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.
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.
Why You Need to Make these 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
- Eggs
- Sugar
- Vanilla extract
- Almond extract (optional)
- Baking powder
- All purpose flour
For the frosting you will need:
- Melted butter
- Milk
- 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.
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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.
Video
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.
Alison
Saving this recipe to make with the kids this weekend! I love all the beautiful pastel colors! Can't wait!
Gail Montero
What a delightful treat for the kiddies this easter! Love all the fabulous colors here, too!
Mary
These are so cute! Perfect soft cookies!
angelakallison
They are so good!
Beth
My daughter is going to love making these cookies with me! So excited! They look so delicious and yummy!
Biana
These cookies look adorable, I love all the colors!
kelli laielli
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 🙂
Camille
I only have sweet cream salted butter. Would that be ok to use?
angelakallison
Yes, that works!
Camille
These cookies were delicious! Will definitely make them again! I didn’t have almond extract so I used lemon extract. Everyone loved them!
Louise Volpe
Do you have a recipe for Italian Wine Cookies?
angelakallison
Not yet, but working on it! Happy Easter!
GEORGANN
Can you freeze them?
angelakallison
Yes! Freeze in an air tight container or ziplock bag for up to two months.