Italian Easter Citrus Cookies (Print Version)

Soft citrus cookies with colorful vanilla glaze, ready in 37 minutes.

# What You'll Need:

→ For the Cookies

01 - 3 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1 teaspoon almond extract (optional)
09 - Zest of 1 lemon
10 - Zest of 1 orange
11 - 2 tablespoons milk

→ For the Glaze

12 - 1 1/2 cups powdered sugar, sifted
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon vanilla extract
15 - Colored sprinkles

# How to Cook:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then add vanilla extract, almond extract if using, and citrus zests.
05 - Gradually add the flour mixture, mixing until just combined. Add milk and mix until dough is soft but not sticky.
06 - Scoop tablespoon-sized portions of dough and roll into balls or ropes; form into rings or knots as desired.
07 - Place cookies on prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until just lightly golden on the bottoms. Cool completely on wire racks.
09 - Whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth and pourable.
10 - Dip cooled cookies into the glaze, letting excess drip off, then sprinkle with colored sprinkles. Allow glaze to set before serving.

# Expert Advice:

01 -
  • These cookies capture the essence of an Italian spring without requiring hours of technical work
  • The soft texture and bright citrus flavor make them impossible to stop eating
  • Kids absolutely love decorating them with sprinkles almost as much as they love eating them
02 -
  • Room temperature ingredients prevent the dough from separating and create a more uniform texture
  • Overmixing once the flour is added makes tough cookies so stop as soon as the dough comes together
  • The glaze must be the right consistency too thick and it clumps too thin and it disappears
03 -
  • Microplane zesters extract the essential oils from citrus without reaching the bitter pith underneath
  • Let the glaze sit for about 10 minutes after mixing to let any air bubbles rise to the surface

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