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Venetian Butter Cookies (Citrus Butter Cookies)

Servings: 24 cookies
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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  • 10 tablespoons unsalted butter , at room temperature (140 grams)
  • 1 ¼ cup granulated sugar (250 grams)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ½ teaspoon salt
  • 6 large egg yolks
  • 3 cups all-purpose flour (360 grams)


  • Preheat oven to 350°F and line a sheet pan with parchment paper.
  • In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add the vanilla, lemon zest, and salt and beat for a minute to combine. Add the egg yolks one at a time, mixing after each. Add the flour 1 cup at a time, mixing until just combined after each addition.
  • Take a walnut sized piece of dough and roll into a ball, then use your hands or a flat surface to roll the dough into a rope about 5 inches long and ½ inch thick. Shape the dough into an "S" and place on the parchment lined sheet pan.
  • Bake for 12-15 minutes or until they just start to turn golden. Cool on a wire rack.
Adapted from Martha Stewart.


Calories: 154kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 61mg, Sodium: 52mg, Potassium: 22mg, Fiber: 1g, Sugar: 10g, Vitamin A: 211IU, Calcium: 10mg, Iron: 1mg
Course: Dessert
Cuisine: Italian
Author: Annalise

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