Italian Easter Cookies Citrus Glazed (Print Version)
Soft citrus-infused cookies with vanilla glaze and sprinkles, a traditional Italian Easter treat.
# What You Need:
→ Cookie Dough
01 - 3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon almond extract (optional)
09 - Zest of 1 lemon
10 - Zest of 1 orange
11 - 2 tablespoons milk
→ Glaze
12 - 1 1/2 cups powdered sugar, sifted
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - Colored sprinkles
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract if using, lemon zest, and orange zest.
05 - Gradually add flour mixture to butter mixture, mixing until just combined. Stir in milk until dough is soft but not sticky.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Shape into rings or knots as desired.
07 - Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until lightly golden on bottoms. Cool completely on wire racks.
08 - Whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth and pourable. Add more milk if needed for desired consistency.
09 - Dip tops of cooled cookies into glaze, letting excess drip off. Immediately sprinkle with colored sprinkles. Let glaze set completely before serving.
# Expert Tips:
01 -
- The citrus glaze creates that perfect crackle when you bite through
- These cookies stay soft for days unlike typical holiday treats
- Knotting the dough becomes meditative once you find your rhythm
02 -
- Overmixing the dough makes these tough so stop as soon as flour disappears
- The glaze should coat a spoon but still drip off easily
- These freeze beautifully before glazing if you want to prep ahead
03 -
- Microplane zest releases more oils than a grater
- The almond extract is what makes these taste authentic