1-Getting started with Italian Easter Cookies: Getting started with Italian Easter Cookies is straightforward, with preparation taking just 10 minutes and baking around 15 minutes for a total of 25 minutes. Begin by preheating your oven to 300°F (150°C) and lining a cookie sheet with parchment paper for even baking.

2-In a large bowl, whisk together 1 ½ cups plus 2 tablespoons all-purpose flour (200 grams), 3 ¼ tablespoons granulated sugar, 1 teaspoon baking powder, a pinch of salt (or 1/4 teaspoon if using unsalted butter), and the zest of one lemon. Create a well in the center and add 1 large egg, ¼ cup melted and cooled butter (salted or unsalted), and 4 tablespoons milk (2% or whole).

3-Mix with a fork until almost combined, then knead gently on a flat surface until a smooth dough forms. Divide the dough into ropes about 5-6 inches long and thin, then tie them into knots or circles. Place on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden. Allow the cookies to cool completely before applying the lemon glaze.

4-To prepare the lemon glaze, mix 1 ½ to 2 cups powdered sugar with 1 tablespoon lemon juice and 1 tablespoon milk until you reach the desired consistency, then drizzle over the cooled cookies. For a festive touch, add sprinkles before the glaze dries. This method ensures a tender texture, and baking at 350°F for about 13 minutes is an alternative if you prefer a quicker bake.