Name: Lemon Italian Cookies with Lemon Curd Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 lemons (zested); 2 large eggs (room temperature); ½ cup olive oil (extra virgin for more flavor or light for less flavor); 3 tablespoons milk (whole milk or milk of your choice); 3 cups all purpose flour (360g); 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 tablespoon vanilla extract; 1 cup granulated sugar; 2 cups water; 5 sprigs fresh basil (optional); 1 tablespoon pure vanilla extract; 2 lemons (for juice and zest); ¼ cup limoncello (optional); Yellow food coloring (as needed); Green food coloring (as needed); 1 cup lemon curd; ½ cup granulated sugar (for coating the cookies); 12 fresh basil leaves (for the lemon "leaves")

Sunshine on a plate—that’s how I think of this Lemon Italian Cookies with Lemon Curd Recipe. The soft, olive-oil infused dough combined with that tangy lemon curd center just melts in your mouth. Each bite feels like a little Italian escape, and honestly, it’s worth making just to brighten up your day.

A small white basket filled with round, golden-brown fried balls stacked on top of each other, with fresh bright green basil leaves around and between the balls. The basket is placed on a light surface with a white marbled texture. To the left, there is a glass jar filled with a thick yellow sauce with a spoon inside it. In the background, there are soft-focus arrangements of small purple flowers in white pottery, enhancing the cozy setting. Near the basket, fresh basil leaves and a whole orange tangerine sit on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Italian Cookies with Lemon Curd Recipe
Top Tip
How to Serve Lemon Italian Cookies with Lemon Curd Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Italian Cookies with Lemon Curd Recipe

Why You'll Love This Recipe

I’ll never forget the first time I made these cookies. The aroma of lemon zest, fresh basil, and olive oil filling my kitchen instantly lifted my spirits. Beyond how delicious they are, this recipe just feels special—like something passed down from a warm Italian family table.

Unexpected Flavor Combo: The olive oil adds a richness and depth that makes these cookies uniquely Italian and wonderfully moist.
Tangy & Gooey Filling: The lemon curd center is the perfect balance to the subtly sweet cookie dough, creating layers of flavor in every bite.
Beautiful Presentation: Shaped like lemons and dipped in lemon-basil syrup, they’re as charming to look at as they are to eat.
Perfect for Any Occasion: Whether it’s a casual afternoon snack or a lemon-themed celebration, these cookies always impress.

Ingredients & Why They Work

Each ingredient brings its own magic to this Lemon Italian Cookies with Lemon Curd Recipe. The olive oil keeps the cookies tender, while the fresh lemon zest brightens everything up. Even the hint of basil in the syrup gives it that unexpected but refreshing twist you’ll want to remember next time.

Flat lay of fresh whole lemons with bright yellow zest curls, two large brown eggs with clean uncracked shells, a small white ceramic bowl filled with granulated white sugar, a small white ceramic bowl holding smooth pale olive oil, a small white ceramic bowl containing whole milk, a neat pile of fine all-purpose flour, a small white ceramic bowl with white baking powder, a tiny white ceramic bowl with coarse sea salt, a small white ceramic bowl of clear vanilla extract, fresh green basil sprigs arranged attractively, a small white ceramic bowl of vibrant yellow lemon curd, more fresh basil leaves placed symmetrically, all items balanced perfectly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated sugar: Sweetens both the dough and adds a beautiful coating to the finished cookies.
Lemons (zested and juiced): Fresh zest packs intense citrus flavor while the juice enhances the syrup and curd.
Large eggs: Adds structure and richness—room temperature eggs mix more evenly for a smooth dough.
Olive oil (extra virgin or light): Gives the cookies a distinct fruity flavor and keeps them soft—don’t skimp here!
Milk: Adds moisture and tenderness; whole milk works best for creaminess.
All-purpose flour: The sturdy base that lets the cookies keep their shape but stay tender.
Baking powder: Helps the cookies rise gently for a light crumb.
Sea salt: Enhances sweetness and balances the tartness of lemon.
Vanilla extract: Adds warm, subtle depth to the dough and syrup.
Water: Essential for the lemon basil syrup—infuses the fresh herb flavor.
Fresh basil sprigs & leaves: Used in the syrup and as decorative “leaves” for the cookies—they add a lovely aromatic element.
Limoncello (optional): A boozy upgrade to the syrup for extra Italian flair.
Yellow & green food coloring: For that playful lemon look, if you're going for authenticity and fun presentation.
Lemon curd: The tangy gooey filling that makes these cookies unforgettable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Lemon Italian Cookies with Lemon Curd Recipe is how flexible it is. I often tweak it depending on the season or who I’m baking for. Play around and make it your own—you might discover your signature version!

Make it herbal: I recently experimented by adding a tiny bit of rosemary to the syrup instead of basil. It was a surprise hit—earthy and fresh.
Dairy-free: Swap the milk for almond or oat milk and use a dairy-free lemon curd—still dreamy and just as tasty.
Less tart: If you prefer your sweets milder, lower the lemon zest and curd a bit to balance out the sharpness.

