Italian Easter Lemon Cookies (Print View)

Soft lemon-infused Italian cookies with vanilla icing and colorful sprinkles, a beloved spring tradition.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon grated lemon zest
09 - 2 tablespoons milk

→ Icing

10 - 1 cup powdered sugar
11 - 2-3 tablespoons milk
12 - 1/2 teaspoon pure vanilla extract

→ Decoration

13 - Colored sprinkles (nonpareils or confetti)

# Step-by-Step Directions:

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, cream the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and grated lemon zest until incorporated.
05 - Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until a soft, smooth dough forms, being careful not to overmix.
06 - Scoop tablespoon-sized portions of dough and roll into 4-inch logs. Shape each log into a ring, pinching the ends firmly to seal.
07 - Place the shaped rings on prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
08 - Bake for 12-15 minutes or until the bottoms are lightly golden brown. Transfer to a wire rack and let cool completely.
09 - Whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth and slightly thick. Adjust milk consistency as needed.
10 - Dip the top of each cooled cookie into the icing, then immediately sprinkle with colored sprinkles. Allow icing to set completely before serving or storing.

# Expert Suggestions:

01 -
  • These cookies manage to be feather-light while still satisfying that Spring craving for something sweet
  • The lemon zest makes them taste like sunshine itself landed in your kitchen
  • Kids and adults alike gravitate toward the cheerful colors and tender crumb
02 -
  • Dough that feels slightly soft is better than dough that feels stiff, as these cookies should be tender not chewy
  • The glaze must be the right consistency, thick enough to coat but thin enough to dip
  • Room temperature ingredients make all the difference in achieving the right texture
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Grate the lemon directly into the sugar mixture to distribute the oils evenly
  • Freeze unbaked rings on a baking sheet for 20 minutes if they seem too soft to handle

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