Hey, friend! Ever bite into a cookie so soft and lemony it feels like Nonna’s kitchen on Easter Sunday? Let me introduce you to Italian Easter cookies, a festive treat with a sweet glaze and sprinkles that scream springtime joy. I baked these for an Easter brunch last year, and they vanished faster than my resolve to avoid seconds! Ready to whip up a batch that’ll make your kitchen smell like an Italian bakery? Let’s get rolling!
Why These Italian Easter Cookies Are a Total Winner
So, what’s the big deal with these cookies? They’re not just cookies—they’re soft, citrusy masterpieces with a colorful glaze that make any Easter gathering pop. I mean, who can resist a cookie that looks like a pastel party? Here’s why this recipe rocks:
- Quick and Easy: Done in 40 minutes, perfect for holiday prep or gifting.
- Festive Flavor: Lemon and vanilla create a bright, celebratory vibe.
- Kid-Friendly: Sprinkles and glaze make them a hit with all ages.
- Traditional Touch: Inspired by Italian Nonna recipes, with a modern twist.
Ever wonder why Easter desserts feel so special? It’s that sweet, nostalgic flavor and festive look that make these Italian Easter cookies a star.
The Magic of Lemon and Glaze
The stars here are lemon extract and powdered sugar glaze, which give these cookies their signature soft texture and vibrant finish. Butter adds richness, while sprinkles bring the fun. I learned the hard way that overbaking kills the softness—watch the clock! It’s like a little Italian Easter celebration in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses simple stuff to create that authentic Italian flavor. Here’s what you’ll grab:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract (or 1 tbsp lemon zest)
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp milk
- 1 ½ cups powdered sugar (for glaze)
- 2-3 tbsp milk (for glaze)
- 1 tsp lemon juice (for glaze)
- ¼ cup pastel sprinkles (for topping)
- Optional: 1 tsp almond extract for extra flavor 🙂
Substitutions That Work
No lemon extract? Lemon zest or orange zest works, but lemon extract packs a punch, IMO. Out of butter? Vegetable oil can work, but butter’s richness is key. Want it gluten-free? Use gluten-free flour with a 1:1 ratio. The key is that lemony-glazed vibe, so don’t skip the lemon or glaze!
Step-by-Step: How to Make Italian Easter Cookies
Ready to bake? This is so easy, you’ll wonder why you didn’t make these sooner. Here’s how to nail it:
Step 1: Prep the Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs, vanilla extract, lemon extract, and milk, mixing until smooth.
Step 2: Mix the Dry Ingredients
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- If dough is sticky, chill in the fridge for 10-15 minutes.
Step 3: Shape and Bake
- Scoop dough into 1-tbsp balls and roll into small ropes or knots.
- Place 2 inches apart on baking sheets, shaping into rounds or traditional knot shapes.
- Bake for 10-12 minutes until bottoms are lightly golden but tops remain pale.
Step 4: Glaze and Decorate
- Mix powdered sugar, milk, and lemon juice in a bowl to make a smooth glaze.
- Dip or drizzle cooled cookies with glaze and top with pastel sprinkles.
- Let glaze set for 10 minutes, then serve or store.
Pro tip: I once baked these too long, and they turned harder than my attempt at a diet. Pull them out when they’re pale for that perfect soft texture!
Tips for Nailing Italian Easter Cookies
Wanna make these cookies next-level? Here are my go-to tricks:
- Use Lemon Extract: Lemon extract gives a stronger citrus flavor than zest alone.
- Don’t Overmix: Mix dough just until combined to keep cookies soft.
- Shape Evenly: Roll dough into uniform shapes for consistent baking.
- Thin Glaze Right: Adjust milk in the glaze for a drizzly, not runny, consistency.
- Add Sprinkles Fast: Sprinkle pastel sprinkles before the glaze sets.
Ever wonder why Italian Easter cookies feel so festive? It’s the bright lemon flavor and colorful glaze that make these cookies a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Almond Easter Cookies
Swap lemon extract for almond extract for a nutty twist.
Orange Easter Cookies
Use orange zest and orange juice in the glaze for a citrusy change.
Chocolate-Dipped Easter Cookies
Dip half of each cookie in melted white chocolate instead of glaze.
Vegan Italian Easter Cookies
Use vegan butter and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a plant-based version.
Storing and Reusing Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those cookies fresh:
- Storing: Store in an airtight container at room temp for up to 5 days.
- Freezing: Freeze unglazed cookies for up to 3 months in freezer-safe bags.
- Reusing: Thaw and glaze fresh, or warm in the oven at 325°F for 5 minutes.
I’ve turned leftover cookies into a dessert trifle with whipped cream, and it was a total game-changer. Keep them airtight for that lemony, festive vibe!
FAQs About Italian Easter Cookies
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use fresh lemon juice instead of extract?
Yup! Use 2 tbsp lemon juice and zest, but extract gives a bolder flavor.
Why are my cookies hard?
You might’ve overbaked or overmixed. Bake until pale and mix gently.
Can I make these ahead?
Totally! Prep dough up to 2 days ahead or freeze unglazed cookies.
Are these cookies gluten-free?
Use gluten-free flour and check your sprinkles for a gluten-free version.
What’s a good pairing for these?
These cookies shine with tea, coffee, or limoncello. I love them with a scoop of vanilla gelato for extra indulgence.
Related Recipes:
- Chocolate Covered Strawberry Ice Cream Cake Recipe
- White Chocolate Blackberry Poke Cake Recipe
- Classic Coffee Cake Recipe
- Ritz Cracker Salted Caramel Icebox Cake Recipe
Final Thoughts
So, there you have it—Italian Easter cookies, the ultimate soft, lemony treat with a festive glaze that’s ready to brighten any Easter table. It’s like Nonna’s kitchen in cookie form, perfect for brunches, gifting, or holiday celebrations. Whether you’re sticking to the classic or adding your own spin, these cookies deliver big on flavor with minimal effort. Grab your lemon extract, fire up the oven, and get ready for a batch that’ll have everyone reaching for seconds. What’s stopping you from baking these today? 🙂
Italian Easter Cookies: Easy, Glazed, and Festive Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- Zest of 1 lemon
- For the glaze:
- 1 cup powdered sugar
- 2 –3 tbsp milk
- Sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, almond extract, and lemon zest.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Roll dough into 1-inch balls or ropes and form rings or knots.
- Place on baking sheet and bake for 12–15 minutes until lightly golden.
- Cool slightly before dipping in glaze and adding sprinkles.
- Allow glaze to set before serving or storing.
Notes
- Dough may be slightly sticky—dust hands with flour if needed.
- Cookies can be stored in an airtight container for up to 1 week.
- Add food coloring to glaze for festive variation.
- Almond extract is optional but adds authentic Italian flavor.
DID YOU MAKE THIS EASY RECIPE?
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