Go Back
–+ servings
Italian Easter Cookies

Italian Easter Cookies with Tangy Lemon Glaze Delight

Celebrate Easter with delightful Italian Easter Cookies, featuring a tangy lemon glaze for a refreshing treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Provides structure; measure accurately.
  • 3/4 cup Granulated Sugar Adds mild sweetness.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1/4 tsp Salt Enhances flavor.
  • 1 unit Lemon Zest Use fresh for best flavor.
  • 1 unit Egg Can be substituted with a flax egg.
  • 1/4 cup Butter (melted and cooled) Adds moisture; can swap with olive oil.
  • 1/4 cup Milk Any variety can be used.
For the Lemon Glaze
  • 1 cup Powdered Sugar Sweetens and smooths the glaze.
  • 1 unit Lemon Juice Fresh juice is recommended.

Equipment

  • Oven
  • mixing bowl
  • whisk
  • Fork
  • Parchment Paper
  • Rolling Pin
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until combined.
  3. Make a well in the dry ingredients, add egg, melted butter, and milk, then mix until shaggy dough forms.
  4. Transfer dough to a floured surface and knead gently for 1-2 minutes.
  5. Divide dough into small portions, roll into ropes, and shape into knots or circles on the cookie sheet.
  6. Bake for 15-18 minutes until lightly golden.
  7. Cool on the sheet for 5 minutes, then transfer to a wire rack.
  8. In a bowl, combine powdered sugar with lemon juice and milk to make glaze.
  9. Drizzle the glaze over cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

For gluten-free versions, substitute all-purpose flour with a gluten-free blend. Store cookies in an airtight container for up to one week.

Tried this recipe?

Let us know how it was!