Italian Easter Citrus Cookies (Printable Version)

Soft citrus glazed cookies topped with colorful sprinkles, perfect 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

# How to Make It:

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 cookies 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 Tips:

01 -
  • The citrus zest makes these cookies taste like sunshine captured in dough
  • They're subtly sweet enough for breakfast but festive enough for dessert
  • The dough is incredibly forgiving, perfect for little hands helping out
02 -
  • Room temperature ingredients combine better, so take everything out of the fridge at least 30 minutes before starting
  • These cookies continue to firm up as they cool, so pulling them out when they look slightly underdone is perfect
  • The glaze needs to be used within 30 minutes or it starts to harden and become difficult to work with
03 -
  • Grate your zest carefully to avoid the bitter white pith underneath
  • Use a cookie scoop for uniform sizing, which helps them bake evenly

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