Italian Easter Cookies Sweet

This traditional Italian Easter Cookies recipe brings a taste of spring to your dessert table with its light lemony flavor and festive colorful sprinkles. Each bite offers the perfect balance of soft texture and sweet glaze that has made these cookies a holiday staple in Italian households for generations.

I discovered these cookies at my Italian neighbor's Easter gathering years ago and begged for the recipe. Now they've become our family's official spring tradition, with my children claiming they can smell when a batch is in the oven from anywhere in the house.

Ingredients

• 3 ½ cups flour: creates the perfect soft but sturdy cookie base
• 3 teaspoons baking powder: gives just the right amount of lift
• ½ teaspoon baking soda: works with the baking powder for texture
• ¼ teaspoon salt: enhances all the flavors
• 3 eggs: provide structure and richness
• 1 cup sugar: offers sweetness without overpowering
• ½ cup butter: softened for proper creaming and tenderness
• 1 teaspoon lemon extract: adds bright citrus flavor without acidity

For the Glaze

• 3 ½ cups powdered sugar: creates a smooth sweet coating
• 2 teaspoons lemon extract: continues the citrus theme
• 1 tablespoon vegetable oil: helps the glaze set properly
• ⅓ cup warm milk: thins the glaze to dipping consistency

Step-by-Step Instructions

Prepare the Oven and Dry Ingredients:

Preheat your oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. This step ensures even distribution of leavening agents for consistent cookies.

Create the Base:

In your KitchenAid mixer bowl, cream the sugar and softened butter on medium speed until light and fluffy, about 3 minutes. The mixture should look pale and airy. This incorporates air that helps the cookies rise properly.

Add the Wet Ingredients:

Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the mixture from breaking and ensures smooth dough. Then beat in the lemon extract until the mixture is uniform and fragrant.

Combine Everything:

Lower your mixer speed to prevent flour from flying everywhere. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can develop gluten and make tough cookies, so stop once the flour disappears.

Shape and Bake:

Using a small cookie scoop for uniformity, portion the dough onto parchment-lined baking trays, leaving about 2 inches between each cookie. Bake for 7 to 10 minutes or until the bottoms turn a light golden brown while the tops remain pale.

Cool Completely:

Transfer the cookies to a wire rack immediately after baking. Allow them to cool completely before glazing, otherwise the glaze will melt and run off rather than setting properly.

Glaze and Decorate:

Mix all glaze ingredients in a small bowl until smooth. Dip the top of each cooled cookie into the glaze, allowing excess to drip off. Immediately sprinkle with nonpareils before the glaze sets, which happens quickly. Let the cookies dry completely before storing.

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The lemon extract is truly what makes these cookies special in my family. My Italian grandmother insisted that fresh lemon zest was traditional, but I discovered the extract gives a more consistent flavor throughout the dough. Every Easter morning, my children know these cookies will be waiting at breakfast, continuing a tradition that spans four generations in our family now.

Storage and Make-Ahead Tips

These cookies store beautifully in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent the glaze from sticking. For longer storage, the unglazed cookies can be frozen for up to 3 months. Simply thaw at room temperature and then glaze when ready to serve. The cookie dough itself can also be frozen for up to 2 months. Form into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Flavor Variations

While lemon is traditional for Italian Easter cookies, this versatile recipe welcomes adaptation. Try anise extract for a more authentic old-world Italian flavor that pairs beautifully with coffee. Orange extract creates a bright alternative that children often prefer. For a more subtle flavor, vanilla extract works wonderfully, especially when paired with a touch of almond extract. You can also add 1-2 teaspoons of citrus zest to the dough for even more flavor dimension. During Christmas, I often use the same recipe but switch to peppermint extract and top with crushed candy canes.

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Serving Suggestions

These cookies traditionally appear on Easter tables alongside other Italian specialties like ricotta pie and pastiera. They pair beautifully with espresso or coffee for adults and milk for children. Create a stunning display by arranging them on a tiered cake stand, mixing different colored sprinkles for visual appeal. They make thoughtful gifts when packaged in cellophane bags tied with pastel ribbons. For a special brunch touch, serve alongside fresh berries and whipped cream, allowing guests to create mini cookie sandwiches.

Frequently Asked Questions

→ Can I use a different extract flavor?

Yes, you can substitute lemon extract with anise, orange, or vanilla extract to match your preference.

→ How do I prevent sprinkles from falling off?

Dip the cookies in the glaze and add sprinkles immediately before the glaze hardens for best results.

→ Can I make the glaze thinner?

If the glaze is too thick, add a few tablespoons of milk until you reach your desired consistency.

→ What should the cookie texture be like?

The cookies should have a soft texture with a light golden base after baking.

→ How long do these cookies stay fresh?

Stored in an airtight container, the cookies remain fresh for up to a week.