Celebrate Easter with these traditional Buttery Italian Easter Cookies. Perfectly tender and richly flavored with vanilla and almond, these cookies are a delightful treat for the whole family. Decorated with colorful icing and sprinkles, they're not just delicious but also a feast for the eyes. Follow this easy recipe to bring a taste of Italy to your Easter celebrations.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a soft dough forms.
Roll the dough into 1-inch balls and place on the prepared baking sheets. Flatten slightly with the bottom of a glass.
Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and transfer to a wire rack to cool completely.
For the icing, whisk together the powdered sugar, milk, and almond extract until smooth. If desired, divide the icing among several bowls and color with gel food coloring.
Dip the cooled cookies into the icing or drizzle over the top, then sprinkle with rainbow sprinkles. Allow the icing to set before serving.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the un-iced cookies for up to 3 months and decorate after thawing.
Variations: Feel free to add lemon zest to the dough or icing for a citrusy twist.
Decorating Tip: Use a small piping bag or a ziplock bag with the corner snipped off for more precise icing decoration.
Keyword Buttery Italian Easter Cookies, Easter Cookies, Easter Dessert, Holiday Baking, Italian Cookies