If you have a sweet spot for bright, tender cookies with a touch of citrus charm, then this Italian Easter Cookies Recipe is about to become your new favorite treat. These delightful knots of buttery dough, kissed with lemon zest and glaze, capture that perfect balance of soft texture and zesty sweetness that makes them a celebratory classic. Whether you’re gathering around the table for a festive occasion or just craving something special, these Italian Easter Cookies bring warmth, tradition, and joy to every bite.
Ingredients You’ll Need
These simple, essential ingredients come together to create a cookie that is light, flavorful, and irresistibly soft. Each component plays a key role, from the fluffy butter and sugar base to the lively lemon extracts that brighten every bite.
- 2 cups all-purpose flour: The structure of our cookies, lending a soft and tender crumb.
- 3 tablespoons cornstarch: Helps keep the texture delicate and melt-in-your-mouth.
- 1 ½ teaspoons baking powder: Adds just the right lift for a fluffy cookie.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- ¼ teaspoon baking soda: Works with the acid to tenderize and add lightness.
- 1 stick (½ cup) unsalted butter, softened: Creamy richness that makes these cookies irresistible.
- ½ cup granulated sugar: Brings the perfect level of sweetness without overpowering.
- 1 large egg, room temperature: Binds ingredients together and adds moisture.
- 1 tablespoon pure vanilla extract: Provides a warm depth of flavor beneath the citrus.
- 1 teaspoon lemon extract: Intensifies the bright, fresh lemon notes.
- Zest of 1 lemon: Adds natural citrus oils for a fragrant, authentic lemon zing.
- 1 ¾ cups confectioners’ sugar (powdered sugar): The base for a glossy, sweet lemon glaze.
- Juice of 1 lemon: Fresh acidity that makes the glaze pop.
- Pinch of salt: Balances the glaze’s sweetness perfectly.
- Sprinkles, lemon zest, or turbinado sugar: Fun decorations that add crunch and visual appeal.
How to Make Italian Easter Cookies Recipe
Step 1: Prepare Dough
Start by mixing the dry ingredients together—flour, cornstarch, baking powder, salt, and baking soda—so they’re evenly distributed. In a separate bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, about four minutes on medium speed. Then, beat in the egg until fully incorporated. Stir in the vanilla extract, lemon extract, and fresh lemon zest to infuse the dough with vibrant citrus flavor. Gradually add the dry ingredients to the wet mixture, combining until just blended. Cover the dough and refrigerate for at least two hours; this step is crucial as it firms up the dough, making it easier to handle and enhancing the cookie’s texture.
Step 2: Shape Cookies
When your dough is perfectly chilled, preheat the oven to 350°F (175°C) and prep your baking sheets with parchment paper. Dust your workspace lightly with flour to prevent sticking. Roll the dough into 1-inch balls, then gently roll each ball into a 4-5 inch rope. Shape each rope into a lowercase “b” by bringing the long end through the hole of the loop to create a charming knot. Don’t worry if they aren’t perfect; this homemade look is what makes them so endearing. Carefully pat each knot to seal the shape well, setting the stage for those iconic Easter cookie loops.
Step 3: Bake
Arrange your beautifully formed cookies on the baking sheets, making sure they have room to expand slightly. Bake them for about 15 minutes until they are just turning a soft golden shade on the edges. This gentle baking keeps them wonderfully tender inside, with a hint of crispness on the outside for the perfect bite.
Step 4: Make Glaze
While your cookies are baking, whisk together confectioners’ sugar, freshly squeezed lemon juice, and a pinch of salt until you achieve a smooth, glossy glaze. The tartness of the lemon juice cuts through the sweetness for a perfectly balanced finish. This glaze will coat the cookies with a beautiful sheen, adding both flavor and a touch of elegance.
Step 5: Glaze and Decorate
Once your cookies come out of the oven, transfer them to a wire rack while still warm. Drizzle the lemon glaze over each cookie generously. Immediately sprinkle with your choice of decorations, whether that’s colorful sprinkles, extra lemon zest for a burst of aroma, or crunchy turbinado sugar for added texture. Let the glaze set completely before serving or storing – this sets the scene for the classic sweet-tart kiss with every bite.
How to Serve Italian Easter Cookies Recipe
Garnishes
One of the simplest ways to make these cookies pop is to top them with bright, fresh lemon zest or a scattering of jewel-toned nonpareil sprinkles. The glistening glaze combined with the vibrant garnishes makes these cookies speak celebration with every look and bite.
