Description
These Italian Easter Cookies are a delightful treat featuring a tender, lemon-scented dough tied in a charming knot shape. Baked until lightly golden and finished with a tangy lemon glaze and festive decorations, they are perfect for celebrating Easter or any special occasion.
Ingredients
Scale
Dough 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
- 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 Ingredients
- 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 large bowl, use an electric mixer to cream the softened butter and granulated sugar for about 4 minutes until light and fluffy. Beat in the egg, then stir in the vanilla extract, lemon extract, and lemon zest. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 2 hours.
- Shape Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the dough into 1-inch balls, then roll each ball into a 4-5 inch rope. Shape each rope into a lowercase ‘b’, bringing the long end through the hole to form a knot. Gently pat the knot to secure it.
- Bake: Place the shaped cookies on the prepared baking sheets. Bake for about 15 minutes or until they are lightly golden.
- Make Glaze: While the cookies bake, whisk together the confectioners’ sugar, lemon juice, and a pinch of salt until smooth.
- Glaze and Decorate: Transfer the baked cookies to a wire rack. Drizzle the lemon glaze over the warm cookies and immediately decorate with sprinkles, lemon zest, or turbinado sugar. Allow the glaze to set completely before serving.
Notes
- Be sure to chill the dough for at least 2 hours to make shaping easier and to develop the flavors.
- Rolling the dough into ropes and then tying helps create the traditional knot shape of these cookies.
- Sprinkles, additional lemon zest, or turbinado sugar add a festive touch and slight texture contrast to the glazed cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
