Italian Easter Cookies
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!
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