These Canestrelli Cookies, or Canestreletti as my family always called them, are delicate Italian shortbread cookies with a light crunch, buttery texture, and just a hint of lemon.

They have been part of Christmas in my family for as long as I can remember. They were my grandfather’s favorite, and my grandmother made them for him every holiday season. My mother continued the tradition, and naturally, it was passed down to me. If you love simple European cookies, you may also enjoy my Butter Cookies or Brown Sugar Cookies.

Canestrelli Cookies - Italian Shortbread Cookies with Lemon served on a glass dessert plate.

Recipe Overview: Canestrelli Cookies

  • Prep Time: 15 minutes
  • Resting Time: 30minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Servings: About 4 dozen cookies
  • Cook Method: Baked
  • Flavor & Texture: Buttery and delicate, with a light crunch, a tender center, and a subtle lemon flavor.
  • Difficulty: Easy. The dough comes together quickly and only needs a short rest before rolling and baking.
  • Why this Recipe? A traditional Italian holiday cookie made with simple pantry ingredients, plenty of butter, and just enough lemon to keep every bite light and fragrant.
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In my family, we have always called these little cookies Canestreletti, meaning smaller Canestrelli.

One thing I learned along the way is that every family seems to make Canestrelli a little differently. Mine use egg yolks rather than cooked eggs, which gives them a richer texture and keeps them from becoming too crumbly.

I usually make three or four batches every Christmas, and somehow they still disappear almost immediately. Buttery, delicate, and full of memories, these are truly Christmas in cookie form.

And yes, there is quite a bit of butter. Once you taste one, you will understand why.

In this Article

A Note From Giangi

Rich and buttery: These cookies have that unmistakable shortbread richness without feeling heavy.

A hint of lemon: Fresh lemon zest brightens the butter and sugar beautifully.

Perfect for gifting: They keep well, travel easily, and look beautiful dusted with powdered sugar.

A family tradition: This is the cookie recipe that has been passed from my grandmother to my mother and then to me.

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What are Canestreletti or Canestrelli?

All my life I heard them be referred to as canestreletti, which means smaller canestrelli.

Originally from the Piemonte and Liguria regions of Italy, Northern Italy. Deliciously soft and buttery texture cookies with a delicious lemony flavor.

They literally melt in your mouth.

Shortbread cookies that are well suited to any time of the day and night. Perfect with your morning espresso, cappuccino, or tea.

Excellent gift idea during the holiday season. Wrap them in a beautiful holiday decorative paper as a present to your family and friends.

Easy to make, you can make quite a few using the smaller cookie cutter. But most of all they will so wonderfully appreciate it as there are no others with such a distinct taste.

Canestrelli Cookies - Italian Shortbread Cookies with Lemon served on a glass cake plate with a mug on the background.

Why another recipe?

You will encounter numerous recipes that all differ from mine. I do not add vanilla extract. I also use a combination of powdered sugar, a must or they will not taste the same, as well as granulated sugar.

However, the main difference, I use egg yolks versus cooked eggs. Mine are richer in flavor and texture and they will not flake away every time you bite into one.

Key Ingredients

Unsalted butter: The heart of these cookies. Use softened butter, never melted, so the dough holds its shape while baking.

Unbleached flour: Gives the cookies their delicate structure without making them heavy.

Powdered sugar: Essential to the soft, tender texture. I also use it for dusting the cookies once they have cooled.

Granulated sugar: Adds just enough sweetness and helps give the cookies their light crunch.

Egg yolks: My version uses egg yolks rather than whole eggs. They make the cookies richer and less crumbly.

Fresh lemon zest: A small amount goes a long way, adding a delicate citrus fragrance without overpowering the butter.

Egg white: A light brushing before baking gives the tops a beautiful golden finish.

Substitutions and Variations

Lemon zest: Orange zest can be used for a slightly sweeter citrus flavor.

Cookie shapes: Traditional flower shapes are beautiful, but hearts, stars, or any small cookie cutter work perfectly.

Butter: I strongly recommend unsalted butter so you control the flavor of the dough.

Powdered sugar: Do not substitute all granulated sugar here. The powdered sugar is important for the delicate texture.

Holiday variation: Add a little extra powdered sugar just before serving for a snowy Christmas look.

How to Make Canestrelli Cookies

Step 1: In a large bowl, combine the flour, powdered sugar, granulated sugar, softened butter, egg yolks, and finely grated lemon zest.

