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–+ servings
A hand holds a frosted Italian Easter cookie adorned with vibrant, flower-shaped sprinkles.
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5 from 1 vote

Italian Easter Cookies Recipe

Italian Easter cookies are made with a twist and a hug of batter. A light vanilla almond sugar cookie with sprinkles and frosting are easy.
Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: Italian
Keyword: cookies, easter, easy, homemade, italian
Servings: 24
Author: Justine

Equipment

  • 1 baking sheet
  • 2 bowls

Ingredients

  • 3.5 cup all purpose flour
  • 5 tsp baking powder
  • 1 stick butter softened
  • 3/4 cup sugar
  • 3 large eggs room temp
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Cookie Frosting

  • 1/4 c milk
  • 2 tbsp butter melted
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 2.5 c powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour and baking powder. Set aside. In a large mixing bowl, beat the butter for 5 minutes or until creamy.
  • Add the sugar, scraping down the sides and continue beating until fluffy. Add the eggs, milk, oil, vanilla extract, and almond extract. Beat until well blended.
  • Beat the flour mixture into the batter just until blended. Portion the dough into 1 to 2 inch balls. On a lightly floured surface, roll the balls into a 5 inch rope. Twist the rope into a knot.
  • Place the cookies onto the prepared baking sheet. Bake for 10 minutes. Cool completely before icing.
  • To make the icing, mix all of the ingredients together. Invert the cookies and dip in the icing. Immediately add sprinkles if desired.

Video

Nutrition

Serving: 1oz | Calories: 195kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 53mg | Potassium: 120mg | Fiber: 1g | Sugar: 19g | Vitamin A: 185IU | Calcium: 49mg | Iron: 1mg