Description
Italian Easter Cookies are soft, lightly sweetened lemon knot cookies finished with a simple lemon glaze. Perfect for spring celebrations and traditional Italian baking.
Ingredients
Scale
- 1½ cups plus 2 tablespoons all-purpose flour
- 3¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- Zest of 1 lemon
- 1 large egg
- ¼ cup butter, melted and cooled
- 4 tablespoons milk
- 1½ to 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and lemon zest in a large bowl.
- Make a well in the center and add egg, melted butter, and milk.
- Mix with a fork until almost combined, then knead gently on a flat surface to form a smooth dough.
- Roll dough into thin 5–6 inch ropes and shape into knots or circles.
- Place on prepared baking sheet and bake for 15–18 minutes until lightly golden.
- Cool completely before preparing glaze.
- Whisk powdered sugar, lemon juice, and milk until smooth and desired thickness.
- Glaze cooled cookies and allow to set before serving.
Notes
- Baking time may vary slightly depending on your oven, so monitor closely.
- You may bake at 350°F for about 13 minutes if preferred.
- Light olive oil can replace butter for a variation.
- Store in an airtight container at room temperature for up to one week.
- Dough can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 76
- Sugar: 4
- Sodium: 38
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 2
- Cholesterol: 23