Soft, sweet, and topped with a sprinkle-adorned glaze, Italian Easter Cookies are the kind of treat that instantly sparks joy the moment you see them on the table. These classic cookies are delicate yet delightfully rich, with just a hint of almond flavor that whispers of tradition and family gatherings. Whether you’re celebrating the holiday or simply craving a batch of festive homemade cookies, this recipe for Italian Easter Cookies brings a playful, colorful touch to your dessert tray—while being irresistibly tender with every bite.
Ingredients You’ll Need
When you gather these simple ingredients, you’re setting yourself up for baking success! Each one brings essential character to Italian Easter Cookies, from their buttery crumb to the cheerful glaze that makes them shine. Let’s break down how each component helps create that authentic taste and soft texture.
- All-purpose flour: This forms the sturdy yet tender base of each cookie, ensuring just the right bite.
- Baking powder: A generous tablespoon gives the cookies their signature lift and softness without being cakey.
- Salt: A pinch deepens all the sweet flavors and keeps the cookies from tasting flat.
- Unsalted butter (softened): The heart of a rich, melt-in-your-mouth cookie—make sure it’s at room temperature for easy mixing.
- Granulated sugar: Sweetens the dough and helps achieve a pale, tender crumb when creamed with butter.
- Large eggs: Add structure, richness, and a lovely golden hue to the cookie dough.
- Vanilla extract: Infuses a classic warmth and rounds out the flavors beautifully.
- Almond extract: The traditional note that sets Italian Easter Cookies apart—swap with lemon or anise if you like a twist!
- Milk: Just enough to bring the dough together, ensuring it’s soft but not sticky.
- Powdered sugar (for the glaze): Whips up into a silky glaze that sets to a perfect sheen.
- Milk (for the glaze): Adds the right amount of moisture so your glaze coats evenly.
- Vanilla extract (for the glaze): Reinforces the cookie’s aromatic notes and makes the glaze extra tasty.
- Rainbow nonpareils or sprinkles: No Italian Easter Cookie is complete without these bright, whimsical decorations!
How to Make Italian Easter Cookies
Step 1: Prep Your Baking Tools
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies won’t stick—and cleanup will be a total breeze. Having everything ready and within reach is key to a stress-free, fun kitchen session.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This step ensures your leavening is evenly distributed, making all your cookies rise with the same tender fluffiness. Set the bowl aside while you move on to the wet ingredients.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand mixer (or stand mixer) to beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. This should take about 2 to 3 minutes and sets the stage for that melt-in-your-mouth texture. Don’t rush—creaming makes all the difference!
Step 4: Add Eggs and Flavor Extracts
Crack the eggs in one at a time, mixing well after each addition for a smooth, cohesive batter. Stir in both the vanilla and almond extracts at this point. That almond scent as you mix? It instantly fills your kitchen with the promise of real Italian Easter Cookies.
Step 5: Combine Wet and Dry, Then Add Milk
Gradually add the dry ingredients to the wet mixture, beating on low just until a soft dough forms. If your dough feels dry or crumbly, drizzle in milk by the tablespoon until it just comes together. The dough should be pliable and soft—not sticky—so don’t go overboard.
Step 6: Shape Your Cookies
Spoon out heaping tablespoon portions of dough, rolling each into a rope about 5 inches long. Shape each rope into little rings or classic twists, then place them gently on your baking sheet about 2 inches apart. The fun of shaping is part of the charm—and a great way to get kids involved!
Step 7: Bake to Perfection
Pop your cookies into the oven for 12 to 15 minutes. You’re looking for lightly golden bottoms while the tops remain pale and soft. Overbaking makes them dry, so keep a close watch. Transfer finished cookies to a cooling rack and let them cool completely—they’ll be ready for glazing soon!
Step 8: Glaze and Decorate
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Dip the top of each cooled cookie into the glaze, letting the excess drip off, and immediately shower each with rainbow sprinkles. Let them set so the glaze hardens just enough for that perfect bite.
