Nonni's Lemon Cookies

Nonni’s Lemon Cookies

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: about 2 dozen 1x


  • 3 1/4 cups (356 g) “00” flour (or all purpose)
  • 3 tsp (12 g) baking powder
  • 6 eggs room temperature
  • 6 ounces (169 g) granulated sugar
  • 6 ounces (169 ml) canola oil
  • 1 lemon, zest and juice


  1. Pre-heat oven to 350° F (180° C).
  2. In one bowl sift flour and baking powder. Set aside.
  3. Grate the sides of the lemon for zest. Cut in half and squeeze juice. Set aside.
  4. Crack eggs in a glass bowl.
  5. Beat with a hand mixer.
  6. When eggs are velvety and smooth add sugar and beat on a high speed.
  7. Add lemon zest and lemon juice, keep beating.
  8. When mixture is smooth, add canola oil a little at a time and keep beating, until well mixed in.
  9. While still beating, add baking powder/flour mixture to the egg/sugar mixture a little at a time.
  10. Blend till it becomes a thick, soft, silky, workable batter that you can spoon.
  11. Line two baking sheets with parchment paper.
  12. Scoop a tablespoon of the batter and using your finger release it from the spoon and onto the parchment. It will form itself as it slowly settles into the pan.
  13. Sprinkle tops with some granulated sugar and if you want gets the kids involved, use some decorative colored sprinkles.
  14. You should be able to fit about 12 cookies on one regular size baking sheet. TIP: Remember to leave some room in between the cookies as they will expand a bit.
  15. Place in the oven on the middle rack and bake for 15 minutes.
  16. Take out of oven and let cool.
  17. Enjoy with a glass of milk, tea or cappuccino.
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