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wide view of colorful italian cookies piled high on a white scalloped plate. cookies are topped with sprinkles and pastel glaze in varying colors.
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5 from 44 votes

Italian Easter Cookies

Italian Easter Cookies are super soft and decorated with pastel colors and sprinkles – perfect for Easter! Not only do these simple almond cookies look festive, they taste incredibly delicious and are so easy to make!
Course Dessert
Cuisine American, Italian
Keyword Italian cookie, Italian cookies, Italian Easter cookies, Italian wedding cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 30
Calories 116kcal
Author Trish - Mom On Timeout

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 8 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 3 eggs room temperature

Cookie Glaze

  • 1 cup powdered sugar
  • 3 tablespoons milk or cream
  • 1 teaspoon almond extract vanilla extract or lemon juice can be substituted
  • liquid food coloring and sprinkles for decorating

Instructions

  • Preheat the oven to 350F°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In a medium bowl, whisk together the all purpose flour, salt and baking powder.
  • In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar and both the vanilla and almond extracts and beat on medium high speed until the mixture is light and fluffy.
  • Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.
  • Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.
  • Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape into balls. Place the balls about an inch apart on the prepared baking sheets.
  • Bake for 12 to 15 or until an inserted toothpick comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.

Italian Cookies Glaze

  • Whisk together the powdered sugar, milk and almond extract in a small bowl until smooth and no lumps remain.
  • Divide the glaze equally into 3 bowls (or however many colors you want) and tint with food coloring.
  • Carefully dip the cooled cookies in the glaze and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)

Notes

Storage Information
Italian Cookies can be stored in an airtight container at room temperature or in the refrigerator for 3 to 4 days. 
To Freeze: You could also freeze your baked cookies for up to 1 month although the sprinkles may bleed from the freezing and defrosting. Alternatively, freeze your Italian cookies without the applied sugar glaze and add the glaze and sprinkles the day you plan on serving.

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 27mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Calcium: 19mg | Iron: 1mg