Buttery Italian Easter Cookies

Soft, sweet delights perfect for any occasion, especially Easter. These classic Italian cookies are tender, flavorful, and easy to make.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 45

Servings: 36 cookies

Course: Cookie, Dessert

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

0.5 cups Unsalted Butter Can use dairy-free butter for a vegan option, ensure it's softened.
0.75 cups Granulated Sugar Can be reduced for a less sweet cookie, use fine-grain for best results.
3 large Eggs For egg-free, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), ensure they are at room temperature.
2 teaspoons Vanilla Extract Can substitute with almond extract for a different taste, use good quality for best flavor.
3.5 cups All-Purpose Flour 1:1 gluten-free baking flour can be used, spoon and level for accurate measurement.
1 tablespoon Baking Powder Ensure it’s fresh for best results, check expiration date.
0.5 teaspoon Salt Do not skip for best flavor enhancement, use fine sea salt.
0.25 cups Milk Non-dairy milk works well, use whole milk for richness.

For the Icing

2 cups Powdered Sugar For a firmer icing, add less milk; sift for a smoother consistency.
3 tablespoons Milk for Icing Use lemon juice for a citrus flair, adjust quantity to desired icing thickness.
0.5 teaspoon Vanilla Extract for Icing Optional, but enhances the flavor of the icing; can be omitted if preferred.
0.25 cups Sprinkles Use pastel for Easter, red/green for Christmas, or rainbow for birthdays; choose your favorite colors.

Equipment

Baking Sheets
Parchment Paper
Large mixing bowl
Wire Rack

Method

Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
Cream together the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition; then stir in vanilla extract until fully combined.
Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
Combine the dry ingredients with the butter mixture, alternating with milk, starting and ending with flour.
Scoop tablespoon-sized portions of dough and roll them into balls, slightly flattening them.
Bake for 8-10 minutes until the edges are golden brown, then cool on the baking sheets for 5 minutes before transferring to a wire rack.
Prepare the icing by whisking powdered sugar, milk, and vanilla extract until smooth; dip cookies into the icing and top with sprinkles.

Notes

These buttery Italian Easter cookies are a delightful treat for any occasion. They can be customized with different extracts or icing flavors, and make a wonderful gift.