Step 2: Mix until the dough comes together and is smooth enough to roll. Do not overwork it.

Step 3: Shape the dough into a disk, wrap it tightly in plastic wrap, and let it rest for at least 30 minutes.

Step 4: Preheat the oven to 375°F and line a large baking sheet with parchment paper or a silicone baking mat.

Step 5: Roll the dough to about ¼-inch thickness. Cut into small hearts, stars, flowers, or your favorite shapes.

Step 6: Arrange the cookies on the prepared baking sheet, leaving a little space between them.

Step 7: Lightly brush the tops with egg white.

Step 8: Bake for about 10 minutes, or until the edges and tops are just lightly golden. Do not overbake.

Step 9: Transfer the cookies to a cooling rack and let them cool completely.

Step 10: Dust generously with powdered sugar before serving.

Giangi’s Pro Tips

Use fresh lemon zest. This tiny amount of citrus makes all the difference and gives the cookies their signature fragrance.

Use room-temperature butter. Softened butter blends easily into the dough, but melted butter will make the cookies lose their shape.

Do not overwork the dough. Work quickly and gently so the butter does not become too warm.

Roll in batches if needed. If the dough becomes too soft, place part of it back in the refrigerator while you continue working.

Keep the cookies the same size. This ensures they bake evenly.

Use parchment paper or a silicone baking mat. Even with plenty of butter in the dough, this helps prevent sticking.

Do not overbake. You want the cookies lightly golden, not deeply browned.

Cool completely before dusting. Powdered sugar will melt into warm cookies, so wait until they are completely cool.

Save the egg whites. They are perfect for making meringues.

What to serve with Canestrelli Cookies

Canestrelli are perfect with an espresso, cappuccino, or cup of tea, especially in the afternoon when you want something sweet but not too heavy.

During the holidays, I love serving them alongside other simple cookies such as Butter Cookies or Dried Cranberry Chocolate Cookies for an easy Christmas cookie platter.

They also make a beautiful edible gift when wrapped in decorative paper or tucked into a cookie tin.

How can you store your canestreletti or canestrelli?

Once cooled completely and dusted with powdered sugar, the canestrelletti can be stored for up to 1 week in an airtight container.

However, I am quite confident that you will have them all gone before the second day approaches.

Before serving them, dust with a bit of more powdered sugar.

I usually place them under a glass cloche cake stand. Anytime someone walks by, they reach in and help themselves to a few.

If you tried this Canestrelli Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Canestrelli Cookies

5 from 23 votes
canestreletti
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 48 cookies
Author: Giangi Townsend
Canestrelli Cookies are buttery Italian shortbread cookies with lemon, egg yolks, and powdered sugar, perfect for Christmas baking and gifting.
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Ingredients 

Instructions

  • Mix all the above ingredients until you are able to roll the dough with some ease. 
  • Let it rest, covered in a dark spot for at least 30 minutes. 
  • Roll it out to a ¼ of an inch and use favorite cutters to make cookies. Place the cookies on parchment paper on a large cookie sheet. With a small brush, brush over a light coat of egg white.
  • Bake in the oven at 375F for 10 minutes or when golden.
  • Let it cool off and sprinkle powder sugar over it. 

Equipment

Notes

Use fresh lemon zest. This tiny amount of citrus makes all the difference and gives the cookies their signature fragrance.
Use room-temperature butter. Softened butter blends easily into the dough, but melted butter will make the cookies lose their shape.
Do not overwork the dough. Work quickly and gently so the butter does not become too warm.
Roll in batches if needed. If the dough becomes too soft, place part of it back in the refrigerator while you continue working.
Keep the cookies the same size. This ensures they bake evenly.
Use parchment paper or a silicone baking mat. Even with plenty of butter in the dough, this helps prevent sticking.
Do not overbake. You want the cookies lightly golden, not deeply browned.
Cool completely before dusting. Powdered sugar will melt into warm cookies, so wait until they are completely cool.
Save the egg whites. They are perfect for making meringues.

Nutrition

Calories: 910kcal | Carbohydrates: 96g | Protein: 14g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 317mg | Sodium: 17mg | Potassium: 126mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1680IU | Calcium: 51mg | Iron: 1.3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Canestreletti or Canestrelli

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Originally published on December 18, 2018.