Description
Soft, tender, cake-like Italian Easter Cookies lightly flavored with lemon and topped with a sweet vanilla glaze and colorful sprinkles. These festive cookies are perfect for Easter celebrations and stay soft for days.
Ingredients
- 3 cups all-purpose flour (375 g)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (113 g)
- 1 cup granulated sugar (200 g)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest
- 1/4 cup whole milk (60 ml)
- 2 cups powdered sugar (240 g)
- 2 to 3 tablespoons whole milk (30–45 ml)
- 1/2 teaspoon vanilla extract (for glaze)
- Colored sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon extract, and lemon zest.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix just until combined. Do not overmix.
- Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes until bottoms are lightly golden and tops are set but not browned.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Whisk powdered sugar, vanilla extract, and 2 tablespoons milk for glaze. Add more milk as needed for thick but pourable consistency.
- Dip cooled cookie tops into glaze, return to rack, and immediately decorate with sprinkles. Let glaze set before serving.
Notes
- Do not overmix the dough to keep cookies soft and tender.
- Use fresh baking powder to ensure proper rise.
- Refrigerate dough up to 24 hours if preparing ahead.
- Freeze unglazed cookies up to 2 months and glaze after thawing.
- Add sprinkles immediately after glazing so they adhere properly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg
