Italian Easter Cookies
This is one of the easiest cookie recipes you’ll probably ever make. It uses just a few simple ingredients for the cookies and the icing, and they come together so quickly. I usually make at least a double batch to bring to our Easter get-together, and I keep them on hand for snacking, as well. I’ve also been known to put them in Easter baskets, too. Wrapped up in some colorful cling wrap, they make a fantastic Easter gift. When you get right down to it, though, the real selling point of these cookies is how delicious they are.
Italian Easter Cookies Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs, room temperature is best
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine sea or kosher salt
- 2 teaspoons baking powder
- 3 to 4 tablespoons milk, whole and 2 percent work, start with 3 tablespoons. Only add more milk if the batter is looking or feeling too dry.
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/4 teaspoon almond extract, add a 1/4 teaspoon more for a stronger almond flavor
- Easter sprinkles of choice, these are cute too
- See the recipe card at the end of the post for printable recipe
Equipment
- Measuring cups and spoons
- Bowl
- Whisk
- Hand mixer
- Cookie sheet
Italian Easter Cookies Instructions
Step 1: Prep
Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
Step 2: Combine the Wet Ingredients
Beat the butter, sugar, almond extract, and vanilla extract in a large bowl until light and fluffy. Then, beat in the eggs.
Step 3: Combine the Dry Ingredients
Whisk the flour and baking powder together in a medium bowl.
Step 4: Make the Dough
Gradually beat the dry ingredients into the wet ingredients. Then, beat in the milk until combined.
Step 5: Bake
Use a mini ice cream scooper to scoop out cookie dough balls and place them on the cookie sheet. Bake for 9 to 11 minutes.
Step 6: Make the Icing
Whisk together all the icing ingredients except for the sprinkles.
Step 7: Decorate the Cookies
Spoon about a tablespoon of icing over each cookie and let it drip down. Then top with Easter sprinkles. Allow the icing to harden and enjoy!
Hint: Add the sprinkles while the icing is wet so they stick to the cookies.
Italian Easter Cookies Tips
- Be sure your butter is completely softened so it creams together with the sugar uniformly.
- Add the milk at the end when making the cookie dough so you can adjust the dough’s moisture content as needed.
- When icing the cookies, ice them while the cookies are slightly warm so the icing can run down the cookies.
More Cookie Recipes
Italian Easter Cookies FAQ
What are Italian cookies?
Italian cookies are cookies made with a simple dough that features almond extract or crushed almonds.
What do Italian cookies taste like?
Italian cookies are mildly sweet with a delicious almond flavor.
Should Italian cookies be refrigerated?
If you plan to eat these cookies in 3 or 4 days, then you can store them at room temperature. If not, you can refrigerate them for up to a week.
Can I freeze iced cookies?
Yes. Place these cookies in an air-tight container in single layers with waxed paper between each layer. Then, freeze for up to 2 months.
Italian Easter Cookies
This is one of the easiest cookie recipes you’ll probably ever make. It uses just a few simple ingredients for the cookies and the icing, and they come together so quickly. I usually make at least a double batch to bring to our Easter get-together, and I keep them on hand for snacking, as well. I’ve also been known to put them in Easter baskets, too. Wrapped up in some colorful cling wrap, they make a fantastic Easter gift. When you get right down to it, though, the real selling point of these cookies is how delicious they are.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs, room temperature is best
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 3-4 tbsp milk, whole and 2 percent work, start with 3 tablespoons. Only add more milk if the batter is looking or feeling too dry.
Icing
- 2 cups powdered sugar
- 3 tbsp milk
- 1/4 tsp almond extract, add a 1/4 teaspoon more for a stronger almond flavor
- Easter sprinkles of choice, these are cute too
Instructions
-
Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
Beat the butter, sugar, almond extract, and vanilla extract in a large bowl until light and fluffy. Then, beat in the eggs. Set aside.
Whisk the flour, salt, and baking powder together in a medium bowl.
Gradually beat the dry ingredients into the wet ingredients. Then, beat in the milk until combined.
Use a mini ice cream scooper to scoop out cookie dough balls and place them on the cookie sheet. Bake for 9 to 11 minutes.
Make the Icing:
Whisk together all the icing ingredients except for the sprinkles.
Decorate the Cookies:
Spoon about a tablespoon of icing over each cookie and let it drip down. Then, top with Easter sprinkles. Allow the icing to harden and enjoy!
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