluten-free Italian lemon cookies are the perfect sweet treat for spring and summer! A soft baked lemon cookie is topped with a zesty lemon glaze. They are made in 30 minutes with minimal ingredients and taste super fresh. Instructions and images included for rolling them into lemon knot cookies too!
These Gluten-Free Lemon cookies are bright, sweet, soft, and perfect for spring and summer! A delicious soft baked lemon cookie is topped with a tangy glaze and garnished with lemon zest. They are made in one bowl with no chill time so you can whip them up when the craving strikes.
These cookies are inspired by Italian lemon cookies. Often made for wedding showers to symbolize tying the knot, Italian lemon cookies are often rolled and shaped into a knot, called Italian knot cookies, or Tarallucci. Instructions are included for how to roll the knot shape—it's very simple.
No matter the occasion, these delicious lemon cookies are sure to be a hit! They are gluten-free, nut-free, and easily dairy-free. Keep reading to learn how easy they are to make.
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Why You'll Love This Recipe
- A delicious Italian classic that is perfect for spring and summer!
- Impressive looking & tasting. The fresh lemon flavour comes through beautifully balanced by the sweetness in these cookies.
- Turn them into traditional Italian knot cookies.
- No chill time. These cookies are made in around 30 minutes!
- One bowl. The easiest type of dessert!
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily dairy-free.
This is one of my favorite Italian cookie recipes! You'll also like my gluten-free shortbread cookies, gluten-free snickerdoodles, gluten-free and dairy-free cookies, and chocolate amaretti cookies.
What are Italian Lemon Cookies?
Italian lemon cookies, often called tarallucci al limone, are a traditional southern Italian wedding cookie. They can be made as drop cookies as pictured here, or rolled into little knots to symbolize the tying of the knot. Instructions are included in this recipe for the knot shape as well.
Italian lemon cookies often contain very simple ingredients, featuring fresh lemon zest and juice in the cookie dough. They are then shaped and topped with a lemon glaze and lemon zest, or nonpareil sprinkles. They are a delicious treat for weddings, or just the spring and summer seasons.
Ingredient Notes
Here is everything you'll need to make these gluten free lemon cookies:
- Melted butter or vegetable oil or coconut oil
- Granulated sugar
- Fresh lemon: You can skip the fresh lemon and just use bottled lemon juice in this recipe. I like to use a fresh lemon so that I can incorporate the zest. When massaged into the sugar, the lemon zest releases its natural oils and aromas.
- Eggs
- Milk or dairy-free milk of choice
- Vanilla extract
- Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
- Baking powder
- Salt
- Icing sugar: This is for the lemon glaze, which you could skip if you wanted.
Substitutions
Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Dairy-free? Use a liquid oil instead of melted butter, and your choice of dairy-free milk.
- Toppings. I like to top these cookies with glaze and lemon zest. Nonpareils or sprinkles are also a classic Italian topping.
How to Make Gluten Free Italian Cookies
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free lemon cookies.
(Prep) Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
(1) Zest the lemon and use your hands to massage the zest into the granulated sugar. This will release the oils and add even more lemon flavour.
(2) In a large mixing bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs, milk, vanilla extract, and juice of 1 lemon (about 2 tablespoon lemon juice). Whisk until smooth.
(3) Place the gluten-free flour, baking powder, and salt in the same bowl. Use a rubber spatula to lightly stir the dry ingredients together on top, then fold into the wet ingredients until you have a smooth, thick dough.
Use a 1 tablespoon cookie scoop to scoop the dough into balls. Use your hands to roll them smooth. Place on the prepared cookie sheet with a little space between cookies.
If you plan to make these into lemon knot cookies: Add an extra 2-4 tablespoons of flour so the dough is less sticky and easier to roll.
(4), (5), (6) If making lemon knot cookies: Scoop 1 tablespoon of dough, then use your hands to roll it into a log about 5 inches long. Swirl one end into the middle, then overlap the other end on top of it. See photos within the blog post for a visual. Place on the prepared cookie sheet.
(7), (8) Bake cookies for 10-12 minutes. They really won't have any colour when they're done, but the bottoms should be lightly golden. Allow to cool on the cookie sheet for 15 minutes, then remove to a wire rack.
(9) While the cookies cool, stir together the glaze ingredients in a small bowl. Once the cookies are cooled, dip the tops in the glaze and place back on a baking sheet.
(10) Top immediately with lemon zest or sprinkles. Allow the glaze to set for 30 minutes then enjoy!
How to Serve Italian Cookies
These cookies are the perfect dessert for a spring/summer celebration! Whether it's a birthday, a long weekend, a bake sale, or you're just looking for a little sweet treat—these Italian lemon cookies are easy to make and are always a crowd pleaser. They're also a staple for Italian wedding showers!
Here are some ways I like to serve them:
- With a hot tea or espresso.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
- Enjoy with other Italian desserts like these chocolate amaretti cookies.
- Enjoy with other spring treats like gluten-free lemon loaf, gluten-free lemon blueberry scones, gluten-free carrot cake, or vegan no bake blueberry cheesecake.
