Description
Italian Lemon Cookies are soft, olive oil-based cookies bursting with zesty lemon flavor and filled with tangy lemon curd. They are dipped in a fragrant lemon basil syrup, giving a perfect balance of herby, citrusy, and slightly sweet flavors. These cookies are shaped like lemons and make an elegant, refreshing dessert ideal for celebrations and special occasions.
Ingredients
Scale
Cookie Dough
- 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
Lemon Basil Syrup
- 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)
Additional Ingredients
- 1 cup lemon curd
- ½ cup granulated sugar (for coating the cookies)
- 12 fresh basil leaves (for the lemon "leaves")
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, whisk together 1 cup granulated sugar and lemon zest until fragrant. Add the eggs, olive oil, milk, and vanilla extract, mixing well until combined.
- Mix Dry Ingredients: In a separate bowl, combine all purpose flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to shape.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Take portions of chilled dough and shape them into small lemon shapes, gently pressing to elongate and taper ends. Place them on a lined baking sheet.
- Coat with Sugar: Roll each shaped cookie in the ½ cup granulated sugar to coat the surface, then place back onto the baking sheet.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until lightly golden. Remove and allow to cool on a wire rack.
- Prepare the Lemon Basil Syrup: In a saucepan, combine 1 cup sugar, 2 cups water, lemon juice and zest from 2 lemons, fresh basil sprigs, vanilla extract, and limoncello if using. Bring to a boil, then reduce heat and simmer until slightly thickened, about 10 minutes. Strain out the basil and cool.
- Dip the Cookies: Once cookies are cooled, dip them into the lemon basil syrup to infuse flavor and add moisture.
- Fill the Cookies: Using a piping bag or spoon, carefully fill the center or slit of each cookie with lemon curd for a tangy, gooey surprise.
- Add Basil Leaf Decoration: Attach fresh basil leaves to cookies to mimic lemon leaves for an elegant finishing touch.
- Coloring (Optional): Use yellow and green food coloring in the syrup or dough as desired to enhance the lemon-like appearance of the cookies.
- Serve and Enjoy: Let the cookies set briefly so flavors meld, then serve as a delightful individual lemon-themed dessert perfect for celebrations.
Notes
- For a more pronounced lemon flavor, use extra virgin olive oil and freshly zested lemons.
- Limoncello in the syrup adds a unique Italian touch but can be omitted for a non-alcoholic version.
- Chilling the dough is important to make shaping easier and to prevent spreading during baking.
- Rolling the cookies in sugar before baking gives a lovely textured coating and slight crunch.
- Lemon curd can be homemade or store-bought; homemade will provide fresher taste.
- Fresh basil leaves enhance both flavor and appearance; omit if unavailable but retain the basil flavor in the syrup.
- Use food coloring sparingly to maintain natural appearance while emphasizing the lemon look.
- Store cookies in an airtight container for up to 3 days; the syrup keeps them moist and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 56 g
- Sodium: 192 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 28 mg
