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Italian Easter Cookies are super soft, pillowy, buttery and decorated with pastel sprinkles – perfect for Easter! Not only do these simple Easter cookies look festive, they taste incredibly delicious and are so easy to make
Why You'll Love These Buttery Italian Easter Cookies
- These cookies are light, buttery, lemony, pillowy and so perfect for Spring/Easter! These cookies will be a hit at Easter dinner!
- You can make these Buttery Italian Easter Cookies in advance. Once the dough is formed, the dough needs to chill for 1 hour, or you can make the dough the night before you want to bake them.
- Have your children help you make these cookies! These are the perfect baking project to do with your kids!
Ingredients Needed
Buttery Italian Cookies
3 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
4 Tablespoons Unsalted Butter, softened
1/2 Cup Sugar
3 Eggs
1 Teaspoon Vanilla Extract
2 Tablespoons Lemon Juice
2 Tablespoons Lemon Zest
1/2 Cup Sprinkles of Choice
Icing Sugar Glaze
1 1/2 Cups Powdered Sugar
2 1/2 Tablespoons Milk or Water
1/4 Teaspoon Vanilla Extract
How To Make Buttery Italian Easter Cookies
In a large mixing bowl add flour, baking powder, baking soda and salt and whisk the dry ingredients together.
In another bowl add the softened butter and granulated sugar. Use a hand mixer (or stand mixer if you have one) and cream the butter and sugar together until well combined.
Next, add 1 egg at a time to the butter sugar mixture making sure to whisk in between adding each egg. Once the eggs are added, add the vanilla extract, lemon zest and lemon juice. Mix all those wet ingredients together until well combined.
Add the dry mixture to the wet ingredients and mix together to form a dough but try not to over mix the dough.
Place plastic wrap over top of the bowl of dough and place in the fridge for 1 hour to chill.
After 1 hour, preheat the oven to 350 degrees F.
Scoop 1 heaping tablespoon of the dough and form into a ball, rolling between your palms. Place the dough balls on a parchment lined baking sheet leaving at least an inch space between each dough ball.
Bake the cookies for about 12-15 minutes or until the bottoms are lightly golden and cookies are puffed. Allow the cookies to cool for 30 minutes.
While the cookies are baking, make the icing sugar glaze. Add powdered sugar, milk or water and vanilla extract to a bowl and stir together. A runny icing sugar glaze will be formed. Tip: add less milk or water at first, and add more if needed. You want the icing sugar glaze to be runny enough to dip the cookie but not thin like water.
Once the cookies are cooled, dip each cookie into the icing sugar glaze allowing the excess to drip off, then immediately add the sprinkles on top. Repeat this process with the rest of the cookies. Enjoy! 🙂
Equipment & Products Needed
Parchment Paper
Non-Stick Baking Sheets
Pastel Sprinkles
Notes + Tips for Buttery Italian Easter Cookies
- Customize the flavour profile of these Easter cookies. Traditionally, these cookies call for a lemon flavour but you could add almond extract, orange extract, or just keep them vanilla flavoured.
- Use parchment paper to bake these cookies. You don’t want these cookies to stick so make sure to bake them on parchment paper.
- Try not to over mix the dough and over bake the cookies. Once the dough is formed, leave it to rest. Try to bake the cookies for about 12 minutes or until the bottoms are light golden brown and puffed.
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Ingredients:
Buttery Italian Cookies
- 3 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 4 Tablespoons Unsalted Butter, softened
- 1/2 Cup Sugar
- 3 Eggs
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Lemon Zest
- 1/2 Cup Sprinkles of Choice
Icing Sugar Glaze
- 1 1/2 Cups Powdered Sugar
- 2 1/2 Tablespoons Milk or Water
- 1/4 Teaspoon Vanilla Extract
Instructions:
- In a large mixing bowl add flour, baking powder, baking soda and salt and whisk the dry ingredients together.
- In another bowl add the softened butter and granulated sugar. Use a hand mixer (or stand mixer if you have one) and cream the butter and sugar together until well combined.
- Next, add 1 egg at a time to the butter sugar mixture making sure to whisk in between adding each egg. Once the eggs are added, add the vanilla extract, lemon zest and lemon juice. Mix all those wet ingredients together until well combined.
- Add the dry mixture to the wet ingredients and mix together to form a dough but try not to over mix the dough.
- Place plastic wrap over top of the bowl of dough and place in the fridge for 1 hour to chill.
- After 1 hour, preheat the oven to 350 degrees F.
- Scoop 1 heaping tablespoon of the dough and form into a ball, rolling between your palms. Place the dough balls on a parchment lined baking sheet leaving at least an inch space between each dough ball.
- Bake the cookies for about 12-15 minutes or until the bottoms are lightly golden and cookies are puffed. Allow the cookies to cool for 30 minutes.
- While the cookies are baking, make the icing sugar glaze. Add powdered sugar, milk or water and vanilla extract to a bowl and stir together. A runny icing sugar glaze will be formed. Tip: add less milk or water at first, and add more if needed. You want the icing sugar glaze to be runny enough to dip the cookie but not thin like water.
- Once the cookies are cooled, dip each cookie into the icing sugar glaze allowing the excess to drip off, then immediately add the sprinkles on top. Repeat this process with the rest of the cookies. Enjoy! 🙂
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