Make Your Easter Brighter With These Italian Lemon Easter Cookies

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Introduction

Easter is a time when we celebrate new beginnings, and what better way to start anew than by baking some delicious cookies with your family? Italian Lemon Easter Cookies are the perfect treat to share with your loved ones during this festive season. These cookies are easy to make and are bursting with bright citrusy flavors that will leave your taste buds singing. In this article, we’ll share two different recipes for Italian Lemon Easter Cookies that are sure to impress.

Recipe 1: Classic Italian Lemon Easter Cookies

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 cup powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Mix in the lemon juice and zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into small balls and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Dust the cookies with powdered sugar before serving.

Nutritional Information

Serving Size: 1 cookie
Calories: 90
Total Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 25mg
Sodium: 35mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 5g
Protein: 1g

Cooking Time

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment

Mixing bowls
Hand mixer or stand mixer
Baking sheet
Parchment paper
Wire rack

Serving Suggestions

These cookies are perfect for serving with a cup of tea or coffee. They also make a lovely addition to any Easter dessert table.

Variations

If you want to mix things up, you can add some chopped nuts or dried fruit to the dough before baking. You can also try using different citrus fruits, such as orange or grapefruit, instead of lemon.

Substitutions

If you don’t have unsalted butter, you can use salted butter but omit the salt in the recipe. You can also use margarine, though the flavor and texture may be slightly different.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

Tips

Make sure your butter is softened before mixing it with the sugar.
Don’t overmix the dough, or the cookies will be tough.
Dust the cookies with powdered sugar just before serving, or the sugar will dissolve into the cookies over time.

Notes

This recipe makes about 24 cookies, depending on the size of your dough balls. You can easily double or halve the recipe to suit your needs.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is always best, you can use bottled lemon juice in a pinch. Just be sure to use pure lemon juice, not a lemon juice blend.

Can I make this recipe gluten-free?

You can try using a gluten-free all-purpose flour blend instead of regular flour, but the texture of the cookies may be slightly different.

Can I make these cookies in advance?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days before baking. You can also freeze the dough for up to 3 months.

Recipe 2: Vegan Italian Lemon Easter Cookies