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Italian Easter Cookies | Bake to the roots

Italian Easter Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:18
  • Total Time: 00:45
  • Yield: 15 1x
  • Category: Cookies
  • Cuisine: Italy


Delicious sweet and lemony Easter Cookies to celebrate that special day.



For the dough:
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
2 tbsp. sugar
1 pinch salt
zest of one organic lemon
1.8 oz. (50g) butter, melted
1 large egg
4 tbsp. milk

For the glaze/decoration:
about 1 1/4 cups (150g) confectioners’ sugar
1 tbsp. lemon juice
23 tsp. heavy cream
food color (pink, yellow, green, etc.)
some sprinkles (optional)


1. Preheat the oven to 320°F (160°C). Line a baking sheet with baking parchment and set aside. Melt the butter and let cool down again.

2. Add the flour, baking powder, sugar, salt, and lemon zest to a large bowl and mix to combine. Add the melted (and cooled) butter, the egg, and milk and mix with a fork until the dough is roughly combined. Continue with your hands and knead until you get a nice smooth dough. Divide the dough into 15 pieces and shape each piece into a 7 inches (18cm) long log/sausage. Create a knot with each piece and place on the prepared baking sheet. Bake for 15-18 minutes until the cookies are lightly browned. Take out of the oven and let cool down on a wire rack.

3. For the glaze add the confectioners’ sugar and lemon juice to a bowl, gradually add heavy cream until you get a thick and not too runny glaze. Take 1-2 tablespoons of the glaze and transfer it to a second bowl, color it (very) lightly with food color (you want pastels not bright colors) and glaze some of the cookies with it – also top with some sprinkles if you like. Repeat with more glaze and different colors until all cookies are glazed.


Enjoy baking!