Buttery Italian Easter Cookies πŸͺ🌸


 

1. Make the Dough

  • Cream butter and sugar until fluffy. Add eggs, vanilla, and lemon zest; mix well.

  • Whisk flour, baking powder, and salt; gradually add to wet ingredients.

2. Shape the Cookies

  • Roll dough into 1-inch balls or twist into ropes (traditional shape).

  • Place on a parchment-lined baking sheet.

3. Bake to Perfection

  • Bake at 350°F (175°C) for 10-12 minutes until just set (do not brown).

4. Glaze & Decorate

  • Whisk powdered sugar, milk, and vanilla until smooth. Divide and tint with food coloring.

  • Dip cooled cookies in glaze, then add sprinkles.


Pro Tips

🌸 Soft Texture – Don’t overbake! They firm up as they cool.
πŸ‹ Zest Trick – Use a microplane for fine lemon zest.


Variations

🍊 Orange Glaze – Swap lemon zest for orange.
🍫 Chocolate Drizzle – Add melted chocolate after glazing.


Serving Suggestions

☕ With Coffee – Perfect for Easter brunch.
🎁 Edible Gifts – Pack in cellophane bags with ribbon.


Final Thought

These Buttery Italian Easter Cookies are a sweet taste of tradition—soft, festive, and utterly delicious!

Want more holiday cookies? Save this recipe! 🐣


FAQ (SEO Boost!)

Q: Can I freeze the dough?
A: Yes! Freeze unbaked dough balls for up to 1 month.

Q: How to store glazed cookies?
A: Layer between parchment in an airtight container for 5 days.

Q: Can I make these gluten-free?
A: Use a 1:1 GF flour blend.


Ad Potential:

  • Link to baking sheets, food coloring, or Italian cookbooks

  • High-traffic "Easter baking" keywords

  • Evergreen + seasonal appeal

Let me know if you'd like tweaks! πŸ˜ŠπŸ’

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