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
Scale
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
