Easter, a time of renewal and celebration, brings with it an array of customs and traditions, many of which are centered around food. In Italy, where food is a cornerstone of culture and tradition, Easter is celebrated with special dishes and sweets that have been passed down through generations. Among these cherished recipes are the delightful and colorful Italian Easter Cookies. These soft, lemon-scented cookies, adorned with pastel icing and sprinkles, are not only a treat to the taste buds but also a feast for the eyes. Perfect for Easter gatherings or as a gift to loved ones, these cookies embody the spirit of the holiday. Let’s embark on a culinary journey and discover how to make these beautiful treats.
Ingredients
For the Cookies:
- 3 cups flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
For Decoration:
- 2 tablespoons pastel nonpareil sprinkles
Directions
Preparation:
- Begin by preheating your oven to 350°F (175°C). Line 3 cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
Making the Cookie Dough: 2. In a medium bowl, combine the flour, baking powder, and salt with a whisk. This not only mixes the ingredients but also aerates the flour, resulting in a lighter cookie.
- In a large bowl, use your fingers to rub together the lemon zest and granulated sugar until the mixture is fragrant. This step releases the oils from the lemon zest, infusing the sugar with a citrus aroma.
- Add the softened butter to the sugar mixture. Using an electric hand mixer, cream the ingredients together until fluffy. This introduces air into the batter, making for a lighter cookie.
- Beat in the eggs and vanilla extract until the mixture is smooth.
- Gradually incorporate the dry ingredients into the wet mix. Continue to mix until you have a thick, sticky dough.
Baking: 7. Using a 1 1/2 tablespoon cookie scoop, form the dough into smooth balls. Place them about 2 inches apart on the prepared cookie sheets to allow for spreading.
- Bake each sheet separately for 15 minutes, or until the cookies begin to turn golden brown at the bottom. This ensures even baking and a perfect texture.
- Transfer the cookies to a cooling rack and allow them to cool completely before icing.
Decorating: 10. For the icing, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth. The consistency should be thick yet pourable.
- Dip the tops of the cooled cookies into the icing, allowing the excess to drip off. This can be done over parchment paper or a rack for easier cleanup.
- Immediately sprinkle the wet icing with pastel nonpareil sprinkles for a festive, Easter look.
- Allow the icing to set for about 10 minutes before serving.
Final Thoughts
With a prep time of 20 minutes and a cooking time of 15 minutes, these Italian Easter Cookies are not only delicious but also quick and easy to make. This recipe yields 24 cookies, making it perfect for sharing. These cookies are a wonderful way to bring a touch of Italian tradition to your Easter celebrations. Their soft texture, fragrant lemon flavor, and vibrant decoration are sure to delight everyone who tries them. Happy baking and happy Easter!
Italian Easter Cookies
Ingredients:
For the Cookies:
3 cups flour spooned and leveled
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
For the Icing:
1 cup powdered sugar
2 tablespoons lemon juice
2 tablespoons milk
For Decoration:
2 tablespoons pastel nonpareil sprinkles
Directions:
Preheat the oven to 350°F. Line 3 cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, mix the lemon zest and sugar with your fingers until fragrant. Add the butter and cream together with an electric hand mixer until fluffy.
Mix in the eggs and vanilla extract. Gradually add the dry ingredients, continuing to mix until the dough is thick and sticky.
Use a 1 1/2 tablespoon cookie scoop to form the dough into smooth balls. Place about 2 inches apart on the prepared cookie sheets.
Bake, one sheet at a time, for 15 minutes or until the cookies start to turn golden brown at the bottom. Transfer to a cooling rack to cool.
For the icing, combine powdered sugar, lemon juice, and milk in a small bowl until smooth. Dip the tops of the cooled cookies into the icing, allow to drip on parchment paper or a rack, then sprinkle with pastel sprinkles. Let set for about 10 minutes.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 24 cookies