Italian Easter Cookies
Italian Easter cookies are soft, lightly sweet glazed cookies decorated with sprinkles, perfect for a traditional Easter dessert.
Servings: 11 cookies
Calories: 228kcal
Ingredients
- 2⅓ cups all purpose flour 300g
- 1 pinch salt
- ⅓ teaspoon baking powder
- ½ cup granulated sugar
- ½ tablespoon lemon zest
- ½ cup butter (room temperature)
- ½ teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
EXTRAS
- 10 small chocolate Easter eggs
- 2-3 tablespoons powdered/icing sugar
Instructions
- In the food processor add the flour, salt, baking powder, sugar and zest, whisk together, then add the butter and pulse until crumbly add the vanilla, egg and yolk, pulse until combined to form a dough.
- Move the dough to a lightly floured flat surface and gently bring together to form a compact ball. If you find the dough too wet add more flour, too dry a bit of milk. Wrap in plastic wrap and chill for 30 minutes.
- Pre-heat the oven to 350F/180C. Line a large baking sheet with parchment paper.
- Divide the dough into 2 ounces / 60g parts, form ropes and shape the cookies (see photos).
- Place the shaped cookies on the prepared baking sheets. Brush with water and sprinkle with sprinkles or pearl sugar and add a mini egg if desired.
- Bake for approximately 12-15 minutes or until golden.
- Let cool on the pan 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
The longer you bake them the harder they will be, then they are perfect as a traditional Italian dunking cookie.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 228kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 79mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 307IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg | Phosphorus: 55mg