Little lemon-scented dough knots with a bright glaze, lovely on a Christmas tray. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Italian Lemon Knot Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Mixer
- two lined sheets
- citrus grater
- ruler
- cooling rack
Little lemon-scented dough knots with a bright glaze, lovely on a Christmas tray.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Make dough
Whisk flour, baking powder and salt. Beat butter, sugar and zest until creamy. Beat in eggs, milk and vanilla, then fold in the flour mixture. Chill covered 30 minutes.
- 2Tie knots
Heat oven to 350°F (175°C), or 325°F (165°C) fan. Divide dough into 24 pieces, about 26 g each. Roll into ropes about 5 inches long and tie each in one loose knot, tucking ends underneath.
- 3Bake
Space 2 inches apart on lined trays. Bake two trays of 12 separately, 12–14 minutes each. Look for pale tops and lightly golden bottoms. Rest 5 minutes on each tray, then cool on a rack.
- 4Glaze
Whisk powdered sugar with lemon juice. Dip cooled tops and set 30 minutes on a rack. Total cooling and setting allows 1 hour after the final tray.
Chef’s Science & Pro Tips
Ingredient science
Roll with light pressure; squeezing creates cracks in the ropes.
Technique & texture
If dough cracks, allow 5 minutes at room temperature before shaping.
Finishing & serving
Use only the colored part of the lemon peel to avoid bitter pith.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 4 days | Airtight at room temperature up to 4 days. |
| Refrigeration | As described | Refrigeration is unnecessary and can soften glaze. |
| Raw freezing | up to 1 month | Freeze shaped unglazed knots up to 1 month; thaw chilled. |
| Baked freezing | up to 2 months | Freeze baked unglazed knots up to 2 months. |
| Restoring | As described | Thaw covered at room temperature and glaze fresh. |
Notes
- Roll with light pressure; squeezing creates cracks in the ropes. If dough cracks, allow 5 minutes at room temperature before shaping. Use only the colored part of the lemon peel to avoid bitter pith. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Why are my ropes breaking?
Cold dough can crack; allow it to soften briefly and roll gently.
Can I make balls instead?
Yes. Keep each portion the same weight and check doneness at the same interval.
How do I make a thicker glaze?
Start with slightly less juice, then add drops until it coats the cookie.
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Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
