Italian Easter Lemon Cookies (Print View)

Soft lemon-infused Italian cookies topped with vanilla icing and colorful sprinkles.

# What You 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)

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, mixing until soft dough forms.
06 - Scoop tablespoon-sized pieces of dough, roll into 4-inch logs, shape into rings, and pinch ends to seal.
07 - Place rings on prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 12-15 minutes or until bottoms are lightly golden. Cool completely on wire rack.
09 - Whisk powdered sugar, milk, and vanilla until smooth and slightly thick.
10 - Dip top of each cooled cookie into icing, sprinkle with colored sprinkles. Allow icing to set before serving.

# Expert Tips:

01 -
  • These cookies strike that perfect balance between tender and substantial, not too sweet but completely satisfying
  • The lemon essence makes them feel special without requiring any fancy techniques or hard to find ingredients
  • Kids absolutely love decorating them, which makes this recipe a family activity disguised as baking
02 -
  • The dough should be soft but not sticky, so add a tablespoon of flour if it feels too wet to handle
  • These cookies firm up as they cool, so do not be alarmed if they seem slightly soft right out of the oven
  • Work quickly when decorating because the icing starts to set within a minute or two
03 -
  • Zest your lemon before you juice it, and avoid the white pith which can make the cookies bitter
  • If the icing seems too thick, add milk one teaspoon at a time until it reaches the consistency of thick cream
  • Room temperature ingredients prevent the dough from seizing up and help everything incorporate evenly

Go Back