Side Dishes
Pair these Italian Easter cookies with a cup of rich espresso or a gentle chamomile tea, which beautifully complements the lemony sweetness. They also work well alongside a fruit salad featuring berries and citrus for a fresh, spring-inspired spread.
Creative Ways to Present
For an extra special touch, arrange these cookies in a festive basket lined with colorful napkins or place them on a tiered dessert stand to showcase their charming shapes. You can even tie a cluster together with pastel ribbons for gifting or a centerpiece at holiday brunches.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Easter Cookies in an airtight container at room temperature for up to five days. This will maintain their tender texture and keep the glaze intact without becoming sticky.
Freezing
You can freeze the baked but unglazed cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. When ready to enjoy, thaw the cookies completely and then glaze and decorate them fresh for the best taste and texture.
Reheating
If you want to warm these cookies, gently heat them in a low oven (around 300°F) for just a few minutes. Avoid microwaving as this can soften the glaze too much and affect their delightful chewiness.
FAQs
Can I use other citrus flavors instead of lemon for the Italian Easter Cookies Recipe?
Absolutely! While lemon offers a classic brightness, you can experiment with orange or lime extracts and zest to give the cookies a fresh twist. Just adjust the amount to your taste to keep the flavors balanced.
Do Italian Easter Cookies have to be shaped in knots?
The knot shape is traditional and symbolic, but you can shape the dough into simple rounds or even braids if you prefer. The recipe’s taste won’t change, but the knots definitely add to the festive charm.
Is it necessary to chill the dough for 2 hours?
Chilling the dough is important because it helps prevent spreading during baking and makes the dough easier to handle when shaping. If you’re in a hurry, an hour can sometimes work but the cookies may lose some structure.
Can I make these cookies gluten-free?
To keep the authentic texture, all-purpose flour is best. However, you can try a gluten-free flour blend formulated for baking in equal measure, but the texture might be slightly different. Consider adding a bit more cornstarch to maintain tenderness.
What’s the best way to store the cookie glaze before using?
Keep the glaze covered and in a cool place. If it thickens too much while waiting, just whisk in a tiny bit of fresh lemon juice or water to loosen it up before drizzling.
Final Thoughts
This Italian Easter Cookies Recipe is a treasure of buttery goodness and sunny lemon flavor, perfect for celebrating with loved ones or brightening any day. Once you try these tender, knot-shaped delights, you’ll understand why they have such a special place at holidays. I encourage you to share them around your table and watch how quickly they become a beloved family favorite.
Print
Italian Easter Cookies Recipe
- Total Time: 2 hours 35 minutes
- Yield: 30 servings 1x
Description
These Italian Easter Cookies are tender, lemon-scented treats shaped into traditional knotted forms and lightly glazed with a sweet lemon icing. With a crisp yet soft texture, these festive cookies are perfect for celebrating Easter or any special occasion with a delightful blend of citrus flavors.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 stick (½ cup) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
Glaze and Decoration
- 1 ¾ cups confectioners’ sugar (powdered sugar)
- Juice of 1 lemon
- Pinch of salt
- Sprinkles, lemon zest, or turbinado sugar for decoration
Instructions
- Prepare Dough: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and baking soda. In a large bowl, cream the softened butter and granulated sugar with an electric mixer for about 4 minutes until light and fluffy. Beat in the egg, then stir in the vanilla extract, lemon extract, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Cover the dough and refrigerate it for at least 2 hours to firm up.
- Shape Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the dough into 1-inch balls. Roll each ball into a 4-5 inch rope, then shape it into a lowercase “b” by forming a knot with the long end through the hole. Gently pat to secure the shape.
- Bake: Place the shaped cookies on the prepared baking sheets and bake for about 15 minutes or until they turn lightly golden around the edges.
- Make Glaze: While the cookies are baking, whisk together the confectioners’ sugar, lemon juice, and a pinch of salt until smooth to make the lemon glaze.
- Glaze and Decorate: Transfer the warm cookies to a wire rack. Drizzle the lemon glaze over the cookies and immediately decorate with sprinkles, additional lemon zest, or turbinado sugar while the glaze is still wet. Allow the glaze to set completely before serving.
Notes
- Chilling the dough is essential to make shaping the cookies easier and to prevent spreading during baking.
- You can substitute lemon extract with orange extract for a different citrus flavor.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Make sure the egg is at room temperature for better incorporation into the dough.
- If you prefer a thicker glaze, use less lemon juice or add more confectioners’ sugar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
