If you have a soft spot for melt-in-your-mouth treats that evoke the warmth and joy of spring celebrations, then this Buttery Italian Easter Cookies Recipe is about to become your new favorite. These delicate, lightly glazed cookies are perfect for sharing with family and friends during Easter or any festive occasion, combining a tender crumb with a subtle hint of almond that sings of traditional Italian baking. With just a handful of wholesome ingredients, these cookies promise a beautiful balance of buttery richness and sweet glaze, finished with playful pastel sprinkles that make every bite as delightful as the holiday itself.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity; each ingredient plays a crucial role in creating the perfect texture and flavor. From the soft butter that ensures a tender crumb, to the almond extract that adds a hint of authentic Italian flair, these components come together harmoniously to form a cookie you’ll keep coming back to.
- 3 ½ cups all-purpose flour: This forms the base of our dough, giving the cookies their structure without being too heavy.
- 2 teaspoons baking powder: It provides just enough lift to make the cookies light and tender.
- ¼ teaspoon salt: Enhances the sweetness and balances the flavors beautifully.
- 1 cup unsalted butter (softened): The star ingredient that delivers that irresistible buttery richness.
- ¾ cup granulated sugar: Sweetens the dough while helping to create a lightly crisp exterior.
- 4 large eggs: Bind everything together and add moisture and richness.
- 2 teaspoons vanilla extract: Adds warm, comforting flavor depth.
- 1 teaspoon almond extract (optional): For that classic Italian note that makes these cookies truly special.
- 2 cups powdered sugar: Used for the sweet glaze, giving each cookie a lovely shiny finish.
- 2–3 tablespoons milk: Thins the powdered sugar just right to create a smooth glaze.
- Assorted pastel sprinkles for decoration: Adds a festive touch that’s perfect for Easter celebrations.
How to Make Buttery Italian Easter Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper for easy cleanup and even baking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and seasoning are evenly distributed, so your cookies rise perfectly and have balanced flavor.
Step 2: Cream Butter and Sugar
In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This step is key to creating those buttery pockets of tenderness in every bite, and it incorporates air that helps give the cookies their delicate texture.
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next. This careful approach prevents a curdled batter and guarantees smooth dough. Next, stir in the vanilla and almond extracts for that signature flavor profile that makes this Buttery Italian Easter Cookies Recipe stand out.
Step 4: Combine Dry Ingredients With Wet
Gradually incorporate the flour mixture into your wet ingredients. Mixing gently but thoroughly will result in a soft dough that’s easy to handle. The dough should feel pliable and slightly sticky, perfect for shaping into those iconic rings or twists.
Step 5: Shape and Bake
Portion tablespoons of dough and roll them into ropes, then shape each into small rings or twists — this step is fun and gives an authentic look to your cookies. Place them spaced about 2 inches apart on your prepared baking sheets to ensure even heat circulation. Bake for 10 to 12 minutes until the bottoms are lightly golden but the tops remain pale. This baking technique achieves a subtle color contrast and a tender texture.
Step 6: Glaze and Decorate
Once the cookies have cooled completely, whisk powdered sugar with milk until smooth to create a luscious glaze. Dip the tops of each cookie and immediately decorate with pastel sprinkles. Let the glaze set naturally; this adds not just sweetness, but a delightful crackly finish that’s so pleasing to both the eye and palate.
How to Serve Buttery Italian Easter Cookies Recipe
Garnishes
Sprinkles are the classic accompaniment for these cookies and bring an instant festive flair. You can also experiment with finely chopped pistachios or edible flowers for a garden-fresh look. A light dusting of additional powdered sugar right before serving adds a charming snow-kissed touch perfect for springtime.
Side Dishes
These cookies pair wonderfully with a cup of freshly brewed coffee or espresso, balancing the sweetness with a robust bitterness. For a brunch spread, offer alongside fresh fruit or light ricotta filled pastries to create an Italian-inspired feast that keeps everyone coming back for more.
