The zingy aroma of fresh lemon zest hits you as the glaze drips onto a golden, pillowy knot of dough. If you love cookies that are bright, soft, and not overly sweet, Tarallucci will absolutely steal your heart. These Italian lemon cookies have all the charm of a southern Italian bakery—without any fuss or fancy equipment.
What really got me hooked on Tarallucci is how they bring a moment of sunshine to even the grayest winter day. They’re unfussy to shape, and every bite is soft, cakey, and citrusy. If you’re craving a homemade treat that feels special but doesn’t weigh you down, this is your cookie.
Soft & Citrusy Tarallucci for Holiday and Everyday
Tarallucci aren’t just cookies—they’re a little taste of southern Italy, right out of your own oven. The true magic is in their texture: tender, pillow-soft, and almost cake-like on the inside, with a gentle chew and a vibrant lemon finish. These are the cookies you want when you want something special for the holidays, but honestly, nothing is stopping you from making them on a random Tuesday.
What I love most is how Tarallucci manage to feel both old-world and modern. They’re elegant on a tray among other Christmas cookies, and at the same time, cozy enough for an afternoon with espresso. That cheerful citrus flavor makes them impossible to resist—one batch is never enough.
What Goes Into Authentic Tarallucci Cookies
- flour: forms the soft, tender base that holds these cookies together.
- Eggs: bring richness and structure, helping the cookies puff up just right.
- Granulated sugar: brightens the dough and creates that just-sweet-enough bite.
- Shortening: keeps everything extra soft for that classic light texture.
- Unsalted butter: adds buttery flavor and a little richness.
- Baking powder: lifts the dough for the signature cakey crumb.
- Lemon zest: infuses each bite with sunshiny citrus aroma.
- Vanilla: rounds out the flavors and adds a hint of warmth.
- Salt: sharpens all the flavors so nothing tastes flat.
- Milk: softens the dough, keeping it moist and easy to work with.
- Powdered sugar: forms the silky-sweet glaze that soaks up the lemon juice.
- Lemon juice: brightens the glaze for that perfect tart finish.
See the recipe card below for the full list of ingredients and measurements.
Smart Ingredient Swaps for Tarallucci
You don’t have to pause the cookie craving if you’re missing something small. For a dairy-free version, you can use a plant-based butter and non-dairy milk—just shoot for neutrally flavored options. No shortening in the pantry? Swap in more unsalted butter; your cookies will still be soft, just with a bit more richness.
If you don’t have fresh lemon zest, use orange instead for a different twist, or try a dash of lemon extract for extra punch. You could even fill the dough with a bit of almond extract if you want extra depth, but keep that lemon glaze—it’s what makes Tarallucci, well, Tarallucci.
How to Shape and Bake Tarallucci
Baking Tarallucci should be low stress and fun. Here’s how I make them at home for that homemade Italian bakery feel:
- Start by bringing your eggs to room temperature—this makes them easier to blend smoothly into your dough.
- In a big bowl, whisk the eggs until frothy. Add the sugar, then pour in the melted butter and shortening, along with that splash of vanilla. Give it all a good stir until silky smooth.
- Set a sieve over the bowl and sift in your dry ingredients: flour, baking powder, and salt. Combine using a spoon, folding everything together just until the flour disappears. Don’t overmix—stop when it’s still a little lumpy, like muffin batter.
- Finely grate your lemon zest right on top and mix it through the dough. The citrus aroma should hit you immediately!
- Finally, pour in the milk and fold to combine. You’ll notice the dough looks sticky and soft—that’s perfect. Cover it and give it a short rest so it firms up just enough to handle.
- Now comes the fun: scoop up a big spoonful of dough and roll it between your hands to form a rope, about the length of your palm. Fold it gently in half, then twist the ends over each other. Or, if you’re feeling fancy, tie the rope into a loose knot, tucking the ends under.
- Arrange the shaped cookies on a parchment-lined tray, leaving enough space for a little puff as they bake. Slide them into your preheated oven.
- Bake until the cookies are just starting to color on the bottom but still look pure and pale on top. Don’t let them brown—take them out as soon as you see those light golden edges.
- Let the cookies cool fully. Meanwhile, whip up the glaze: whisk lemon juice and powdered sugar into a smooth, pourable icing.
