Description
These classic Italian Easter Cookies are tender, lemony, and beautifully glazed with a sweet lemon icing. Shaped into charming knots, they are perfect for celebrating the holiday with a traditional treat that’s both delicious and visually delightful.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 stick (½ cup) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
Glaze and Decoration
- 1 ¾ cups confectioners’ sugar (powdered sugar)
- Juice of 1 lemon
- Pinch of salt
- Sprinkles, lemon zest, or turbinado sugar for decoration
Instructions
- Prepare Dough: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar for about 4 minutes until light and fluffy. Add the egg and beat well, then stir in the vanilla extract, lemon extract, and lemon zest. Gradually combine the dry ingredients into the wet ingredients, mixing until just combined. Cover the dough and refrigerate it for at least 2 hours to firm up.
- Shape Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into 1-inch balls. Then, shape each ball into a 4-5 inch rope. Form the rope into a lowercase “b” shape, thread the long end through the hole to create a knot, and gently pat to secure.
- Bake: Arrange the shaped cookies on the prepared baking sheets and bake in the preheated oven for 15 minutes or until they are lightly golden around the edges.
- Make Glaze: While the cookies bake, whisk together the confectioners’ sugar, lemon juice, and a pinch of salt until the glaze is smooth and lump-free.
- Glaze and Decorate: Transfer the baked cookies to a wire rack. Drizzle the lemon glaze over the warm cookies. While the glaze is still wet, immediately decorate with sprinkles, lemon zest, or turbinado sugar. Let the glaze set completely before serving.
Notes
- Refrigerating the dough for at least 2 hours helps the cookies maintain their shape when baked.
- Using fresh lemon zest and juice enhances the bright citrus flavor in the cookies and glaze.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a firmer glaze, add more powdered sugar; for a thinner glaze, add a bit more lemon juice.
- Ensure all ingredients are at room temperature before mixing for best texture.
