Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, cream together softened butter and sugar until the mixture is light and fluffy.
- Add eggs one at a time, ensuring you beat well after each addition. Then stir in both vanilla and almond extracts until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined to ensure the dough remains fluffy.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the bottoms are lightly golden. Once baked, remove them from the oven and allow the cookies to cool completely on a wire rack.
- To make the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Divide into separate bowls, tinting each with your desired food coloring.
- Dip each cooled cookie into the glaze, covering the surface and then top with sprinkles.
- Allow the glaze to set before serving or storing.
Best ways to enjoy it
These Buttery Italian Easter Cookies are delightful on their own, but here are a few ideas to make them shine:
- Serve alongside coffee or tea for a wonderful afternoon treat.
- Place them on a colorful platter with other pastries at your Easter brunch.
- Pair with fresh fruit or chocolate for a dessert spread.
- For an even more festive look, arrange them on a tiered serving plate at a holiday gathering.
Keeping leftovers fresh
To ensure your cookies retain their delightful texture, store them in an airtight container at room temperature. If you’re looking to keep them fresh for longer, you can freeze them. Just layer parchment paper between cookies to prevent sticking, and they can last in the freezer for up to three months.
Helpful cooking tips
Here are some pro tips to perfect your cookie-making:
- Chill the dough for about 30 minutes before rolling it; this makes the dough easier to handle and helps the cookies maintain their shape during baking.
- To achieve an even more flavorful cookie, let your butter sit out for a bit longer to get closer to room temperature before creaming it with sugar.
- If you’re in a hurry, you can skip the icing and simply dust the cookies with powdered sugar after baking for a simpler finish.
Creative twists
While this recipe is delightful as is, there’s plenty of room for creativity:
- Add citrus zest like lemon or orange for an extra zing.
- Experiment with different extracts, such as coconut or hazelnut.
- Try drizzling melted chocolate over the glazed cookies for a richer flavor.
- For a healthier version, consider using whole wheat flour or a gluten-free blend.
Common questions
How long does prep and cooking take?
Prep time is about 15 minutes, followed by baking for 10-12 minutes. Including cooling and glazing, you can have these cookies ready in under an hour.
What can I use instead of almond extract?
If you’re not a fan of almond flavor or have an allergy, feel free to replace it with more vanilla extract or try coconut extract for a different twist.
Can these cookies be frozen?
Absolutely! Once baked and cooled, they can be frozen in an airtight container with layers of parchment to prevent sticking. Enjoy them from the freezer within three months for the best flavor and texture.
With their soft, buttery texture, vibrant colors, and delightful sprinkles, these Buttery Italian Easter Cookies are sure to become a favorite for any gathering! Happy baking!
