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
Scale
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.
