Italian Easter Citrus Glazed Cookies (Print version)

Soft citrus-kissed treats with colorful glaze for spring celebrations

# What you 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
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

# Directions:

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.
03 - In a large bowl, cream the butter and sugar until light and fluffy.
04 - Beat in eggs, one at a time, then add vanilla extract, almond extract, 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. Bake for 10-12 minutes, until just lightly golden on the bottoms.
08 - Cool completely on wire racks before glazing.
09 - Whisk together powdered sugar, 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 -
  • The dough is incredibly forgiving and comes together in minutes
  • That citrus zest makes every bite taste like pure sunshine
  • Kids love helping with the shaping and sprinkling part
02 -
  • Room temperature ingredients make a huge difference in how the dough comes together
  • Overbaking even by a minute dries them out so watch closely
  • The glaze needs to be thick enough to coat but thin enough to drip
03 -
  • Zest your citrus before juicing it so you do not lose any of those precious oils
  • Chill the dough for 15 minutes if it feels too soft to shape

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