Step-by-Step: How I Make Lemon Italian Cookies with Lemon Curd Recipe

The image shows a broken lemon cookie placed on a white marbled surface. The cookie has a golden-yellow outer layer with a soft, crumbly texture dusted lightly with sugar. From the center of the cookie flows a smooth, glossy lemon filling, bright yellow and slightly thick. Behind the cookie, there are two whole yellow lemons and one lemon half with its pale yellow inside visible. Around the cookie, some fresh green basil leaves add a pop of color. In the background, a soft, light cloth is blurred to keep the focus on the cookie. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking the Base

Start by whisking together sugar with the freshly zested lemons—this releases the oils and amps up the citrus aroma right from the get-go. Then, beat in the eggs until smooth and creamy. This mixture is your flavor powerhouse, so take your time to get it just right!

Step 2: Adding the Olive Oil and Milk

Slowly pour in the olive oil, mixing steadily. I recommend extra virgin for that punch of fruitiness unless you want a lighter taste. Then add the milk and vanilla extract to keep everything tender and fragrant. The batter will start looking silky here.

Step 3: Incorporate Dry Ingredients

Gently sift the flour, baking powder, and sea salt together before folding them into the wet ingredients. This keeps the dough airy and avoids lumps. When the dough comes together, it should be soft but not sticky—perfect for shaping.

Step 4: Shape and Fill the Cookies

This is the fun part—shaping each cookie like a tiny lemon! Flatten a piece of dough, add a dollop of lemon curd in the center, then fold and seal it gently. I find wetting my fingers with a bit of water helps seal without cracking the dough.

Step 5: Bake and Prepare the Syrup

Bake your shaped cookies at 350°F (175°C) for around 15 minutes until lightly golden. While they bake, simmer the water, sugar, lemon juice, vanilla, basil, and optional limoncello to create that magical lemon basil syrup. Strain it and keep warm.

Step 6: Dip and Decorate

Once the cookies are out of the oven but still warm, dip them quickly into the syrup for that glossy, flavorful coating. Roll them in sugar for texture and finish by pinching fresh basil leaves onto the top for a sweet, lemony leaf effect—it’s a showstopper!

Top Tip

My years in the kitchen taught me these cookies shine brightest when you pay attention to the little details. Here are my go-to tips to help you nail them every time you bake.

Use Room Temperature Eggs: It may sound small, but mixing eggs that aren’t cold ensures a smoother dough and better texture.
Fresh Lemon Zest is Key: Grate zest just before mixing to capture that lively, essential lemon flavor.
Seal Well Around Lemon Curd: I always dampen my fingers slightly when folding to avoid leaks during baking.
Don’t Overbake: These cookies are meant to be soft, so pull them out once they’re just starting to color.

How to Serve Lemon Italian Cookies with Lemon Curd Recipe

Lemon Italian Cookies - Serving Suggestion

Garnishes

I like to keep it simple and authentic—those fresh basil leaves pressed on top feel like little works of edible art. A light dusting of powdered sugar makes them look like they've just been picked from an Italian garden too.

Side Dishes

These cookies pair beautifully with an espresso or a light herbal tea. On a brunch table, I love to offer them alongside fresh fruit salads or gelato for a real Italian dessert spread.

Creative Ways to Present

For a special occasion, I’ve arranged the cookies on a platter lined with lemon leaves and small sprigs of basil. It turns simple cookies into an elegant centerpiece that sparks conversation every time.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature—avoiding the fridge keeps them soft. They stay fresh for about 2-3 days, but honestly, they rarely last that long in my house!

Freezing

If you want to prep ahead, these cookies freeze beautifully before dipping in syrup. After shaping and freezing solid on a tray, pop them in a bag and bake straight from frozen—just add a couple extra minutes. Freeze after syrup dip isn’t recommended as it affects texture.

Reheating

To enjoy leftovers warm, I quickly heat them in a low oven (300°F) for just 5 minutes. This softens them and freshens up the gooey lemon curd without drying the cookie out.

Frequently Asked Questions:

Can I use store-bought lemon curd instead of homemade?

Yes! Store-bought lemon curd works perfectly for this recipe and saves time. Just make sure it’s a thick, quality lemon curd for the best gooey center.

What if I don’t have limoncello?

No worries if you don’t have limoncello—the syrup is delicious without it! The lemon and basil flavors are the stars, and the limoncello just adds a subtle boozy note if you want it.

Can I make these cookies gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might be slightly different but still delicious.

How do I keep the lemon curd from leaking during baking?

Make sure to seal the cookies tightly using a bit of water to moisten the edges before sealing. Chill the dough balls before baking to help them hold their shape better and bake at the right temperature without spreading too much.

Final Thoughts

Honestly, baking this Lemon Italian Cookies with Lemon Curd Recipe is like inviting a little sunshine into your home. I hope you’ll enjoy making and sharing these as much as I have. They feel festive and comforting all at once—perfect for those days when you want something sweet, fresh, and just a bit special.