Italian Easter Cookies Recipe
If you’ve never experienced the simple joy of Italian Easter Cookies, you’re in for a real treat. Picture soft, cakelike morsels infused with delicate hints of vanilla and almond, finished with a sweet glaze and topped with colorful sprinkles. These cheerful cookies have graced Italian family tables for generations, each bite reminiscent of springtime celebrations and warm gatherings. Whether you’re carrying on tradition or discovering a classic for the first time, these cookies promise to fill your kitchen with happiness and your plate with irresistible charm.
Ingredients You’ll Need
The magic of Italian Easter Cookies comes from a handful of essential ingredients. Each one helps build that signature flavor and texture—soft, tender, golden morsels with a festive finish. Don’t skip the simple touches that make these cookies truly special!
- Unsalted Butter (½ cup, softened): This is your secret to rich, melt-in-your-mouth cookies. Always let your butter come to room temperature for effortless creaming.
- Granulated Sugar (½ cup): Provides just the right balance of sweetness without overpowering the delicate flavors.
- Large Eggs (3): Add structure and moisture, creating that perfectly soft, cakelike crumb.
- Vanilla Extract (1 teaspoon): Gives warmth and aromatic depth; don’t skimp on quality here.
- Almond Extract (½ teaspoon, optional): A classic undertone—optional, but highly recommended for that authentic Italian bakery note.
- All-Purpose Flour (2 cups): The backbone of your dough. Spoon and level for accuracy to avoid heavy cookies.
- Baking Powder (2 teaspoons): Ensures the cookies bake up fluffy and airy.
- Salt (¼ teaspoon): Just enough to enhance every sweet, nutty, and buttery note.
- Milk (2 tablespoons): Helps the dough come together—add as needed for perfectly workable softness.
- Powdered Sugar (1 cup): For a smooth, sweet glaze that clings beautifully to each cookie.
- Milk (1–2 tablespoons, for glaze): Thins out the glaze to just the right consistency.
- Vanilla Extract (½ teaspoon, for glaze): Boosts flavor in every glossy bite.
- Colorful Sprinkles: The classic finishing touch—pick your favorites for a burst of Easter joy.
How to Make Italian Easter Cookies
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little bit of prep work guarantees your Italian Easter Cookies won’t stick and makes cleanup a breeze later on.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential—it incorporates air, leading to soft, tender cookies. Take your time and make sure the mixture is pale and smooth before moving on.
Step 3: Add Eggs and Extracts
With your mixer on low, add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract if you’re using it. The dough may look a little messy at this point, but don’t worry—it’s all coming together!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mix to your butter-sugar-egg mixture, blending gently. Add the milk little by little until your dough is soft and slightly tacky, but still holds its shape.
Step 5: Shape the Cookies
Now for the fun part! Break off small pieces of dough and roll them into 1-inch balls, or roll into short ropes and shape them into rings or knots. Place each cookie onto your prepared baking sheet, spacing them about 2 inches apart for even baking.
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes, just until the bottoms turn lightly golden. Be careful not to overbake—you want that dreamy, cakelike texture. Let them cool on a wire rack before glazing.
Step 7: Glaze and Decorate
While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract to form a smooth glaze. Dip each cookie into the glaze, then top immediately with a cheerful shower of sprinkles. Set them on a rack and allow the glaze to firm up before serving these Italian Easter Cookies.
How to Serve Italian Easter Cookies
Garnishes
The classic garnish for Italian Easter Cookies is, of course, an explosion of colorful sprinkles, but don’t hesitate to play with pastel-colored glazes or edible glitter. If you’re feeling fancy, a dusting of lemon zest or a single candied cherry on each cookie gives a nod to Italian tradition with a lovely, modern twist.
Side Dishes
These cookies shine alongside a cup of espresso or hot tea, making for a true Italian teatime. For a fuller spread, pair with fresh fruit, vanilla ice cream, or a platter of mixed Italian cookies to create your own dessert sampler for family gatherings or Easter brunches.
Creative Ways to Present
Italian Easter Cookies look especially festive piled onto a tiered cake stand or arranged in a pastel-lined basket. For gifting, layer them in a pretty tin with wax paper or wrap individual cookies in cellophane with a satin ribbon. They also make adorable place settings for your holiday table by nestling one cookie atop each plate.
Make Ahead and Storage
Storing Leftovers
Once glazed and set, store Italian Easter Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, slip a slice of apple or a marshmallow into the container (just remember to discard it after a couple of days!).
Freezing
Want to get ahead for the holidays? Freeze unglazed cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Thaw at room temperature and glaze just before serving for that just-baked taste and appearance.
Reheating
While Italian Easter Cookies are at their best served fresh, you can give day-old cookies a quick refresh by placing them in a warm oven (about 275°F) for 2-3 minutes. This revives their lovely softness without melting the glaze too much—total lifesaver for last-minute guests.
FAQs
Can I make Italian Easter Cookies dough ahead of time?
Absolutely! You can prepare the dough the night before and keep it wrapped in the fridge. Let it sit at room temperature for about 20 minutes so it’s easier to shape before baking.
How do I keep my cookies from spreading too much?
If your dough feels very soft or warm, pop it in the fridge for 15-20 minutes before shaping. Chilled dough holds its form better in the oven and helps achieve that classic ring or knot shape.
Can I skip the almond extract?
Yes, you can! While almond extract adds authentic “bakery” flavor, these cookies are just as delicious with only vanilla. Feel free to personalize your batch by trying lemon, anise, or orange extract, too.
Why is my glaze too runny or too thick?
If your glaze is too runny, add a bit more powdered sugar; if it’s too thick, stir in a splash more milk. You want a glaze that clings nicely to each cookie but doesn’t drip right off.
Are Italian Easter Cookies good for gifting?
The best! They travel well and look delightful when packaged up, especially with festive sprinkles. Just let the glaze set completely before stacking or wrapping to avoid any smudging.
Final Thoughts
If you’re looking to start a new tradition or simply add a pop of happiness to your dessert plate, give Italian Easter Cookies a whirl. With their melt-in-your-mouth texture and festive flair, these little treats brighten up any celebration—no Italian Nonna required. Gather your crew, roll up your sleeves, and savor every colorful, sweet bite.
Print
Italian Easter Cookies Recipe
- Total Time: 32 minutes (plus cooling and glazing)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Italian Easter Cookies are soft, cake-like treats with a delicate sweetness, perfect for a festive dessert. The cookies are shaped into rings or knots, glazed with a vanilla icing, and topped with colorful sprinkles for a touch of whimsy. Enjoy these traditional Italian delights with a cup of coffee or as a light treat any time of the year.
Ingredients
Cookies:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Colorful sprinkles (for decorating)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix butter and sugar: Cream together the softened butter and sugar until light and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, then stir in the vanilla extract and almond extract if using.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Form dough: Gradually add the dry ingredients to the wet mixture, adding milk as needed to form a soft dough.
- Shape cookies: Roll pieces of dough into balls or ropes, then shape into rings or knots.
- Bake: Place on the baking sheet and bake for 10 to 12 minutes until lightly golden.
- Make glaze: Whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Glaze cookies: Dip cooled cookies into the glaze and decorate with sprinkles.
- Serve: Allow the glaze to set before serving.
Notes
- These cookies are soft, cake-like, and not overly sweet.
- Color the glaze for a festive touch or shape cookies into twists or braids.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 40mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
