Delving into the heart of spring celebrations, buttery Italian Easter cookies have become a cherished tradition in my family, enchanting us with their tender, melt-in-your-mouth quality that makes them an all-time favorite among Italian Easter desserts.

This fun and easy buttery Italian Easter cookies recipe is not only a simple recipe to follow but also ensures the best results, embodying the essence of a sugar cookie but with a more soft, pillow-y, and thick texture that is simply irresistible.

Making a double batch of these Italian butter cookies is always a good idea, as their pastel colors and sprinkles make them the perfect cookie not just for Easter Sunday, but as a delightful breakfast cookie too.

Each bite into these easy Easter cookies invites a burst of joy, and getting to decorate them turns the whole process into a sweet treat adventure for everyone involved.

Why You’ll Love Buttery Italian Easter Cookies?

There’s a reason to love Italian Easter cookies: they encapsulate a traditional cookie experience that is easy to make and visually beautiful for any season.

These soft delights that melt in your mouth, adorned with vibrant colors and festive sprinkles, become the highlight of every holiday tradition.

Whether it’s Easter, Christmas, or any special occasion, these cookies serve as a versatile dessert, complementing cannoli with its rich filling or standing out among circus animal cookies and peeps marshmallow fudge.

Their classic Italian cookie allure, coupled with the option to flavor them with almond, anise, or vanilla, makes them a hit among guests and kids alike.

The festive holiday cookies not only brighten the table but also offer a canvas for creativity in shapes and dye colors, inviting everyone into the joy of baking.

Whether enjoyed as a part of your Easter celebration or as a delightful treat during Christmas, these cookies promise to be a memorable part of your culinary traditions.

Buttery Italian Easter Cookies Recipe

Buttery Italian Easter Cookies Ingredients

• 6 tbsp unsalted butter, softened
• 1/2 cup granulated sugar
• 2 room-temperature large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• 2 tbsp whole milk
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

For The Icing

• 3 cups confectioners’ sugar
• 2-4 tbsp whole milk
• 2 tbsp light corn syrup
• 1 tsp almond extract
• Gel food dyes in shades of purple, pink, blue, and yellow
• Rainbow sprinkles for decoration

Instructions

• Preheat your oven to 350°F to ensure it’s ready for baking.
• In a mixing bowl, cream the butter and sugar together until well combined.
• Add eggs one at a time, beating well after each addition to incorporate them into the butter/sugar mixture.
• Mix in vanilla and almond extracts, watching as the mixture becomes pale yellow and slightly separated.
• In a separate bowl, sift the flour, baking powder, and salt together.
• Alternately add half of the milk to the creamed mixture, then half of the flour mixture, followed by the remaining milk, and finally the remaining flour mixture. Mix just until combined, scraping the sides of the bowl as necessary.
• Using a 1 ½ tablespoon cookie scoop, form scoops of dough. On a lightly floured surface, roll each scoop into a 6-7” log.
• For a creative touch, twist the log into a knot for some cookies, or form donut shapes by joining the two ends of the log for others. Alternatively, roll the dough into a ball and press your finger into the center to create a hole, shaping the “donut” around your finger.
• Place the shaped cookies on a baking sheet lined with parchment paper.
• Bake for about 9 minutes or until the bottoms of the cookies are just slightly golden brown. Transfer the cookies to a cooling rack to cool.
• While the cookies cool, whisk together the icing ingredients to form a smooth glaze. Divide the glaze among four bowls, adding a tiny drop of gel food coloring to each and stir to distribute the color evenly.
• Dip each cooled cookie into the glaze, allowing any excess to drip off. Place the glazed cookies on a sheet of parchment paper and sprinkle with nonpareils. Let them sit untouched until the glaze sets and is dry to the touch.

 Recipe Notes

• Store your buttery Italian Easter cookies in an airtight container on the countertop for 4-5 days to keep them soft and moist. For longer preservation, they can be frozen for up to 1 month.
• These cookies boast a dough-y texture that melts in your mouth, reminiscent of a sugar cookie but with a more pillowy and thick
• To avoid overworking the dough and making it sticky, use a light flour dusting on your work surface. This helps prevent sticking while rolling and shaping the logs and knots.
• Aim for a perfect, tight knot but remember that the dough will puff up in the oven, so it’s fine if the knots aren’t perfectly tight at first.
• When baking, ensure the bottoms turn a golden brown — typically in about 9 minutes. This ensures your cookies are cooked through yet remain tender.
• For the glaze, using Americolor gel food coloring in Lilac, Fuschia, Sky Blue, and Lemon Yellow allows for creating beautiful pastel colors that add a festive touch to these delightful cookies.

