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Italian Lemon Cookies

Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 large eggs, room temperature, separated
  • 2 teaspoons grated lemon zest
  • 2-1/2 cups all-purpose flour
  • Colored sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
  • Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an ā€œSā€, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar.
  • Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
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