Italian Easter Cookies Glazed (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups all-purpose flour
02 -
3 tablespoons cornstarch
03 -
1 1/2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon baking soda
06 -
1 stick unsalted butter, room temperature
07 -
1/2 cup granulated sugar
08 -
1 egg, room temperature
09 -
1 tablespoon pure vanilla extract
10 -
1 teaspoon lemon extract
11 -
zest of 1 lemon
→ Glaze
12 -
1 3/4 cups confectioners sugar
13 -
juice of 1 lemon
14 -
pinch salt
15 -
sprinkles, lemon zest, or turbinado sugar for decoration
# Instructions:
01 -
Whisk together flour, cornstarch, baking powder, and salt. Set aside.
02 -
Cream butter and sugar together with an electric mixer for 4 minutes. Add egg and stir.
03 -
Add remaining cookie dough ingredients and stir until uniform in color. Cover and refrigerate for 2 hours.
04 -
Preheat oven to 350˚F. Roll dough into balls 1 inch across. Roll each ball into a rope of dough about 4 to 5 inches long. Form each rope into a lowercase 'b' shape, then bring the long tail through the hole. Gently pat together to ensure the knots stay secured during baking.
05 -
Place shaped cookies on lined baking sheets. Bake on the center rack for 15 minutes.
06 -
While cookies bake, whisk together glaze ingredients in a bowl.
07 -
Place baked cookies on a wire rack and drizzle glaze over the tops. Add sprinkles, lemon zest, or turbinado sugar immediately while the glaze is wet. Allow to set completely before serving.