Soft, sweet, and almost too beautiful to eat, Italian Easter Cookies capture the spirit of spring celebrations like nothing else. Their delicate vanilla-almond flavor, fluffy texture, and adorable glaze with colorful sprinkles make them utterly irresistible whether you’re baking for family or gifting to friends. These classic treats are a staple on Italian tables during Easter, but let’s be honest: there’s nothing stopping you from making them any time a festive mood strikes. If you’re longing for a touch of old-world charm and irresistible homemade goodness, Italian Easter Cookies always deliver joy—one bite at a time.
Ingredients You’ll Need
Simple, familiar ingredients come together in Italian Easter Cookies to create a dough that is sweet, tender, and full of flavor—each one plays an important role in the cookie’s taste and signature fluffy-yet-moist texture. As you gather your ingredients, note how even little touches, like almond extract and sprinkles, elevate these cookies from every day to extraordinary.
- All-purpose flour: Gives these cookies their signature tender crumb and structure—be sure to measure accurately for perfect texture every time.
- Baking powder: Lifts the dough, resulting in cookies that are soft and slightly cakey rather than dense.
- Salt: Just a pinch balances sweetness and brings out the nuanced flavors of vanilla and almond.
- Unsalted butter (softened): The backbone of rich flavor and melt-in-your-mouth softness; let it come to room temperature for easy creaming.
- Granulated sugar: Sweetens the dough and helps achieve that blissfully light, golden finish.
- Large eggs: Bind everything together and add body, giving the cookies that lovely chewy interior.
- Vanilla extract: Aromatic and classic; enhances every bite with warmth and depth.
- Almond extract: The star of the show—just a splash fills your kitchen with sweet, bakery-style aroma.
- Milk: Adds moisture and helps yield dough that is perfectly easy to shape.
- Powdered sugar (for glaze): The base of the smooth, sweet glaze that drapes each cookie in sheer deliciousness.
- More milk (for glaze): Thins the glaze so it coats the cookies beautifully without overpowering them.
- Vanilla extract (for glaze): Continues the fragrant sweetness right up to the last delicate drizzle.
- Colored sprinkles: Traditional and whimsical—an instant festive touch that makes each cookie pop with Easter joy.
How to Make Italian Easter Cookies
Step 1: Prep Your Baking Gear
Begin by preheating your oven to 350°F (175°C) and lining a couple of baking sheets with parchment paper—this helps the cookies bake evenly and makes cleanup a breeze. If you’re making a large batch, you might want a third baking sheet on standby so all your Italian Easter Cookies have plenty of room to puff and bake to golden perfection.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, and salt. This simple step ensures each cookie is tender and airy, as the baking powder disperses evenly and the salt balances out the sweetness just right.
Step 3: Cream Butter and Sugar
Grab a large bowl and, using a mixer, beat together the softened unsalted butter and granulated sugar until light and fluffy. This creaming process is key; it introduces air into the dough for that signature soft, cake-like texture. Be patient—even just a minute or two of extra whipping brings wonderful results!
Step 4: Add Eggs and Extracts
Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts; your kitchen will start to smell absolutely heavenly at this point. The almond, in particular, gives Italian Easter Cookies their unforgettable flavor.
Step 5: Mix Dry and Wet Ingredients
Now, gently add the flour mixture in batches, alternating with the milk. Start and end with the dry ingredients, mixing just until everything comes together in a soft, slightly sticky dough. Overmixing can lead to tough cookies, so use a light hand—this is where the cookie’s crumbliness is born!
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of the dough. Roll each piece between your palms to form long “ropes” about five inches long, then twist them into loops, knots, or figure-eights for that classic Italian Easter Cookie look. Place them about two inches apart on your prepared baking sheets.
Step 7: Bake
Bake the cookies for 10–12 minutes, just until the bottoms are lightly golden. The tops should remain pale and soft—don’t let them get too dark! Let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to finish cooling.
