Italian Easter Cookies (Print Version)

Soft lemon-kissed cookies with vanilla icing and pastel sprinkles, perfect for Easter celebrations.

# 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)

# How-To Steps:

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 combined.
03 - In a large bowl, cream the butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until a soft dough forms.
06 - Scoop tablespoon-sized pieces of dough and roll into 4-inch logs. Shape each log into a ring and pinch the ends to seal.
07 - Place rings on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 12-15 minutes or until the bottoms are lightly golden. Transfer to a wire rack and let cool completely.
09 - Whisk powdered sugar, milk, and vanilla until smooth and slightly thick. Adjust consistency with additional milk if needed.
10 - Dip the top of each cooled cookie into the icing, then sprinkle with colored sprinkles. Allow icing to set before serving.

# Expert Tips:

01 -
  • The texture is incredibly soft, almost cake like, with just enough sweetness to feel special without being overwhelming
  • These cookies freeze beautifully and actually taste better after a day, making them perfect for advance holiday prep
02 -
  • Do not overmix the dough once you add the flour, this keeps the cookies tender instead of tough
  • Let the cookies cool completely before icing, or the frosting will melt right off
03 -
  • Use fresh lemon zest and avoid the white pith for the brightest flavor
  • If your dough is too soft to shape, refrigerate it for 15 minutes before working with it

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