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.
Course Dessert
Cuisine Italian
Keyword Easter Cookies, Italian Easter Cookies, Soft Batch Cookies
¾cupunsalted butter, softened(one and half sticks)
3large eggs
1teaspoonvanilla
1teaspoonalmond extract
1tablespoonbaking powder
3 ½cupsall purpose flour
Frosting
¼cupmilk
2tablespoonsbutter, melted
½teaspoonvanilla
½teaspoonalmond extract
2 ½cupspowdered 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
These Italian Easter Cookies are great to make ahead and refrigerate until ready to serve.