Step 8: Glaze and Decorate
Whisk the powdered sugar, milk, and vanilla extract together in a bowl until smooth. Dip the tops of each cooled cookie into the glaze, then immediately shower them with colorful sprinkles. Set the cookies back on the rack and let the glaze firm up before serving. This final step transforms every cookie into a little work of art!
How to Serve Italian Easter Cookies
Garnishes
The signature finish for Italian Easter Cookies is their pastel sprinkles, but you can make them even more special by adding a tiny candy egg in the center of each ring, or dusting with extra powdered sugar just before serving.
Side Dishes
These cookies shine alongside classic Italian Easter treats like sweet breads, espresso or cappuccino, and a platter of fresh fruit. Their subtle nutty notes also pair beautifully with lemon curd or a dollop of whipped ricotta for dipping.
Creative Ways to Present
Arrange Italian Easter Cookies on a tiered cake stand for an eye-catching display at spring brunches or wrap them in cellophane bags with pastel ribbons for festive edible gifts. You can even personalize each one with guests’ initials written in colored icing for a special touch at the Easter table!
Make Ahead and Storage
Storing Leftovers
Once fully cooled and glazed, Italian Easter Cookies can be stored in an airtight container for up to five days at room temperature. Separate layers with parchment or wax paper to prevent the glaze from sticking and to keep the cookies beautifully intact.
Freezing
To freeze, arrange baked and cooled cookies (without glaze for best texture) in a freezer-safe container. They’ll keep up to two months. Thaw at room temperature, then glaze and decorate before serving for “just-baked” flavor and appearance.
Reheating
Italian Easter Cookies are best enjoyed at room temperature, but if you’d like to freshen them up, just pop un-glazed cookies in a 300°F (150°C) oven for 3-4 minutes. Let cool slightly, then proceed to glaze and decorate for a homemade bakery finish.
FAQs
Can I change the shape of my Italian Easter Cookies?
Absolutely! While knots and loops are classic, you can shape the dough into rings, figure-eights, or even braid them if you feel creative. Each shape bakes up soft and pretty, so have fun with your favorite.
Is the almond extract necessary?
The almond extract is what gives Italian Easter Cookies their signature bakery-style aroma and a gentle nutty note. If you must omit it for allergies, double down on the vanilla extract or add a pinch of citrus zest.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a quality 1:1 gluten-free baking blend. Be sure to check the texture as you go—GF dough may need a splash more milk or an extra tablespoon of flour for shaping.
How do I keep the glaze from getting sticky?
Let the glazed cookies dry completely at room temperature (about one hour), then store in single layers. If you live in a humid climate, you can pop them in the fridge uncovered for 30 minutes to set the glaze firmly.
Why are my cookies coming out dense?
Dense cookies usually mean the flour was overmeasured or the dough was overmixed. Next time, spoon the flour lightly into your measuring cup and stop mixing as soon as the dough comes together.
Final Thoughts
Baking a batch of Italian Easter Cookies is truly like sharing a cozy, timeless tradition with everyone at your table. Whether you keep things classic or make them uniquely your own, these charming cookies never fail to delight. Give them a try this season and watch your home fill with joy, color, and the scents of springtime celebration!
Print
Italian Easter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight your family and friends during the Easter season with these delicious Italian Easter Cookies. These soft, almond-infused cookies are perfect for adding a festive touch to your holiday gatherings.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup milk
Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Colored sprinkles for decorating
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Add the dry ingredients in batches, alternating with the milk, mixing until a soft dough forms.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into ropes about 5 inches long. Twist into loops or knots and place on the prepared baking sheets.
- Bake: Bake for 10–12 minutes or until lightly golden on the bottom. Let cool slightly before glazing.
- Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip the tops of the cooled cookies into the glaze and top with colorful sprinkles. Allow glaze to set before serving.
Notes
- These cookies can be shaped into rings, knots, or figure-eights.
- For a more traditional look, add a pastel-colored candy egg in the center before baking (optional).
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
