Italian Easter Cookies
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.
Servings 3 dozen
Calories 129kcal
Cost 6-7
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
These Italian Easter Cookies are great to make ahead and refrigerate until ready to serve.