These Italian Easter Cookies are soft, sweet, and so much fun! They are often decorated with colorful frosting and sprinkles, making them perfect for the holiday spirit.
Trust me, the kids will love helping out in the kitchen! I enjoy making these cookies with my family, and yes, the sprinkles always end up in more places than just the cookies! 😂
What I love most about these cookies is how easy they are to shape. Plus, they taste fantastic with a cup of tea or coffee. Enjoy making a batch for everyone to share!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for your cookies. If you’re aiming for a gluten-free option, you can substitute with a gluten-free flour blend. Just make sure it has a binding agent like xanthan gum.
Butter: Unsalted butter is best to control the salt content in your cookies. If you’re looking for a dairy-free option, try using coconut oil or a vegan butter substitute. The flavor will vary a bit but still works great!
Eggs: Eggs add moisture and help bind the cookies. For a vegan option, you can use flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg) or a commercial egg replacer.
Almond Extract: This gives the cookies a lovely, nutty flavor. If you’re allergic or prefer something different, you can substitute with more vanilla extract or even lemon zest for a fresh twist.
Sprinkles: Multi-colored sprinkles add a festive touch! If you like a more natural option, check out colored sanding sugars or even chopped nuts for a crunch.
How Do I Cream Butter and Sugar Effectively?
Creaming butter and sugar properly is key to light and fluffy cookies. Start with softened butter (nearly at room temperature) for easy mixing. Using an electric mixer, beat the butter until it’s smooth, then gradually add the sugar. Mix until pale and fluffy, around 3-5 minutes. This adds air and makes your cookies soft and tender!
- Make sure your butter is not too melted; it should be soft but not oily.
- Scrape down the sides of the bowl as you mix to combine all ingredients well.
- Pacing your mixing helps incorporate air, which is crucial for a good texture.
How to Make Italian Easter Cookies
Ingredients You’ll Need:
For The Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For The Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- Multi-colored sprinkles, for decoration
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-12 minutes for baking. After baking, let the cookies cool for a bit before icing them. In total, you’ll need about 1 hour from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). While the oven is heating up, line your baking sheets with parchment paper. This will help the cookies not to stick!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps ensure that your cookies rise nicely. Once it’s well mixed, set it aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, take the softened butter and granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy. This will take about 3-5 minutes—it makes your cookies nice and airy!
4. Add Eggs and Extracts:
Next, add the eggs, one at a time. Mix well after each addition to make sure everything is combined. Then, stir in the vanilla and almond extracts, which will give your cookies a lovely flavor.
5. Mix the Ingredients Together:
Gradually add the dry ingredients to the wet mixture. Gently mix until just combined. Be careful not to overmix; you want to keep the cookies soft and tender.
6. Shape the Cookies:
Now it’s time to form the cookies! Using a cookie scoop or your hands, take small portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them a couple of inches apart.
7. Bake:
Pop your cookie trays into the oven and bake for 10-12 minutes. Keep an eye out for the edges turning golden. Once done, take them out and let them cool on the sheets for a few minutes. Then, transfer the cookies to wire racks to cool completely.
8. Make the Icing:
While your cookies are cooling, it’s time to make the icing! In a small bowl, whisk together the powdered sugar and milk until the mixture is smooth. If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar.
9. Ice the Cookies:
Once your cookies are completely cool, dip the tops into the icing. Let any excess icing drip off so you don’t have too much. This will give a nice finish!
10. Decoration:
Quickly sprinkle the tops with multi-colored sprinkles before the icing sets. This will add a fun touch and make your cookies look festive!
11. Enjoy:
Let the cookies sit until the icing is firm. Then, they’re ready to be enjoyed! Share them with friends or family, or keep them all to yourself—no judgment here!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the cookie’s texture and flavor. Start by replacing half of the all-purpose flour with whole wheat flour, and see how you like the results. You might need to slightly increase the liquid in the recipe if the dough seems too dry.
What Can I Use Instead of Almond Extract?
If you don’t have almond extract or prefer not to use it, you can replace it with an equal amount of additional vanilla extract or use hazelnut extract for a different twist. Just keep in mind that the flavor will vary slightly!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature when ready to enjoy.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just be sure to wrap it tightly in plastic wrap. When ready to bake, let the dough sit at room temperature for about 15-20 minutes before scooping to make it easier to handle.
