Description
Soft, buttery Italian Easter cookies with a hint of lemon and vanilla, topped with a sweet glaze and colorful sprinkles.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Colorful sprinkles
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in softened butter until mixture resembles coarse crumbs.
- In a separate bowl, beat eggs, then mix in milk, vanilla extract, and lemon zest.
- Gradually add wet ingredients to dry ingredients, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets. Flatten slightly with your palm.
- Bake for 12-15 minutes or until bottoms are lightly golden. Cool completely on wire racks.
- For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled cookies in glaze and decorate with sprinkles.
Notes
You can customize the seasonings to taste.