Easy Maggiano’s Lemon Cookies Recipe

If you’ve ever finished a meal at Maggiano’s Little Italy and found yourself dreaming about their lemon cookies recipe, you’re not alone. These soft, tender, lemon-forward cookies have become a quiet fan favorite, simple, comforting, and packed with bright citrus flavor.

The good news? You don’t need a reservation to enjoy them. With the right ingredients and techniques, you can recreate Maggiano’s style lemon cookies recipe right in your own kitchen.

This guide walks you through everything you need to know, from ingredients and step-by-step instructions to pro tips that help nail that bakery-style texture.

What Makes Maggiano’s Lemon Cookies Special?

Unlike crisp lemon cookies or crunchy biscotti, Maggiano’s lemon cookies are known for their soft, cake-like texture and balanced citrus flavor. They’re sweet but not cloying, tangy without being sharp, and often finished with a light lemon glaze that adds just the right amount of brightness.

Their style is heavily inspired by traditional Italian bakery cookies, adapted to an Italian-American restaurant setting, comforting, nostalgic, and perfect with coffee.

Maggiano’s Lemon Cookies Ingredients

Cookie Dough

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon zest (about 2 lemons)
• 3 tablespoons fresh lemon juice

Lemon Glaze

• ¾ cup (90 g) powdered sugar
• 1 ½–2 tablespoons fresh lemon juice

Equipment You’ll Need

• Mixing bowls
• Hand or stand mixer
• Microplane or fine grater
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Step by Step Instructions To Make Maggiano’s Lemon Cookies at Home

To make Maggiano’s Lemon Cookies, follow the steps:

Step 1: Prepare the Dough

In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 2–3 minutes. This step is important for creating a soft, tender cookie.

Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, lemon zest, and lemon juice. The dough should smell strongly of fresh lemon.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stop as soon as no dry flour remains—overmixing will toughen the cookies.

Step 2: Shape the Cookies

Scoop the dough into tablespoon-sized portions and place them on a parchment-lined baking sheet, leaving about 2 inches between each cookie.

If the dough feels very soft or sticky, refrigerate it for 20–30 minutes before baking. This helps control spreading but isn’t strictly necessary.

Step 3: Bake

Preheat the oven to 350°F (175°C).

Bake the cookies for 10–12 minutes, until the bottoms are set and the edges are just beginning to turn golden. The tops should remain light in color—this ensures a soft, bakery-style texture.

Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Make the Lemon Glaze for Maggiano’s Lemon Cookies

In a small bowl, whisk the powdered sugar with lemon juice until smooth. The glaze should be thick but still easy to drizzle. Add lemon juice a few drops at a time if it’s too thick.

Once the cookies are completely cool, spoon or drizzle the glaze over the tops. Let the glaze set for about 15–20 minutes before serving.

Tips for the Best Maggiano’s Lemon Cookies

• Use fresh lemon zest for maximum flavor—this is more important than extra juice
• Slight underbaking keeps the cookies soft and tender
• Always glaze cooled cookies to prevent melting
• Avoid overmixing once the flour is added

For an extra-moist variation, a small amount of ricotta cheese can be added to the dough for a more traditional Italian bakery texture.

Storage & Make-Ahead

• Store cookies in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Freeze baked cookies or unglazed dough for up to 2 months

Variations & Customizations

• Ricotta Lemon Cookies: Add ricotta for extra softness
• Extra-Tangy Version: Increase lemon zest slightly
• No-Glaze Option: Dust with powdered sugar instead
• Holiday Style: Add sprinkles or candied lemon peel

Storage, Freezing & Make-Ahead Tips

• Store cookies in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week for extended freshness
• Freeze baked cookies or unbaked dough for up to 2 months

To maintain softness, place a small piece of bread in the storage container—it helps retain moisture.

What to Serve with Maggiano’s Lemon Cookies

These cookies pair beautifully with:

• Coffee or espresso
• Black tea or Earl Grey
• Light dessert spreads or brunch platters

They’re especially popular as an after-dinner treat or afternoon snack.

This small-batch version of Maggiano’s lemon cookies delivers everything people love about the restaurant favorite: soft texture, bright citrus flavor, and a light glaze without the need for a large production. Whether you’re baking for guests or simply craving something lemony, these cookies bring bakery-quality results straight from your oven.