Description

Italian Easter Cookies are delightfully soft and tender treats with a hint of lemon zest and a sweet glaze. These traditional knot-shaped cookies are lightly flavored with vanilla and lemon extracts, baked to a golden perfection, and finished with a tangy lemon glaze and festive decorations, making them perfect for celebrating the Easter holiday.

Ingredients

Dry Ingredients

2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda

Wet Ingredients

1 stick (½ cup) unsalted butter, softened
½ cup granulated sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon lemon extract
Zest of 1 lemon

Glaze and Decoration

1 ¾ cups confectioners’ sugar (powdered sugar)
Juice of 1 lemon
Pinch of salt
Sprinkles, lemon zest, or turbinado sugar for decoration

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Instructions

Prepare Dough: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. In a large bowl, cream the softened butter and granulated sugar with an electric mixer for about 4 minutes until light and fluffy. Beat in the egg, then stir in vanilla extract, lemon extract, and lemon zest. Gradually add the dry ingredients to the wet, mixing until just combined. Cover and refrigerate the dough for at least 2 hours.
Shape Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll dough into 1-inch balls, then roll each ball into a 4-5 inch rope. Shape each rope into a lowercase “b” and bring the long end through the hole to form a knot. Gently pat to secure.
Bake: Place shaped cookies on prepared baking sheets and bake for 15 minutes or until lightly golden.
Make Glaze: While cookies bake, whisk confectioners’ sugar, lemon juice, and a pinch of salt together until smooth.
Glaze and Decorate: Transfer warm cookies to a wire rack, drizzle glaze over them, and immediately decorate with sprinkles, lemon zest, or turbinado sugar. Allow glaze to set completely before serving.

Notes

For best results, ensure the butter is softened but not melted before creaming.
Refrigerate dough thoroughly to make shaping easier and improve texture.
Be gentle when shaping the cookies to keep their delicate texture intact.
Use fresh lemon juice for a bright glaze flavor.
Cookies keep well in an airtight container for up to 5 days.