Easter celebrations and memories mean a lot of different things to different people, but we have one distinct memory that we will always cherish during this time. At our family gatherings, our aunt would always bring these Lemon Drop Easter Cookies and they were always the hit of the day. The soft, lemony cookies topped with the sugary, citrus infused glaze were always crowned with the cutest pastel sprinkles. They truly were the dessert everyone considered to be the right of passage to the beginning of spring or a fresh start, and we adored them. These cookies are so good that we would beg our mom to make some Lemon Drop Easter Cookies again and again, no matter the occasion, because they’re just too good to limit to one season of the year! If you are looking for a refreshing and sweet treat to tantalize your taste buds, try these little melt-in-your-mouth sprinkled jewels. They will disappear before you know it!
Ingredients
For the cookies:
- 2 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 3 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 lemon, zested
For the glaze:
- 1 3/4 cups confectioners’ sugar
- 1 lemon, juiced
- salt, to taste
- 1 tablespoons milk, plus more, to taste
- pastel-colored sprinkles, to taste
Directions
Step 1 –In a medium bowl, add 2 cups of the flour, the cornstarch, the baking powder, the fine salt, and the baking soda and whisk well.
Step 2 –In the bowl of a stand mixer fitted with the paddle attachment on medium speed, add the butter and the granulated sugar and beat until it is pale and fluffy, about 4 minutes.
Step 3 –On low speed, add the eggs to the butter mixture and mix after each addition until well-combined.
Step 4 –Add the vanilla and the lemon zest to the egg mixture and mix to combine, about 30 seconds.
Step 5 –Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
Step 6 –On low speed, add the flour mixture to the butter mixture and combine well, scraping down the sides if needed and ensuring not to overmix.
Step 7 –Cover the bowl with plastic wrap and refrigerate until the dough is completely chilled, for at least 2 hours and up to overnight.
Step 8 –Position the racks in the upper and lower thirds of the oven.
Step 9 –Preheat the oven to 350 degrees F.
Step 10 –Line two 18×26-inch baking sheets with parchment paper.
Step 11 –Using the extra flour, lightly dust a flat and clean work surface.
Step 12 –Transfer the dough to the floured surface, scoop out 1 tablespoon, and roll it into a rope that is 5-6 inches long.
Step 13 –Tie the dough into a loose knot and place it on the prepared baking sheet.
Step 14 –Repeat the rolling and knotting process until all the dough has been used. If the knots start to warm before baking, refrigerate them until they are firm, about 10 minutes.
Step 15 –Bake the cookies, rotating the baking sheets front to back and switching rack positions halfway through, until the tops of the cookies are dry and set and the bottoms are golden, about 15 minutes.
Step 16 –Transfer the cookies to a wire rack until they are cool enough to touch.
Step 17 –In a medium bowl, add the confectioners’ sugar, the lemon juice, the salt, and 1 tablespoon of the milk and whisk well. If the glaze is too thick, add the extra milk until it is smooth and about the consistency of heavy cream.
Step 18 –Place the sprinkles in a bowl.
Step 19 –Dip the tops of the cooled cookies in the glaze, letting any excess run off, and immediately dip them in the sprinkles.
Step 20 –Place the cookies, glazed-side up, on the wire rack to cool completely.
Step 21 –Serve.
