Name: Italian Easter Cookies Recipe
Prep time: 20 min
Cook time: PT-492291H45M9S
Total time: PT-492291H45M9S
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup granulated sugar; 8 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 2 teaspoons almond extract; 3 eggs, room temperature; 1 cup powdered sugar (for glaze); 3 tablespoons milk or cream (for glaze); 1 teaspoon almond extract (for glaze); Liquid food coloring (for decorating); Sprinkles (for decorating)

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Introduction

Italian Easter Cookies are soft, flavorful treats traditionally enjoyed during the spring holiday. These delightful cookies are lightly almond-flavored and topped with a colorful, sweet glaze for an extra festive touch.

A close-up view of a stack of soft, round cookies with a light golden color and slightly cracked texture. Each cookie is topped with a thin layer of white icing, which has a melted, slightly glossy appearance. There are small, colorful round sprinkles scattered over the icing in pastel shades of pink, blue, and purple. The cookies rest on a white plate with a dimpled texture, and the background has a soft, teal-colored fabric blurred out behind the cookies, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
8 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons almond extract
3 eggs, room temperature
1 cup powdered sugar (for glaze)
3 tablespoons milk or cream (for glaze)
1 teaspoon almond extract (for glaze)
Liquid food coloring (for decorating)
Sprinkles (for decorating)

Instructions

Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: In a large bowl or stand mixer, beat the softened butter, granulated sugar, vanilla extract, and almond extract on medium-high speed until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, mixing on medium-low speed until each egg is fully incorporated before adding the next.
Step 5: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 6: Using a medium cookie scoop (about 1 ½ tablespoons), scoop the dough and shape into balls with your hands. Place them about one inch apart on the prepared baking sheets.
Step 7: Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cookies rest on the sheets for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
Step 8: To make the glaze, whisk together powdered sugar, milk or cream, and almond extract in a small bowl until smooth and lump-free.
Step 9: Divide the glaze into separate bowls and tint each with different food coloring as desired.
Step 10: Dip the cooled cookies carefully into the glaze, and decorate with sprinkles. Allow the glaze to set on a plate before serving. For a deeper color, consider double dipping the cookies.

Tips & Variations

Use room temperature eggs and butter for a smoother dough and better texture.
Replace almond extract with lemon or orange extract for a different flavor twist.
For a dairy-free version, substitute butter with a plant-based alternative and use almond milk in the glaze.
Try adding chopped almonds to the dough for extra crunch.
If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep the glaze from sticking, allow it to fully set before stacking the cookies. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and decorate just before serving if desired.

How to Serve

A close-up image of six soft, round cookies with a light golden color and a slightly cracked surface, each topped with a sprinkle of coarse white sugar crystals that add sparkle. The cookies are piled on a white plate, showing a fluffy and crumbly texture. The background is a white marbled texture, creating a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

Granulated sugar is preferred for its texture and sweetness balance. Using regular sugar (such as caster sugar) is fine, but avoid coarse sugars which might affect the dough’s texture.

Why do I need to let the cookies cool completely before glazing?

Glazing warm cookies can cause the glaze to melt and run off, resulting in uneven coating. Cooling completely ensures the glaze sticks well and sets nicely.