Creative Ways to Present
Bundle a few cookies in cellophane bags tied with pastel ribbons for charming gifts, or arrange them on a tiered dessert stand for an eye-catching centerpiece. Using colorful ceramic plates or vintage Italian-style serving platters makes serving even more special, turning your kitchen table into an Easter celebration hotspot.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, keep them in an airtight container at room temperature. They stay fresh for up to five days, maintaining their tender texture and buttery flavor quite nicely, so you can savor the taste of Easter well beyond the holiday.
Freezing
You can freeze these cookies before glazing by shaping and baking them first, then allowing them to cool completely. Store the unglazed cookies in a sealed freezer-safe container or heavy-duty bag for up to three months. When you’re ready, thaw and glaze as usual for a fresh-from-the-oven experience anytime.
Reheating
To revive the freshness, gently warm unglazed cookies in a 300°F oven for about 5 minutes or until just heated through. Avoid microwaving, as it can make the cookies soft and oily. After warming, dip them in the glaze and let set for that perfect finishing touch.
FAQs
Can I omit the almond extract in this Buttery Italian Easter Cookies Recipe?
Absolutely! The almond extract adds a traditional Italian flavor note, but the cookies will still be delicious without it. You can substitute with extra vanilla extract or a splash of lemon zest for a different twist.
Why are my cookies not holding their shape?
If your dough is too soft or warm, the cookies might lose their form. Make sure your butter is softened but not melted, and chill the dough slightly if needed before shaping. Rolling each piece firmly will help maintain those charming rings or twists during baking.
What sprinkles work best for decorating?
Assorted pastel sprinkles are ideal for this recipe, especially during Easter. Choose small nonpareils or sugar pearls for a pretty texture that complements the glaze beautifully without overpowering the cookie.
Can I make these cookies gluten-free?
With some experimentation, yes! You can substitute a gluten-free flour blend designed for baking, but keep in mind the texture might be a little different. Adding a bit of xanthan gum can help mimic the structure provided by regular flour.
How long does the glaze take to set?
Glaze usually sets in about 30 minutes at room temperature. Make sure to place your cookies on a wire rack with parchment underneath for easy cleanup and faster drying. Avoid stacking the cookies until the glaze is fully hardened.
Final Thoughts
There’s a reason this Buttery Italian Easter Cookies Recipe has been cherished for generations: it combines simple ingredients with a unique tradition to create something truly special. Whether you’re baking for a holiday, a family gathering, or simply because you need a sweet pick-me-up, these cookies deliver warmth, nostalgia, and a burst of buttery goodness in every bite. I encourage you to try them out—you’ll find that they’re as joyful to bake as they are to share.
Print
Buttery Italian Easter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Buttery Italian Easter Cookies are a traditional holiday treat, featuring a soft, tender dough flavored with vanilla and optional almond extract. After baking to a perfect light golden bottom, the cookies are glazed with a sweet powdered sugar milk mixture and decorated with cheerful pastel sprinkles, making them perfect for festive occasions.
Ingredients
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
Glaze Ingredients
- 2 cups powdered sugar
- 2–3 tablespoons milk
- Assorted pastel sprinkles for decoration
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, using a mixer or your hands, cream 1 cup of softened unsalted butter with ¾ cup granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Extracts: Beat in 4 large eggs one at a time, making sure each is fully incorporated before adding the next. Then add 2 teaspoons of vanilla extract and 1 teaspoon of almond extract if using, for a traditional Italian flavor.
- Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients to form a soft dough. Be careful not to overmix to keep the cookies tender.
- Shape the Cookies: Take about 1 tablespoon of dough at a time and roll it into ropes. Shape each rope into small rings or twists and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the bottoms are lightly golden but tops remain pale, indicating a soft interior and crisp bottom.
- Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack before glazing to prevent the glaze from melting.
- Prepare the Glaze: In a small bowl, whisk together 2 cups of powdered sugar with 2 to 3 tablespoons of milk until smooth and pourable but not too runny.
- Glaze and Decorate: Dip the top of each cooled cookie into the glaze, then immediately decorate with assorted pastel sprinkles for a festive touch.
- Set the Glaze: Allow the glaze to set completely at room temperature before serving or storing.
Notes
- You can prepare and shape the cookies ahead of time and freeze them without glaze for convenient baking later.
- The almond extract adds a traditional Italian flavor, but you may omit it if you prefer a more vanilla-forward taste.
