Italian Easter Cookies Recipe

Indulge in these delicate Italian Easter Cookies. Soft, almond flavored cookies dipped in a sweet glaze and topped with colorful sprinkles.

No ratings yet

Indulge in these delicate Italian Easter Cookies. Soft, almond flavored cookies dipped in a sweet glaze and topped with colorful sprinkles.

Prep Time15

Cook Time12

Total Time27

Course: Desserts

Cuisine: Italian

Diet: Vegetarian

Servings: cookies

Calories: 105kcal

Author: Linda

Equipment

KitchenAid Stand Mixer

Ingredients

For the Cookies

3 cups all-purpose flour
2 tsp baking powder
3/4 cup granulated sugar
1/2 cup butter softened
1 tsp vanilla extract
2 tsp almond extract
3 eggs

For the Glaze

1 cup confectioner's sugar
3 Tbsp heavy cream
1 tsp almond extract
sprinkles

Instructions

Preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
In a large bowl add the butter and sugar and beat together until smooth.
Next, add in the eggs, vanilla, and almond extract and beat until everything has combined.
In a medium bowl whisk together the flour and baking powder.
Then add dry ingredients to the wet and mix everything together until a dough forms. Be sure not to over mix.
Using a 1 Tbsp cookie scoop or spoon, scoop a heaping Tbsp of cookie dough and roll it into a ball and place on your prepared cookie sheet.
Bake in the oven for 12-15 minutes until a toothpick comes out clean. Let the cookies cool completely before adding the glaze.
While the cookies are cooling, make the glaze. In a medium bowl whisk together the powdered sugar, cream, and almond extract until smooth.
Once the cookies have cooled, dip the tops of them in the glaze and then top with sprinkles and enjoy!

Video

Notes

You can store these Italian Easter cookies in an airtight container at room temperature for 4-5 days. You can also store them in an airtight container in your fridge for up to 1 week.

To freeze, you can freeze unglazed cookies in a single layer in your freezer for up to 2 months.

Nutrition