Lemon Knot Cookies are a classic bakery-style treat with a soft, tender texture and a bright citrus flavor that makes them perfect for holidays, special occasions, or an afternoon coffee break. These beautifully shaped cookies are made with fresh lemon zest and juice, then finished with a sweet lemon glaze that adds the perfect balance of sweetness and tanginess. Their signature knot shape gives them a charming homemade appearance, while the light lemon flavor keeps every bite fresh and delicious.
Ingredients
For the Cookie Dough
- 4 cups all purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup shortening
- Zest of 1 lemon
- Juice of 1 lemon
- 3 eggs
- ⅓ cup milk
For the Lemon Glaze
- 1½ cups confectioners sugar
- Zest of 1 small lemon
- 1 Tbsp lemon juice
Prep & Cook Time
- Prep Time: 35 minutes
- Cook Time: 15 to 18 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 1 hour 20 minutes
Servings
- Makes approximately 30 to 36 cookies
Essential Equipment Guide
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Microplane or zester
- Citrus juicer
- Baking sheets
- Parchment paper
- Cooling rack
- Small bowl for glaze
- Whisk
- Rubber spatula
Step 1: Prepare Your Baking Station
Before mixing the dough, prepare your workspace. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
Gather all ingredients and measure everything in advance. Having ingredients ready allows the mixing process to move smoothly and helps prevent mistakes.
Fresh lemons are especially important for this recipe because both the zest and juice contribute to the cookie’s signature flavor. Wash and dry the lemon thoroughly before zesting.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together:
- All purpose flour
- Baking powder
- Salt
Whisking helps distribute the baking powder evenly throughout the flour. This step ensures the cookies bake uniformly and develop a light texture.
Set the bowl aside once everything is fully combined.
Step 3: Cream the Sugar and Shortening
In a separate large bowl, combine the granulated sugar and shortening.
Using a hand mixer or stand mixer, beat the mixture until it becomes smooth and creamy. This process helps incorporate air into the dough, contributing to a softer final texture.
Continue mixing for several minutes until the mixture appears lighter in color and texture.
Step 4: Add the Lemon Flavor
Add the freshly grated lemon zest to the creamed sugar and shortening mixture.
Mix until the zest is evenly distributed. The oils contained in the zest provide a concentrated lemon aroma that gives these cookies their fresh citrus character.
Next, add the freshly squeezed lemon juice.
Mix again until everything is well incorporated.
The combination of zest and juice creates a bright lemon flavor without making the cookies overly tart.
Step 5: Incorporate the Eggs
Add the eggs one at a time.
Mix well after each addition before adding the next egg. This method helps the batter stay smooth and prevents separation.
As the eggs blend into the mixture, the dough base will become richer and more cohesive.
The eggs also contribute moisture and structure, helping the cookies maintain their soft interior while baking.
Step 6: Add the Milk
Pour in the milk and continue mixing until fully combined.
The milk helps create a softer dough and contributes to the tender texture that these cookies are known for.
At this stage, the mixture should appear smooth and creamy with a pleasant lemon aroma.
Step 7: Mix the Wet and Dry Ingredients Together
Gradually add the flour mixture into the wet ingredients.
Add the dry ingredients in batches rather than all at once. Mix on low speed after each addition.
Continue until a soft dough forms.
Avoid overmixing once the flour is incorporated. Excess mixing can develop too much gluten, resulting in a tougher cookie.
The finished dough should be soft and slightly tacky but still easy to handle.
Step 8: Rest the Dough if Necessary
If the dough feels especially sticky, allow it to rest for about 10 to 15 minutes.
This short resting period allows the flour to fully hydrate, making the dough easier to shape.
You can also lightly flour your hands if needed while working with the dough.
The dough should remain soft rather than stiff.
Step 9: Portion the Dough
Take small portions of dough, roughly the size of a golf ball.
Try to keep the portions uniform so the cookies bake evenly.
Place the portions on a lightly floured work surface while shaping.
Uniform sizing helps ensure every cookie finishes baking at the same time.
Step 10: Roll the Dough into Ropes
Using your hands, roll each portion into a rope approximately 6 to 7 inches long.
Work gently and avoid pressing too hard.
If the dough begins sticking to your hands or the counter, dust the surface lightly with flour.
The ropes should be smooth and even in thickness from end to end.
Step 11: Shape the Signature Knots
Take one dough rope and form a loose loop.
Bring one end through the center of the loop, creating a simple knot shape.
Do not pull the knot too tightly. Leaving a little space allows the cookies to expand while baking and helps preserve their attractive shape.
Continue shaping the remaining dough until all cookies have been formed.
Step 12: Arrange on Baking Sheets
Place the shaped cookies onto the prepared baking sheets.
