Italian Easter Cookies (Printer-friendly)

Soft lemon-kissed cookies topped with vanilla icing and colorful sprinkles, a classic Italian Easter tradition.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon grated lemon zest
09 - 2 tablespoons milk

→ Icing

10 - 1 cup powdered sugar
11 - 2-3 tablespoons milk
12 - 1/2 teaspoon pure vanilla extract

→ Decoration

13 - Colored sprinkles (nonpareils or confetti)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Incorporate vanilla extract and lemon zest until fully combined.
05 - Gradually blend dry ingredients into the wet mixture, alternating with milk. Mix until a soft, workable dough forms.
06 - Scoop tablespoon portions of dough and roll into 4-inch logs. Form each log into a ring, pinching ends firmly to seal.
07 - Place shaped rings on prepared baking sheets, leaving approximately 2 inches of space between each cookie.
08 - Bake for 12-15 minutes until bottoms are lightly golden. Transfer to wire rack and cool completely before icing.
09 - Whisk powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth and slightly thickened.
10 - Dip tops of cooled cookies into icing, immediately sprinkle with colored sprinkles. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • These cookies strike that perfect balance between tender and substantial, not too heavy but satisfyingly substantial with tea or coffee
  • The lemon essence makes them feel special and celebratory without being overwhelmingly sweet like frosted cutout cookies
  • The shaping process is wonderfully meditative and family friendly, even young children can help form the rings
02 -
  • Overworking the dough once the flour is added will make these cookies tough instead of tender
  • The icing consistency matters too thin and it runs off, too thick and it looks gloppy
  • Let the cookies cool completely before icing or the glaze will melt right off
03 -
  • Zest your lemons before juicing them, and only zest the colored part avoiding the bitter white pith underneath
  • If your dough feels too sticky to shape, chill it for 15 minutes before working with it

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