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
Scale
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
