Italian Easter Cookies are little bites of joy! These sweet treats are soft and colorful, perfect for celebrating. They’re made with butter, sugar, and eggs, tied together with a lovely glaze.
I love how each cookie is unique, often topped with sprinkles. They brighten up any table and are so fun to make! Plus, I can’t resist them with a cup of coffee. Simple happiness! ☕️🍪
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure. If you need a gluten-free option, try almond flour or a gluten-free flour blend, but remember the texture might change slightly.
Butter: Unsalted butter adds richness. If you’re dairy-free, use a plant-based butter or coconut oil, keeping in mind that the flavor will differ.
Sugars: Granulated sugar gives sweetness while powdered sugar is used for the glaze. You can substitute the granulated sugar with coconut sugar for a more natural option if you prefer. Just note, it might slightly change the color of the cookies.
Extracts: Vanilla and almond extracts are crucial for flavor. If you’re not a fan of almond, you can replace it with an extra teaspoon of vanilla or even use lemon extract for a refreshing twist.
Milk: Whole milk works well in this recipe, but you can use any milk, including almond or oat milk, for a lighter texture.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar might seem simple, but it’s vital for light and fluffy cookies. This step incorporates air into the batter, helping the cookies rise nicely.
- Start with softened butter (not melted). If it’s too cold, microwave it for a few seconds, but don’t let it melt.
- Use a hand mixer or stand mixer for best results. Mix on medium speed until the butter is pale and fluffy, about 3-5 minutes.
- Then gradually add your granulated sugar while continuing to beat. This helps achieve that light texture.
It’s also a good idea to scrape down the sides of the bowl occasionally, ensuring everything is well mixed. Happy baking!
How to Make Italian Easter Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1/2 cup milk
For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- Colorful sprinkles (for decoration)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 15 minutes of baking time. Be sure to let the cookies cool for a bit before glazing, so you’ll need to set aside about 30-45 minutes in total for making these delicious Italian Easter Cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture becomes light and fluffy. This step is important for fluffy cookies!
3. Add Eggs and Extracts:
Next, crack the eggs one at a time into the bowl, beating well after each addition. Then, mix in the vanilla and almond extracts until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that the baking powder is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Now it’s time to bring everything together! Gradually add the dry ingredient mixture to the bowl with the wet ingredients. Alternate this with the 1/2 cup of milk, mixing until a soft dough forms. Be careful not to overmix.
6. Shape the Cookies:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread while baking!
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until they are lightly golden. Keep an eye on them—baking times can vary based on your oven! Once they’re done, take them out and let them cool on a wire rack.
8. Prepare the Glaze:
While the cookies are cooling, you can make the glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of milk. Whisk until the mixture is smooth. If it’s too thick, just add a little more milk until you achieve your desired consistency.
9. Glaze the Cookies:
Once the cookies are completely cool, it’s time to glaze! Dip the tops of each cookie into the glaze, allowing the excess to drip off. Then, place them back on the wire rack.
10. Add the Colorful Sprinkles:
Right after glazing, sprinkle colorful sprinkles on top of the cookies while the glaze is still wet. This will help the sprinkles stick nicely!
11. Let Them Dry:
Allow the glaze to fully dry and set before serving. This will make sure they’re not too sticky when you handle them. And that’s it! Enjoy your delightful Italian Easter Cookies!
Can I Substitute Margarine for Butter in This Recipe?
Yes, you can use margarine as a substitute for unsalted butter. Just make sure to use a stick variety for a more similar texture. The flavor might change slightly, but it should still yield delicious cookies!
Can I Use Different Extracts for Flavor?
Absolutely! If you don’t have almond extract, you can use all vanilla or try interchangeably with lemon or coconut extracts for a unique flavor twist. Just make sure to keep the total amount of extracts the same—2 teaspoons in total.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze them. Just layer them between parchment paper and place them in a freezer-safe bag for up to 3 months.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. If you want to freeze the dough, scoop it into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
