Maggiano’s Lemon Cookies
These Maggiano’s-style lemon cookies are soft, tender, and lightly glazed, inspired by the classic Italian-American dessert served at Maggiano’s Little Italy. Made with fresh lemon zest and juice, they deliver a bright citrus flavor balanced by gentle sweetness and a cake-like crumb.
Ingredients
- Lemon Cookies
- 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 Optional
- ¾ cup 90 g powdered sugar
- 1 ½ –2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy, 2–3 minutes.
- Add eggs, one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk flour, baking powder, and salt.
- Mix dry ingredients into wet ingredients just until combined. Do not overmix.
- Scoop dough into tablespoon-sized portions and place on baking sheet, spacing 2 inches apart.
- Bake 10–12 minutes, until bottoms are set and edges are lightly golden. Tops should remain pale.
- Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Lemon Glaze
- Whisk powdered sugar and lemon juice until smooth and drizzleable.
- Glaze cooled cookies and let set for 15–20 minutes before serving.
Notes
Use fresh lemon zest for best flavor
Slight underbaking keeps cookies soft
Chill dough 20–30 minutes if spreading too much
Store airtight up to 3 days or freeze up to 2 months