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.
REVIEW: Thank you for this wonderful recipe! It reminds me of cookies my Italian grandma used to make. My family really enjoyed these for Easter, and my next door neighbor (also Italian) loved them too.
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, Italian Easter Cake, Italian Rice Pie, or the classic Torrone candy. For a fun warm weather dessert, be sure to try my easy Strawberry Tiramisu recipe!
You’ll Love Italian Easter Cookies!
Italian Easter Cookies are a traditional cookie that is so easy to make. Plus, they are beautiful to look at and great for the season!
These cookies are soft and they melt in your mouth. Everyone just loves the colors and sprinkles on these festive cookies.
Make these once and I guarantee they’ll become a new holiday tradition. Plus, you can change up the dye color and make them for any occasion.
These are a fun cookie to have around for guests and kids love them too. You can flavor them up with almond or anise if you’d like, but my kiddos prefer I stick with vanilla.
This classic Italian cookie is one recipe you don’t want to miss for Easter. Give it a try, you’re going to love it!
Ingredients
This recipe for Italian Easter Cookies comes together quickly and only requires a few ingredients. For this recipe, you will need:
- Butter: room temperature unsalted butter.
- Eggs: room temperature.
- Sugar: granulated sugar for the cookie dough.
- Vanilla extract
- Almond extract (optional)
- Baking powder: make sure you are using baking powder and not baking soda.
- All purpose flour: weigh for accurate measurement.
For the frosting you will need:
- Melted butter
- Milk: whole or 2%
- Vanilla extract
- Almond extract (optional)
- Powdered Sugar
How to Make Italian Easter Cookies
These simple cookies are quick and easy to put together. To start, you will need to line a cooking sheet with parchment paper or nonstick baking mats; set aside.
Step 1: make the batter
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.
Step 2: roll the 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.
Step 3: bake
Bake in a preheated oven for about 10-12 minutes. Be careful not to over bake the cookies.
Step 4: cool before frosting
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.
While the cookies cool, prepare the frosting.
Frosting Italian Easter Cookies
While the cookies cool, prepare the frosting. Be sure not to frost the cookies until they are completely cooled.
Step 1: prepare the frosting
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.
Step 2: divide the frosting into bowls
Divide the frosting into separate bowls depending on how many colors you are using.
Step 3: stir in food coloring
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.
Once the frosting is made and the cookies are cooled, you are all set to start decorating the cookies.
Step 4: frost the 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.
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!
Repeat until all of the cookies have been dunked in frosting and sprinkled.
Expert Tips
- Use room temperature butter so that the batter is smooth.
- I like to use a combination of almond and vanilla extract here. You can always omit the almond extract if you don’t like the flavor.
- The cookies will not change color much when baked. Be careful not to over bake the cookies.
- Only apply frosting to cooled cookies.
- 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.
Frequently Asked Questions
Italian Easter cookies are frosted soft batch cookies flavored with vanilla and almond extract. Traditionally these cookies are flavored with anise instead of almond extract.
Once the cookies have cooled and the frosting is set, you can store them in an airtight container in the refrigerator for up to a week, or freeze them for up to a month.
More Recipes You Need to Try!
If you are looking for more delicious Italian Easter ideas, be sure to check out these delicious recipes:
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.
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.
Italian Easter Cookies
Equipment
- sheet pan
Ingredients
- 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
Frosting
- ¼ cup milk
- 2 tablespoons butter, melted
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2 ½ cups powdered sugar
- food coloring and sprinkles (optional)
Instructions
- 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.
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.
Notes
- Use room temperature butter so that the batter is smooth.
- I like to use a combination of almond and vanilla extract here. You can always omit the almond extract if you don’t like the flavor.
- The cookies will not change color much when baked. Be careful not to over bake the cookies.
- Only apply frosting to cooled cookies.
- 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.
can I substitute cake flour on this recipe
Yes!
Easiest and best cookie ever, disappeared instantly.
Thank you for the recipe. I made these cookies for Easter and everyone loved them! Will definitely be making them again!
Maybe I did not have correct size of cookie scoop, bottoms are light brown. Overcooked?
Easy to make, but not sure the inside texture should be? Crumbly or soft?
Made these cookies for Easter tomorrow! Turned out DELICIOUS!!! Thank you for this great recipe!
Thank you Leah!
Just curious, is a tablespoon of baking powder correct?
Can you make this cookies a day before and kept in the refrigerator?
Yes, that works!
This was my first attempt of making traditional Italian Easter cookies, and I must say it was very easy. The directions were easy to follow, and the results were as expected. Now my cookie tray will be festive! Two thumbs up. 👍 👍
Yay! Thanks for the comment. So happy you enjoyed them 🙂
Definitely only bake 10 minutes, browning happens fast, causing a more crunchy top. Bottom browns before top.
Flavor was good.
Hi Angela!
I made these cookies yesterday for Easter. They were easy and fun to make, and the house smelled wonderful! When my hubby came home from work, his eyes lit up. He said he could smell them before he entered the house, and said they looked pretty. We both could not wait to try them for dessert. Delicious! This would be a good recipe to make with kids. The only change I made was to use only vanilla in the cookie and both the almond and vanilla flavorings in the frosting.
We finished with a lot more than 36 cookies – we got 50. Just letting people know
Easy and delish — the best combination ever !
yay! Thanks for the comment 🙂
Do you happen to have this recipe with the weights of the ingredients? Especially the flour?
I measure my flour to be 130-135 grams per cup. Hope this helps!