Italian Easter Cookies Recipe

If you’re on the hunt for the perfect springtime treat, look no further than Italian Easter Cookies. These cheerful cookies, with their tender crumb, sweet vanilla glaze, and a rainbow shower of pastel sprinkles, hold a special place on holiday tables across generations. Whether you grew up pinching dough beside Nonna or you’re just diving into Italian baking, the comforting simplicity and festive flair of these classic cookies are bound to win you over.

this Recipe

Ingredients You’ll Need

One of the things I love most about Italian Easter Cookies is how they come together from pantry staples, yet each ingredient has a job to do—creating that signature flavor, soft texture, and holiday sparkle we all crave.

• All-purpose flour: This is the backbone of the dough, giving the cookies just enough structure without making them heavy.
• Baking powder: Essential for a gentle lift and that light, cake-like crumb that practically melts in your mouth.
• Salt: A little goes a long way to balance the sweetness and round out the flavors.
• Unsalted butter (softened): Butter brings the richness, ensuring each bite is moist and flavorful.
• Granulated sugar: Adds sweetness and helps the cookies bake up tender.
• Large eggs: Eggs bind everything together and give the cookies their soft, airy texture.
• Milk: Liquid gold for making the dough supple and easy to work with.
• Vanilla extract: Classic for a sweet, homey aroma in every nibble.
• Almond extract: The hint of almond is traditional and unforgettable—feel free to swap for lemon or anise if you like.
• Pastel-colored sprinkles: A must! These are the crowning jewels, making every cookie look like a tiny celebration.
• For the glaze: Powdered sugar, milk, and vanilla extract combine for a smooth, glossy finish that sends these cookies over the top.

How to Make Italian Easter Cookies

Step 1: Prep Your Workspace

Start by setting your oven to 350°F and lining a baking sheet with parchment paper. This keeps your cookies from sticking and speeds up cleanup—always a win. Having everything ready before you begin lets you move through the recipe effortlessly.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This step ensures your leavening is evenly distributed, so you get a fluffy bite every time. It also keeps those pesky lumps out of your dough!

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This should take about two minutes and is key for cookies that are soft and tender. Don’t rush it! A pale, creamy mixture means you’re on the right track.

Step 4: Add Eggs and Flavorings

Crack in the eggs, one at a time, beating well after each addition. Next, pour in the milk, vanilla extract, and almond extract. These little extra splashes of flavor make Italian Easter Cookies so irresistible—your kitchen will already start to smell amazing.

Step 5: Mix the Dough

Slowly fold the dry ingredients into your wet mixture, working in batches. Stir just until a soft, supple dough comes together. It will be slightly tacky, but not sticky. If you like, you can use clean hands to gently finish bringing the dough into a ball.

Step 6: Shape the Cookies

Scoop out a tablespoon of dough at a time and roll it between your hands into a rope about five inches long. Shape each rope into a loop or twist—it’s fun to get the whole family involved here! Traditional knots, rings, or even simple twists all look beautiful once baked and decorated.

Step 7: Bake

Arrange your cookies on the prepared baking sheet, leaving a bit of space between each one. Bake for 10 to 12 minutes, just until the bottoms are lightly golden and the tops are still pale. You don’t want them to brown too much; a soft, tender crumb is the goal. Let them cool completely on a wire rack before glazing.

Step 8: Make and Apply the Glaze

In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Dip the tops of your cooled cookies into the glaze, then quickly shower them with pastel-colored sprinkles before it sets. Lay them out until the glaze firms up—this is when the magic really happens.

How to Serve Italian Easter Cookies

Garnishes

Traditionally, Italian Easter Cookies practically demand a generous helping of pastel sprinkles, but you can also add a tiny chocolate egg or a dusting of colored sugar for something extra special. They don’t need much—those sprinkles say it all and add a welcome crunch.

Side Dishes

Pair these cookies with a mug of espresso or a pot of fragrant tea. They also shine alongside a simple fruit salad or a fresh ricotta tart. Place them in a cookie assortment with biscotti or pizzelle for the ultimate Italian dessert spread.

Creative Ways to Present

Stack them in clear cellophane bags tied with pastel ribbons for lovely edible gifts, or arrange them in a circular pattern on a cake stand as a colorful centerpiece. For kids’ parties, set up a DIY decorating station so everyone can add their own sprinkles to their Italian Easter Cookies.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5 days. Separate layers with wax paper or parchment so the glaze and sprinkles stay pretty and the cookies stay fresh.

Freezing

These cookies freeze beautifully! Flash-freeze unglazed cookies on a tray first, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw at room temperature and glaze as usual for best results.

Reheating

While you don’t need to heat these cookies to serve them, if you like a slightly warm bite, pop one in the microwave for 8-10 seconds. This softens the cookie just enough and releases all those amazing vanilla and almond aromas.

FAQs

Can I substitute the almond extract in Italian Easter Cookies?

Absolutely! Almond extract brings a lovely traditional flavor, but if you prefer, try lemon extract for a citrusy punch or anise extract for a classic Italian touch. Each option creates a delightful, distinctive variation.

Why do my cookies spread too much in the oven?

If your cookies spread too much, it could be due to overly soft butter or not measuring your flour correctly. Make sure to start with just-softened butter and gently spoon and level your flour when measuring.

Can I make the dough ahead of time?

Yes! The dough can be made a day in advance and kept covered in the refrigerator. This actually makes shaping the Italian Easter Cookies even easier, and chilling helps the flavors meld, too.

How do I get a smooth, shiny glaze?

The secret is to whisk the glaze until it’s silky-smooth and just pourable. Dip the cookies while the glaze is fresh, and let them set undisturbed so you get that signature glossy finish everyone loves.

What’s the best way to store glazed cookies so they don’t stick together?

Let the glaze set completely before stacking or storing. Layer the cookies between sheets of parchment or wax paper in your container, which helps keep the beautiful decorations pristine.

Final Thoughts

There’s something truly joyful about sharing a plate of Italian Easter Cookies with loved ones, especially when each bite brings back a swirl of happy memories. Give this recipe a try, and don’t be surprised if it becomes part of your own family’s holiday traditions!

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