Italian Easter Cookies are sweet, soft treats that are perfect for celebrations! They often come dressed with colorful sprinkles and a lemony glaze that brightens up your day.
Baking these cookies feels like a party. The smell fills the kitchen, and they disappear quickly—trust me, you’ll be reaching for just one more! I love sharing them with family during the holidays.
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for structure. If you need a gluten-free option, you can try a 1:1 gluten-free flour blend, which works well in cookies!
Baking Powder: Essential for helping the cookies rise. If you’re out, you can substitute with 1/2 teaspoon of baking soda plus 1 teaspoon of vinegar or lemon juice to create a similar effect.
Butter: Unsalted butter is best for controlling the saltiness. If you’re in a pinch, you could use margarine or coconut oil. However, it may slightly change the flavor and texture.
Eggs: Eggs help bind the dough and provide moisture. For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
Milk: This adds moisture to the dough. Non-dairy milk like almond, soy, or oat milk can be used instead if you have lactose intolerance or follow a plant-based diet.
How Do I Ensure My Cookies Are Soft and Not Overbaked?
The key to soft cookies is not to overbake them! Keep an eye on the edges. They should be just starting to turn golden while the centers remain soft. Here are a few steps to help:
- Check the cookies a minute or two before the recommended baking time; they can go from perfect to overbaked very quickly.
- Once out of the oven, let them sit on the baking sheet for a couple of minutes before transferring them to a wire rack. They continue to cook slightly from the residual heat.
- Cool the cookies completely before icing; this helps maintain their softness.
How to Make Italian Easter Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract (optional)
- ½ cup milk
For the Icing:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- Food coloring (pink, blue, and white)
- Colored nonpareil sprinkles or pearl sprinkles
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 12-15 minutes to bake the cookies. Don’t forget to allow some time for the icing to set after decorating! So, set aside about 1 hour for everything to come together, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This is an important step to make sure the baking powder is evenly distributed. Once mixed, set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar. Beat them together using an electric mixer until the mixture is light and fluffy—this should take about 3-4 minutes!
4. Add Eggs and Extracts:
Now it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract if you’re using it. This will give your cookies a delightful flavor!
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Be sure to alternate with the milk, starting and ending with the flour mixture. Mix until everything is just combined to create a soft cookie dough.
6. Scoop the Dough:
Using a tablespoon, scoop the dough onto your prepared baking sheets. Make sure to space them about 2 inches apart, as the dough will spread out while baking.
7. Bake the Cookies:
Pop the baking sheets in the oven and bake for 12-15 minutes. You’ll know they are done when the edges start to turn golden. Be careful not to overbake them!
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool completely on a wire rack. This is a good time to prepare your icing!
9. Prepare the Icing:
In a bowl, mix together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, you can add a bit more milk. Once smooth, divide the icing into three bowls. Color each bowl with food coloring: pink, blue, and let one stay white.
10. Ice the Cookies:
Once the cookies are completely cooled, spread the colored icing on each cookie using a spoon or a butter knife.
11. Decorate with Sprinkles:
While the icing is still wet, sprinkle on the colored nonpareil sprinkles to add some festive flair!
12. Set the Icing:
Let the icing set completely before serving or storing the cookies. This will give you that lovely finish and make them look beautiful!
Enjoy these festive, soft Italian Easter Cookies that bring a sweet, colorful touch to your holiday table!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be a bit denser. It’s best to use a blend of both flours (about 50/50) to maintain a lighter consistency.
What Can I Use Instead of Almond Extract?
If you don’t have almond extract or prefer not to use it, you can simply omit it or substitute it with an extra teaspoon of vanilla extract for added flavor.
How Should 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 in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!
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 you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes before scooping and baking.
