Description
Italian Easter Cookies are soft, cake-like cookies flavored with fresh lemon juice and zest, then topped with a sweet lemon glaze and colorful sprinkles. These traditional Italian holiday cookies are simple to make and perfect for Easter dessert trays, brunch tables, or spring celebrations.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the Glaze:
- 2 cups confectioners’ sugar
- 1 tablespoon lemon juice
- 1–2 tablespoons milk, as needed to thin the icing
- Easter colored sprinkles for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare dry ingredients: Whisk together flour, baking powder, and salt in a bowl and set aside.
- Cream butter and sugar: In another large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes.
- Combine wet ingredients: Mix in the eggs and lemon juice until fully incorporated.
- Add dry ingredients: Gradually add the dry ingredients and mix on low speed until a sticky dough forms.
- Bake: Scoop about 1 tablespoon of dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Bake for 12–15 minutes until set and lightly golden.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze: Mix confectioners’ sugar, lemon juice, and milk until smooth. Dip cooled cookies into the glaze and decorate with Easter sprinkles.
- Allow to set: Let the icing set completely before storing or serving.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- Keep cookies in a single layer or separate them with parchment or liners to prevent icing from smudging.
- For freezing, store cookies without icing in airtight containers with parchment between layers for up to 3 months.
- Add icing after thawing because the glaze can crack during freezing.
- Cookie dough can be refrigerated tightly wrapped for up to 2–3 days before baking.
- Cookie dough can also be frozen for up to 3 months and thawed overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg