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Italian Tarallucci cookies topped with a lemon glaze

Tarallucci al Limone: Italian Lemon Knot Cookies

Tarallucci al Limone are Italian lemon knot cookies and extremely easy to make. These soft to the bite cookies are dipped in a luscious lemon glaze.
Course Cookie
Cuisine Italian
Keyword Italian lemon knot cookies, lemon cookies, tarallucci al limone
Prep Time 45 minutes
Cook Time 15 minutes
Servings 36 cookies
Calories 133kcal
Author Marisa


  • Baking Sheets
  • Parchment paper



  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • generous pinch of salt
  • 3 large eggs
  • 3/4 cups granulated sugar
  • 1/2 cup canola oil vegetable or sunflower oil is also fine
  • 1/4 cup cream I used 15% cream
  • 1 teaspoon pure vanilla extract
  • 2 ½ tablespoons lemon zest
  • 2 tablespoons lemon juice


  • 2 1/2 cups icing sugar
  • 5 tablespoons lemon juice


  • Preheat oven to 350 degrees F.
  • Line 3 baking sheets with parchment paper.
  • In a medium sized bowl, whisk together the flour, baking powder and salt and set aside.
  • With a stand mixer or hand held mixer, beat the eggs and sugar together for about 1 minute.
  • Add the oil, cream, vanilla extract, the lemon zest, lemon juice and mix until combined.
  • Mix in the flour mixture beating for 1 minute til the dough is thoroughly combined.
  • The dough will be soft and tacky but still easy to work with.
  • Transfer the dough to a work surface.
  • Cut off pieces of dough, slightly smaller than a golf ball and roll out into a log about a 1/2 inch wide and 7 inches long.
  • I start rolling the dough between the palm of my hands while keeping my hands lightly dusted with flour. And then finished rolling the dough out to 7 inches on a work surface.
  • Twist the dough to form a loop inserting one end through the loop while forming a knot.
  • Place on the prepared cookie sheet;
  • Repeat with remaining dough, spacing the cookies about 2 inches apart on the cookie sheet.
  • I was able to fit 12 onto each pan.
  • Bake in preheated oven for 15 to 18 minutes. When done the cookies should be pale in colour with lightly browned edges.
  • Let cool on wire rack.


  • In a medium size bowl, whisk together the icing sugar and lemon juice.
  • Transfer the lemon glaze to a smaller bowl for easy dipping.
  • Dip cookies one at at time in lemon glaze, letting excess glaze drip off.
  • Place cookies on cookie rack till glaze is completely set.


The original recipe was published on June 19, 2016.
I've revised the recipe and republished on June 10, 2020 with a few switch ups to ensure success in your own kitchens.
The flour amount was increased to 3 1/2 cups
I've decreased the oil to 1/2 cup.
I added 1/4 cup of cream.
And I've also added a tad more lemon zest.
You should have a soft and slightly tacky dough to work with and perfectly manageable to shape and knot.
Keep stored in an airtight container.
Cookies freeze extremely well.


Serving: 30g | Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 7mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg