Buttery Italian Easter Cookies Recipe
Buttery Italian Easter Cookies are everything you want in a celebratory treat: soft and tender with a hint of almond, wonderfully glazed, and topped with cheerful pastel sprinkles. These cookies have a rich history in Italian kitchens, passed down through generations, and they always bring a dash of sunshine to your dessert table. Whether you’re sharing them with family at Easter or just indulging in a little sweet nostalgia, this recipe makes every bite feel like a delicious celebration.
Ingredients You’ll Need
The secret to truly authentic Buttery Italian Easter Cookies is using a handful of simple ingredients that each play a special part. From classic unsalted butter for that melt-in-your-mouth crumb, to a duo of vanilla and almond extracts that infuse every bite with elegance—these cookies are built on tradition and flavor.
- Unsalted butter (½ cup, softened): Gives the cookies their unforgettable tender, buttery texture—make sure it’s soft for easy creaming.
- Granulated sugar (½ cup): Creates just the right amount of sweetness and helps with the cookie’s lightness.
- Large eggs (3): Essential for structure and that soft, cakey interior; use room temperature eggs if you can.
- Vanilla extract (1 teaspoon): Brings out those familiar, cozy bakery notes.
- Almond extract (½ teaspoon): Lends these cookies their signature Italian bakery aroma and a delicate nutty undertone.
- All-purpose flour (2½ cups): Provides the foundation and a tender chew; sift for the best results.
- Baking powder (2 teaspoons): Ensures the cookies rise beautifully and stay airy.
- Salt (¼ teaspoon): Balances sweetness and sharpens flavors—never skip it!
- Milk (2 tablespoons): Helps bring the dough together and keeps things moist.
- Pastel sprinkles: The finishing touch for a festive, springtime look—kids love to help with this part!
- For the glaze:
- Powdered sugar (1 cup): The backbone of a smooth, glossy glaze.
- Milk (2–3 tablespoons): Adjust for desired glaze consistency—start slow and add more as needed.
- Vanilla or almond extract (½ teaspoon): Choose your favorite flavor to match or contrast the cookie.
How to Make Buttery Italian Easter Cookies
Step 1: Prepare the Oven and Baking Sheet
Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures your Buttery Italian Easter Cookies bake evenly and won’t stick—easy cleanup is always a plus when holiday baking!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and holds soft peaks. This step is crucial for those melt-in-your-mouth cookies—don’t rush it!
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well between each addition. Then stir in the vanilla and almond extracts, which make these cookies unmistakably Italian and irresistibly aromatic.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently. Add the milk as needed until you have a soft, slightly sticky dough that holds together but isn’t too stiff.
Step 5: Shape the Cookies
Scoop up tablespoon-sized amounts of dough and roll into logs or balls. Shape each piece into a ring or gently twist into a knot—there’s no need for perfection, just have fun with it! Space them about 2 inches apart on your baking sheet.
Step 6: Bake
Bake for 10–12 minutes, just until the bottoms are a delicate golden color. The tops should remain pale for that sweet, cake-like texture. Let your Buttery Italian Easter Cookies cool on a wire rack before moving to the fun part—glazing and decorating!
Step 7: Glaze and Decorate
To make the glaze, whisk together powdered sugar, milk, and your chosen extract until smooth. Dip the cooled cookies into the glaze, then immediately sprinkle with pastel sprinkles. Lay them back on the rack to set, and watch them transform into edible gems!
How to Serve Buttery Italian Easter Cookies
Garnishes
No batch of Buttery Italian Easter Cookies is complete without that whimsical shower of pastel sprinkles atop the sweet glaze. Bright colors signal celebration and joy—pile on your favorites, or mix and match for a table full of springtime cheer.
Side Dishes
These festive cookies pair beautifully with a cup of espresso or cappuccino, cut fresh fruit, or even a scoop of lemon gelato on a sunny day. They’re popular with both adults and kids, making them an ideal addition to any Easter brunch spread.
Creative Ways to Present
Arrange your Buttery Italian Easter Cookies on a tiered dessert stand, nestle them in a basket lined with colorful napkins, or package them in cellophane bags tied with pastel ribbons for sweet take-home favors. Try mixing shapes for playful variety—rings, knots, and even simple rounds add visual interest to your celebration.
Make Ahead and Storage
Storing Leftovers
Store any extra Buttery Italian Easter Cookies in an airtight container at room temperature. They’ll stay soft and tender for up to five days, making them perfect for snacking or sharing all week long.
Freezing
To freeze, wait until your cookies are fully glazed and the icing has set. Stack them gently between layers of parchment paper in a freezer-safe container. They’ll keep beautifully for up to two months—just let them thaw at room temp before serving.
Reheating
While these cookies are meant to be enjoyed at room temperature, you can refresh them by placing a few on a baking sheet and warming in a 300°F oven for a couple of minutes. This brings back a touch of that just-baked magic without melting the glaze.
FAQs
Can I make Buttery Italian Easter Cookies without almond extract?
You can, though the almond extract provides the authentic Italian bakery flavor. If you have a nut allergy or just prefer a different taste, swap in extra vanilla or even a splash of citrus extract for a unique twist.
Why are my cookies turning out dry?
If your Buttery Italian Easter Cookies are a bit dry, it’s usually due to overbaking or adding too much flour. Always measure carefully and remove from the oven as soon as the bottoms are golden, but the tops are still pale.
Can I color the glaze instead of using sprinkles?
Absolutely! Divide your glaze into small bowls and add a drop of pastel food coloring to each. Dip cookies for a rainbow display, or get creative with simple brushstroke designs for a festive tray.
Is it necessary to chill the dough?
Chilling isn’t necessary for this recipe, though if your kitchen is quite warm or the dough feels especially sticky, a brief chill in the fridge will make shaping the cookies a little easier.
Do these cookies ship well for gifting?
They do! Place Buttery Italian Easter Cookies in a sturdy box lined with wax paper, cushion with tissue, and choose shapes like rounds or knots (rather than delicate rings) for mailing. Your loved ones will receive a taste of Italian Easter straight from your kitchen.
Final Thoughts
I hope you’ll gather loved ones around the kitchen and make a batch of Buttery Italian Easter Cookies this season. There’s something magical about sharing homemade treats that blend tradition, color, and irresistible flavor—these are sure to become a family favorite. Happy baking!
Print
Buttery Italian Easter Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Buttery Italian Easter Cookies are a delightful treat perfect for the holiday season. Soft, cake-like cookies with a buttery flavor, topped with a sweet glaze and pastel sprinkles, they are sure to be a hit with your family and friends.
Ingredients
Cookies:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- Pastel sprinkles (for garnish)
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla or almond extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and almond extracts.
- Prepare Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, slightly sticky dough forms. Add milk as needed to bring the dough together.
- Shape and Bake: Scoop tablespoon-sized portions of dough and shape into rings or knots. Place on the baking sheet and bake for 10–12 minutes until lightly golden. Cool on a wire rack.
- Make Glaze: Whisk together powdered sugar, milk, and extract until smooth.
- Glaze Cookies: Dip cooled cookies into the glaze and add pastel sprinkles. Let the glaze set before serving or storing.
Notes
- Customize the glaze flavor with lemon or orange extract.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
