INTRODUCTION
Italian Easter Cookies are soft, sweet, and fun to make. These cookies look like little knots or rings. They are light and covered with a simple glaze. The glaze adds color and a small crunch from sprinkles. Families make them for Easter, parties, or gifts. The dough is easy to mix with butter, eggs, milk, and a touch of almond and vanilla. You will roll the dough into small logs and shape them by hand. The cookies bake fast and cool fast. You can serve them with coffee or a small dessert drink like a simple affogato recipe for a clear, classic pairing.
These cookies keep their shape well. The glaze makes them bright and cheerful. The recipe is great for kids to help with the dough and the glazing. You will find the steps simple and the results tasty.
WHY YOU WILL LOVE THIS RECIPE
You will love these Italian Easter Cookies because they are easy and quick. The dough needs no chilling, so you can form and bake in one session. The cookies are tender and stay soft the next day. The glaze gives a sweet finish that families love. You can change the colors for any holiday or party. Kids enjoy twisting the dough and sprinkling the glaze.
The recipe uses common pantry items like flour, sugar, and eggs. The almond extract gives a mild nutty note that feels very Italian and festive. If you want a small drink to pair with the cookies, try a simple coffee treat like the delicious affogato idea. It makes a neat contrast: warm coffee and sweet, cool glaze.
HOW TO MAKE ITALIAN EASTER COOKIES
This section shows the basic steps in plain words. Read each step before you start. Work on a clean surface to roll the dough. Use a cookie scoop to keep sizes even. Shape the cookies into knots or small rings. Bake until the bottoms are just light brown. Cool on a rack so the glaze sticks well.
EQUIPMENT NEEDED
- Mixing bowl (large)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Sifter or fine sieve
- 1 1/2 tablespoon cookie scoop
- Baking sheet(s)
- Parchment paper
- Cooling rack
- Small bowl for icing
- Whisk or fork for icing
- Spatula or spoon
Ingredients You’ll Need :
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups powdered sugar
- 2-4 tablespoons whole milk (for icing)
- 2 tablespoons light corn syrup
- 1 teaspoon almond extract (for icing)
- gel food coloring (purple, pink, blue, yellow)
- rainbow sprinkles
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350F.
- In a mixing bowl, beat together butter and sugar until creamed.
- Add eggs one at a time, beating to combine between each.
- Beat in vanilla and almond extracts.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add half of the milk and half of the flour mixture to the butter/sugar mixture.
- Mix until combined, scraping the bowl as needed.
- Use a 1 1/2 tablespoon cookie scoop to form scoops of dough, roll into 6-7 inch logs.
- Twist into knots or form donut shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for about 9 minutes until bottoms are slightly golden brown.
- Transfer cookies to a cooling rack.
- Whisk together icing ingredients until smooth.
- Dip cooled cookies into the glaze, allowing excess to drip off, and sprinkle with nonpareils.
- Let glaze set until dry.
HOW TO SERVE ITALIAN EASTER COOKIES
Serve the cookies on a simple plate or a pretty platter. They look nice in a basket lined with a napkin. For a classic touch, serve them with a small cup of espresso or with a cold coffee dessert like a cold affogato recipe. Place napkins nearby so guests can enjoy the glaze without mess. These cookies are also good with milk for kids or with tea for a light snack. Make a small tower of cookies on a dessert table for a neat display.
STORAGE & FREEZING : ITALIAN EASTER COOKIES
Short term storage: Keep the cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers so the glaze does not stick. Do not put hot cookies into the container. Wait until the glaze dries fully.
Long term freezing: Freeze the unglazed baked cookies on a tray until firm. Then place them in a freezer bag or a sealed container. They keep well for up to 3 months. Thaw at room temperature. Once thawed, prepare the glaze and dip the cookies fresh. You can also freeze baked cookies that are already glazed, but glaze may crack when frozen. For best texture and color, freeze unglazed and glaze after thawing.
SERVING SUGGESTIONS
- Put three to five cookies on a small dessert plate for serving.
- Add a small bowl of extra sprinkles for kids to make their own look.
- Arrange cookies around simple cake slices for an Easter table.
- Pair with coffee, tea, or milk. For adults, serve with a small sweet wine or an espresso.
- Wrap several cookies in cellophane with a ribbon for a small gift.
VARIATIONS
- Almond-free: Replace almond extract with more vanilla if you prefer no almond flavor.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the dough for a bright note.
- Chocolate dip: Use a thin chocolate glaze instead of the white icing for a different finish.
- Nut topping: Sprinkle finely chopped pistachios or almonds over the glaze instead of rainbow sprinkles.
- Mini version: Use a smaller scoop and make bite-size knots. Bake 6–7 minutes instead of 9.
- Gluten-free: Swap in a 1-to-1 gluten-free flour blend and check texture; you may need a touch more milk.
FAQs
Q: Can I use margarine instead of butter?
A: You can, but butter gives better taste. Margarine will change the flavor and may change the texture slightly.
Q: Do I need to chill the dough?
A: No. This dough bakes well right away, so you do not need to chill it. This makes the recipe fast.
Q: Why did my glaze crack?
A: Glaze may crack if it dried too fast or if the cookies were too cold or hot when dipped. Let cookies reach room temperature before glazing and dip in a smooth, not too thick glaze.
Q: Can I make the glaze without corn syrup?
A: Yes. Corn syrup adds shine and slows drying. If you skip it, use a little extra milk but know the glaze may be less glossy.
Q: How do I keep the cookies soft?
A: Store in an airtight container at room temperature with a small piece of bread placed on top of the cookies (in a separate piece of parchment) to add moisture. Replace the bread if it becomes stale.
Q: Can I color the glaze with natural color?
A: Yes. Use natural coloring like beet puree for pink or matcha for green, but these can change the glaze texture. Start with a small amount.
MAKE-AHEAD TIPS FOR ITALIAN EASTER COOKIES
Make the dough a day ahead: Mix the dough and shape it into logs. Place the logs on a tray, cover lightly with plastic, and keep in the fridge. Let the dough sit at room temperature for 10–15 minutes before shaping and baking.
Bake ahead: You can bake the cookies a day early. Keep them unglazed in an airtight container. When ready to serve, mix the glaze and dip them. This keeps the glaze bright and fresh.
Freeze for later: Bake and fully cool the cookies, then freeze them unglazed on a tray. Once frozen, move to a sealed bag. Thaw at room temperature and glaze just before serving.
Prep the glaze: You can make the glaze the same day. Store it covered in the fridge for up to 2 days. Stir well and add a teaspoon of milk if it thickens too much.
Assemble with kids: Have bowls of colored glaze and sprinkles ready. Let children dip cookies and add sprinkles for a fun activity on the day you serve them.
Italian Easter Cookies
Ingredients
Method
- Preheat oven to 350°F.
- In a mixing bowl, beat together butter and sugar until creamed.
- Add eggs one at a time, beating to combine between each.
- Beat in vanilla and almond extracts.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add half of the milk and half of the flour mixture to the butter/sugar mixture.
- Mix until combined, scraping the bowl as needed.
- Use a 1 1/2 tablespoon cookie scoop to form scoops of dough, roll into 6-7 inch logs.
- Twist into knots or form donut shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for about 9 minutes until bottoms are slightly golden brown.
- Transfer cookies to a cooling rack.
- Whisk together icing ingredients until smooth.
- Dip cooled cookies into the glaze, allowing excess to drip off, and sprinkle with nonpareils.
- Let glaze set until dry.