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Italian Easter Cookies

Delightful Italian Easter cookies, decorated with colorful sprinkles, combining a burst of citrus flavor with sweetness, making them a perfect treat for family gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure it's softened, not melted.
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon milk To brush on cookies.
Decoration
  • Colorful sprinkles For decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Pour in the vanilla extract and lemon zest.
  5. In a separate bowl, whisk together the flour and baking powder.
  6. Gradually add this mixture to the wet ingredients, mixing until just combined.
  7. Form small balls of dough (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
  8. Lightly brush the tops of each cookie with milk.
  9. Generously sprinkle colored sugar or nonpareils over the tops of the cookies.
Baking
  1. Bake for 10-12 minutes, or until lightly golden.
  2. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week or freeze for up to three months. No need to reheat; these cookies are delightful at room temperature.