Italian Lemon Cookies with Sprinkles
Brighten up your dessert table with these delightful Italian Lemon Cookies with Sprinkles! These soft, buttery cookies are infused with fresh lemon zest and juice for an irresistible citrus flavor, then topped with a glossy lemon glaze and a dash of colorful sprinkles for a cheerful finish. Perfect for parties, holidays, or anytime you’re craving a sweet, tangy treat, these cookies are easy to make and come together in under an hour. With their melt-in-your-mouth texture and playful presentation, they’re sure to be a crowd-pleaser at any occasion. Serve them with coffee or tea for a classic Italian-inspired indulgence!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 3 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Lemon extract (optional)
- 0.25 cups Rainbow sprinkles
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. The texture should be soft but not sticky.
Using a cookie scoop or tablespoon, portion the dough into 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the bottoms of the cookies begin to turn lightly golden. The tops should remain pale.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar, milk, and optional lemon extract in a small bowl until smooth. The icing should be pourable but thick enough to coat the cookies.
Dip the tops of the cooled cookies into the icing, allowing any excess to drip off, and place them back on the wire rack.
Immediately sprinkle the rainbow sprinkles onto the icing before it sets.
Allow the icing to set completely before serving or storing the cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 11.8 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 19 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
