Name: Italian Lemon Cookies with Lemon Curd Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 lemons (zested); 2 large eggs (room temperature); ½ cup olive oil (extra virgin or light); 3 tablespoons milk (whole or your choice); 3 cups all purpose flour (360g); 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 tablespoon vanilla extract; 1 cup granulated sugar; 2 cups water; 5 sprigs fresh basil (optional); 1 tablespoon pure vanilla extract; 2 lemons (sliced or zested for syrup); ¼ cup limoncello (optional); Yellow food coloring (as needed); Green food coloring (as needed); 1 cup lemon curd; ½ cup granulated sugar (for coating the cookies); 12 fresh basil leaves (for lemon "leaves" decoration)

There’s just something about a cookie that’s bursting with fresh lemon flavor and a surprise gooey center that makes you smile with every bite. My Italian Lemon Cookies with Lemon Curd Recipe is one of those gems — soft olive oil cookies filled with tangy lemon curd and kissed with a delicate lemon basil syrup. I promise, once you try these, they’ll become a new favorite for you too.

A white basket filled with round, golden fried balls arranged in two layers, each ball has a crispy textured surface and there are fresh green basil leaves scattered inside and around the basket. To the left, there is a jar of yellow sauce with a spoon in it, slightly blurred in the background. The setting is a white marbled surface, with a single small orange fruit on the right and a few basil leaves scattered nearby. In the distant background, there are blurred cream-colored pitchers with purple flowers. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Lemon Cookies with Lemon Curd Recipe
Top Tip
How to Serve Italian Lemon Cookies with Lemon Curd Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Lemon Cookies with Lemon Curd Recipe

Why You'll Love This Recipe

I’m genuinely excited about this recipe because it combines bright, fresh citrus with the subtle earthiness of olive oil — not your everyday cookie flavor. Plus, the lemon curd center and basil-infused syrup bring a surprising twist that feels homemade but special enough for guests.

Unique Flavor Combination: The olive oil and lemon balance creates a moist, tender cookie unlike typical butter cookies.
Gooey Lemon Curd Center: A creamy, tangy surprise inside each cookie that’s insanely satisfying.
Lemon Basil Syrup Dip: A lightly herby, sweet glaze that adds a lovely finish and eye-catching color.
Perfect for Entertaining: These shaped “lemons” are adorable and impressive for parties or special occasions.

Ingredients & Why They Work

Each ingredient in the Italian Lemon Cookies with Lemon Curd Recipe plays its part beautifully — from the zesty lemons providing brightness, to the olive oil which lends amazing moisture and richness that butter can’t quite mimic. Here’s a quick breakdown to help you shop smart and understand why they’re in the mix.

Flat lay of two whole fresh lemons with bright yellow zest, two large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of whole milk, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of water, five fresh sprigs of green basil, a small white ceramic bowl of golden yellow lemon curd, twelve fresh basil leaves arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Sweetens the cookies and syrup perfectly without overpowering the lemon.
Lemons (Zest and Juice): Fresh zest packs that aromatic punch, while juice is essential for the lemon curd and syrup.
Eggs: They bind the cookie dough together and add tenderness.
Olive Oil: Extra virgin type adds depth, but light olive oil works if you prefer a milder flavor.
Milk: Adds moisture to the dough and helps balance flavors.
All-Purpose Flour: Forms the structure of the cookies; be sure to measure accurately.
Baking Powder: Gives just enough lift for soft texture without being cakey.
Sea Salt: Enhances all the flavors and balances the sweetness.
Vanilla Extract: Adds subtle warmth and depth to the cookie dough and syrup alike.
Lemon Curd: The heart of the recipe — creamy, tangy filling that’s pure magic.
Limoncello (Optional): Adds authentic Italian flair to the syrup if you have it on hand.
Fresh Basil Leaves: Infuse the syrup with herbal notes and also decorate the cookies to look like real lemons.
Yellow & Green Food Coloring: For that fun, bright lemon shape — but you can skip if you prefer natural tones.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Italian Lemon Cookies with Lemon Curd Recipe is how easily you can make it your own. I like adding a bit more lemon zest for extra zing, but you could swap in orange zest or try a dash of lavender for a floral hint. The syrup is super versatile too — you can dial back the basil or leave it out altogether if that’s not your thing.

Variation: I once made a batch substituting half the olive oil with melted coconut oil — it added a subtle tropical undertone that some friends absolutely loved.

Step-by-Step: How I Make Italian Lemon Cookies with Lemon Curd Recipe

A lemon-filled cookie is broken in half with smooth yellow lemon cream flowing out from the soft, crumbly light golden dough. Behind the cookie, two whole bright yellow lemons and one lemon half sit on a white marbled surface, with scattered fresh green basil leaves near the cookie, adding a pop of color. The scene is bright and fresh, with soft focus on the background and sharp detail on the cookie and lemon cream, photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Wet Ingredients Together

Start by whisking together the granulated sugar with the lemon zest right in your mixing bowl — this little trick releases all those bright oils from the zest and infuses the sugar with extra fragrance. Then add in the eggs, olive oil, milk, and vanilla extract, whisking until the mixture is smooth and cohesive. Using room temperature eggs here helps everything blend more evenly, so I usually pull mine out about 30 minutes before starting.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and sea salt. Sifting ensures there are no lumps and that the baking powder is evenly distributed. Then, gradually add the dry mixture into the wet ingredients, folding gently with a spatula or mixing on low speed just until the dough comes together. Be careful not to overmix — that’s the easiest way to get tough cookies instead of tender ones.

