Description
These Italian Easter Cookies are soft, buttery, and topped with a delicious lemon glaze. Easy to make and perfect for family gatherings.
Ingredients
Scale
For the Cookies:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup milk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1–2 tablespoons milk
- Colored sprinkles for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add Wet Ingredients: Mix in eggs one at a time, followed by vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, until a soft dough forms.
- Shape the Cookies: Roll small portions of dough into balls and place them on the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until the cookies are lightly golden. Remove from the oven and let them cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth.
- Decorate: Dip each cooled cookie into the glaze and sprinkle with colored sprinkles.
- Let Set and Serve: Allow the glaze to set before serving. Enjoy!
Notes
- For a stronger citrus flavor, add extra lemon or orange zest.
- Use anise extract instead of vanilla for a more traditional Italian taste.
- For softer cookies, do not overbake; they should remain light in color.
- Let the cookies cool completely before applying the glaze to avoid melting.
- Store in an airtight container to maintain freshness for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes