Description
These Italian Easter Cookies are soft, tender, and slightly sweet, with a hint of citrus and a delicate glaze. Perfect for celebrating Easter, these traditional cookies are often shaped into rings or knots and decorated with colorful sprinkles.
Ingredients
Units
Scale
- For the Cookies:
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 teaspoons lemon or orange zest
- 2 tablespoons milk
- For the Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla or almond extract
- Colorful sprinkles (for decoration)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients:
- Beat in the eggs, one at a time, followed by the vanilla extract, almond extract (if using), and lemon or orange zest.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until a soft dough forms.
- Shape the Cookies:
- Scoop about 1 tablespoon of dough and roll it into a log. Form the log into a ring or knot shape. Repeat with the remaining dough and place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the bottoms are lightly golden. The cookies should remain soft and pale on top. Let cool completely on a wire rack.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Glaze and Decorate:
- Dip the tops of the cooled cookies into the glaze, then sprinkle with colorful sprinkles before the glaze sets.
- Serve:
- Let the glaze harden for about 15 minutes, then serve. Store in an airtight container for up to 5 days.
Notes
- For a more festive look, add a few drops of food coloring to the glaze.
- These cookies can be made ahead of time and frozen (without glaze) for up to 2 months. Thaw, glaze, and decorate before serving.
- Substitute lemon or orange zest with anise extract for a traditional flavor twist.