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    You are in: Home / Recipes / Italian Lemon Cookies With Sprinkles Recipe
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    Italian Lemon Cookies With Sprinkles

    Italian Lemon Cookies With Sprinkles. Photo by dojemi

    1/5 Photos of Italian Lemon Cookies With Sprinkles

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    25 mins

    7 mins

    dojemi's Note:

    These cookies are called several names but our family always called them Easter Cookies, because that's when my Grandmother made them, and the name stuck. Prep time also includes forming the dough into desired shapes. Amount of cookies will vary depending on their size.

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    Serves: 36



    Units: US | Metric

    • 5 1/2 cups sifted flour
    • 6 teaspoons baking powder
    • 1 cup sugar
    • 6 eggs
    • 1 cup Crisco cooking oil
    • 3 teaspoons lemon extract (or anise extract)


    • 1 (1 lb) box confectioners' sugar
    • milk (enough to make a drizzle consistency)
    • 2 teaspoons lemon extract
    • colored sprinkles


    1. 1
      Preheat oven to 350°F.
    2. 2
      Sift together the dry ingredients.
    3. 3
      Add sugar and mix well.
    4. 4
      Add remaining ingredients and mix well to combine.
    5. 5
      Form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
    6. 6
      If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
    7. 7
      Place on cookie sheet and bake till golden brown (apporximately 7-8 min).
    8. 8
      Frosting: Add milk and extract to the confectioners sugar and mix well.
    9. 9
      You do not want a watery consistency nor a cake frosting consistency, but just thick enough to have some remain on the cookie and drizzle (slowly) down the sides.
    10. 10
      Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
    11. 11
      If allowed to dry, sprinkles will not adhere.

    Ratings & Reviews:

    • on December 15, 2012


      These by far took over my Christmas cookie boxed this year. At first I was not sure if they would come out well, but they were decadent, moist, dense and yet light all at the same time. Ever bit was full of lemon flavor, not too much, but enough to make you know its definitely lemon.

      I can't say enough, bake them. You will love them!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2009


      I made these yeterday to take to my mother-in-laws house for a pre easter dinner. They were delicious! I added yellow food coloring to the icing to make them look more festiv of the the easter holiday. I did over cook the first two batches causing them to turn out on the dry side, but they were still good enough to have with coffee. So I recommend keeping an eye out on them so they are not over done. I will be making these again for more than just easter. Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2008


      I made these for my grandson for his Easter basket, and they came out great. Instead of the lemon, I used orange juice and orange zest. Came out excellent! I also dyed the frosting different colors, for variation in the basket, making, blue, green, pink and orange tops then used pastel sprinkles. Very cute!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Italian Lemon Cookies With Sprinkles

    Serving Size: 1 (53 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 207.5
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.0 g
    Cholesterol 35.2 mg
    Sodium 72.7 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 0.5 g
    Sugars 18.0 g
    Protein 3.0 g

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