INTRODUCTION
This Italian Easter Cookies Recipe (Soft & Buttery) is a classic treat for spring and holiday meals. These cookies are soft, lightly chewy, and full of a buttery flavor. I will show you how to make them step by step with simple words and clear actions. The cookie has a smooth glaze and bright sprinkles that make it fun and pretty.
If you like soft, old-fashioned cookie treats, you will find these easy and pleasing. They are close in feel to other Italian favorites, such as the Italian ricotta cookies recipe, but they use butter and milk for a rich, tender crumb. This recipe is good for home bakers who want a simple, sweet cookie that looks bright on a plate.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it uses few, easy ingredients. The dough is soft and simple to mix. The cookies bake quickly and stay soft for days. The glaze is fast to whisk and makes each cookie shine with color. Kids like to help dip and add sprinkles. The texture is tender, not dense, and the almond and vanilla extracts give a mild, warm flavor. These cookies are also great for parties because they look festive and hold up well on a platter.
This recipe fits busy days. You can mix the dough in one bowl, scoop the cookies, and bake in batches. The baking time is short, so you do not need to wait long. If you want a cookie that is both soft and buttery, this is a good choice.
HOW TO MAKE Italian Easter Cookies Recipe (Soft & Buttery)
I will guide you through each stage. Read all steps first, then gather your tools and ingredients. Work at a calm pace. Keep ingredients at room temperature if asked. That helps the dough mix evenly and gives a soft final cookie.
EQUIPMENT NEEDED
- Mixing bowl
- Electric mixer or hand mixer
- Measuring cups and spoons
- Sifter or fine sieve
- Spatula
- 1 1/2 tablespoon cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
- Small bowls for icing colors
- Whisk or fork for icing
Ingredients You’ll Need :
6 tablespoons unsalted butter, room temperature, 1/2 cup granulated sugar, 2 large eggs, room temperature, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 2 tablespoons whole milk, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, For the Icing:, 3 cups powdered sugar, 2-4 tablespoons whole milk, 2 tablespoons light corn syrup, 1 teaspoon almond extract, gel food coloring, in purple, pink, blue and yellow, rainbow sprinkles
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 350F. In a mixing bowl, beat together butter and sugar until creamed. Add eggs one at a time, beating to combine between each. Beat in vanilla and almond extracts. In a separate bowl, sift together flour, baking powder, and salt. Add half of the milk to the butter/sugar mixture, then half of the flour mixture, the remaining milk, and then the remaining flour. Mix just until combined. Use a 1 1/2 tablespoon cookie scoop to form scoops of dough and roll into a log shape. Place cookies on a baking sheet lined with parchment paper. Bake for about 9 minutes or until bottoms are slightly golden brown. Transfer to a cooling rack. For icing, whisk together all ingredients to form a smooth glaze and color as desired. Dip cooled cookies in glaze, sprinkle with nonpareils, and let set until dry.
HOW TO SERVE Italian Easter Cookies Recipe (Soft & Buttery)
Serve these cookies at room temperature. Place them on a flat plate or a tiered tray for a pretty look. For a holiday table, mix colors of glaze so the cookies show soft pastels. If you want a warm touch, serve them with small cups of coffee or tea. These cookies are not heavy, so they pair well with lighter drinks like iced tea, milk, or espresso.
To make a simple plate, stack three cookies and add a few sprinkles on top. Let guests pick their favorite color. The soft texture makes them easy to bite and enjoy without crumbs falling all over.
STORAGE & FREEZING : Italian Easter Cookies Recipe (Soft & Buttery)
Store these cookies in an airtight container at room temperature. They stay soft for about 3 to 5 days. If you want them longer, you can freeze the baked cookies before glazing. Freeze on a tray until firm, then move to a freezer bag or a container. The cookies will keep for up to 3 months in the freezer. To use, thaw in the container at room temperature, then glaze and decorate.
