by Michelle
Nonna’s wedding lemon cookies are the perfect spring-summer cookies. They are deliciously tangy, have a great dense texture, and are not overly sweet! Perfect for your afternoon tea and royal wedding viewing!
HEY!!! Oh boy, I am super excited to break my month long blogging hiatus to introduce you to one of my all-time favoritecookies, my nonna’s wedding lemon cookies!
They are a favorite because:
- They are tangy – gotta love lemon in baked goods! It’s fresh and perfect for spring.
- They are dense in all the good ways possible.
- They are not too sweet! Personally, I don’t feel too guilty if I grab a couple of these for my breakfast as I am running out the door.
- They are a perfect addition to your royal wedding viewing
You may ask why these lemon cookies should receive the honorto accompany scones, jam and clotted cream during your viewing?
Traditionally, my nonna’s family would make these lemon cookies for weddings! And while I know she had made many in her day, they were my favorite cookies growing up, she hasn’t made them for a while and my mom and I have been craving them. So this Easter, I took on the challenge and tried to make them myself.
I say it was a challenge because my nonna’s recipes are usually not written with precise measurements. Typically you see stuff like“As much flour as the dough takes”and“A small glass of oil”. If you make the recipe with her, she’ll teach you the consistencyof the dough and what she considers a small glass, leaving you with a pretty good idea of how to make the recipe when left to your own devices.
However, it has been years since I’ve seen my nonna make these cookies, and therefore I was on my own.
LuckilyI made it through! The only disclaimerI would say is that these cookies make a pretty large batch and hopefully one day I will be able to scale down the recipe. For now, bake a batch and freeze some of the cookies – they freeze wonderfully! It’s always nice to have a treat in the freezer (if you have space!) if not I’m sure your neighbors will be happy!
Hope you enjoy!
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Nonna’s lemon cookies are the perfect spring-summer cookie. They are deliciously tangy, have a great dense texture, and are not overly sweet! Perfect for your afternoon tea!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 dozen
Author Michelle
INGREDIENTS
- 6large eggs
- 1cupgranulated sugar
- 1cupneutral oil
- Zest and juice of 1 lemon
- 1tsp.vanilla
- 6tsp.baking powder
- 5cupsof all-purpose flour
- 1cupconfectionersicing sugar
- Sprinkles
INSTRUCTIONS
Heat oven to 350F and line two baking sheets with parchment paper or a reusable liner.
In the bowl of a stand mixer, beat eggs and sugar together until frothy.
Mix in oil, lemon zest, and vanilla.
In a separate bowl mix the flour and baking powder together and add it while stirring into the wet ingredients - the dough should be firm and easy to manipulate.
Transfer the dough onto a floured surface and shape into a ball and cut it into quarters.
Take a quarter and cut into 12 equal pieces, roll each piece into a large snake and then shape the cookies into a twist. Do this until you have about 4 dozen cookies.
Bake cookies one baking sheet at a time until they are slightly golden around the edges, about 10 to 15 minutes depending on your oven. Let cool on baking sheet.
Once completely cooled, ice them by mixing together lemon juice and icing sugar and dunking the top of the cookie into the icing and placing them back on the cookie sheet, adding the sprinkles on top.
Allow the icing to harden before storing.
RECIPE NOTES
These cookies should last about 2 weeks in an airtight container at room temperature, or 3 months frozen.
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Michelle
A little thing about me?! I can get pretty nerdy at times and I always have some sort of experiment going on in the kitchen.
