Colorado Egg Producers


Italian Lemon Cookies

Italian Lemon Cookies
Prep Time: 
30 minutes
Cook Time: 
12 to 14 minutes
6 dozen cookies


3-1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup sugar
1/2 cup sour cream
2 to 4 Tbsp. fresh lemon juice
2 to 4 tsp. freshly grated lemon peel


  1. MIX flour and baking soda in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs.
  2. BEAT egg yolks and sugar in mixer bowl with whisk attachment at high speed until light and fluffy, 5 minutes. BEAT IN sour cream, lemon juice and lemon peel. ADD yolk mixture, 1/3 at a time, to flour mixture, stirring just until combined after each addition. REFRIGERATE, covered, until firm, 30 to 60 minutes.
  3. HEAT oven to 350°F. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. ROLL pieces of dough on lightly floured surface into 6 x 1/2-inch ropes. SHAPE as desired; place on ungreased baking sheets.
  4. BAKE in 350°F oven until lightly browned, 12 to 14 minutes. COOL on baking sheets 5 minutes. REMOVE to wire racks; cool completely.

Insider Info

  • Shape this pliable dough into twists, knots, bows, wreaths or letters. Sprinkle with colored sugars or candy sprinkles before baking.
  • Chilled dough is easier to handle and holds its shape better.
  • Add lemon juice and peel according to personal taste. Remember to grate the peel before juicing the lemons.

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