Description
These Italian Easter Cookies (Taralli Dolci) are soft, pillowy, lemon-vanilla cookies topped with pastel icing and rainbow sprinkles. A joyful springtime tradition, they bring nostalgic flavor and festive charm to Easter gatherings, cookie trays, and spring celebrations. Keywords: Italian Easter cookies, Taralli Dolci recipe, lemon vanilla cookies, iced Easter cookies, spring cookie ideas, Italian holiday desserts.
Ingredients
For the Cookies:
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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3 large eggs
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1 tbsp vanilla extract
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1 tsp lemon zest
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2 1/2 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
For the Icing:
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2 cups powdered sugar
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3-4 tbsp milk
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1/2 tsp almond or vanilla extract
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Food coloring (pink, yellow, blue, or your choice)
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Rainbow sprinkles
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
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In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
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Scoop dough by tablespoons, roll into balls, and place on prepared baking sheets.
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Bake for 10–12 minutes, or until bottoms are lightly golden. Cool completely.
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Mix powdered sugar, milk, and extract to create a smooth icing. Divide into bowls and tint with desired food colors.
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Dip cookie tops into icing and return to a wire rack. Immediately add sprinkles before icing sets.
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Let icing dry completely before storing in an airtight container.
Notes
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You can shape dough into knots or twists for a traditional look.
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Almond extract gives a deliciously classic flavor, but vanilla works beautifully too.
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Cookies can be made ahead and stored for up to 1 week.
