Description
These Italian Easter Cookies are a fun, light and fluffy dessert that is perfect for Easter. They are topped with lemon icing and festive sprinkles for a sweet Easter treat that everyone will love! Gluten-Free!
Ingredients
Scale
For the cookies
- 3 cups of 1:1 gluten-free all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 stick of unsalted butter – softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup greek yogurt
- 2 teaspoons lemon juice
For the lemon icing
- 1 cup powdered sugar
- 1 tablespoon lemon extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with a baking mat or parchment paper. Set aside.
- In a medium bowl combine the flour with the baking soda and baking powder and set aside.
- In a separate medium bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar.
- Add in the eggs, one at a time, mixing the batter after you add each egg. Then add in the greek yogurt and lemon juice and mix.
- Slowly add the flour mixture to the wet ingredients, and mix using a wooden spoon or rubber spatula, until the flour is fully incorporated into the dough. Note: the dough is fairly thick so you may need to use your hands to mix it.
- Working in batches, drop the dough into 1-inch diameter circles and lightly press down on each one. Bake the cookies in the preheated oven for 10-15 minutes until lightly golden. Once the cookies are done baking, remove them from the oven and let them sit on the baking sheet for a couple of minutes before transferring them to a cooling rack.
- Mix up the glaze by combining all of the glaze ingredients in a medium bowl until smooth and thick like vanilla frosting. Note: If the glaze looks too thin then add more powdered sugar. If it looks too thick then add a little bit more milk.
- Once the cookies have cooled, generously glaze each one and top with sprinkles. Make sure to add the sprinkles while the icing is wet so they stick better.
- Serve and enjoy!
Notes
- Flour: Use a gluten-free 1:1 flour that contains Xanthan Gum. You can also use regular all-purpose flour if you do not need to keep this recipe gluten-free.
- Cooling: Let the cookies cool before you ice them. 10-15 minutes should be fine.
- Store: These Easter cookies can be stored in an airtight container in the refrigerator for up to a week.
- Freeze: You can also freeze these cookies in a freezer-friendly container for up to 3 months. Defrost them on the counter or in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Healthy Desserts
- Method: Oven
- Cuisine: Italian
