Italian Easter Cookies

Italian Easter Cookies are one tradition you don't want to miss out on. Use pastel food coloring to make a festive frosting and top with sprinkles.

Course Dessert

Cuisine Italian

Keyword Easter Cookies, Italian Easter Cookies, Soft Batch Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 146kcal

Cost 6-7

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.

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.