Italian Twist Cookies are a light and flavorful lemon cookie with a simple lemon glaze. These classic Italian cookies are simple to make and great for special occasions or holidays!
This authentic recipe for Italian Twist Cookies is simple to make and fun to eat. Made with just few ingredients and a bit of lemon flavor, this cookie is subtly sweet and perfect with coffee or tea.
For more lemon cookies, try these Lemon Olive Oil Cookies or Lemon Ricotta Cookies. If you love traditional Italian cookies, don’t miss my Pizzelle Cookies, Anise Cookies, Italian Wedding Cookies, Italian Wine Cookies, or Ricciarelli Cookies.
Italian Twist Cookies
Italian twist cookies are traditional, lightly sweetened cookies known for their unique twisted shape. They have a soft, slightly crumbly texture and are typically flavored with lemon.
The cookies are finished with a light lemon glaze and can be sprinkled with colorful nonpareils, making them perfect for celebrations like weddings, Christmas, or Easter. They are commonly found in Southern Italy and are great to have for Christmas cookies or any occasion.
This recipe could also be used to make Italian knot cookies or Italian S cookies. This is another variation of the cookie but instead of twisting the dough you tie it into a knot shape.
You’ll love the cake-like cookie texture of this classic Italian cookie. Whether you are making them into Italian lemon knot cookies or twisting them into this fun shape, the flavor and texture are sure to be something you’ll love.
So, if you love light lemony Italian cookies, be sure to give these Italian Twist Cookies a try. You’re going to love them!
Ingredients
- Flour: all purpose flour. Be sure to weigh your flour for best measurement.
- Sugar: use granulated sugar for the cookie dough.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Salt: kosher salt works best for baking.
- Butter: use unsalted butter. The butter can be cold or at room temperature.
- Olive Oil: use extra-virgin olive oil for the best flavor. Vegetable oil works but doesn’t give as much flavor.
- Eggs: you will need two large eggs.
- Lemon: use both the lemon zest and lemon juice for this recipe. If you really love lemon flavor, you can add a bit of lemon extract to the batter.
- Powdered Sugar: use powdered sugar in the glaze for Italian twist cookies.
Recipe Variations
You can change up the flavor of this recipe by adding in different ingredients.
- Almond: use a teaspoon of almond extract instead of lemon juice to add an almond flavor.
- Anise: you can also use anise extract to give these cookies a subtle licorice flavor.
- Orange: instead of a lemon flavor, you can make Italian twist cookies using orange zest and orange juice in its place.
- Vanilla: keep these cookies simple by skipping the flavorings and using just vanilla extract instead.
How to Make Italian Twist Cookies
Italian Twist Cookie dough comes together fast but will need to time to chill before shaping, so be sure to plan accordingly. You can make this using a food processor, or in the bowl of a stand mixer using the paddle attachment.
Step 1: mix the ingredients
In a large food processor fitted with blade attachment, combine flour, sugar, baking powder, and salt; pulse to combine. Then add in the butter, oil, and eggs, and pulse until the dough forms and balls up around the blade.
Step 2: chill the cookie dough
Transfer the dough to a lightly floured surface and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least an hour or up to 8 hours.
Step 3: shape and bake
Divide the dough into equal-sized pieces (this recipe should make about 36 cookies). Roll each piece of dough with your hands on a flat work surface to make about a 10-inch log shape.
Fold the dough log in half, then twist the two ends around one another to form a twist. Press the ends together at the bottom to seal them.
Line your large baking sheets with parchment paper. Place the cookies on the prepared baking sheet leaving about an inch between each cookie.
Bake on center rack in preheated oven for about 20 minutes, or until the cookie is lightly golden brown. Transfer cooked cookie to a wire rack to cool completely.
Step 4: add lemon glaze
To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl. Add more or less lemon juice until you reach your desired glaze consistency.
Dip the tops of the cooled cookies in the glaze letting the excess drip off. Return to wire rack to let the glaze firm up before enjoying!
Tips for Making Italian Twist Cookies
- If you don’t have a food processor, you can make these cookies in a large bowl with an electric mixer.
- For more lemon flavor, add a teaspoon of lemon extract to the batter or use the zest of another lemon.
- You can use this recipe to make different shapes and turn these into Italian Knot Cookies or Italian S Cookies.
- Store leftover Italian Twist Cookies in an airtight container at room temperature for up to three days. You can also refrigerate for up to a week or freeze for up to a month.
Classic Italian Cookie Recipes
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Italian Twist Cookies
Equipment
- food processor with blade attachment
Ingredients
- 3 ¾ cups all purpose flour (500 grams)
- ¾ cup granulated sugar (150 grams)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, cut into cubes
- ¼ cup extra virgin olive oil
- 3 large eggs
- 1 large lemon, zested and juiced
Lemon Glaze
- 1 cup powdered sugar (115 grams)
- 3 ½ tablespoons lemon juice
Instructions
- In a large food processor fitted with blade attachment, combine the flour, sugar, baking powder, and salt; pulse to combine. Then add in the butter, oil, and eggs, and pulse until the dough forms and balls up around the blade.
- Transfer the dough to a lightly floured surface and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least an hour or up to 8 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- Divide the dough into equal-sized pieces (this recipe should make about 36 cookies). Roll each piece of dough with your hands on a flat surface to make about a 10-inch log shape. Fold the dough log in half, then twist the two ends around one another to form a twist. Press the ends together at the bottom to seal them.
- Place the cookies on the prepared baking sheet leaving about an inch between each cookie. Bake on center rack in preheated oven for about 20 minutes, or until the cookie is lightly golden. Transfer cooked cookie to a wire rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl. Add more or less lemon juice until you reach your desired glaze consistency. Dip the tops of the cooled cookies in the glaze letting the excess drip off. Return to wire rack to let the glaze firm up before enjoying!
Notes
- If you don’t have a food processor, you can make these cookies in a large bowl with an electric mixer.
- For more lemon flavor, add a teaspoon of lemon extract to the batter or use the zest of another lemon.
- You can use this recipe to make different shapes and turn these into Italian Knot Cookies or Italian S Cookies.
- Store leftover Italian Twist Cookies in an airtight container at room temperature for up to three days. You can also refrigerate for up to a week or freeze for up to a month.
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Can almond flavor be used in this recipe instead of lemon extract?
Yes! Just use about 1/2 to 1 teaspoons of almond extract in the batter in place of the lemon juice and lemon zest. As for the glaze, substitute milk for the lemon juice and add a 1/4 teaspoon of almond extract. Enjoy!