Leave about 2 inches of space between each cookie.
While these cookies do not spread dramatically, they do puff slightly during baking.
Proper spacing encourages even airflow and uniform browning.
Step 13: Bake Until Lightly Golden
Place the baking sheets in the preheated oven.
Bake for approximately 15 to 18 minutes.
The cookies should remain fairly pale overall while developing a light golden color around the edges.
Avoid overbaking. These cookies are meant to stay soft and tender.
When finished, remove the baking sheets from the oven.
Step 14: Cool Completely
Allow the cookies to cool on the baking sheet for several minutes.
Transfer them to a wire rack to cool completely.
Cooling is essential before glazing. If the cookies are still warm, the glaze may slide off instead of setting properly.
The cookies should be completely room temperature before moving on to the next step.
Step 15: Prepare the Lemon Glaze
In a small bowl, combine:
- Confectioners sugar
- Lemon zest
- Lemon juice
Whisk until smooth.
The glaze should be thick enough to coat the cookies while still remaining pourable.
If necessary, add a tiny amount of additional lemon juice to thin it slightly.
The finished glaze should have a smooth, glossy consistency.
Step 16: Glaze the Cookies
Dip the top of each cooled cookie into the glaze.
Allow any excess glaze to drip back into the bowl.
Place the glazed cookies back onto the cooling rack.
As the glaze sets, it will create a sweet, lightly tangy coating that complements the lemon flavor of the cookie.
Continue until all cookies have been glazed.
Step 17: Allow the Glaze to Set
Let the cookies sit at room temperature until the glaze firms up.
Depending on room temperature and humidity, this usually takes 30 to 60 minutes.
Once set, the glaze should feel dry to the touch.
The cookies are now ready to serve.
Tips for the Best Lemon Knot Cookies
- Use fresh lemons rather than bottled juice.
- Zest only the yellow portion of the peel and avoid the bitter white pith.
- Do not overmix the dough after adding the flour.
- Keep your hands lightly floured while shaping the knots.
- Allow the dough to rest if it becomes too sticky.
- Bake until just lightly golden around the edges.
- Cool completely before glazing.
- Let the glaze set fully before storing.
- Store in an airtight container to maintain freshness.
- These cookies freeze well once completely cooled.
Pairings
- Hot coffee
- Espresso
- Cappuccino
- Earl Grey tea
- Chamomile tea
- Fresh berries
- Vanilla ice cream
- Lemon sorbet
- Hot chocolate
- Afternoon tea spreads
Variations
- Add orange zest for a citrus blend.
- Mix a little vanilla extract into the dough.
- Top the glaze with colorful sprinkles.
- Add almond extract for a bakery-style flavor.
- Use lime zest and juice for a different citrus twist.
- Drizzle with white chocolate after glazing.
- Add poppy seeds to the dough.
- Finish with extra lemon zest on top of the glaze.
These Lemon Knot Cookies deliver the perfect combination of soft texture, fresh citrus flavor, and sweet lemon glaze. Their beautiful shape and bright flavor make them ideal for holiday cookie trays, family gatherings, or simply enjoying with a warm cup of coffee. Once you master the simple knotting technique, these cookies become an easy and impressive addition to any baking collection.
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Lemon Knot Cookies Recipe Inspired by Old-World Family Traditions
Lemon Knot Cookies are a classic bakery-style treat with a soft, tender texture and a bright citrus flavor that makes them perfect for holidays, special occasions, or an afternoon coffee break. These beautifully shaped cookies are made with fresh lemon zest and juice, then finished with a sweet lemon glaze that adds the perfect balance of sweetness and tanginess. Their signature knot shape gives them a charming homemade appearance, while the light lemon flavor keeps every bite fresh and delicious.
- Total Time: 50 Mins
- Yield: 3 dozen
Ingredients
For the Cookie Dough
- 4 cups all purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup shortening
- Zest of 1 lemon
- Juice of 1 lemon
- 3 eggs
- ⅓ cup milk
For the Lemon Glaze
- 1½ cups confectioners sugar
- Zest of 1 small lemon
- 1 Tbsp lemon juice
Instructions
Step 1: Prepare Your Baking Station
Before mixing the dough, prepare your workspace. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
Gather all ingredients and measure everything in advance. Having ingredients ready allows the mixing process to move smoothly and helps prevent mistakes.
Fresh lemons are especially important for this recipe because both the zest and juice contribute to the cookie’s signature flavor. Wash and dry the lemon thoroughly before zesting.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together:
- All purpose flour
- Baking powder
- Salt
Whisking helps distribute the baking powder evenly throughout the flour. This step ensures the cookies bake uniformly and develop a light texture.
Set the bowl aside once everything is fully combined.
