Description
Traditional Italian Easter Cookies are soft, citrus-infused treats shaped into charming knots, baked to a light golden perfection, and finished with a tangy lemon glaze and decorative sprinkles. These festive cookies combine a tender texture with bright lemon flavor, perfect for celebrating spring and Easter gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 stick (½ cup) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
Glaze and Decorations
- 1 ¾ cups confectioners’ sugar (powdered sugar)
- Juice of 1 lemon
- Pinch of salt
- Sprinkles, lemon zest, or turbinado sugar for decoration
Instructions
- Prepare Dough: In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and baking soda until evenly combined. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer for about 4 minutes until the mixture is light and fluffy. Beat in the egg thoroughly, followed by stirring in the vanilla extract, lemon extract, and lemon zest. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours to firm up.
- Shape Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly flour your work surface and roll the chilled dough into 1-inch balls. Then roll each ball into a rope about 4-5 inches long. Shape each rope into a lowercase “b” shape and thread the long end through the hole to form a secure knot. Gently pat the knot so it holds its form during baking.
- Bake: Arrange the shaped cookies on the prepared baking sheets, spacing them to allow for slight spreading. Bake the cookies for 15 minutes, or until they turn lightly golden around the edges.
- Make Glaze: While cookies are baking, whisk together the confectioners’ sugar, fresh lemon juice, and a pinch of salt until the glaze is smooth and free of lumps.
- Glaze and Decorate: Once baked, transfer the cookies to a wire rack. While still warm, drizzle the lemon glaze over the cookies generously. Immediately sprinkle with your choice of decorations such as sprinkles, lemon zest, or turbinado sugar before the glaze sets. Allow the glaze to set completely at room temperature before serving.
Notes
- Refrigerating the dough is essential to ensure the cookies hold their shape during baking.
- Use room temperature egg and butter to ensure proper creaming and texture.
- For a more intense lemon flavor, increase the lemon zest or lemon extract slightly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Add a pinch of cinnamon or nutmeg to the dough for a subtle warm spice variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
