These Italian Easter cookies are soft, sweet treats that are great for celebrating the holiday. They are often decorated with colorful icing and sprinkles!
Every bite is like a sugar hug that makes you smile! I like to bake a batch for family gatherings, and they never last long—everyone loves them! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies, giving them structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had success with blends that include almond or coconut flour for added flavor!
Butter: Unsalted butter is best for controlling salt levels. If dairy-free is what you need, use coconut oil or a vegan butter substitute. I’ve tried both, and the cookies still turn out delicious!
Sugar: Granulated sugar adds sweetness and helps with texture. For a healthier option, you can use coconut sugar or brown sugar. Brown sugar will give a slight molasses flavor that I really enjoy.
Extracts (Vanilla & Almond): The extracts enhance the cookies’ flavors. If you don’t have almond extract, you can swap in extra vanilla or even try lemon extract for a fresh twist. It’s all about what you like!
Milk: Whole milk adds moisture, but alternatives like almond milk or oat milk work perfectly too. Just be aware that this might change the flavor a little, but it’ll still be tasty!
How Can I Ensure My Cookies Stay Soft and Chewy?
To keep your Italian Easter Cookies soft and chewy, paying attention during baking is key. Here are some tips:
- Mix until just combined: Over-mixing the dough can lead to tougher cookies. After adding the flour, mix gently until everything is barely combined.
- Don’t overbake: Keep an eye on your cookies as they approach the baking time. They should be lightly golden but still soft in the center.
- Cool on a wire rack: Letting cookies cool on a rack allows air to circulate, preventing sogginess while preserving their soft texture.
How to Make Italian Easter Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional for flavor depth)
- ½ cup milk
For Decoration:
- Powdered sugar, for dusting
- Mini pastel-colored candy-coated chocolate eggs or jelly beans, for decoration
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake, plus some time for cooling. Overall, you should plan for about 1 hour to make, decorate, and cool your cookies completely!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This step ensures that the baking powder is evenly distributed throughout the flour. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—this should take about 3-4 minutes. It’s important to get a good creamy texture here to make your cookies tender!
4. Add Eggs and Extracts:
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. After the eggs, mix in the vanilla and almond extracts for extra flavor! Stir well.
5. Combine Dry Ingredients and Milk:
Now it’s time to combine your mixtures. Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined—don’t overdo it!
6. Scoop the Dough:
Using a rounded tablespoon, scoop the dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to give them room to spread. You’ll love seeing those cookie shapes form!
7. Bake the Cookies:
Place the sheets in the preheated oven and bake for 12-15 minutes. The cookies should be lightly golden and set, but still soft to the touch. If they look dry, they’ve baked too long!
8. Add Decorations:
Once out of the oven, press 2-3 pastel-colored candy-coated eggs or jelly beans gently onto the top of each warm cookie. This is what makes them look festive and fun!
9. Cool and Dust:
Let the cookies cool completely on a wire rack. Once they are cool, sprinkle a generous amount of powdered sugar on top—this gives them a lovely, snowy look!
10. Serve and Enjoy!
Finally, serve your delicious Italian Easter Cookies! They are perfect for any holiday celebration. Enjoy the compliments as friends and family savor every bite!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that the cookies may be denser and have a more hearty flavor. If you prefer a lighter texture, consider using half all-purpose and half whole wheat flour.
Is It Necessary to Use Almond Extract?
Not at all! The almond extract adds a lovely depth of flavor, but it’s completely optional. If you don’t have it or prefer not to use it, just increase the vanilla extract amount or skip it altogether. Your cookies will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Omit the Candy Decorations?
Absolutely! If you’re not a fan of candy decorations, feel free to skip them. The cookies are delightful even without the added candy, and you can dust them with powdered sugar for a beautiful finish!
