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.

Course Dessert, Easter Desserts

Cuisine American, Italian

Keyword Butter Cookies, cookies, Easter, Easter Cookies

Prep Time 12 minutes

Cook Time 9 minutes

Servings 30 cookies

Author Pam

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!