Step 3: Cream the Sugar and Shortening
In a separate large bowl, combine the granulated sugar and shortening.
Using a hand mixer or stand mixer, beat the mixture until it becomes smooth and creamy. This process helps incorporate air into the dough, contributing to a softer final texture.
Continue mixing for several minutes until the mixture appears lighter in color and texture.
Step 4: Add the Lemon Flavor
Add the freshly grated lemon zest to the creamed sugar and shortening mixture.
Mix until the zest is evenly distributed. The oils contained in the zest provide a concentrated lemon aroma that gives these cookies their fresh citrus character.
Next, add the freshly squeezed lemon juice.
Mix again until everything is well incorporated.
The combination of zest and juice creates a bright lemon flavor without making the cookies overly tart.
Step 5: Incorporate the Eggs
Add the eggs one at a time.
Mix well after each addition before adding the next egg. This method helps the batter stay smooth and prevents separation.
As the eggs blend into the mixture, the dough base will become richer and more cohesive.
The eggs also contribute moisture and structure, helping the cookies maintain their soft interior while baking.
Step 6: Add the Milk
Pour in the milk and continue mixing until fully combined.
The milk helps create a softer dough and contributes to the tender texture that these cookies are known for.
At this stage, the mixture should appear smooth and creamy with a pleasant lemon aroma.
Step 7: Mix the Wet and Dry Ingredients Together
Gradually add the flour mixture into the wet ingredients.
Add the dry ingredients in batches rather than all at once. Mix on low speed after each addition.
Continue until a soft dough forms.
Avoid overmixing once the flour is incorporated. Excess mixing can develop too much gluten, resulting in a tougher cookie.
The finished dough should be soft and slightly tacky but still easy to handle.
Step 8: Rest the Dough if Necessary
If the dough feels especially sticky, allow it to rest for about 10 to 15 minutes.
This short resting period allows the flour to fully hydrate, making the dough easier to shape.
You can also lightly flour your hands if needed while working with the dough.
The dough should remain soft rather than stiff.
Step 9: Portion the Dough
Take small portions of dough, roughly the size of a golf ball.
Try to keep the portions uniform so the cookies bake evenly.
Place the portions on a lightly floured work surface while shaping.
Uniform sizing helps ensure every cookie finishes baking at the same time.
Step 10: Roll the Dough into Ropes
Using your hands, roll each portion into a rope approximately 6 to 7 inches long.
Work gently and avoid pressing too hard.
If the dough begins sticking to your hands or the counter, dust the surface lightly with flour.
The ropes should be smooth and even in thickness from end to end.
Step 11: Shape the Signature Knots
Take one dough rope and form a loose loop.
Bring one end through the center of the loop, creating a simple knot shape.
Do not pull the knot too tightly. Leaving a little space allows the cookies to expand while baking and helps preserve their attractive shape.
Continue shaping the remaining dough until all cookies have been formed.
Step 12: Arrange on Baking Sheets
Place the shaped cookies onto the prepared baking sheets.
Leave about 2 inches of space between each cookie.
While these cookies do not spread dramatically, they do puff slightly during baking.
Proper spacing encourages even airflow and uniform browning.
Step 13: Bake Until Lightly Golden
Place the baking sheets in the preheated oven.
Bake for approximately 15 to 18 minutes.
The cookies should remain fairly pale overall while developing a light golden color around the edges.
Avoid overbaking. These cookies are meant to stay soft and tender.
When finished, remove the baking sheets from the oven.
Step 14: Cool Completely
Allow the cookies to cool on the baking sheet for several minutes.
Transfer them to a wire rack to cool completely.
Cooling is essential before glazing. If the cookies are still warm, the glaze may slide off instead of setting properly.
The cookies should be completely room temperature before moving on to the next step.
Step 15: Prepare the Lemon Glaze
In a small bowl, combine:
- Confectioners sugar
- Lemon zest
- Lemon juice
Whisk until smooth.
The glaze should be thick enough to coat the cookies while still remaining pourable.
If necessary, add a tiny amount of additional lemon juice to thin it slightly.
The finished glaze should have a smooth, glossy consistency.
Step 16: Glaze the Cookies
Dip the top of each cooled cookie into the glaze.
Allow any excess glaze to drip back into the bowl.
Place the glazed cookies back onto the cooling rack.
As the glaze sets, it will create a sweet, lightly tangy coating that complements the lemon flavor of the cookie.
Continue until all cookies have been glazed.
Step 17: Allow the Glaze to Set
Let the cookies sit at room temperature until the glaze firms up.
Depending on room temperature and humidity, this usually takes 30 to 60 minutes.
Once set, the glaze should feel dry to the touch.
The cookies are now ready to serve.
- Prep Time: 35 Mins
- Cook Time: 15 Mins
