If there’s one recipe that absolutely belongs at the center of any springtime celebration, it’s Buttery Italian Easter Cookies. These sweet, melt-in-your-mouth treats are as irresistibly tender as they are beautiful, with golden buttery richness, subtle almond, and a cheerful glaze showered in playful sprinkles. Whether you’re reviving a cherished family tradition or looking for a new holiday favorite, these cookies capture the warmth, comfort, and joy of Easter in every bite.
Ingredients You’ll Need
Let’s take a look at the simple, straightforward ingredients that create magic in these Buttery Italian Easter Cookies. Each has a purpose, from richness and tenderness to the subtle pop of almond and the festive color of sprinkles.
- Unsalted butter, softened (1/2 cup): The flavor foundation, lending a melt-in-your-mouth texture and rich taste.
- Granulated sugar (1/4 cup): Sweetens the cookies just enough while helping achieve that perfect tender crumb.
- Large eggs (3): Essential for binding the dough and adding structure and richness.
- Vanilla extract (1 teaspoon): Brings warmth and classic bakery aroma to complement the almond.
- Almond extract (1/2 teaspoon): The secret to that traditional Italian cookie flavor—start with a modest amount for balance.
- All-purpose flour (2 cups): Gives the cookies body without making them dense or tough.
- Baking powder (2 teaspoons): Helps the cookies rise just enough, keeping them light and slightly pillowy.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Powdered sugar (1 cup, for glaze): Creates a smooth, sweet glaze that beautifully coats each cookie.
- Milk (2-3 tablespoons, for glaze): Thins the glaze to just the right consistency—add a little at a time.
- Vanilla extract (1/2 teaspoon, for glaze): Adds a final touch of flavor to the glaze.
- Colored sprinkles: The fun finishing touch, perfect for adding pops of color and festive flair.
How to Make Buttery Italian Easter Cookies
Step 1: Prep Your Baking Sheets and Preheat the Oven
Start by getting your oven warming to 350°F (175°C) so it’s ready for those fresh cookies. Line two baking sheets with parchment paper—not only does this prevent sticking, it makes cleanup a breeze later.
Step 2: Cream the Butter and Sugar
In a big mixing bowl, beat the softened butter with the sugar until the mixture looks pale and fluffy. This step is key for that light, airy texture in Buttery Italian Easter Cookies. Don’t rush—cream them for a good 2 to 3 minutes.
Step 3: Add Eggs and Extracts
Add the eggs to the creamed mixture one at a time, mixing well after each. Stir in the vanilla and the almond extracts. Your kitchen will already start to smell like a bakery!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Combining them first ensures that the cookies rise evenly and the salt gets well distributed.
Step 5: Mix the Dough
Gradually add the dry ingredients to your wet mixture, mixing on low just until everything is combined. The dough should be soft but not sticky. If needed, scrape down the sides of the bowl to make sure no flour pockets remain.
Step 6: Shape the Cookies
Scoop out about a tablespoon of dough, roll it into a 6-inch rope, then twist into a loop or a knot. Place each shaped cookie on your prepared baking sheets. Repeat with the rest of the dough, leaving a little room for them to puff.
Step 7: Bake to Perfection
Bake the cookies for 10 to 12 minutes or until the bottoms are just turning golden. Don’t overbake! You want them pale and tender—classic hallmarks of Buttery Italian Easter Cookies. Let them cool slightly, then transfer to a wire rack.
Step 8: Glaze and Decorate
Once the cookies are cool, whisk together the powdered sugar, milk, and vanilla for the glaze. Dip just the tops of each cookie in the glaze, then immediately shower them with colored sprinkles. Allow the glaze to set before arranging them on your favorite platter.
How to Serve Buttery Italian Easter Cookies
Garnishes
Don’t be shy about piling on the colored sprinkles! Pastel shades are most traditional for Buttery Italian Easter Cookies, but you can personalize with whatever colors fit your celebration. For a delicate touch, try edible glitter or a dusting of finely grated lemon zest over the glaze.
Side Dishes
These cookies truly shine beside a pot of strong espresso or cappuccino. If you’re setting an Easter table, they make a gorgeous addition alongside fresh fruit salad, a tangy lemon tart, or even a simple bowl of berries. It’s a classic element for any Italian dessert spread.
Creative Ways to Present
Arranging your Buttery Italian Easter Cookies in a wicker basket lined with pastel napkins makes for a stunning centerpiece. They also look beautiful stacked on a tiered cake stand. For gifting, package a handful in clear cellophane bags tied with colorful ribbon—sweet little gifts from the kitchen!
Make Ahead and Storage
Storing Leftovers
Store your Buttery Italian Easter Cookies in an airtight container at room temperature, and they’ll stay soft and fresh for up to 5 days. Place a piece of parchment or wax paper between layers to keep the glaze from sticking.
Freezing
These cookies freeze like a dream, with or without glaze. Layer them with parchment in an airtight container and freeze for up to 2 months. If you’d rather freeze before glazing, just decorate once thawed for the freshest look and taste.
Reheating
If you’d like to revive the texture a bit, let your cookies sit out at room temperature for 15 minutes or give them a quick, gentle warm-up in a low oven (about 250°F) for a couple of minutes—just enough to take the chill off without melting the glaze.
FAQs
Can I make Buttery Italian Easter Cookies without almond extract?
Yes! While the almond extract is classic and gives those signature Italian bakery notes, you can simply replace it with extra vanilla or try lemon extract for a brighter twist.
Why is my dough too sticky or too dry?
If your dough feels excessively sticky, add a spoonful of flour at a time until it’s comfortable to handle. Too dry? Drizzle in a splash of milk or water. Humidity and egg size can affect dough consistency, so go by feel.
Can I shape these cookies differently?
Absolutely! Loops and knots are traditional, but rings or even little “S” shapes are fun and just as festive. Kids love helping make different shapes, especially when it comes time to sprinkle on decorations.
How long do the glazed cookies need to set before serving or storing?
Let the glaze dry for at least 30 minutes at room temperature. It forms a delicate shell, so stacking too soon can smudge the glaze and design.
Are Buttery Italian Easter Cookies suitable for shipping to friends?
They ship well when nestled snugly in a tin or sturdy container with parchment between layers. Make sure the glaze is fully set, and consider adding a slice of bread to the container to help the cookies stay soft during transit.
Final Thoughts
Nothing says “welcome spring” quite like sharing a plate of Buttery Italian Easter Cookies with family and friends. If you’ve never tried baking these before, let this recipe be your invitation—your kitchen will smell amazing, and every bite is a little celebration of tradition, sweetness, and buttery joy. Enjoy!
Print
Buttery Italian Easter Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Buttery Italian Easter Cookies are a delightful treat with a soft, buttery texture and a sweet glaze. Perfect for celebrating Easter or any special occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Colored sprinkles for decorating
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and bake: Scoop about 1 tablespoon of dough, shape, and place on the prepared baking sheet. Bake for 10–12 minutes until lightly golden.
- Make glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and decorate: Dip the tops of cooled cookies into the glaze and decorate with sprinkles. Let the glaze set before serving.
Notes
- For a festive look, use pastel-colored sprinkles or shape the dough into small rings.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