Tips For Perfect Italian Easter Cookies Recipe

• Bring butter and eggs to room temperature before starting. This ensures a smooth dough that incorporates other ingredients more easily.
• Warm the milk on the counter beforehand to prevent the dough from being overworked and becoming sticky.
• A light dusting of flour on your work surface helps to prevent sticking while rolling the dough into logs.
• Shape the dough gently to avoid smashing Even if knots aren’t tightly secured, they will puff up nicely in the oven.
• For a donut shape, wrap the dough log around your finger and pinch the ends together, then roll at the seam to round it out.
• Baking the Italian cookies until the bottoms are just golden brown ensures the batter maintains its flavor, enhanced by almond or vanilla extract.
• To prevent over-baking, which can change the color and texture, watch the oven closely and aim for around 9 minutes of baking time.
• Allow frosting on cooled cookies only, and ensure the frosting sets before storing in an airtight container in the refrigerator.
• Cut strips of dough into equal pieces for uniform knots, making sure large cookies and smaller cookies bake evenly in the oven. Practice shaping on prepared baking sheets without overworking the dough.

These tips and tricks for making buttery Italian Easter cookies ensure that every batch turns out soft, tender, and irresistibly delicious, capturing the essence of a traditional Italian Easter celebration.

Frosting Sicilian Easter Cookies

1. Prepare the frosting once your cookies have completely cooled. In a large bowl, whisk together melted butter, milk, and your choice of extracts. Gradually add powdered sugar, whisking until the mixture is smooth and free of lumps.
2. Divide the frosting among several bowls, depending on how many colors you plan to use for decorating. Add a few drops of food coloring to each bowl, starting with just a little and adding more if necessary to achieve the desired shade.
3. When you’re ready to frost, place a wire cooling rack over a sheet to catch drips. Flip each cookie to dunk the top into the frosting, gently shaking off any excess before setting it on the rack. This method ensures an even layer of frosting on each cookie.
4. Top the freshly frosted cookies with sprinkles before the frosting This adds a final touch of festivity to your Italian Easter cookies recipe, making them not only a delicious but also a visually appealing treat. Allow the frosting to set completely before serving or storing.

Following these steps will simplify the process of frosting Italian Easter cookies, turning it into an enjoyable activity without the need for any special tools. The result is beautifully decorated cookies that are as delightful to look at as they are to eat.

How To Color Cookie Icing?

For Italian Easter cookies, achieving that perfect hue is all about the gel coloring.

A fraction of drops compared to the traditional liquid version brings out pigmented colors.

Start with just a drop, mix thoroughly into the glaze, and add a little more if desired.

The result? A pastel masterpiece using Americolor gel food coloring in shades like Lilac, Fuschia, Sky Blue, and Lemon Yellow.

FAQs About Best Buttery Italian Easter Cookies

1. Do Italian Easter Cookies Need To Be Refrigerated?

Decorated Easter cookies stay soft and moist at room temperature for 4 to 5 days, or they can be frozen for up to 1 month. Always store them in an airtight container to preserve their delightful texture.

2. Do Traditional Italian Butter Cookies Come In Different Shapes?

Yes, decorated Easter cookies can be transformed into various shapes and textures using pastry tips. Each batch of dough becomes a decorative platter of art in your kitchen, showcasing the versatility and creativity of these beloved treats.

3. What Pairs Well With These Traditional Easter Cookies?

A classic Italian cookie like this pairs wonderfully with coffee or chocolate milk, making it a hit among kids and adults alike. Its colorful sprinkles and loose knot design are perfect for Easter baskets, adding a signature look to your holiday festivities. Enjoy these traditional cookies on Good Friday, Easter morning, or even during Christmas time for a sweet nibble of tradition.

4. How Many Italian Butter Cookies Are In A Pound?

A pound of these delightful treats contains 20-25 cookies, ensuring a generous serving for gatherings.

5. Why Are Italian Cookies Dry?

Italian cookies are intentionally dry, crispy, and crunchy to complement the experience of dunking them into a warm drink, creating a contrast to the typical chewy cookie.

6. How Long Will Italian Cookies Stay Fresh?

Stored at room temperature, bakery or homemade cookies remain fresh for two to three weeks, and when placed in the refrigerator, they last up to two months. For moist bars like cheesecake and lemon bars, a seven-day refrigeration is ideal.

7. How Long Do Italian Bakery Cookies Last?

Butter Cookies are best enjoyed within a couple of days of their purchase, thanks to the simple spritz-type dough of butter, sugar, and flour.

8. Can You Freeze Italian Cookies?

Yes, Italian cookies can be frozen for up to 2 months when cool completely and stored in a reusable, freezer-safe bag or container with wax or parchment paper.

9. Why Are My Italian Cookies Flat?

Flat cookies often result from oven temperatures being too hot, ingredients measured incorrectly, butter being too soft, or the dough not being chilled before baking. Addressing these factors can help maintain the desired cookie shape.

10. What Is The Best Way To Store Italian Cookies?

The best way to store buttery Italian Easter cookies recipe for the long term is freezing them right away after they cool completely, which preserves their fresh flavor and texture.

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