Description
These Italian Lemon Cookies are soft, olive oil-based treats bursting with zesty lemon flavor and a tangy lemon curd filling. Dipped in a fragrant lemon basil syrup and coated with sugar, these cookies are shaped like lemons and decorated with fresh basil leaves for a delightful, visually stunning dessert perfect for any celebration.
Ingredients
Scale
Cookie Dough
- 1 cup granulated sugar
- 2 lemons (zested)
- 2 large eggs (room temperature)
- ½ cup olive oil (extra virgin for more flavor or light for less flavor)
- 3 tablespoons milk (whole milk or milk of your choice)
- 3 cups all purpose flour (360g)
- 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
- ¼ cup limoncello (optional)
- Yellow food coloring (as needed)
- Green food coloring (as needed)
Filling and Coating
- 1 cup lemon curd
- ½ cup granulated sugar (for coating the cookies)
- 12 fresh basil leaves (for the lemon "leaves")
Instructions
- Prepare the Dough: In a mixing bowl, combine 1 cup granulated sugar with lemon zest until fragrant. Add the eggs one at a time, beating well after each addition. Mix in the olive oil, milk, and vanilla extract until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to shape.
- Shape Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small lemon-shaped ovals. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 15 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.
- Make Lemon Basil Syrup: In a saucepan, combine 1 cup sugar, 2 cups water, basil sprigs, lemon slices, and vanilla extract. Bring to a simmer, stirring until sugar dissolves. Add limoncello and a few drops of yellow and green food coloring to achieve a lemony green shade. Remove from heat and cool slightly. Strain out solids before using.
- Fill Cookies: Using a small knife, carefully slice each cookie horizontally or make a small indentation. Fill with a generous spoonful of lemon curd and sandwich the cookie back together if sliced.
- Dip in Syrup & Coat: Dip each filled cookie into the lemon basil syrup briefly to soak, then roll in ½ cup granulated sugar until coated.
- Decorate: Attach fresh basil leaves to the cookies resembling lemon leaves to enhance presentation.
- Serve: Allow the cookies to set for a few minutes so syrup soaks in thoroughly. Serve as a refreshing citrus dessert at gatherings or celebrations.
Notes
- Use extra virgin olive oil for a more pronounced olive flavor or light olive oil for a milder taste.
- Chilling the dough helps maintain shape during baking.
- Limoncello is optional but adds authentic Italian lemon flavor and depth to the syrup.
- Fresh basil leaves add visual appeal and a subtle herbaceous note—omit if unavailable.
- If lemon curd is unavailable, homemade or store-bought versions both work well.
- Rolling cookies in sugar after syrup dipping provides a delightful crunchy coating contrast.
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
