These delicious Italian Easter cookies are so easy to make and so delicious. Sweet but not too sweet and with just the right amount of almond flavor. They’re a lovely addition to any Easter table or even a snack to keep on hand for the little ones (and you).
Step 1 Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
Beat the butter, sugar, and almond extract in a large bowl until light and fluffy. Then, beat in the eggs.
Whisk the flour 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.
For the Icing: Whisk together all the icing ingredients except for the sprinkles.
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.