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Italian Easter Cookies

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Italian Easter Cookies are soft, cake-like cookies with a hint of vanilla or lemon, topped with a sweet glaze and festive sprinkles. These nostalgic treats are perfect for holidays and celebrations year-round.

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract (or lemon/almond/anise extract)
  • 2–4 tbsp milk
  • For the glaze:
  • 2 cups powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla or lemon extract
  • Sprinkles (rainbow nonpareils or pastel confetti)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla or other extract.
  5. Gradually add the dry ingredients, alternating with milk, to form a soft, pliable dough.
  6. Roll dough into small logs or ropes and shape into knots or rounds.
  7. Place on prepared baking sheets and bake for 10–12 minutes or until bottoms are lightly golden.
  8. Let cookies cool completely on a wire rack.
  9. Mix powdered sugar, milk, and extract to make a smooth glaze.
  10. Dip tops of cooled cookies into the glaze and add sprinkles before it sets.

Notes

  • Add lemon zest or anise extract for traditional flavor.
  • Tint glaze with food coloring for seasonal themes.
  • Freeze unglazed cookies and decorate after thawing.
  • Make dough a day ahead and refrigerate.
  • Avoid overbaking to keep cookies soft and cakey.

Nutrition

Find it online: https://recipesbyliza.com/italian-easter-cookies/