Italian Twist Cookies

Italian Twist Cookies are a delicious and beautiful lemon cookie with a simple lemon glaze. These are great for special occasions or whenever you're craving a lemony treat! For best results, make sure the dough is completely chilled before shaping.

Course Dessert

Cuisine Italian

Keyword Lemon Cookies, Twist Cookies

Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Servings cookies

Calories 108kcal

Author Angela Allison

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, eggs, and lemon zest, 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.

Nutrition