Italian Easter Cookies

Italian Easter Cookies are soft, lightly sweetened treats often flavored with vanilla or lemon and topped with colorful icing and festive sprinkles. Traditionally baked around Easter, these cookies are a beautiful part of the holiday table—but I love making them anytime I want something nostalgic and comforting. Their tender texture and simple glaze make them feel like a celebration in every bite.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between soft and cakey. They’re not overly sweet, which makes the icing stand out even more. The dough comes together easily, and shaping them into little twists, knots, or rounds is part of the fun. Whether I’m baking them with kids, sharing with family, or enjoying one with coffee, these cookies always bring a smile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract (or almond or lemon extract)

• Milk

For the glaze:

• Powdered sugar

• Milk

• Vanilla or lemon extract

• Sprinkles (rainbow nonpareils or pastel confetti)

Directions

1. I preheat the oven and line baking sheets with parchment paper.

2. In one bowl, I whisk together flour, baking powder, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by the vanilla extract.

5. I gradually mix the dry ingredients into the wet, alternating with a splash of milk to form a soft, pliable dough.

6. I shape the dough into small logs or ropes and twist them into knots or simple rounds.

7. I place them on the baking sheet and bake until the bottoms are lightly golden—about 10–12 minutes.

8. While the cookies cool, I mix powdered sugar with milk and extract to make a smooth glaze.

9. I dip the tops of the cooled cookies into the glaze and immediately add sprinkles before the icing sets.

Servings and timing

This recipe makes about 30 cookies. Prep time takes 20 minutes, baking time is around 10–12 minutes per batch, and glazing takes another 10–15 minutes. Total time is about 45–50 minutes.

Variations

Sometimes I flavor the cookies with lemon zest or anise extract for a more traditional touch. I’ve also shaped them into small braids or tied loops to resemble mini wreaths. For a pastel effect, I tint the glaze with a drop of food coloring. Around Christmas, I use this same recipe but decorate with red and green sprinkles.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and moist, and the glaze sets nicely. For longer storage, I freeze the unglazed cookies, then glaze and decorate them after thawing. No reheating is needed—just serve them as-is.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and refrigerate it. I let it sit at room temperature for 10–15 minutes before shaping.

Why is my dough too sticky?

If the dough is too soft to handle, I add a tablespoon of flour at a time until it firms up enough to shape without sticking.

Can I use other extracts?

Absolutely. Lemon, almond, anise, or even orange extract all work well. I adjust the amount to match the strength of the extract.

How do I keep the glaze from running off?

I let the cookies cool completely before glazing and make sure the glaze isn’t too thin. A thicker glaze clings better to the cookie.

Are these cookies supposed to be soft?

Yes, they’re meant to be soft and cake-like inside. I avoid overbaking to keep that tender texture.

Conclusion

Italian Easter Cookies are sweet, soft, and filled with old-world charm. I love how they bring color and joy to the table, especially during holidays, but they’re so simple and versatile that I make them year-round. Whether I’m baking them for tradition, celebration, or just because, these cookies always feel like a little bite of love.

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