Honey Italian Cookies for Any Occasion
Soft, tender Italian cookies kissed with lemon and vanilla, then glossed in warm honey. Perfect for holidays or any sweet moment.
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Servings:
Ingredients
Main Ingredients
- 2.75 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp fine salt
- 0.25 tsp ground cinnamon optional
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.33 cup honey for dough
- 3.5 oz beaten eggs about 2 large
- 1.5 tsp vanilla extract
- 1 tsp lemon zest finely grated
- 2 tbsp milk
- 0.5 cup honey for coating
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 2 tbsp rainbow nonpareils for topping
Instructions
Preparation Steps
- Whisk flour, baking powder, salt, and cinnamon in a bowl.
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Beat in honey, then slowly add beaten eggs until smooth.
- Stir in vanilla and lemon zest.
- Mix in dry ingredients in two additions, alternating with milk, until a soft dough forms.
- Chill dough 20 minutes to make shaping easier.
- Heat oven to 350°F and line two baking sheets with parchment.
- Pinch off 1-tablespoon pieces. Roll into balls or short ropes and tie small knots. Arrange 2 inches apart.
- Bake 10–12 minutes until set and lightly golden. Cool 5 minutes on the sheet.
- Warm honey, lemon juice, and water in a small saucepan over low heat until fluid.
- Toss warm cookies in the honey mixture, then set on a rack. Sprinkle with nonpareils.
Notes
Try anise extract instead of vanilla, or swap lemon zest for orange. For a cleaner look, drizzle with a simple powdered sugar glaze instead of honey. Store in an airtight container up to 4 days; refresh with a quick warm honey drizzle before serving.
This recipe is an original creation inspired by classic Honey Italian Cookies for Any Occasion flavors. All ingredient ratios and instructions are independently developed.