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Italian Easter Cookies

These soft and buttery Italian Easter cookies are lightly chewy and topped with a colorful glaze, making them a delightful treat for spring festivities.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 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 Adjust for consistency.
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract
  • gel food coloring, in purple, pink, blue, and yellow
  • rainbow sprinkles

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a mixing bowl, beat together the butter and sugar until creamed.
  3. Add the eggs one at a time, beating to combine between each addition.
  4. Beat in the vanilla and almond extracts.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. 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.
  7. Use a 1 1/2 tablespoon cookie scoop to form scoops of dough and roll into a log shape.
  8. Place the cookies on a baking sheet lined with parchment paper.
Baking
  1. Bake for about 9 minutes or until the bottoms are slightly golden brown.
  2. Transfer to a cooling rack.
Icing
  1. Whisk together all icing ingredients to form a smooth glaze and color as desired.
  2. Dip the cooled cookies in glaze, sprinkle with nonpareils, and let set until dry.

Notes

Store these cookies in an airtight container at room temperature to keep them soft for 3 to 5 days. If freezing, seal properly to maintain freshness.