Soft Italian Easter Cookies

Soft Italian Easter Cookies

These Soft Italian Easter Cookies are tender, lightly sweet, and dotted with colorful sprinkles, making them a delightful holiday treat that melts in your mouth.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Italian

Calories: 120

Ingredients Method Notes

Ingredients

Dry ingredients

2 3/4 cups all-purpose flour Use gluten-free flour blend for a gluten-free option.
2 teaspoons baking powder Ensure it's fresh for proper rise.
1/4 teaspoon salt Can reduce if using salted butter.

Wet ingredients

1/2 cup unsalted butter, softened Use room temperature for best results.
1 cup granulated sugar Can reduce to 3/4 cup for lower sweetness.
2 large eggs Use room temperature for even mixing.
2 teaspoons vanilla extract Use pure extract for best flavor.
1 teaspoon almond extract Real almond extract gives authentic flavor.
1/4 cup milk Dairy-free options available.

Decoration

to taste Sprinkles Add before baking for bright color.

Method

Preparation

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.

Mixing

In another bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, vanilla extract, and almond extract until combined.
Gradually add the dry ingredients to the butter mixture, alternating with milk, until a soft dough forms.

Shaping

Drop rounded spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
Press sprinkles into the tops of the mounds gently before baking.

Baking

Bake for 10-12 minutes until edges are lightly golden and centers are set.
Let cool on baking sheets for a few minutes before transferring to wire racks.

Notes

Store in an airtight container at room temperature for up to 3 days. Freezing is also an option for longer storage.