Italian Easter Cookies with Lemon (Print Version)
Soft lemon cookies with pastel sprinkles, a beloved Italian Easter tradition perfect for sharing.
# 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)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and lemon zest until incorporated.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until a soft, pliable dough forms, being careful not to overmix.
06 - Scoop tablespoon-sized portions of dough and roll into 4-inch logs. Shape each log into a ring and pinch ends together to seal completely.
07 - Place shaped rings on prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for slight spreading.
08 - Bake for 12-15 minutes until bottoms are lightly golden. Remove from oven and let cool completely on wire racks before icing.
09 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly thickened. Adjust consistency with additional milk if necessary.
10 - Dip the top of each cooled cookie into the icing, allowing excess to drip off. Immediately sprinkle with colored sprinkles while icing is wet. Let icing set completely before serving or storing.
# Expert Suggestions:
01 -
- The texture is impossibly light, like eating a sweetened cloud
- They bring childhood Easter morning memories into your kitchen
- Kids can help shape the rings and scatter sprinkles everywhere
02 -
- Room temperature ingredients prevent the dough from separating and becoming greasy
- Overmixing once flour is added makes tough cookies, stop as soon as dough forms
- The icing consistency should be like honey, too thick and it will not coat, too thin and it drips off
03 -
- Zest your lemons before juicing them, you only need the outer yellow part
- Work quickly once you start dipping, the sprinkles need wet icing to stick