How to Serve Italian Easter Cookies
Garnishes
The classic glaze and rainbow sprinkles may be all you really need, but there’s always room for extra touches! Try a tiny twist of lemon zest on top, a drizzle of white chocolate, or even some edible glitter to make your Italian Easter Cookies the showpiece of any dessert spread.
Side Dishes
These cookies shine next to a cup of espresso or cappuccino—nothing beats dunking them! For a cheerful brunch, plate them with fresh fruit, ricotta pastries, or even a scoop of artisanal gelato. Italian Easter Cookies absolutely love good company at the table.
Creative Ways to Present
Arrange your cookies in a nest or wreath for a true springtime centerpiece, or stack them high on a tiered platter with pastel napkins tucked underneath. For party favors, tuck a few Italian Easter Cookies into clear cellophane bags tied with ribbons matching your holiday table—irresistible, delightful, and so thoughtful.
Make Ahead and Storage
Storing Leftovers
Once glazed and set, store your Italian Easter Cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to 5 days. If stacking the cookies, just place a sheet of wax paper between layers to keep them pristine and pretty.
Freezing
To freeze, arrange the completely cooled and unglazed cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or zip-top bag. They’ll keep beautifully for up to 2 months. Thaw at room temperature, then glaze and sprinkle as usual for that freshly-baked magic.
Reheating
If you like your Italian Easter Cookies a touch warm, pop them into a 275°F oven for just 3–5 minutes. This revives their aroma and makes them extra inviting—just be sure to reheat them without glaze, or your sprinkles will melt!
FAQs
Can I use different extracts for flavor?
Absolutely! While almond extract is traditional for authentic Italian Easter Cookies, try swapping in lemon extract for a citrusy note, or a touch of anise extract if you want a classic bakery spin. Just keep the measurements the same for best results.
Can I make the dough ahead of time?
Yes! You can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 2 days before shaping and baking. Let it come to room temperature so it’s easy to work with when you’re ready to proceed.
What’s the secret to super soft cookies?
Don’t overbake! Remove the cookies from the oven when the bottoms are just golden but the tops are still pale. This keeps them soft and cakelike, which is what makes Italian Easter Cookies so endearing.
Why did my glaze turn runny or too thick?
It’s all about balance! If your glaze is too runny, just add a little more powdered sugar. If it’s too thick, thin it with a teaspoon of milk at a time. You want a consistency that clings but flows smoothly for even dipping.
Can I shape the cookies differently?
Yes, and it’s part of the fun! Try shaping your Italian Easter Cookies into braids, small crosses, or even nest shapes for an extra festive look. Get creative and make each batch your own masterpiece.
Final Thoughts
If you’re looking for a holiday tradition bursting with color and comfort, these Italian Easter Cookies are sure to brighten your table and make for sweet memories. Whip up a batch, share them generously, and let the delicious little moments linger long after the last sprinkle has been shared!
Print
Italian Easter Cookies Recipe
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your loved ones with these Italian Easter Cookies, a traditional holiday treat that is as beautiful as it is delicious. These almond-infused cookies are perfect for Easter celebrations and can be decorated with colorful glaze and sprinkles.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2–3 tablespoons milk (as needed)
For the glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Rainbow nonpareils or sprinkles for decorating
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a separate bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs, vanilla, and almond extracts.
- Combine wet and dry: Gradually mix dry ingredients into wet until dough forms. Add milk if needed.
- Shape dough: Divide dough, shape into ropes, and form into rings or twists.
- Bake: Bake for 12–15 minutes until lightly golden.
- Glaze: Whisk powdered sugar, milk, and vanilla. Dip cookies in glaze, decorate, and let set.
Notes
- These cookies can be shaped into various designs for Easter.
- Store in an airtight container for up to 5 days.
- Almond extract can be substituted with lemon or anise extract.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
