Growing up in the heart of Chicago, Easter was always a special time for my family. The city would start to thaw, and we’d gather in my grandmother Elizabeth’s cozy kitchen, the air filled with the sweet scent of baking. Babcia, with her Polish roots, would share stories of her childhood while teaching us the art of making traditional treats. One of my fondest memories is of making Italian Easter cookies, their delicate, lemony aroma mingling with laughter and stories. These cookies, with their pastel icing and festive sprinkles, became a symbol of springtime joy and family togetherness. Today, I continue this tradition with my own kids, Ella and Peter, who love to help decorate and, of course, taste-test these delightful treats.
Why You’ll Love This Recipe
Italian Easter cookies are a delightful addition to any spring celebration. They’re wonderfully easy to make, even with little helpers in the kitchen. The cookies are soft, slightly sweet, and bursting with a hint of lemon, making them a refreshing treat. Plus, they’re incredibly versatile—perfect for customizing with your favorite icing colors and sprinkles. Whether you’re looking for a fun family activity or a delicious addition to your Easter brunch, these cookies are sure to be a hit.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup milk
- 2 cups powdered sugar
- 2-3 tablespoons lemon juice
- Food coloring (optional)
- Sprinkles
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a soft dough forms.
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set but not browned. Allow them to cool completely on a wire rack.
- For the glaze, mix the powdered sugar with lemon juice until smooth. Add food coloring if desired.
- Dip the tops of the cooled cookies into the glaze, letting the excess drip off, then decorate with sprinkles.
- Let the glaze set before serving or storing the cookies in an airtight container.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For perfectly soft cookies, make sure not to overbake them. They should be set but not browned. If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling. When making the glaze, adjust the lemon juice to achieve your desired consistency—thicker for a more opaque finish, thinner for a lighter glaze.
COOKING TOOLS
When I make this recipe, my go-to tool is the Silicone Utensils Set, which makes mixing the dough a breeze and ensures nothing sticks. A MOSFiATA 8″ Professional Chef’s Knife is perfect for zesting lemons with precision. And, of course, a 4.2 Quart Cast Iron Dutch Oven is my favorite for even baking, though it’s not necessary for these cookies, it’s a staple in my kitchen for other recipes.
Variations and Substitutions
Feel free to experiment with different flavors by substituting the lemon zest with orange or almond extract. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also try adding a touch of food coloring to the dough for a more festive look.
Serving Suggestions
These Italian Easter cookies are perfect for serving with a cup of tea or coffee. They also make a lovely addition to an Easter brunch spread alongside fresh fruit and a savory quiche. For a delightful dessert, pair them with a scoop of vanilla ice cream.
FAQs
Can I make the dough ahead of time? Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling and baking.
How long do these cookies keep? Store them in an airtight container at room temperature for up to a week, or freeze them for up to three months.
Final Thoughts
I hope you enjoy making these Italian Easter cookies as much as my family and I do. They’re a sweet reminder of the joys of baking together and celebrating the season. Don’t forget to share your creations with friends and family, spreading the love and deliciousness!
👉 I hope you loved making these Italian Easter cookies—they’re like little bites of springtime joy. If you’re in the mood for more baking adventures, try my Lemon Ricotta Cookies, Polish Kolaczki Cookies, or Classic Sugar Cookies. Each recipe is a delightful journey into the world of sweet treats. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
· ·
Easy Italian Easter Cookies: 7 Must-Try Recipes
Deliciously soft and lemony Italian Easter cookies, perfect for celebrating spring.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Gradually add dry ingredients to wet, alternating with milk.
- Roll dough into balls and place on baking sheets.
- Bake for 10-12 minutes, cool on a wire rack.
- Mix powdered sugar with lemon juice for glaze.