Italian Easter Cookies Lemony (Print Version)
# Ingredients:
→ Cookies
01 -
3 ½ cups all-purpose flour
02 -
3 teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
3 eggs
06 -
1 cup granulated sugar
07 -
½ cup unsalted butter, softened
08 -
1 teaspoon lemon extract
→ Glaze
09 -
3 ½ cups powdered sugar (confectioner's sugar)
10 -
2 teaspoons lemon extract
11 -
1 tablespoon vegetable oil
12 -
⅓ cup warm milk
# Instructions:
01 -
Preheat oven to 350°F.
02 -
In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
03 -
In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy.
04 -
Add the eggs one at a time, beating well after each addition. Beat in the lemon extract.
05 -
Lower the mixer speed and gradually mix in the flour mixture until fully blended into a dough.
06 -
Using a small cookie scoop, portion dough onto a parchment-lined baking tray.
07 -
Bake for 7 to 10 minutes, or until the bottoms are light golden brown. Remove from oven and transfer cookies to a wire rack to cool completely.
08 -
In a small bowl, whisk together powdered sugar, lemon extract, vegetable oil, and warm milk. Adjust consistency with additional milk if needed.
09 -
Dip the tops of the cooled cookies into the glaze, then immediately decorate with sprinkles or crushed candy pieces. Let set until completely dried.
# Notes:
01 -
Substitute lemon extract with anise, orange, or vanilla if preferred.