Easy Italian Easter Cookies
Classic Italian Easter Cookies made with lemon zest and a tender, lightly sweet dough. These traditional knot-shaped cookies are softly baked and finished with a smooth lemon glaze, making them perfect for Easter celebrations, spring gatherings, and holiday cookie trays.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: Italian
Ingredients
**Cookie Dough**
1½ cups + 2 tbsp all-purpose flour (200 g)
3¼ tbsp granulated sugar
1 tsp baking powder
1 pinch salt (¼ tsp if using unsalted butter)
Zest of 1 lemon
1 large egg
¼ cup butter, melted and cooled
4 tbsp milk
**Lemon Glaze**
1½–2 cups powdered sugar, sifted
1 tbsp lemon juice
1 tbsp milk (adjust as needed)
Instructions
**Prep**
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
**Mix Dry Ingredients**
Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.
**Add Wet Ingredients**
Make a well in the center. Add egg, melted butter, and milk. Mix with a fork, gradually incorporating flour until shaggy.
**Knead**
Transfer dough to a clean surface and knead gently for 1–2 minutes until smooth and cohesive.
**Shape Cookies**
Roll small portions into thin ropes (5–6 inches long). Tie into loose knots or form circles.
**Bake**
Place cookies 1 inch apart on baking sheet. Bake 15–18 minutes until lightly golden on bottoms.
**Cool**
Cool 5 minutes on pan, then transfer to wire rack and cool completely.
**Glaze**
Whisk powdered sugar, lemon juice, and milk until smooth. Dip or drizzle glaze over cooled cookies.
**Set**
Let glaze set at room temperature for about 30 minutes before serving.
Notes
• Use gram measurements for best accuracy.
• Dough should be soft but not sticky.
• Keep ropes thin for even baking.
• Cookies improve in flavor after 24 hours.
• Can be frozen unbaked or baked for up to 3 months.
Find it online: https://pinchofwarmthbakes.com/easy-italian-easter-cookies/