Why did my cookies spread too much during baking?

If your cookies lost their shape, your dough was likely too warm. Make sure to chill the dough thoroughly, keep your kitchen cool while shaping, and consider refrigerating the shaped cookies for 15 minutes before baking if your kitchen is warm.

Can I make these cookies without the lemon flavor?

Absolutely! While lemon is traditional, you can substitute orange, anise, or even vanilla for a different flavor profile. Just replace both the lemon zest and extract with your preferred flavoring in equal amounts.

Why is my glaze too runny?

The perfect glaze consistency is key. If your glaze is too thin, add more confectioners sugar, a tablespoon at a time. If it's too thick, add a few drops of lemon juice until you reach a consistency that coats the back of a spoon without immediately running off.

How do I get the classic twisted knot shape right?

The traditional shape can be tricky at first. If you're struggling, try rolling the dough rope a bit thinner (about pencil-width) and practice on a few until you get the hang of it. Remember, even imperfectly shaped cookies will taste delicious!

Italian Easter Cookies Recipe

Name: Italian Easter Cookies Recipe
Prep time: PT-486106H48M7S
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour, plus more for dusting; 3 tablespoons cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 stick unsalted butter, room temperature; 1/2 cup granulated sugar; 1 egg, room temperature; 1 tablespoon pure vanilla extract; 1 teaspoon lemon extract; Zest of 1 lemon; 1 3/4 cups confectioners sugar; Juice of 1 lemon; Pinch of salt; Sprinkles, lemon zest, or turbinado sugar for decoration

Description

Italian Easter Cookies are a delightful treat with a soft, buttery texture and a hint of lemony zest. These cookies are perfect for any celebration, offering a nostalgic homemade taste paired with a sweet, citrusy glaze. Adorned with sprinkles, lemon zest, or turbinado sugar, they make a festive addition to your dessert collection.

Ingredients

Units Scale

For the Cookies:

2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon lemon extract
Zest of 1 lemon

For the Glaze:

1 3/4 cups confectioners sugar
Juice of 1 lemon
Pinch of salt
Sprinkles, lemon zest, or turbinado sugar for decoration

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Instructions

Whisk Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside.
Cream Butter and Sugar
Using an electric mixer, cream the butter and granulated sugar together on medium speed for about 4 minutes until light and fluffy.
Combine Wet Ingredients
Add the egg, vanilla extract, lemon extract, and lemon zest to the butter mixture. Mix until all the ingredients are fully incorporated and the dough has an even consistency.
Chill the Dough
Gradually add the dry ingredients to the wet ingredients, mixing until a uniform dough forms. Cover the dough and refrigerate for 2 hours to firm up, making it easier to shape.
Shape the Cookies
Preheat the oven to 350˚F. Roll the chilled dough into balls approximately 1 inch across. Take each ball and roll it into a rope about 4-5 inches long. Shape the rope into a lowercase “b” or loop the tail through to form a simple knot. Gently press to secure the shape.
Bake the Cookies
Place the formed cookies on a lined baking sheet, spacing them evenly. Bake on the center rack for about 15 minutes or until the bottoms are lightly golden.
Prepare the Glaze
While the cookies are baking, whisk together the confectioners sugar, lemon juice, and a pinch of salt in a small bowl until smooth.
Decorate the Cookies
Once baked, transfer the cookies to a wire rack. Drizzle the glaze generously over the tops of the warm cookies. Decorate with sprinkles, lemon zest, or turbinado sugar while the glaze is still wet for added visual appeal. Let the glaze set completely before serving or storing.

Notes

If the dough feels sticky when shaping, dust your hands and work surface lightly with flour.
For added flavor, you can substitute orange zest and orange extract for the lemon.
Store cookies in an airtight container at room temperature for up to 5 days for freshness.
These cookies freeze well; store undecorated cookies in an airtight container in the freezer for up to 3 months. Thaw and add glaze before serving.

Nutrition

Serving Size: 1 cookie
Calories: 108
Sugar: 6g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg