Italian Easter Cookies

denise hagar


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

These cookies remind one of the ladies in the Test Kitchen of a cookie she ate as a kid and were gobbled up by everyone! We loved the flavors in the cookie and the glaze. This cookie would go wonderfully with a cup of afternoon tea. And the pretty pastel sprinkles make me think of spring! The Test Kitchen

★★★★★ 5 votes
4 dozen
10 Min
10 Min


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1/2 c
butter, room temperature
3/4 c
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


  • 1Preheat oven to 350' degrees. Grease or spray cookie sheets. Parchment paper works great too!
  • 2In large bowl cream together butter and sugar until light & fluffy.
  • 3Beat the eggs in, one at a time, mixing well after each.
  • 4Add vanilla & almond extract along with milk and oil.
  • 5Combine flour and powder. Stir into creamed mixture. Mix well
  • 6You can either roll into 1 inch balls, roll out to about 5 inches and tie into knot or using a teaspoon scoop dough and gently shape into egg shape
  • 7Place on greased cookie sheet and bake for about 8 to 10 minutes or until lighlty golden on edges.
  • 8GLAZE-Mix powdered sugar, extracts and milk , beat well to a smooth glaze. Dip tops of cookies into glaze and decorate with sprinkles.

Printable Recipe Card

About Italian Easter Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Collection: Easter

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