Description
These Italian Easter Cookies are soft, buttery, and lightly flavored with vanilla and almond extracts. Perfectly tender and topped with a sweet pastel frosting, these cookies are a traditional treat enjoyed during Easter celebrations. Easy to make with common pantry ingredients, they offer a delightful combination of simple flavors and festive decoration.
Ingredients
Scale
Cookies
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon baking powder
- 3 ½ cups all-purpose flour
Frosting
- ¼ cup milk
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups powdered sugar
- Food coloring and sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat to prevent sticking and allow for easy cleanup.
- Cream Ingredients: In a mixing bowl, cream together the softened butter, sugar, and eggs until the mixture is smooth and well combined. Then, stir in the vanilla extract, almond extract, and baking powder for flavor and leavening.
- Add Flour: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a dough forms that holds together but is not too dry.
- Shape Cookies: Scoop out one-inch balls of dough and roll them between your hands to form smooth spheres. Place these balls on the prepared baking sheet, spacing them about two inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the cookies are firm but not browned. Remove from oven and let cool completely on a wire rack before frosting.
- Prepare Frosting: Whisk together the milk, melted butter, vanilla extract, almond extract, and powdered sugar until a smooth, fluffy frosting forms.
- Color Frosting: Divide the frosting into several small bowls and mix in food coloring to create soft pastel shades for decorating the cookies.
- Frost Cookies: Dip the tops of the cooled cookies into the colored frosting, allowing excess to drip off. Return the frosted cookies to the cooling rack and decorate with sprinkles before the frosting sets.
Notes
- Ensure the butter is softened, not melted, for the best cookie texture.
- Do not overbake; the cookies should not brown to maintain their tender crumb.
- Use parchment paper or silicone mats to prevent sticking and facilitate easy removal of cookies.
- The frosting can be made in advance and stored covered in the refrigerator; bring it to room temperature before use.
- Customize the frosting colors and decorations to match your holiday or party theme.
