Italian Easter Cookies

Three springs ago in Florence, I shared a tiny rental kitchen with two other food lovers from completely different corners of the world Anita from Goa and Luca from Naples. The place was barely large enough for the three of us to turn around at once, but somehow we always made it work. That Easter, the air smelled like wildflowers from the hills and warm citrus from the lemon groves nearby.

Luca brought out his nonna’s recipe book, worn at the edges and covered in flour stains, and suggested we try making Italian Easter Cookies together “just like home.” While Anita grated lemon zest with stories of Easter feasts in India, I stirred butter into flour and marveled at how tradition could taste so bright and fresh.

Later that year, I recreated those same Italian Easter Cookies in my kitchen in New York for a spring gathering with my neighbors. There were kids running through the garden with candy-stained hands, and someone strung pastel lights across the wooden fence.

These soft, lemon-scented cookies were nestled between deviled eggs and slices of ricotta pie. Every single one disappeared within the first hour. When I made them again this year for a local bake sale supporting school lunch programs, they sat on a blue gingham cloth next to hot cross buns and mini carrot loaves.

Shaped into tiny knots, glazed and glistening like sunshine, they sparked curiosity from everyone who walked by. Several parents asked for the recipe, surprised by their simplicity and vibrant lemony bite. This is that exact version, measured and re-tested with care soft, not too sweet, and perfect for spring celebrations.

Short Description

Soft, lemon-glazed Italian Easter Cookies shaped into delicate rings or knots, these cookies are easy to bake, subtly sweet, and wonderfully fragrant ideal for springtime gatherings or Easter trays.

Key Ingredients

• 1½ cups plus 2 tablespoons all-purpose flour
• 3¼ tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 pinch salt
• Zest of 1 lemon
• 1 large egg
• ¼ cup butter, melted and cooled
• 4 tablespoons 2% milk

For the Lemon Glaze

• 1½ to 2 cups powdered sugar, sifted
• 1 tablespoon lemon juice
• 1 tablespoon milk

Tools Needed

• Mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• Zester or microplane
• Baking sheet
• Parchment paper
• Cooling rack
• Small whisk or spoon for glaze

Cooking Instructions

Step 1: Prep the oven and baking tray
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and fresh lemon zest until fully combined and fragrant.

Step 3: Add the wet ingredients
Make a well in the center and add the egg, melted butter (cooled slightly), and milk. Gently stir the mixture until a shaggy dough forms.

Step 4: Knead until smooth
Use your hands to knead the dough gently just until smooth and soft. If it feels too sticky, sprinkle in a little flour (1 tablespoon at a time).

Step 5: Shape the cookies
Pinch off portions of dough and roll each into a rope about 5 to 6 inches long. Twist into rings or knots and place on the prepared baking sheet with space between.

Step 6: Bake until soft and golden
Bake for 15 to 18 minutes or until the bottoms are lightly golden and the cookies are soft but set. They should not brown too much. Let them cool completely on a rack.

Step 7: Prepare the lemon glaze
In a small bowl, whisk together the powdered sugar (start with 1½ cups), lemon juice, and milk until smooth and pourable. Add more sugar if you want a thicker consistency.

Step 8: Glaze and set
Once the cookies are cool, drizzle the glaze over each or dip the tops. Allow the glaze to set before serving or storing.

Why You’ll Love This Recipe

Light and soft texture with a delicate citrus note

Simple pantry ingredients and no mixer needed

Perfect for holidays, brunches, or gifting

Naturally portioned and easy to decorate

Customizable shape and glaze options

Mistakes to Avoid & Solutions

Overbaking the cookies
They dry out quickly if left too long in the oven.
Solution: Keep a close eye around the 15-minute mark. They should be just barely golden underneath.

Using warm butter
It can cook the egg or make the dough too soft to shape.
Solution: Let your butter cool completely before adding it to the mixture.

Skipping the sift on powdered sugar
Leads to lumpy glaze.
Solution: Always sift the powdered sugar to ensure a smooth, glossy finish.

Rolling ropes too thick
Makes the cookies bake unevenly or puff too much.
Solution: Keep each rope between ½ inch and ¾ inch for ideal shaping.

Not letting the cookies cool before glazing
Warm cookies can melt the glaze right off.
Solution: Cool on a rack for at least 20–30 minutes before decorating.

Serving and Pairing Suggestions

Serve with espresso or hot tea during Easter brunch

Add to a spring dessert board with mini tarts and berries

Plate them in pastel cupcake liners for gifting

Pair with lemon curd or white chocolate bark

Display on tiered trays for afternoon tea gatherings

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 4 days

Refrigerator: Not recommended due to glaze texture changes

Freezer (Unglazed): Freeze shaped, unbaked dough or plain baked cookies for up to 2 months

To Reheat: Warm unglazed cookies in a 275°F oven for 5–7 minutes if desired

FAQs

1. Can I make the dough ahead of time?
Yes, wrap it tightly and refrigerate for up to 24 hours. Bring to room temp before shaping.

2. Can I use almond or vanilla extract?
Absolutely. Add ½ teaspoon to the dough for extra flavor. Lemon extract works too.

3. What if I don’t have lemon zest?
Use ¼ teaspoon lemon extract or substitute with orange zest for a twist.

4. Can I double the recipe?
Yes! Just be sure to work in batches so the dough stays manageable.

5. Why did my glaze turn cloudy?
It might be too thick or over-stirred. Add a splash more milk or lemon juice and whisk gently.

Tips & Tricks

Chill the dough briefly (10 minutes) if too sticky to roll

Try a piping bag for cleaner glaze drizzles

Add pastel sprinkles before the glaze sets for a festive touch

Use a kitchen scale for consistent cookie sizes

Store cookies with parchment between layers to prevent sticking

Recipe Variations

Orange Easter Cookies
Swap the lemon zest for orange zest and use orange juice in the glaze. The result is sweeter and rounder in citrus flavor.

Anise-Flavored Version
Add ½ teaspoon anise extract instead of lemon zest for a more traditional Southern Italian twist.

Chocolate Glaze Option
Make a glaze using 1 cup powdered sugar, 2 tablespoons cocoa powder, and 2–3 tablespoons milk. Drizzle for a richer contrast.

Gluten-Free Version
Use a 1:1 gluten-free flour blend and check the dough texture—add milk 1 tablespoon at a time if too dry.

Colored Dough for Kids
Divide dough into three parts and tint with gel food coloring (yellow, pink, lavender) before shaping for a fun Easter basket look.

Final Thoughts

In every kitchen I’ve shared around Easter, these cookies have somehow shown up whether tied with ribbon on a plate or handed off in napkins during spring walks. They don’t beg for attention but win it over quietly with their gentle citrus and melt-in-your-mouth softness. There’s a joy in their simplicity, the way they turn humble ingredients into something tender and memorable.

They belong in stories of celebration, neighborly gatherings, bake sales, and quiet cups of tea on the porch. Bake them for the joy of sharing, or just because you feel like spring should last a little longer.