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
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
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
2 cups confectioners’ sugar (for icing)
1 tablespoon lemon juice (for icing)
1–2 tablespoons milk, as needed to thin the icing
Easter colored sprinkles for topping
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together flour, baking powder, and salt in a bowl and set aside.
3. In another large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes.
4. Mix in the eggs and lemon juice until fully incorporated.
5. Gradually add the dry ingredients and mix on low speed until a sticky dough forms.
6. Scoop about 1 tablespoon of dough and drop onto the prepared baking sheet, spacing cookies about 2 inches apart.
7. Bake for 12–15 minutes until the cookies are set and lightly golden.
8. Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
9. Mix confectioners’ sugar, lemon juice, and 1 tablespoon milk until smooth to make the glaze.
10. Add additional milk if needed for a thinner icing consistency.
11. Dip the tops of cooled cookies into the glaze.
12. Return cookies to the rack and immediately decorate with Easter sprinkles.
13. Allow the icing to 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Easter recipes
- Method: Baking
- Cuisine: Italian
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