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4 from 1 review

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.

A plate of Italian Easter Cookies stacked with 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.

The Italian Easter Cookie dough in a mixing bowl.

  • 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.

The Italian Easter Cookie dough before and after baking on the baking sheet.

  • 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!

 

An Italian Easter Cookie with a bite taken out of it.

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Ingredients
 

For the cookies

  • 2 cups almond flour
  • ¼ cup + 1 tbsp arrowroot starch
  • 1 tbsp gelatin
  • 1 tsp baking powder
  • ¼ cup ghee, softened
  • ¼ cup palm shortening
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • Zest of one lemon

For the glaze

Instructions
 

  • 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!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Serving: 1cookie, Calories: 252kcal, Carbohydrates: 22.1g, Protein: 3.2g, Fat: 12.3g, Fiber: 0.8g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!