Gluten-Free Italian Lemon Cookies (Vegan, Allergy-Free)
Buttery, sweet, and zesty, these Gluten-Free Italian Lemon Cookies are a traditional holiday treat! Vegan and allergy-free, these lemon knot cookies are also known as Tarallucci al Limone or Anginetti in Southern Italy. A perfect pop of citrus and melt in your mouth texture, these knot cookies are finished with a simple lemon glaze and decorated with sprinkles!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 24 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Ingredients
Scale
For The Cookies:
- 2 Cups Gluten-Free All-Purpose Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Cup Granulated Sweetener (or preferred granulated sugar)
- 1/4 Cup Vegan Butter (1/2 Stick)
- 3 Prepared Vegan Egg Replacements or 3 Flax Eggs
- 1 1/2 Tsp Pure Lemon Extract
- 1 Tsp Fresh Lemon Zest
For The Lemon Glaze:
- 2 Cups Powdered Sweetener (or preferred powdered sugar)
- 5-7 Tsp Fresh Lemon Juice
- Yellow Sprinkles (optional)
Instructions
- Preheat the oven to 350°F.
- Using a stand mixer or hand mixer, cream together the vegan butter and granulated sweetener.
- Add the prepared egg replacements, lemon extract, and lemon zest, and beat together.
- Finally, add the gluten-free flour and baking powder to the mixture and mix together, scraping down the side of the bowl as needed until your cookie dough forms.
- Divide the cookie dough into 6 balls and roll out each ball into a long, thin, log, about 1/2-inch in width.
- Cut the log into about 4-inch pieces and wrap each of these pieces up into a twisted knot.
- Place the lemon knots on a parchment paper or Silpat lined baking sheet, with space in between each cookie, and bake the cookies in the oven for 10-12 minutes, until golden.
- Remove the cookies and transfer them to a wire rack to cool completely.
- While the cookies are cooling, mix together the lemon glaze. The glaze should be tacky and thick.
- Dip the top of each cookie in the glaze and place it to the side. While the glaze is still wet, sprinkle on your choice of sprinkles or more fresh lemon zest, if desired.
Notes
- Store cookies are room temperature for about 7 days.
- Freeze unglazed cookies for up to 5 months. Defrost in the fridge before glazing and serving.
- If you want to make drop cookies instead, simply skip the knot process and place 1 tablespoon-sized cookie mounds on your prepared baking sheet.
- If your dough seems too dry while rolling out the logs, add a tablespoon of water until malleable.
Nutrition
- Serving Size: 1 Cookie
