Italian Easter Cookies Classic (Printable Version)
# What You’ll Need:
→ Cookies
01 -
3 ½ cups all-purpose flour
02 -
3 teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
3 large eggs
06 -
1 cup granulated sugar
07 -
½ cup unsalted butter, softened
08 -
1 teaspoon lemon extract
→ Glaze
09 -
3 ½ cups powdered sugar
10 -
2 teaspoons lemon extract
11 -
1 tablespoon vegetable oil
12 -
⅓ cup warm milk
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C).
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. Then beat in the lemon extract.
05 -
Lower the mixer speed and gradually add the dry ingredients until fully blended.
06 -
Using a small cookie scoop, place the dough onto a baking tray lined with parchment paper.
07 -
Bake for 7 to 10 minutes or until the bottoms are a light golden brown. Remove cookies to a wire rack to cool completely.
08 -
In a small bowl, combine the powdered sugar, lemon extract, vegetable oil, and warm milk. Stir until smooth. Adjust the consistency with additional milk if necessary.
09 -
Dip the tops of the cookies in the glaze and immediately add nonpareils or crushed candy cane pieces. Allow the glaze to set completely before serving.
# Additional Notes:
01 -
Lemon extract can be substituted with anise, orange, or vanilla extract for a different flavor profile.