If you already glazed the cookies, store them in one layer, or place parchment paper between layers to protect the icing. Keep them away from heat and strong odors.
SERVING SUGGESTIONS
Serve these cookies at a brunch or a spring party. They look bright and happy on a dessert table. Pair them with fruit, like sliced strawberries or grapes, to add fresh flavor. You can also serve small scoops of vanilla or lemon ice cream for a light dessert plate. For a casual snack, put a few cookies in a box with some tea bags and give to a friend.
If you want more meal ideas to go with sweet treats, check this list of easy meals that go well with cookies for a simple lunch or snack break: 15 delicious high-protein lunch recipes. These meals can help round out a day that also includes a sweet treat.
VARIATIONS
You can change this recipe in easy ways:
- Lemon glaze: Add 1 teaspoon of lemon zest and 1 teaspoon of lemon juice to the icing for a bright citrus taste.
- Chocolate dip: Melt semi-sweet chocolate and dip half of each cooled cookie. Let the chocolate set for a rich twist.
- Sprinkled sugar: Instead of nonpareils, use sanding sugar for a shine that feels a bit crunchy.
- Nut topping: Press a chopped pistachio or almond into each cookie before baking for extra texture.
- Flavor swap: Use orange extract instead of almond for a different scent and taste.
If you want a very different cookie idea, try a cookies and cream version that blends cookie pieces into the dough and has a fun look: cookies and cream cookie recipe.
FAQs
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can. Reduce added salt or skip it if you use salted butter. Taste the dough for balance.
Q: Can I make the dough ahead and bake later?
A: Yes. You can chill the dough for up to 24 hours. If you chill longer, let it sit at room temperature for 15 minutes before scooping.
Q: What size is a 1 1/2 tablespoon scoop?
A: It is a medium scoop. If you do not have a scoop, use two teaspoons plus a quarter teaspoon, but try to keep sizes even.
Q: Can I use low-fat milk or a milk substitute?
A: Whole milk gives the best texture. You can use 2% or a milk alternative, but the cookie may be a bit less rich.
Q: Why are my cookies flat?
A: Overmixing the dough, too warm butter, or too much milk can make cookies flat. Mix just until combined.
Q: How long to let icing dry?
A: Icing dries in about 30 to 60 minutes at room temperature. Humidity can slow drying time.
Q: Can I skip the corn syrup in the icing?
A: Corn syrup adds shine and keeps icing softer. You can skip it, but the icing may be more matte and crack easier.
Q: Can I dye the cookie dough?
A: Yes, but a little food color goes a long way. If you add color, handle dough gently and do not overwork it.
MAKE-AHEAD TIPS FOR Italian Easter Cookies Recipe (Soft & Buttery)
Make the dough a day ahead and keep it in the fridge. Wrap it in plastic or place it in an airtight container. When ready to bake, let it sit for 10 to 15 minutes to soften slightly, then scoop and bake as usual. You can also freeze scooped dough logs on a tray until firm. Then move them to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.
Make the glaze the morning of your event and store it in a covered bowl. If it thickens, whisk in a tiny bit of milk before using. If you need to save time on the day, you can bake the cookies in advance, freeze unglazed, and glaze them the day you serve.
Italian Easter Cookies
Ingredients
Method
- Preheat the oven to 350°F.
- In a mixing bowl, beat together the butter and sugar until creamed.
- Add the eggs one at a time, beating to combine between each addition.
- Beat in the vanilla and almond extracts.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add half of the milk to the butter/sugar mixture, then half of the flour mixture, the remaining milk, and then the remaining flour. Mix just until combined.
- Use a 1 1/2 tablespoon cookie scoop to form scoops of dough and roll into a log shape.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for about 9 minutes or until the bottoms are slightly golden brown.
- Transfer to a cooling rack.
- Whisk together all icing ingredients to form a smooth glaze and color as desired.
- Dip the cooled cookies in glaze, sprinkle with nonpareils, and let set until dry.