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Italian Easter Cookies

Italian Easter Cookies are one tradition you don’t want to miss! These soft batch frosted cookies are super easy to make and perfect for holidays or any occasion.

Italian Easter cookies.

If you love soft batch frosted cookies, then you are going to love these delicious Italian Easter Cookies! So much better than those store bought versions, these are sure to be your new favorite treat.

Once you make these cookies, they are guaranteed to be on your baking list forever. Super easy to make and a crowd pleaser, they are perfect for Easter or anytime you are craving a soft batch frosted cookie.

If you love fun and easy Easter treats, then check out these Rice Krispies Easter Treats. And definitely don’t miss my Taralli Dolci di Pasqua! For traditional Italian Easter Bread, try my Pane di Pasqua recipe!

Italian Easter Cookies.

How to Make Italian Easter Cookies

This simple recipe comes together quickly and only requires a few ingredients. For this recipe, you will need:

  • Butter
  • Eggs
  • Sugar
  • Vanilla extract
  • Almond extract
  • Baking powder
  • Flour

Moreover, there’s a good chance you already have everything you need to make this cookie in your kitchen now! Also, only one bowl is needed for making the cookie dough.

Firstly, using a handheld mixer or stand up mixer, beat together the butter, sugar, and eggs until well combined; about two minutes. Then add in the vanilla and almond extracts, along with the baking powder. Lastly, use your mixer on low to slowly add in the flour. The dough will be thick and soft.

mixing bowl with dough.

Then, use a cookie scoop to scoop the batter into one inch balls. Roll the dough into your palms and place on lined cookie sheet about two inches apart. No need to flatten the dough before baking.

balls of dough on a lined sheet pan.

Bake in a preheated oven for about 10-12 minutes. Note that the final cookie will not change in color much. Let the cookies cool on the sheet pan for a couple of minutes before placing on a wire cooling rack to cool completely.

Baked cookies fresh out of the oven.

While the cookies cool, prepare the frosting.

The frosting for soft batch cookies is simple to make and requires a few ingredients. You will need:

  • Melted butter
  • Milk
  • Vanilla extract
  • Almond extract
  • Powdered Sugar

In addition, if you plan dyeing the frosting and decorating the cookie, you will need food coloring and sprinkles. I like to use Wilton Pastel 4-Piece Icing color set which has pink, blue, yellow and green.

To make the frosting, whisk together the melted butter, milk, and extracts in a large bowl. Then, whisk in the powdered sugar until the mixture is combined and there are no lumps. Divide the frosting into separate bowls depending on how many colors you are using.

three bowls of white frosting with spoons in them.

Add a couple drops of food coloring into each bowl and stir. Be sure to only add a little food coloring at a time. You can always add more if necessary.

overhead photo of three bowls of frosting for the cookies.

Once the frosting is made and the cookies are cooled, you are all set to start decorating the cookies.

Frosting Italian Easter Cookies

Frosting the Italian Easter Cookies couldn’t be simpler and no special tools are necessary. Firstly, make sure are ready for assembly by having the cookies, a wire cooling rack, the frosting, and sprinkles ready to go.

overhead of frosting, sprinkles, and cookies on a wire cooling rack

To frost the cookies, simply flip them over and dunk the top of the cookie in the frosting. Let some of the frosting drip off, then turn the cookie on to the cooling rack. Lastly, top with sprinkles and that’s it!

Italian Easter Cookies and frosting.

Repeat until all of the cookies have been dunked in frosting and sprinkled. To store these cookies, make sure the frosting has had a chance to set completely. It can take an hour or so for the frosting to set. Then, you can place them in an airtight container and store in the refrigerator until ready to eat.

Italian Easter Cookies in pink, yellow, and blue.

If you are looking for more delicious Italian Easter ideas, be sure to check out these delicious recipes:

Italian Easter Bread | No Yeast Recipe

Aspragus Ricotta Frittata

Italian Easter Pie | Pizza Rustica

Italian Deviled Eggs

Lemon Ricotta Pound Cake

Italian Pistachio Cookies

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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Italian Easter cookies.
Print Recipe
5 from 11 votes

Italian Easter Cookies

Soft batch frosted cookies are an Italian Easter tradition you don't want to miss out on. Use pastel food coloring to make a festive frosting and top with sprinkles.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: Italian
Keyword: Easter Cookies, Italian Easter Cookies, Soft Batch Cookies
Servings: 36 cookies
Calories: 146kcal
Cost: 6-7


  • sheet pan


  • 1 cup sugar
  • ¾ cup unsalted butter, softened (one and half sticks)
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 tablespoon baking powder
  • 3 ½ cups all purpose flour


  • ¼ cup milk
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 ½ cups powdered sugar
  • food coloring and sprinkles (optional)


  • Preheat oven to 350 degrees. Line a cookie sheet pan with parchment or baking mat; set aside.
  • In a large bowl or stand up mixer, beat together the sugar, butter, and eggs until well combined, about 2 minutes. Mix in the extracts and baking powder. Add in the flour and mix until well combined and a dough forms.
  • Use a cookie scoop to measure out one inch balls of dough. Roll in your hands to form a ball. Place on the cookie sheet pan about two inches apart from each other. Bake in preheated oven for 10-12 minutes. Cookies will not change much in color. Cool on cooling rack completely before frosting.


  • In a large bowl, whisk together the milk, butter, and extracts. Add in the powdered sugar and mix until well combined and without lumps. Divide frosting into small bowls and stir in food coloring (if using).
  • Flip over the cooled cookies and dip the top of the cookies in the frosting. Return to cooling rack and top with sprinkles. Let the frosting dry completely before serving or stacking.



These Italian Easter Cookies are great to make ahead and refrigerate until ready to serve. 


Calories: 146kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 48mg | Potassium: 23mg | Fiber: 1g | Sugar: 14g | Vitamin A: 163IU | Calcium: 27mg | Iron: 1mg
Italian Easter Cookies

Recipe Rating


Friday 29th of October 2021

Can you freeze them?


Sunday 31st of October 2021

Yes! Freeze in an air tight container or ziplock bag for up to two months.

Louise Volpe

Saturday 3rd of April 2021

Do you have a recipe for Italian Wine Cookies?


Saturday 3rd of April 2021

Not yet, but working on it! Happy Easter!


Friday 2nd of April 2021

I only have sweet cream salted butter. Would that be ok to use?


Friday 2nd of April 2021

Yes, that works!

kelli laielli

Tuesday 16th of March 2021

These are known as Anginetti and also made for weddings. Can be lemon or anise-flavored. I've made them many times but not as good as my mother :)


Friday 12th of March 2021

These cookies look adorable, I love all the colors!