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Italian Easter Cookies

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). 

Course Dessert, Snack
Cuisine American, Italian
Keyword cookies, Easter, Easter Cookies, Easter Desserts, Italian Easter Cookies, Sprinkle Cookies
Prep Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Author Pam


  • 1/2 cup or one stick softened unsalted butter
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea or kosher salt
  • 3 to 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.


  • 2 cups powdered sugar
  • 3 tbsp milk
  • 3/4 tsp almond extract, add a 1/4 teaspoon more for a stronger almond flavor
  • Easter Sprinkles


  1. 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.