Description
These Italian Lemon Cookies are soft and moist olive oil-based treats infused with fresh lemon zest, filled with tangy lemon curd, and dipped in a fragrant lemon basil syrup. Their unique lemon shape and herby, zesty flavors make them a standout dessert perfect for celebrations or a refreshing sweet bite.
Ingredients
Scale
Cookie Dough
- 1 cup granulated sugar
- 2 lemons, zested
- 2 large eggs, room temperature
- ½ cup olive oil, extra virgin or light
- 3 tablespoons milk, any type
- 3 cups all purpose flour (360 g)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
Lemon Basil Syrup
- 1 cup granulated sugar
- 2 cups water
- 5 sprigs fresh basil (optional)
- 1 tablespoon pure vanilla extract
- 2 lemons, juiced and zested
- ¼ cup limoncello (optional)
- Yellow food coloring, as needed
- Green food coloring, as needed
Fillings and Coatings
- 1 cup lemon curd
- ½ cup granulated sugar, for coating the cookies
- 12 fresh basil leaves, for decoration as lemon "leaves"
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine the granulated sugar and lemon zest. Beat in the eggs one at a time until the mixture is creamy. Add olive oil, milk, and vanilla extract, mixing thoroughly. In a separate bowl, whisk together flour, baking powder, and sea salt, then gradually incorporate into the wet ingredients to form a soft dough.
- Shape the Cookies: Divide the dough into 12 equal portions. Shape each portion into a lemon shape by forming an oval and gently pinching one end to resemble a lemon tip. Place the shaped cookies on a baking sheet lined with parchment paper.
- Coat the Cookies: Lightly roll each shaped dough piece in the granulated sugar to coat evenly. This will give a slight crust after baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 15 minutes or until just set and lightly golden on the edges. Remove from the oven and let them cool completely on a wire rack.
- Make the Lemon Basil Syrup: In a small saucepan, combine sugar, water, lemon juice and zest, fresh basil sprigs, vanilla extract, and limoncello if using. Bring to a boil and simmer for about 10 minutes until slightly thickened. Remove from heat, discard basil sprigs, and add yellow and green food coloring as needed to resemble lemon hues. Allow syrup to cool to room temperature.
- Fill the Cookies: Using a small knife or spoon, carefully hollow out a small cavity in each cooled cookie. Fill each cavity with lemon curd using a spoon or piping bag.
- Dip Cookies in Syrup: Dip each filled cookie into the cooled lemon basil syrup, allowing it to absorb and coat the cookie nicely. Place on a wire rack to set and dry slightly.
- Decorate: Press a fresh basil leaf onto the top of each cookie to mimic a lemon leaf. Allow the syrup to set before serving.
Notes
- For a dairy-free option, substitute milk with almond or oat milk and ensure lemon curd is dairy-free or homemade without butter.
- The limoncello in the syrup is optional but adds an authentic Italian flavor and slight boozy note.
- If you don't have fresh basil, you can omit it, but it adds a lovely herbaceous aroma and visual appeal.
- Roll the cookies in sugar before baking to achieve a subtle crunchy texture on the outside.
- Ensure eggs are at room temperature to create a uniform dough.
- These cookies are best enjoyed within 3 days stored in an airtight container at room temperature.
- Use food coloring sparingly to achieve a natural lemon look without overpowering the syrup flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 465 kcal
- Sugar: 56 g
- Sodium: 192 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 28 mg
