Italian Easter Citrus Glazed Cookies (Printable)

Soft citrus treats with vanilla glaze and colorful sprinkles for spring celebrations.

# What You'll 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 Cook:

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 until well combined.
03 - In a large bowl, cream the butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then add vanilla extract, almond extract, lemon zest, and orange zest.
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 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until lightly golden on bottoms. Cool completely on wire racks.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
09 - Dip cooled cookies into glaze, letting excess drip off, then sprinkle with colored sprinkles. Allow glaze to set before serving.

# Expert Advice:

01 -
  • These cookies stay soft for days, unlike some Italian cookies that turn into rocks overnight
  • The glaze transforms them into something festive without overwhelming the delicate citrus flavor
  • Shaping them into knots is oddly satisfying, almost like edible meditation
02 -
  • Overbaking these cookies ruins them, pull them out when they look slightly underdone
  • The glaze consistency matters, too thick and it looks weird, too thin and it drips everywhere
  • Room temperature ingredients are not just a suggestion, they are the difference between failure and success
03 -
  • Grate the zest right into the sugar before creaming to infuse the flavor throughout
  • Use a cookie scoop for uniform size so they bake evenly
  • Have your sprinkles ready before you start glazing because that stuff sets fast

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