- Once the cookies are cool, brush the glaze generously over the tops. Place them back on the cooling rack so any extra glaze can drip away. Wait until the glaze sets up and they’re ready to eat.
Tarallucci Troubleshooting and Baking Secrets
A few little tricks can make the difference between good Tarallucci and bakery-worthy Tarallucci. Chill your dough if it’s especially warm in your kitchen—hot hands or a steamy day can make it tricky to shape the cookies nicely. Don’t worry if the logs aren’t all uniform or the knots are a bit lopsided; they’ll bake up charmingly rustic.
Use the lightest touch when mixing, just enough to bring the dough together. Overmixing can make cookies tough instead of soft. And always cool the cookies completely before glazing, or the icing will run right off. If you need to store leftovers, an airtight tin keeps them soft for days, and you can even freeze them (glaze and all) for longer keeping.
Serving, Pairings, Variations, and More
A plate of Tarallucci is honestly perfect alongside a strong espresso or milky tea, but they also slide right into any holiday dessert spread. For a true southern Italian tea party, serve them with other classic cookies like almond biscotti or delicate pizzelle.
Want to play with flavor? Swap out the lemon glaze for orange, or coat the cookies in a simple vanilla icing. For something extra unexpected, sprinkle chopped pistachios or a shimmer of coarse sugar over the glaze before it sets.
These cookies are made for celebrations but freeze beautifully, so feel free to bake a big batch ahead of time—just bring them to room temp when you’re ready to snack.
FAQs about Tarallucci
Can I make Tarallucci without shortening?
Yes, you can swap the shortening for extra butter. The cookies will still turn out soft and cakey, though the flavor will be a bit richer and slightly different from the classic.
How do I keep Tarallucci fresh after baking?
Store Tarallucci in an airtight container at room temperature. They’ll stay fresh and soft for several days—just keep them away from too much moisture.
Is it possible to freeze Tarallucci?
Absolutely, Tarallucci freeze well. Let them cool and glaze fully, then layer between sheets of baking paper in a sealed container; thaw at room temperature when ready to enjoy.
My dough is too sticky to handle. What should I do?
If your Tarallucci dough feels too sticky, let it rest covered for a few more minutes or lightly oil your hands as you shape. Chilling briefly can also help in a warm kitchen.
Why You’ll Make This Tarallucci Again
Biting into a homemade Tarallucci is a little burst of nostalgia and sunny flavor, no matter the weather outside. Their soft crumb, delicate lemon glaze, and inviting, knotty shape make them the kind of cookie you reach for again and again. Whether it’s your first time or you grew up with these on your Nonna’s table, Tarallucci will always have a spot in your baking rotation. Simple, traditional, and dressed up in the lightest citrus, they’re hard not to fall for.
More Delicious Recipes
- Italian Cream Bombs: These sweet treats pair perfectly with the bright citrus flavor of Tarallucci and are a delightful addition to any dessert table.
- Vanilla Bean St Patrick’s Day Cookies: Similar in texture, these cookies offer a soft bite and can be flavored to match your festive mood.
- Chickpea Feta Avocado Salad: For a light and refreshing pairing, this salad complements the sweetness of Tarallucci while keeping your meal balanced.
Tarallucci (Italian Lemon cookies)
Ingredients
Equipment
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk the eggs together in a large bowl.
- Add the Sugar, melted butter and shortening, and vanilla to the bowl and mix to combine.
- Place a sieve over the bowl and add the flour, baking powder and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below.
- Add the lemon zest to the bowl and mix the wet and dry ingredients just until combined.
- Add in the milk and mix until combined. The batter will be very sticky so cover it with plastic wrap or a clean towel and let it rest for about 15 minutes before trying to form into twists or knots.
- Scoop out a heaping tablespoon of batter and roll it into a log using your hands that is about 4" long and 1/2" in diameter. Fold the "log" in half and twist one end over the other. If you prefer knots, form the dough into a loop and insert one end of the dough through the loop of the knot.
- Bake the cookies for 10 minutes or until they are just starting to brown on the bottom. Remove them from the oven and let cool completely on a cooling rack. Don't let the cookies brown take them out just when you see the bottom edges start to turn golden.
- In a medium bowl whisk the powdered sugar and lemon juice together until smooth.
- Use a basting brush to cover the tops of the cooled cookies with the lemon glaze. Let the glaze set before serving.
