There’s something truly magical about baking a batch of Italian Easter Cookies—each bite brings back memories of family gatherings, joyful laughter, and the sweet anticipation of spring. These festive cookies, tender and cake-like with a delicate glaze and cheerful sprinkles, are as beautiful as they are delicious. No matter your baking experience, this classic Italian Easter dessert is easy to master and guaranteed to brighten any holiday celebration. If you’ve never tried Italian Easter Cookies before, you’re in for a delightful treat that combines tradition, flavor, and pure joy in every bite.
Ingredients You’ll Need
Italian Easter Cookies come together with a handful of pantry staples, each selected for a specific purpose: tenderness, rich taste, lovely color, and that iconic sweet glaze. Here’s what makes each ingredient essential to achieving perfect cookies every time.
- All-purpose flour: Gives structure and softness to the cookies, ensuring a tender crumb.
- Baking powder: Provides just the right lift for a cake-like texture.
- Salt: Balances sweetness and enhances all the flavors.
- Granulated sugar: Not only sweetens the dough but also encourages a lightly golden bottom.
- Unsalted butter (softened): Imparts rich, buttery flavor and keeps the cookies moist.
- Large eggs: Essential for binding the dough and adding lovely color and richness.
- Milk: Adds moisture and helps create a tender, soft dough for easy shaping.
- Vanilla extract: Brings warmth and depth to both the cookies and the glaze.
- Almond extract: Just a hint makes the cookies surprisingly aromatic and special.
- Powdered sugar: The key to a silky, sweet glaze that’s not overly heavy.
- Milk (for glaze): Loosens the powdered sugar for easy dipping and a smooth finish.
- Vanilla extract (for glaze): Echoes the vanilla flavor in the cookies and ties everything together.
- Multicolored sprinkles: The classic finishing touch—festive, bright, and always a crowd-pleaser.
How to Make Italian Easter Cookies
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This simple step ensures every bite of your Italian Easter Cookies is light, fluffy, and perfectly seasoned. Proper mixing also prevents uneven dry pockets in your finished dough.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy. Take your time here—creaming these two ingredients thoroughly gives the cookies their delicate, melt-in-your-mouth texture.
Step 3: Add Eggs and Extracts
One at a time, add the eggs to your sugar-butter mixture, mixing well after each addition. This ensures a smooth, even dough. Add in the milk, vanilla, and almond extract, mixing until everything is fully combined and silky. The extracts give Italian Easter Cookies their signature aroma and flavor—don’t skip them!
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or with a wooden spoon. Stop as soon as a soft dough forms; overmixing can make the cookies tough instead of pillowy. The dough should be slightly sticky but easy to shape.
Step 5: Shape the Cookies
Pinch off small pieces of dough and roll each into a rope about 6 inches long. Form each rope into a circle, twist, or traditional knot—get creative! Gently pinch the ends to seal. Place the shaped cookies on parchment-lined baking sheets, leaving space between them for spreading.
Step 6: Bake to Perfection
Bake the cookies in a preheated 350°F oven for 10 to 12 minutes. Keep an eye on them: you want the bottoms lightly golden while the tops remain pale. This maintains that beloved tender, cake-like interior characteristic of authentic Italian Easter Cookies.
Step 7: Glaze and Decorate
Once the cookies are completely cool, dip their tops into the glaze made of powdered sugar, milk, and vanilla extract. Immediately sprinkle on the multicolored sprinkles so they stick to the wet glaze. Let everything set before serving for the prettiest (and tastiest) result.
How to Serve Italian Easter Cookies
Garnishes
For a classic look, the freshly glazed cookies are topped with a generous scattering of multicolored sprinkles. You can also try a delicate dusting of edible glitter or a tiny edible pearl for a touch of elegance that will wow your guests.
Side Dishes
Italian Easter Cookies are lovely served with a cup of espresso, cappuccino, or a glass of cold milk. For a traditional Italian holiday spread, arrange them alongside other festive treats like biscotti, ricotta pie, or fresh fruit for a vibrant and inviting dessert table.
Creative Ways to Present
Arrange your Italian Easter Cookies on a vintage cake stand for a centerpiece worthy of a celebration, or package them in clear cellophane bags tied with pastel ribbons for a delightful gift. You can even shape the dough into nests and tuck a candied almond in the center for a whimsical Easter twist!
Make Ahead and Storage
Storing Leftovers
Keep leftover Italian Easter Cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent the glaze and sprinkles from sticking, and they’ll stay fresh and soft—perfect for snacking all week long.
Freezing
You can freeze these cookies, both glazed and unglazed. For best results, place the cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. If you’re freezing glazed cookies, let the glaze harden completely first. Thaw at room temperature before serving.
Reheating
If your cookies need a little refresh, pop them in a low oven (about 250°F) for just a few minutes to soften them up. If frozen, simply let them thaw at room temperature—no reheating needed unless you want them slightly warm.
FAQs
Can I make Italian Easter Cookies in advance?
Absolutely! These cookies are perfect for making ahead, and actually taste even better the next day as the flavors meld. Bake and glaze them up to two days before your event for ultimate convenience.
Can I substitute almond extract if I don’t like it?
Yes! If almond isn’t your favorite, either leave it out or substitute with more vanilla extract or a touch of citrus zest for a different (but equally delicious) flavor profile.
Why are my cookies spreading too much?
If your Italian Easter Cookies dough is too warm or soft, it can spread while baking. If this happens, simply chill the shaped cookies for 15 minutes before baking next time for a tidier, more traditional appearance.
Can I double or halve this recipe?
Of course! This recipe is quite flexible—just adjust ingredients accordingly. If making a larger batch, be sure to rotate your baking sheets and keep an eye on oven timing.
Can these be made gluten-free?
Yes, you can substitute a good-quality 1:1 gluten-free baking blend for the flour. The texture may be slightly different, but the cookies will still be delicious and festive.
Final Thoughts
Whether you’re celebrating with loved ones or just craving a taste of tradition, Italian Easter Cookies always bring a sense of comfort and joy. Gather your favorite sprinkles, enjoy the sweet aroma as they bake, and share these delightful treats with friends and family—you’ll be making beautiful holiday memories, one bite at a time.
Print
Italian Easter Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Italian Easter Cookies are a delightful treat perfect for celebrating the holiday season. Soft and cake-like, these cookies are glazed with a sweet vanilla icing and topped with colorful sprinkles, adding a festive touch to your dessert table.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Multicolored sprinkles
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat sugar and butter: In a large bowl, beat sugar and butter until light and fluffy.
- Add eggs and flavorings: Add eggs one at a time, then mix in milk, vanilla extract, and almond extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape and bake: Divide the dough, shape into ropes, form into circles or twists, and bake for 10–12 minutes.
- Prepare glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and decorate: Dip cooled cookies in the glaze, top with sprinkles, and allow the glaze to set before serving.
Notes
- These cookies are soft and cake-like.
- You can shape them into rings, knots, or braids based on tradition.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
