Italian Easter Cookies Recipe
If there’s one treat that instantly transports me to the joyful gatherings of spring, it’s the Italian Easter Cookies Recipe. These soft, glazed cookies are a cherished part of my family traditions – buttery, tender rings with a hint of citrus, blanketed by a sweet glaze and playful sprinkles. Not only are they beautiful to look at, but they taste like pure celebration, perfect for sharing with loved ones at Easter or any time you’re craving a taste of Italy. Whether you’re an old hand at baking or just starting out, this is a recipe you’ll want to pass down.
Ingredients You’ll Need
The beauty of the Italian Easter Cookies Recipe is in its simplicity. Each ingredient plays a vital role, from the zing of fresh lemon zest to the creamy richness of butter. Here’s what you’ll need and why it matters:
- All-purpose flour: The foundation of your cookies, giving them structure and that classic crumb.
- Baking powder: Lifts the dough for a light, pillowy bite every time.
- Salt: Just a touch to balance sweetness and enhance all the other flavors.
- Unsalted butter (softened): Brings richness and tenderness to each cookie.
- Granulated sugar: Sweetens the dough and helps create a delicate crust.
- Large eggs: Bind everything together and add moisture for that melt-in-your-mouth texture.
- Vanilla extract: Gives a warm, comforting aroma that’s irresistible.
- Milk: Keeps the dough soft and helps with the smooth texture of both cookie and glaze.
- Lemon zest: The secret to that bright, sunny flavor that makes these cookies unforgettable.
- Powdered sugar: Essential for the silky, sweet glaze that tops each cookie.
- Milk (for glaze): Thins out the glaze to the perfect dipping consistency.
- Almond extract (optional): Just a hint adds lovely depth to the glaze.
- Colorful sprinkles: For that festive, joyful finish – use your favorite colors!
How to Make Italian Easter Cookies Recipe
Step 1: Prep Your Oven and Pans
Begin by preheating your oven to 350°F – this ensures even baking from the very first batch. Line two baking sheets with parchment paper so your cookies lift off effortlessly and cleanup is a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This little step makes sure your leavening is evenly distributed, giving every cookie that signature fluff.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates air pockets and sets the stage for a soft, tender crumb.
Step 4: Add Eggs, Vanilla, Milk, and Lemon Zest
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, milk, and lemon zest. This is where the dough starts to come alive with flavor and aroma!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, mixing just until a soft dough forms. Avoid over-mixing — you want the cookies tender, not tough.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough. Roll each into a small rope, then twist or form into a ring. This is a fun step to do with kids or family, and it gives each cookie its charming, homemade look.
Step 7: Bake
Arrange the shaped cookies on your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the bottoms are just lightly golden. The tops should stay pale – that’s how you know they’ll be soft inside!
Step 8: Cool Completely
Let your cookies cool completely on a wire rack. This is important so the glaze goes on smoothly and sets beautifully.
Step 9: Glaze and Decorate
Whisk together the powdered sugar, milk, and almond extract (if using) until smooth. Dip the tops of each cooled cookie into the glaze, then immediately shower with colorful sprinkles. Let the glaze set before serving or storing, and enjoy the transformation!
How to Serve Italian Easter Cookies Recipe
Garnishes
A classic touch is a generous sprinkle of rainbow nonpareils, making each cookie as festive as a basket of Easter eggs. If you’re feeling creative, try pastel-colored sanding sugars or edible gold dust for a touch of elegance. For extra zest, a little grated lemon or orange peel over the glaze really wakes up the flavor.
Side Dishes
These cookies shine next to a cup of espresso or cappuccino, but they’re equally lovely with a glass of cold milk or a pot of herbal tea. On a dessert table, pair them with fresh berries, ricotta cheesecake, or a platter of other Italian sweets for an irresistible spread.
Creative Ways to Present
Arrange your Italian Easter Cookies Recipe on a tiered stand, tie a few together in clear cellophane bags for edible gifts, or nestle them in a basket lined with colorful tissue paper. For parties, I love placing them in cupcake wrappers or arranging them in the shape of a wreath at the center of the table.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, making them perfect for baking ahead of your Easter celebration (or just for snacking throughout the week!).
Freezing
The Italian Easter Cookies Recipe freezes beautifully. Place the cooled, unglazed cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months, then thaw and glaze just before serving for best results.
Reheating
If your cookies have lost a bit of their softness, you can bring them back to life by placing them in a 300°F oven for about 3 minutes. This helps restore that fresh-baked aroma and texture – just be sure not to overdo it, especially if they’re already glazed.
FAQs
Can I use anise extract instead of almond or vanilla?
Absolutely! Anise extract is a traditional flavor for Italian Easter Cookies Recipe and gives them that nostalgic, old-world flavor. Just swap in an equal amount for the vanilla or almond extract.
Why do my cookies sometimes turn out dry?
Dry cookies are usually the result of too much flour or over-baking. Be sure to measure your flour carefully (fluff, spoon, and level), and keep a close eye on your bake time. The cookies should stay pale on top with just a hint of gold underneath.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it tightly wrapped in the refrigerator. Let it come to room temperature before shaping, as cold dough is a bit firmer to work with.
Is it okay to use different types of sprinkles?
Definitely! The Italian Easter Cookies Recipe is all about celebration, so use any sprinkles you love. Pastels, metallics, or classic rainbow nonpareils all look gorgeous and festive.
Can I make these cookies gluten-free?
You can experiment with a good-quality gluten-free all-purpose flour blend in place of regular flour. The result may be slightly different in texture, but you’ll still get delicious, festive cookies everyone can enjoy.
Final Thoughts
If you’re looking to add a little Italian magic to your holiday baking, the Italian Easter Cookies Recipe is a must-try. They’re as fun to make as they are to eat, and they fill your kitchen with the sweetest scents of spring. Gather your loved ones, share a plate, and make some happy memories – one colorful, glazed cookie at a time!
Print
Italian Easter Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These traditional Italian Easter Cookies are soft, subtly lemon-flavored ring or twist-shaped treats glazed with a sweet powdered sugar icing and topped with colorful sprinkles. Perfect for celebrating Easter or any festive occasion, these cookies combine a tender buttery dough with a bright citrus zing, finished with a fun decorative touch.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup milk
- Zest of 1 lemon
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon almond extract (optional)
- Colorful sprinkles for decorating
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract, milk, and lemon zest until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until a soft dough forms. Avoid overmixing to keep the dough tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a small rope about 5-6 inches long. Form each rope into rings or twists and place them spaced about 2 inches apart on baking sheets lined with parchment paper.
- Bake Cookies: Preheat oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until the bottoms begin to turn a light golden brown.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before glazing.
- Make the Glaze: In a bowl, whisk together powdered sugar with 2 to 3 tablespoons of milk and almond extract (if using) until smooth and pourable.
- Glaze and Decorate: Dip the top of each cooled cookie into the glaze, allowing excess to drip off, then immediately sprinkle colorful sprinkles on top. Let the glaze set at room temperature before serving or storing.
Notes
- These cookies are traditionally prepared for Easter but are delightful any time of year.
- For flavor variations, try substituting almond or anise extract or adding orange zest in place of lemon zest.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
