Why did my cookies turn out tough instead of soft?

Tough cookies usually result from overworking the dough or adding too much flour during shaping. Mix just until ingredients are combined and use minimal flour for rolling.

Can I make these cookies without almond extract?

Absolutely! While almond extract gives these cookies their traditional flavor, you can substitute vanilla extract or try anise extract for a different but equally delicious Italian flavor.

Why isn't my icing setting properly?

If your icing remains too runny, add more powdered sugar a tablespoon at a time. If it's too thick, add a few drops of milk. The perfect consistency should coat the cookie but still allow excess to drip off.

Can I make these cookies ahead for Easter?

Yes! These cookies actually benefit from a day of rest as the flavors meld. You can make them 2-3 days ahead and store in an airtight container, or freeze uniced cookies up to a month ahead.

Italian Easter Cookies Recipe

Name: Italian Easter Cookies Recipe
Prep time: 45 min
Cook time: 9 min
Total time: 54 min
Cuisine: Italian
Ingredients: 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; 2 tablespoons light corn syrup; 1 teaspoon almond extract; Gel food coloring (purple, pink, blue, yellow); Rainbow sprinkles

Description

These Italian Easter Cookies are soft, buttery, and melt in your mouth with every bite. Their tender, pillowy texture is reminiscent of sugar cookies but with a unique twist. Topped with colorful pastel glaze and festive sprinkles, they are the perfect treat for Easter or any celebration. These delightful cookies are easy to make and require no refrigeration for the dough, making the baking process as enjoyable as the result.

Ingredients

Units Scale

Cookie Dough

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

Icing

3 cups powdered sugar
2–4 tablespoons whole milk
2 tablespoons light corn syrup
1 teaspoon almond extract
Gel food coloring (purple, pink, blue, yellow)
Rainbow sprinkles

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Instructions

Preheat the Oven
Preheat your oven to 350°F. Prepare a baking sheet by lining it with parchment paper and set it aside.
Cream Butter and Sugar
In a mixing bowl, beat together the room-temperature butter and sugar until light and creamy.
Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts. The mixture will appear slightly pale and separated.
Prepare the Dry Ingredients
Sift together the flour, baking powder, and salt in a separate bowl.
Combine Wet and Dry Ingredients
Gradually incorporate the dry and wet ingredients. Start by adding half of the milk to the butter mixture, followed by half of the flour mixture. Alternate until fully combined. Do not overmix.
Shape the Dough
Use a 1 ½-tablespoon cookie scoop to portion the dough. On a floured surface, roll the dough into 6-7” logs. Create knots, donut shapes, or simply make balls with a hole in the center, depending on your preferred design.
Bake the Cookies
Place the shaped dough on the prepared baking sheet. Bake for 9 minutes, or until the bottoms are slightly golden. Avoid overbaking to maintain their soft texture. Transfer to a cooling rack.
Prepare the Glaze
Whisk the powdered sugar, milk, corn syrup, and almond extract to form a smooth glaze. Divide the glaze into four bowls and add a small drop of gel food coloring to each. Stir until the color is evenly incorporated.
Decorate
Dip each cooled cookie into the glaze, letting the excess drip off. Place on parchment paper, sprinkle with nonpareils, and allow the glaze to set completely.

Notes

Cookies can be stored in an airtight container at room temperature for 4-5 days or frozen for up to 1 month.
Handle the dough gently to avoid overworking it, which can make the cookies tough.
Use minimal flour to roll and shape the dough. Adding too much will change the texture.
The cookies are best baked until the bottoms are just lightly golden, ensuring a soft and tender bite.
Americolor gel food coloring in pastel shades works wonderfully for the icing.

Nutrition

Serving Size: 1 cookie
Calories: 115
Sugar: 14g
Sodium: 75mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg