Italian Easter Cookies (Print version)
Soft Italian Easter Cookies shaped into rings or knots, baked until tender, then finished with lemon glaze and pastel sprinkles.
# Ingredients:
For the cookies
01 -
3 cups (375 g) all-purpose flour, plus more for shaping
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon fine salt
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
3/4 cup (150 g) granulated sugar
06 -
2 large eggs, room temperature
07 -
3 tablespoons milk
08 -
1 tablespoon finely grated lemon zest
09 -
1 teaspoon vanilla extract, or 1/2 teaspoon anise extract
For the glaze
10 -
2 cups (240 g) powdered sugar, sifted
11 -
3-4 tablespoons fresh lemon juice or milk
12 -
1/2 teaspoon vanilla extract
13 -
Pastel nonpareils or sprinkles, for decorating
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
02 -
Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
03 -
Beat the butter and sugar until smooth and lighter in color. Beat in the eggs, milk, lemon zest, and vanilla or anise. Add the flour mixture and mix just until a soft dough forms.
04 -
Cover the dough and chill for 20 minutes, or until it feels firm enough to roll without sticking heavily to your hands.
05 -
Scoop 1 tablespoon portions of dough. Roll each into a 5-inch rope, then form rings, knots, or twists. Place them 2 inches apart on the prepared sheets.
06 -
Bake for 10-12 minutes, rotating the pan once, until the tops are set and the bottoms are lightly golden. Cool on the pan for 5 minutes, then move to a rack.
07 -
Whisk powdered sugar, 3 tablespoons lemon juice or milk, and vanilla until smooth. Add more liquid a teaspoon at a time if needed. Dip the cooled cookies, add sprinkles right away, and let the glaze set.
# Good to know:
01 -
Makes about 28 small cookies.
02 -
Chilling the dough briefly makes shaping easier and helps the cookies hold their form.
03 -
Let the glaze dry fully before stacking.