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
Scale
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
