Nothing says springtime celebration like Italian Easter Cookies, a delightful batch of Glazed Easter Cookies that bring soft, cakey centers, hints of vanilla and almond, and a festive sprinkle topping to your holiday table. These colorful Easter treats are perfect for Easter brunches, family gatherings, or gifting to loved ones, offering a nostalgic taste of Italian tradition. Easy to make and bursting with charm, these festive spring cookies are sure to brighten any occasion. Let’s bake a batch of Italian Easter Cookies and spread some seasonal joy!
Why You’ll Love Italian Easter Cookies
- Festive Charm: These colorful Easter treats shine with vibrant sprinkles, perfect for spring.
- Soft and Tender: A cakey texture makes these soft Italian cookies irresistible.
- Easy to Make: Simple ingredients create a stunning festive spring cookies batch.
- Customizable: Shape into rings or twists and adjust flavors for your own colorful Easter treats.
- Perfect for Sharing: These Italian Easter Cookies are ideal for gifting or gatherings.
Ingredients for Italian Easter Cookies
Here’s what you’ll need for these festive spring cookies (makes ~24 cookies):
For the Cookies:
- 2¾ cups (330g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 2–3 tbsp (30–45ml) milk
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp (30–45ml) milk
- ½ tsp vanilla extract
- Colorful sprinkles (for decorating)
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cooling rack
Ingredient Tips
- Flour: All-purpose flour ensures a soft, sturdy base for these Italian Easter Cookies.
- Butter: Softened butter creates a tender crumb for these soft Italian cookies.
- Almond Extract: Optional for a classic Italian bakery flavor in these festive spring cookies.
- Milk: Adjusts dough and glaze consistency for perfect colorful Easter treats.
- Sprinkles: Bright, nonpareil sprinkles add a festive touch to these soft Italian cookies.
Directions for Italian Easter Cookies
Let’s make these Italian Easter Cookies—a perfect batch of colorful Easter treats!
Prep the Oven and Baking Sheet
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and non-stick festive spring cookies.
Mix Dry Ingredients
In a medium bowl, I whisk 2¾ cups flour, 2 tsp baking powder, and ¼ tsp salt to ensure even rising for soft Italian cookies.
Cream Butter and Sugar
In a large bowl, I cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy, creating a tender base for these colorful Easter treats.
Add Eggs and Flavorings
I beat in 2 eggs one at a time, then add 1 tsp vanilla extract and ½ tsp almond extract (if using) for aromatic festive spring cookies.
Combine Wet and Dry Ingredients
I gradually mix the dry ingredients into the wet, adding 2–3 tbsp milk until a soft, slightly sticky dough forms, ideal for shaping soft Italian cookies.
Shape the Cookies
I scoop tablespoon-sized dough portions, roll into 5-inch ropes, and form into rings or twists. I place them 1 inch apart on the baking sheet for perfect colorful Easter treats.
Bake to Perfection
I bake for 10–12 minutes until bottoms are lightly golden but tops remain pale. I cool on the baking sheet for 2 minutes, then transfer to a rack for these festive spring cookies.
Glaze and Decorate
I whisk 1 cup powdered sugar, 2–3 tbsp milk, and ½ tsp vanilla for a smooth glaze. I dip warm cookies into the glaze, sprinkle with colorful sprinkles, and let set on the rack for stunning Italian Easter Cookies.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: ~35 minutes
- Servings: ~24 cookies (1 cookie per serving)
- Calories: ~100–120 kcal per cookie
- Macros per Serving: 16g carbs, 1g protein, 4g fat, 0.3g fiber
Variations for Italian Easter Cookies
Try these twists on these soft Italian cookies:
- Lemon Zest: Add 1 tsp lemon zest to the dough for a citrusy festive spring cookies twist, inspired by Layla Cooks’ Pomegranate Margarita.
- Anise Flavor: Swap almond extract for ½ tsp anise extract for a traditional colorful Easter treats variation.
- Gluten-Free: Use a 1:1 gluten-free flour blend for gluten-free soft Italian cookies.
- Chocolate Dip: Dip half the cookies in melted chocolate for a decadent festive spring cookies treat, like Layla Cooks’ No-Bake Pistachio Pudding.
- Mini Cookies: Make smaller ropes for bite-sized colorful Easter treats.
Serving Ideas:
- Pair with Layla Cooks’ Mango Coconut Smoothie for a refreshing contrast.
- Serve with Layla Cooks’ Cucumber Avocado Salad for a light side.
- Enjoy with Layla Cooks’ Spicy Honey Garlic Chicken for a festive spread.
Storage
I store these colorful Easter treats in an airtight container at room temperature for up to 1 week, adding a slice of bread to maintain softness. For freezing, I freeze unglazed cookies in a single layer, then store in freezer bags for up to 3 months, glazing after thawing for fresh festive spring cookies.
Serving Tips
- Presentation: Arrange these Italian Easter Cookies in a basket with pastel napkins for stunning soft Italian cookies.
- Garnish: Use colorful sprinkles or pearl sugar for these colorful Easter treats.
- Pairing: Enjoy with coffee or Layla Cooks’ Pomegranate Margarita for a spring vibe.
- Portion Size: 1–2 cookies per person for a sweet treat.
- Occasions: Perfect for Easter brunches, spring parties, or gifting.
FAQs About Italian Easter Cookies
Here are answers to common questions about this dish:
Can I make the dough ahead?
Yes, refrigerate dough for up to 2 days, softening slightly before shaping these soft Italian cookies.
What if I don’t have almond extract?
Use only vanilla extract or try lemon zest for a fresh twist on these festive spring cookies.
How do I keep the glaze from running?
Glaze warm (not hot) cookies and adjust with more powdered sugar if too thin for perfect colorful Easter treats.
Can I double the recipe?
Yes, double ingredients and bake in batches for more festive spring cookies, adjusting bake time slightly.
Are they nut-free?
Omit almond extract for nut-free soft Italian cookies that still taste delightful.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Italian Easter Cookies are a joyful blend of soft, cakey texture, sweet glaze, and festive sprinkles. These colorful Easter treats are easy to make and perfect for spring celebrations. Bake these festive spring cookies, share with loved ones, and enjoy their nostalgic, holiday charm!
Italian Easter Cookies
Ingredients
For the Cookies:
- 2¾ cups 330g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 2 –3 tbsp 30–45ml milk
For the Glaze:
- 1 cup 120g powdered sugar
- 2 –3 tbsp 30–45ml milk
- ½ tsp vanilla extract
- Colorful sprinkles for decorating
Instructions
Prep the Oven and Baking Sheet
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and non-stick festive spring cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 2¾ cups flour, 2 tsp baking powder, and ¼ tsp salt to ensure even rising for soft Italian cookies.
Cream Butter and Sugar
- In a large bowl, I cream ½ cup softened butter and ¾ cup granulated sugar until light and fluffy, creating a tender base for these colorful Easter treats.
Add Eggs and Flavorings
- I beat in 2 eggs one at a time, then add 1 tsp vanilla extract and ½ tsp almond extract (if using) for aromatic festive spring cookies.
Combine Wet and Dry Ingredients
- I gradually mix the dry ingredients into the wet, adding 2–3 tbsp milk until a soft, slightly sticky dough forms, ideal for shaping soft Italian cookies.
Shape the Cookies
- I scoop tablespoon-sized dough portions, roll into 5-inch ropes, and form into rings or twists. I place them 1 inch apart on the baking sheet for perfect colorful Easter treats.
Bake to Perfection
- I bake for 10–12 minutes until bottoms are lightly golden but tops remain pale. I cool on the baking sheet for 2 minutes, then transfer to a rack for these festive spring cookies.
Glaze and Decorate
- I whisk 1 cup powdered sugar, 2–3 tbsp milk, and ½ tsp vanilla for a smooth glaze. I dip warm cookies into the glaze, sprinkle with colorful sprinkles, and let set on the rack for stunning Italian Easter Cookies.
Notes
- Get creative with shapes like rings, knots, or braids.
- Almond extract is optional but adds a traditional flavor.
- Store cookies in an airtight container for up to 1 week
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