Italian Lemon Glazed Braided Cookies
Some of my fondest memories of growing up in southern Italy revolve around food—especially my mom’s baking. As a stay-at-home mom, baking was her favorite pastime, and as her family, we were more than happy to serve as official taste-testers. Many times, we weren’t even finished with one batch before another was already in the oven baking.
Merenda— Italy’s snack time at school—was always a highlight of my day. Not surprisingly, it was my favorite part of school! Our home was directly across the street from the elementary school I attended, literally just steps away, and there were moments when I could swear I smelled my mom’s baked goods drifting through the air. It was surely my imagination, but more often than not, when I walked through the door, a fresh batch of cookies was waiting to be devoured.
Among my favorites were her S cookies, and these beautiful braided lemon cookies, which she baked often for Easter and other holidays. While she would occasionally change the shape, the braid has always been my favorite. They’re simple, delicate treats made with everyday ingredients. In southern Italy, we often baked with olive oil instead of butter, since it’s the fat of choice. However, a strong extra virgin olive oil can overpower these delicate cookies. After we moved from Italy, we began using vegetable oil instead—it works just as well, is more economical, and doesn’t leave a savory note in sweet baked goods.
This recipe makes a generous batch, making it perfect for gatherings where you’re asked to bring dessert. And Italians certainly have plenty of those! These cookies are a staple on dessert tables at celebrations like Communions and Baptisms, and they’re especially lovely decorated for just about any holiday. Of course, they’re just as wonderful to keep on hand for coffee or tea time any time of the year. Depending on the size you shape them, this recipe yields about 45 cookies. I tend to make mines a bit larger, so I usually get closer to 40 treats per batch.
They’re easy to decorate with a simple glaze and festive sprinkles. I’ve flavored these with lemon, but orange works beautifully as well. Be sure to add them to your upcoming Easter dessert table!
Mom’s Italian Braided Cookies
For the Cookies
4 cups (480 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
Zest of 2 large organic lemons
4 large eggs, room temperature
1 cup (200 g) granulated sugar
⅔ cup (160 ml) vegetable oil
¼ cup (60 ml) milk (whole or 2% preferred)
3 tablespoons (45 ml) fresh lemon juice (from 1 organic lemon)
For the Glaze
2 teaspoons lemon extract
2 cups (240 g) powdered sugar
2 tablespoons milk (plus more as needed)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the lemon zest and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until light and frothy, about 2 minutes.
- Add the sugar and continue beating until well combined.
- With the mixer on low speed, gradually add the oil, milk, and lemon juice. Mix until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. The dough will be soft.
- Turn the dough out onto a lightly floured surface and gently form it into a mound.
- Cut off pieces of dough, about 2 tablespoons each. Roll each piece into a 4–5 inch rope. Twist two ropes together to form a braid and place on the prepared baking sheets.
- Bake for 15–16 minutes, or until the bottoms are lightly golden. Remove from the baking sheets and transfer to a wire rack to cool completely before glazing.
Glaze
Dip the tops of the cooled cookies into the glaze, allowing the excess to drip off. Return to a wire rack and decorate with sprinkles, if desired. Let the glaze set before serving.
In a small bowl, whisk together all glaze ingredients until smooth.
If the glaze is too thin, add additional powdered sugar, 1 tablespoon at a time. If too thick, add milk 1 teaspoon at a time until desired consistency is reached.
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What to Pack for Italy
Cosa Mettere in Valigia per l'Italia
Everyone is always asking me what they should pack for Italy,
so I’ve created a quick reference guide that you can use for your next trip.
Hint: You don’t need nearly as much as you think you do!
23 Comments
Ciao, Francesca, I think I saw this in one of your articles before, but I do love these cookies! Thank you for printing. Once I started baking and used my mom’s recipe, I noticed that vegetable oil is used instead of butter or margarine. That’s not like most cookies, but they have a wonderful soft texture. Please keep these delicious recipes coming!
Ciao Mary! Many old-fashioned Italian baking recipes from southern Italy use vegetable oil because, well, it was cheaper than butter! Butter was a “fancy” ingredient for the northerns. Now, of course, everyone can afford and use real butter, but the old recipes keep their older ingredients. 🙂 Buona Pasqua my friend.
I make these for our weddings and other special occasions , I use anise instead. I get soooo many compliments.
(I flour my hands )
Yes, they are great for parties!
My Nonna always kept cookies shaped like pretzels, they were anise flavored but unlike other recipes they were extremely hard and crunchy. They were excellent for dunking. When I helped her make them I would twist them into ropes and other shapes.
Just a question. What is the difference between lemon oil and lemon extract and when do I use the lemon oil? It seems to have a stronger taste.
Lemon oil is definitely a lot more concentrated, so you need less of it, but you can use them interchangeably in cooking, just reduce the amount used.
I absolutely love this recipe! It’s my go to every time I’m craving a good Italian cookie! To be honest though, I did need to add 1/2 cup more flour! Chefs kiss*
Glad you enjoyed these!
Thank you Francesca for this recipe my great aunt would make and I didn’t have her recipe. I think she may have used anise in place of lemon… Could that work?
Yes, that wold work great too, or just vanilla.
How did you shape the other cookie that is round & popped up on top?
I made a snail-like circle and using the back of a knife, made slight cuts, without actually cutting the dough, just pressing it.
If you were to substitute butter instead of oil, would you use the same amount?
I have never tried it but believe it should work!
Are they crunchy?
Do they come out crunchy or are they soft?
These are soft, and delicious!
The internet can be such a great place! Your cookie photo is so similar to a cookie I am trying to find a recipe for from a childhood memory. We had a lovely neighbor whose family was Italian and she brought us cookies shaped like you pictured (but with the ends pinched together tightly), not browned, with a white glaze, no sprinkles, anise-flavored and the biggest difference…I remember she said it was a yeasted dough but had a tight crumb similar to a cookie and not a bubbly bread. How’s that for crazy specifics? hahaha I don’t know if her family recipe was changed from a very region-specific recipe such as Torcetti al Burro or if her family morphed a similar recipe with Anginettes? I’ll never know, my mom never got the recipe and we lost touch with that family many, many years ago and Mom passed five years ago herself. I don’t suppose you’ve ever heard of a similar cookie/treat? Before the internet, I had no idea how many different styles of cookies and confections were created in Italy. Talk about an embarrassment of riches! Merry Christmas to you, by the way!
Could you please tell me the Italian name of these biscuits…..???
These look like the ones whose recipe I have been seeking for years. My aunt used to make these with no written recipe. I got all the rest by memory but just can’t remember this one. Thanks for posting. Eager to try these.
P S I do remember my aunt used to rub her hands with a little of the oil she used in the contents!
My Aunt made these cookies every Christmas , everyone was identical !!! I always looked forward to Christmas so I could have a tray of these delicious Cookies.
I want to bake them for a huge celebration, my time is limited. Can they be frozen before Iced ?? How well do they freeze?
Thank you in advance, Maria