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italian easter cookies

(6 ratings)
Blue Ribbon Recipe by
denise hagar
Niagara Falls, NY

These are traditionally rolled and tied into knots. But being pressed for time, I used a teaspoon and gently shaped into an egg. They still taste great!

Blue Ribbon Recipe

Italian Easter cookies are lightly sweet sugar cookies with a fluffy cake-like texture. We loved the sugar cookie flavor with the vanilla almond icing. Add a little color to your icing and some sprinkles for an adorable and irresistible cookie that screams spring. So tasty, these will be gone before you can say Easter Bunny!

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 dozen
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For italian easter cookies

  • 1/2 c
    butter, room temperature
  • 3/4 c
  • 3
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 1/4 c
  • 1/4 c
    vegetable or canola oil
  • 3 3/4 c
    all-purpose flour
  • 5 tsp
    baking powder
  • 4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 3 - 4 Tbsp
  • candy sprinkles

How To Make italian easter cookies

Test Kitchen Tips
This dough is a little sticky. We suggest dusting your hands with flour while working with the dough. If you want to make knots, chill the dough for a little bit and it will be easier to work with.
  • Lining a baking sheet with parchment paper.
    Preheat oven to 350 degrees. Grease or spray cookie sheets. Parchment paper works great too.
  • Creaming butter and sugar together.
    In a large bowl, cream together butter and sugar until light & fluffy.
  • Slowly beating in the eggs.
    Beat the eggs in, one at a time, mixing well after each.
  • Vanilla and almond extract, milk and oil added to the bowl.
    Add vanilla and almond extract along with milk and oil.
  • Whisking flour and baking powder together in a bowl.
    Combine flour and baking powder in a separate bowl.
  • Incorporating dry ingredients into wet ingredients.
    Stir into creamed mixture. Mix well.
  • Shaping dough into an egg shape.
    To shape the dough, you can use a tablespoon scoop of dough and gently shape it into an egg shape. To make knots, roll out to about 5 inches and tie into a knot. Or, roll dough into 1 inch balls.
  • Dough placed onto the baking sheet.
    Place on greased cookie sheet.
  • Cookies baked until slightly golden brown.
    Bake for about 8 to 10 minutes or until lightly golden on edges.
  • Powdered sugar, extracts, and milk whisked together to a glaze.
    For the glaze, mix powdered sugar, extracts, and milk. Beat well to a smooth glaze.
  • Glazing and decorating the cookies.
    Dip tops of cookies into glaze and decorate with sprinkles.