Description
These traditional Italian Easter Cookies are soft, subtly lemon-flavored ring or twist-shaped treats glazed with a sweet powdered sugar icing and topped with colorful sprinkles. Perfect for celebrating Easter or any festive occasion, these cookies combine a tender buttery dough with a bright citrus zing, finished with a fun decorative touch.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup milk
- Zest of 1 lemon
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon almond extract (optional)
- Colorful sprinkles for decorating
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract, milk, and lemon zest until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until a soft dough forms. Avoid overmixing to keep the dough tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a small rope about 5-6 inches long. Form each rope into rings or twists and place them spaced about 2 inches apart on baking sheets lined with parchment paper.
- Bake Cookies: Preheat oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until the bottoms begin to turn a light golden brown.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before glazing.
- Make the Glaze: In a bowl, whisk together powdered sugar with 2 to 3 tablespoons of milk and almond extract (if using) until smooth and pourable.
- Glaze and Decorate: Dip the top of each cooled cookie into the glaze, allowing excess to drip off, then immediately sprinkle colorful sprinkles on top. Let the glaze set at room temperature before serving or storing.
Notes
- These cookies are traditionally prepared for Easter but are delightful any time of year.
- For flavor variations, try substituting almond or anise extract or adding orange zest in place of lemon zest.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
