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. And definitely don’t miss my Taralli Dolci di Pasqua! For traditional Italian Easter Bread, try my Pane di Pasqua recipe!
How to Make Italian Easter Cookies
This simple recipe comes together quickly and only requires a few ingredients. For this recipe, you will need:
- Vanilla extract
- Almond extract
- Baking powder
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.
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.
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.
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
- 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.
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.
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.
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. 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.
If you are looking for more delicious Italian Easter ideas, be sure to check out these delicious recipes:
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Italian Easter Cookies
- 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.