Storage & Freezing
Storage: Cookies will keep in an airtight container at room temperature for 5-6 days. I recommend freezing extras as soon as you can.
Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
To thaw, allow to sit at room temperature for a few hours. Note that the lemon glaze may melt or condense but they will still taste great!
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- Massage the lemon zest into the granulated sugar. This allows the zest to release its natural oils, flavouring the whole dough once the sugar is incorporated.
- Don't overmix the dough. Stop once all the flour is just absorbed, as over-mixing can great tough, gluey cookies.
- See the step by step photos for rolling Italian knot cookies. Practice makes perfect.
- Don't be tempted to over-bake. Once the edges look set and the cookies are puffy, remove them. They will continue cooking on the baking sheet. They should not have any golden colour when removed.
- Glaze once completely cooled. Otherwise it will melt and slide all over.
- Top the cookies with lemon zest or sprinkles for a nice loook.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of this cookie dough. I do not recommend it for this recipe.
Sure! Just use your favourite dairy-free butter or liquid oil and dairy-free milk.
These gluten-free Italian lemon cookies are perfectly soft baked with a strong lemon flavour. Traditionally called tarallucci cookies, they are an Italian classic often made for wedding showers and spring events. They are made with simple ingredients, and can be made gluten-free, dairy-free, nut-free, and delicious for the whole family to enjoy.
More Gluten Free Desserts
- Golden Oreo Protein Ice Cream (Ninja Creami)
- Cottage Cheese Chocolate Pudding
- Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)
- Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
Have you made these Italian gluten free lemon cookies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten Free Italian Lemon Cookies
Ingredients
Cookies
- ⅓ cup melted butter or vegetable oil
- ½ cup granulated sugar
- 1 lemon
- 2 eggs
- 2 tablespoon milk or dairy-free milk of choice
- 1 teaspoon vanilla extract
- 2¼ cups gluten-free all-purpose flour with xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon salt
Lemon glaze
- 1½ cups icing sugar
- 2 tablespoon lemon juice
- 2 teaspoon milk or dairy-free milk of choice
Instructions
- Preheat the oven to 350ºF and prepare a large baking sheet with parchment paper.
- Zest the lemon and use your hands to massage the zest into the granulated sugar. This will release the oils and add even more lemon flavour.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs, milk, vanilla extract, and juice of 1 lemon (about 2 tablespoon lemon juice). Whisk until smooth.
- Place the gluten-free flour, baking powder, and salt in the same bowl. Use a rubber spatula to lightly stir the dry ingredients together on top, then fold into the wet ingredients until you have a smooth, thick dough.
- If you plan to make these into lemon knot cookies: Add an extra 2-4 tablespoons of flour so the dough is less sticky and easier to roll.
- Use a 1 tablespoon cookie scoop to scoop the dough into balls. Use your hands to roll them smooth. Place on the prepared cookie sheet with a little space between cookies.
- If making lemon knot cookies: Scoop 1 tablespoon of dough, then use your hands to roll it into a log about 5 inches long. Swirl one end into the middle, then overlap the other end on top of it. See photos within the blog post for a visual. Place on the prepared cookie sheet.
- Bake cookies for 10-12 minutes. They really won't have any colour when they're done, but the bottoms should be lightly golden. Allow to cool on the cookie sheet for 15 minutes, then remove to a wire rack.
- While the cookies cool, stir together the glaze ingredients in a small bowl. Once the cookies are cooled, dip the tops in the glaze and place back on a baking sheet. Top immediately with lemon zest or sprinkles. Allow the glaze to set for 30 minutes then enjoy!
Notes
- Make it dairy-free: Use vegetable or coconut oil instead of melted butter, and your favourite dairy-free milk.
- Storage: Cookies will keep in an airtight container at room temperature for 5-6 days. I recommend freezing extras as soon as you can.
- Freezing cookie dough: Cookie dough can be rolled into balls and placed on a parchment-lined baking sheet to flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in an airtight container and freeze for up to 3 months. Bake as directed, plus 1-2 minutes.
- Freezing baked cookies: Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months.
- To thaw, allow to sit at room temperature for a few hours. Note that the lemon glaze may melt or condense but they will still taste great!
Sara says
Delish! I used KA GF measure for measure and water instead of milk (had to be DF also and didn’t have any non dairy milks in the house).
Jcicha says
These tasted more like a scone than cookie. I would add more granulated sugar and do not over mix the dough. I only baked them for 10 minutes and they were still a little hard. I backed off the time a little bit on my second batch and they were better. The glaze is yummy. I added the zest right in with the glaze.
Olivia Parsons says
Yes, this style of Italian cookie is a little more dense and slightly less sweet than normal cookies. I'm glad you enjoyed!
Sirisha says
These look amazing. Instead of eggs could I use flax or chia eggs ? Thanks for the recipe
Olivia Parsons says
I haven't tried it, but a flax egg usually works well as a swap.
Isabel says
Omg delicious!!!