Easter Cookies

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I make these cookies every year in different shapes. They are so delicious and can be shaped into anything you can imagine. The lemon glaze makes these cookies do bright and perfect for Spring.

Easter Cookies

The perfect lemony cookie for Spring!
Course Dessert
Cuisine Italian
Servings 2 Dozen cookies


  • 3/4 cup Unsalted Butter, room temp
  • 1 cup Sugar
  • 4 Large Eggs, Room temp
  • Zest of 1 Lemon
  • 3 tsp Vanilla Extract
  • 4 cups AP Flour
  • 3 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 cups Confectioners Sugar
  • Juice of 1 Lemon + Water as needed


  • Preheat the oven to 350F.
  • Using a stand mixer with the paddle attachment or a hand mixer, cream butter and sugar together, until light and fluffy.
  • Add in one egg at a time, making sure it is fully incorporated before adding the next. Add lemon zest and Vanilla extract and mix.
  • Sift flour and baking powder together. Add a pinch of salt.
  • Slowly add the flour mixture to the mix. Once the flour is fully incorporated, dump it onto a floured surface and knead into a ball.
  • Cut a small piece off and roll it out to a log 1/2 inch thick and about 12 inches long. Fold the log over and twist, then form a ring shape and seal the seam.
  • Place onto a parchment lined baking sheet. Bake at 350F for 20-25 mins, until light golden brown on the bottom.


  • Add 2 cups confectioners sugar to a bowl. Squeeze in the juice of 1 lemon. Add a tbsp of water at a time until you achieve the consistency you like.
  • Dip the cookies into the icing. Add a chocolate candy coated egg in the center, then add the sprinkles.
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