Step 3: Shape and Fill Your Little Lemons

This is where the fun begins! Take a heaping tablespoon of dough and flatten it in your palm. Add about a teaspoon of lemon curd in the center, then fold the dough around it and gently shape it into an oval lemon shape. This step might take a little practice, but trust me, the results are worth it. I use a small knife to etch leaf lines before baking, which gives them that charming lemon look.

Step 4: Bake and Prepare the Lemon Basil Syrup

Bake your cookies at 350°F (175°C) for about 12–15 minutes, just until the edges are set but the center still looks soft. Meanwhile, simmer your syrup ingredients — water, sugar, lemon juice, basil sprigs, vanilla, and limoncello if using — until slightly thickened and fragrant. Strain before dipping the hot cookies to keep them glossy and perfectly flavored.

Step 5: Dip, Decorate, and Enjoy!

While the cookies are still warm, dip them quickly in the lemon basil syrup, then roll in granulated sugar for a sparkling finish. Top each cookie with a fresh basil leaf to mimic the lemon “leaf.” Seeing these on a plate always delights guests and family alike — they’re tiny edible works of art that taste even better than they look.

Top Tip

From my many times making Italian Lemon Cookies with Lemon Curd Recipe, I’ve learned a few things that really make a difference and help you avoid common pitfalls — here are my best tips so you get perfect cookies every time.

Use Room Temperature Ingredients: Eggs and milk at room temp blend better for a smoother dough and even texture.
Don’t Overfill With Lemon Curd: Just a teaspoon per cookie is enough — too much filling can burst through during baking.
Work Quickly When Shaping: The dough softens from the oil, so shape cookies swiftly but gently to keep the lemon curd contained.
Dip Cookies While Warm: For syrup to soak in appropriately and create that lovely glossy finish.

How to Serve Italian Lemon Cookies with Lemon Curd Recipe

Garnishes

I love keeping it simple and fresh by topping the cookies with a small fresh basil leaf — it not only looks adorable but adds just a hint of aromatic herbal contrast. Sometimes I dust them lightly with powdered sugar for a soft shimmer, especially for more formal occasions.

Side Dishes

These cookies pair beautifully with a cup of hot herbal tea, like chamomile or lemon verbena, enhancing the citrus flavors. For brunch or dessert, I serve them with a bowl of fresh berries or a light mascarpone cream on the side — it feels indulgent but balanced.

Creative Ways to Present

For a special occasion, I arrange the cookies on a large platter surrounded by fresh lemon slices and basil sprigs — it doubles as a fragrant centerpiece! Another fun idea is to individually wrap cookies in clear cellophane tied with a yellow ribbon for party favors that guests will adore.

Make Ahead and Storage

Storing Leftovers

After the cookies cool completely, I store any leftovers in an airtight container at room temperature for up to 3 days. They stay soft and tasty, but the syrup does make them a bit delicate, so handle gently to avoid losing that glossy coating.

Freezing

To freeze, shape the unbaked cookies and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer-safe bag. When you’re ready, bake them directly from frozen (adding a couple of extra minutes). I’ve had great success with this for making ahead holiday treats.

Reheating

If you want to enjoy these warm after storing, pop a cookie or two in a preheated 300°F oven for 5 minutes. This gently revives the softness without drying them out. Avoid microwaving since the olive oil base can heat unevenly.

Frequently Asked Questions:

Can I make the lemon curd from scratch?

Absolutely! Homemade lemon curd is actually quite simple and tastes amazing here — just make sure to chill it completely before filling the cookies to prevent melting during baking.

What can I use if I don’t have limoncello?

You can simply omit the limoncello from the syrup and replace it with an equal amount of water or a splash of lemon juice. The syrup will still be deliciously lemony and basil-infused without the alcohol.

Can I substitute butter for the olive oil?

While butter is classic in many cookies, using olive oil in this recipe adds a unique moistness and flavor that’s really part of what sets these cookies apart. If you must substitute, use an equal amount of softened butter, but the texture and taste will be slightly different.

How do I shape the cookies to look like lemons?

After filling the dough with lemon curd, shape each piece into an oval with tapered ends, then use a small knife to lightly score lines mimicking lemon skin texture. Finish with a small basil leaf on top for the leaf — that’s the final touch that sells the look.

Final Thoughts

This Italian Lemon Cookies with Lemon Curd Recipe holds a special place on my baking shelf — every time I make it, I’m reminded that simple ingredients cooked with a little love and some creativity can transform everyday cookies into something truly memorable. I hope you enjoy the process and the bright, fresh flavors that really bring a taste of Italy right into your kitchen. So grab those lemons and get baking — your next favorite cookie is just a batch away!