Soft, buttery, and bursting with sweet vanilla flavor, these Italian Easter Cookies are a holiday tradition you’ll want to keep! Lightly sweet with a melt-in-your-mouth texture, they’re topped with a simple glaze and colorful sprinkles, making them as festive as they are delicious. Perfect for Easter gatherings, spring celebrations, or just when you’re craving a little homemade sweetness. Trust me—once you take a bite, you won’t be able to stop at just one!
Why You’ll Love Italian Easter Cookies
These cookies aren’t just a treat—they’re a tradition! Here’s why you’ll love them:
Soft & Fluffy: These cookies have a pillowy texture that melts in your mouth.
Easy to Make: No fancy techniques required—just mix, bake, and enjoy!
Festive & Fun: The pastel sprinkles and sweet glaze make these perfect for Easter.
Family-Friendly: Kids will love helping decorate these colorful cookies!
Make-Ahead Friendly: They store well, so you can make them ahead of time for stress-free holiday baking.
Ingredients
These simple ingredients come together to create the perfect Easter treat:
- Butter: Gives the cookies their rich, buttery flavor.
- Sugar: Adds just the right amount of sweetness.
- Eggs: Provide structure and keep the cookies soft.
- Vanilla & Almond Extract: A classic flavor combo that gives these cookies their signature taste.
- Flour: The base of the cookie dough, giving it the perfect texture.
- Baking Powder: Helps the cookies rise and stay light and fluffy.
- Milk: Keeps the dough soft and easy to work with.
- Powdered Sugar: Used in the glaze for a sweet, smooth finish.
- Sprinkles: The final touch to make these cookies festive and fun!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake these delightful Italian Easter Cookies step by step:
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs, one at a time, followed by vanilla and almond extracts. Mix until well combined.
Add the Dry Ingredients: In a separate bowl, whisk together flour and baking powder. Gradually add the dry mixture to the wet ingredients, alternating with milk, until a soft dough forms.
Shape the Cookies: Roll the dough into small balls or shape into twists, knots, or rings—traditional for Italian Easter cookies!
Bake: Place the cookies on the prepared baking sheet and bake for about 10-12 minutes or until lightly golden. Let them cool completely before glazing.
Prepare the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth.
Decorate: Dip the tops of the cookies into the glaze, then immediately sprinkle with colorful Easter sprinkles. Let the glaze set before serving.
How to Serve Italian Easter Cookies
These cookies are perfect on their own, but here are some ways to enjoy them:
- With Coffee or Tea: A classic pairing that enhances their delicate sweetness.
- As Part of an Easter Dessert Spread: Serve alongside other Easter treats like carrot cake, lemon bars, or chocolate eggs.
- Wrapped as Gifts: Package them in a festive tin or bag for a sweet Easter gift.
- With Ice Cream: Try crumbling them over vanilla or pistachio ice cream for an extra special treat.
Additional Tips
- Chill the Dough: If the dough is too soft to work with, chill it for 30 minutes before shaping.
- Try Different Shapes: Traditional Italian Easter cookies are often shaped into knots, rings, or twists. Get creative!
- Use Different Extracts: Swap out the almond extract for anise or lemon for a unique flavor twist.
- Make-Ahead Option: These cookies stay fresh for several days and freeze beautifully—just store them in an airtight container.
- Storage Tips: Keep them in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
FAQ Section
Q1: Can I make these cookies without almond extract?
A1: Yes! You can replace it with more vanilla extract or try anise extract for a traditional Italian touch.
Q2: How do I keep my cookies soft?
A2: Store them in an airtight container with a slice of bread to maintain moisture.
Q3: Can I use different sprinkles?
A3: Of course! Use pastel sprinkles for Easter or change them up for other holidays.
Q4: What’s the best way to glaze the cookies?
A4: Dip the tops of the cookies into the glaze, let excess drip off, and then sprinkle immediately with decorations.
Q5: Can I freeze these cookies?
A5: Yes! Freeze baked cookies (without glaze) for up to 3 months. Glaze them after thawing.
Q6: Can I make these cookies gluten-free?
A6: Yes! Use a gluten-free flour blend that includes xanthan gum for best results.
Q7: Why are my cookies too dry?
A7: Overbaking can make them dry—be sure to remove them when they’re just lightly golden.
Q8: Can I double the recipe?
A8: Absolutely! These cookies are great for sharing, so doubling the batch is a great idea.
Q9: Do I need to refrigerate the dough?
A9: Not necessarily, but if the dough is too soft, a short chill can help make shaping easier.
Q10: Can I use a piping bag for the glaze?
A10: Yes! If you want a neater glaze, use a piping bag or a small spoon to drizzle it over the cookies.
Conclusion
These Italian Easter Cookies are a must-try for your holiday baking! Soft, sweet, and full of classic Italian flavors, they’re a perfect treat to share with family and friends. Whether you enjoy them with a cup of coffee, as part of an Easter feast, or as a fun baking project with kids, they’re sure to bring joy to your celebration. Happy baking!
Print
Italian Easter Cookies
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Total Time: 54 minutes
- Yield: 20 cookies 1x
- Category: DE
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Description
These soft and buttery Italian Easter cookies are a delicious treat for any celebration, especially Easter! With their tender texture and the perfect balance of vanilla and almond extracts, they’re sure to melt in your mouth. This simple yet authentic Italian cookie recipe is easy to follow and will add a colorful, festive touch to your Easter dessert table. Don’t forget the vibrant glaze and rainbow sprinkles!
Ingredients
For the cookies:
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the icing:
- 3 cups powdered sugar
- 2–4 tablespoons whole milk
- 2 tablespoons light corn syrup
- 1 teaspoon almond extract
- Gel food coloring (purple, pink, blue, and yellow)
- Rainbow sprinkles
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat together the butter and sugar until creamed.
- Add eggs one at a time, beating to combine between each addition.
- Beat in vanilla and almond extracts. The mixture will be pale yellow and slightly separated.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add half of the milk to the butter/sugar mixture, followed by half of the flour mixture. Mix until combined, then add the remaining milk and flour, mixing just until incorporated.
- Use a 1 ½ tablespoon cookie scoop to form dough balls. Roll each scoop into a 6-7” log and twist into a knot for half of the cookies. For the other half, form donut shapes by joining the ends of the log or press a hole into the center of each ball.
- Place cookies on a parchment-lined baking sheet.
- Bake for 9 minutes or until the bottoms are slightly golden.
- Transfer to a cooling rack to cool completely.
- While the cookies cool, whisk together all the icing ingredients. Divide into four bowls and color each with a drop of gel food coloring.
- Dip each cooled cookie into the glaze, allowing excess to drip off. Place on parchment paper and sprinkle with rainbow nonpareils. Let the glaze set and dry completely before serving.
Notes
- These cookies can be stored in an airtight container for up to 3 days.
- You can mix and match different colors for the glaze and use any type of sprinkles you prefer.
Nutrition
- Serving Size: 1 cookie (approx. 1/20th of the recipe)
- Calories: 150 kcal
- Sugar: 18g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg