Gluten Free Italian Easter Cookies
These Italian Easter Cookies are a gluten-free and grain-free take on the classic! They’re a cakey cookie topped with a glaze and colorful sprinkles.
What are Italian Easter Cookies?
Italian Easter cookies are a popular holiday recipe that is soft, cakey, buttery, melt-in-your-mouth cookies with a distinct almond flavor. The Easter version is made with fresh lemon juice and zest, and a sugary glaze with sprinkles! Basically the perfect cookie.
This version is gluten-free, egg-free, grain-free, but just as delicious as the real thing. Seriously, whether or not you’re Italian like me, you’re going to love these cookies.
Why you’ll love these Italian Easter Cookies
- They taste like spring! With the lemon flavor, these taste super springy.
- They’re super festive. The colorful sprinkles really put it over the edge. If you bring these to a spring gathering, everyone is going to love it!
The Ingredients for Italian Easter Cookies
- Almond flour. These cookies traditionally have an almond flavor but are made with regular flour. This version is grain free and uses almond flour for a nutty flavor and light texture. I haven’t tried to make these with another flour.
- Arrowroot Starch. You should be able to use tapioca starch instead if you prefer.
- Gelatin. This cannot be replaced with collagen.
- Baking Powder. I use this baking powder!
- Ghee. This helps give the buttery flavor to the cookies!
- Palm Shortening. The palm shortening helps gives these cookies the cakey delicious texture!
- Maple Syrup.
- Vanilla Extract.
- Lemon, Powdered Sugar, Dairy-Free Milk, and Sprinkles. This makes the glaze, which really makes this the perfect cookie. I use this organic powdered sugar and these sprinkles.
How to make Italian Easter Cookies
- Step One. Combine the almond flour, arrowroot and baking powder together in a large bowl.
- Step Two. Cream the ghee, shortening and maple syrup together in a separate bowl and mix with the dry ingredients.
- Step Three. Add the vanilla and the lemon zest.
- Step Four. Scoop the dough and roll into round balls and place on baking sheet.
- Step Five. Bake and then allow to cool on cooling rack.
- Step Six. Make the glaze.
- Step Seven. Dip each cookie into the glaze.
- Step Eight. Allow the glaze to set and serve!
Tips & Tricks
- Be generous with the sprinkles. The more the merrier with a recipe like this!
- Make sure you sift the powdered sugar! This ensures the perfect glaze!
Can you make this recipe nut free?
I haven’t been able to make this recipe without the almond flour!
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For the cookies
- 2 cups almond flour
- 1/4 cup + 1 tbsp arrowroot starch
- 1 tbsp gelatin
- 1 tsp baking powder
- 1/4 cup ghee, softened
- 1/4 cup palm shortening
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Zest of one lemon
For the glaze
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- Combine the almond flour, arrowroot, gelatin and baking powder together in a large bowl.
- Cream the ghee, shortening and maple syrup together in a seperate bowl and combine with the dry ingredients until a soft dough forms.
- Add the vanilla and the zest of one lemon into the dough and stir to combine.
- Scoop the dough into small cookies (about 2 tbsp worth of dough at a time), and roll into round balls. Evenly space on the baking sheet.
- Transfer to the oven and bake for 10-12 minutes or until lightly golden brown. Carefully transfer to a cooling rack.
- To make the glaze, combine the powdered sugar with lemon juice and coconut milk. Stir until a smooth glaze forms.
- Dip each cookie into the glaze, rotating to coat and allowing the excess glaze to drip off. Place on a large plate and top with sprinkles while the glaze is still wet.
- Allow the glaze to set and serve!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Method: Baked
- Serving Size: 1 cookie
- Calories: 252
- Fat: 12.3g
- Carbohydrates: 22.1g
- Fiber: .8g
- Protein: 3.2g
Keywords: italian easter cookies