italian cookie

Italian Easter Cookies are super soft and decorated with pastel colors and sprinkles – perfect for Easter! Not only do these simple almond cookies look festive, they taste incredibly delicious and are so easy to make!

Italian Easter Cookies

all-purpose flour

baking powder

salt

sugar

unsalted butter (softened)

vanilla extract

almond extract

milk

eggs (room temperature)

milk (or cream)

almond extract (vanilla extract

liquid food coloring and sprinkles

Preheat oven.

Preheat the oven to 350F°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Dry ingredients.

In a medium bowl, whisk together the all purpose flour, salt and baking powder.

Wet ingredients.

In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar and both the vanilla and almond extracts and beat on medium high speed until the mixture is light and fluffy.

Add eggs.

Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.

Combine.

Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.

Scoop cookies.

Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape into balls. Place the balls about an inch apart on the prepared baking sheets.

Bake.

Bake for 12 to 15 or until an inserted toothpick comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.

Make glaze.

Whisk together the powdered sugar, milk and almond extract in a small bowl until smooth and no lumps remain.

Add color.

Divide the glaze equally into 3 bowls (or however many colors you want) and tint with food coloring.

Dip cookies.

Carefully dip the cooled cookies in the glaze and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)

Italian Cookies Glaze

One crunchy bite of Chocolate Chip Biscotti is all it will take to convince you that this is a cookie you will be making again and again! All the flavors of your favorite chocolate chip cookies contained in a dunkable, munchable, homemade biscotti. 

Chocolate Chip Biscotti Recipe

butter (room temperature)

granulated sugar

vanilla paste (or extract)

mini chocolate chips (semisweet)

crystal decorating sugar

chocolate

Preheat the oven temperature to 350°F. Line a cookie sheet with parchment paper.

In the bowl of an electric mixer, using the paddle attachment, cream the butter, sugar, salt, baking powder, and vanilla extract or paste.

Beat in the eggs. The batter may look slightly curdled.

Mix in the flour until combined, then fold in the chocolate chips, to form a sticky dough.

Divide dough in half. Use a rubber spatula to scrape and shape the dough into two logs ( each about 13”x 3”x3/4&quot; thick)  on the prepared baking sheet. Smooth the top of the logs with the spatula or slightly damp hands.

If using decorating sugar, sprinkle 1 tablespoon of sugar onto each log.

Bake for 25 minutes. Remove from the oven, and cool on the pan for about 10 minutes.

Reduce the oven to 325°F.

Transfer logs to a cutting board and use a serrated knife to cut the log diagonally into equal pieces, 1/2&quot; thick. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.

Stand the biscotti on the prepared baking sheet, with at least ½” between slices. Return the baking sheet to the oven, and bake a second time for 25-30 minutes, until the biscotti are very dry and beginning to turn golden brown around the edges.

Remove from the oven, and transfer the biscotti cookies to a wire rack to cool completely.

If dipping in chocolate, line a baking sheet with wax paper.

Melt the chocolate in a small bowl in the microwave at 50% power until completely melted.

Dip each cookie and place on the prepared baking sheet.

Refrigerate for about 10 minutes to set the chocolate.

Store in an airtight container at room temperature for 2-3 weeks.

A classic Italian cookie that you can make without a Pizzelle Maker. Make these Italian cookies on their own or to go along with our classic pizzelle recipe and our pizzelle cannolis.

Oven Baked Pizzelle Cookies

eggs

all purpose flour

vanilla

anise

tbsp melted unsalted butter

tsp kosher salt

Whisk together your eggs, sugar, vanilla and anise in a medium bowl.

Now add your flour, salt and baking powder and mix it well until there are no lumps and it looks smooth.

Now add your melted butter and mix that in to your mixture.

Making the cookie shapes:

Pre-heat your oven to 350 degrees.

Grease 3-4 cookie sheets.

With a cookie press, add your dough into the cookie press and make your shapes on to the cookie sheet. If you do not have a cookie press, you can scoop a heaping teaspoon full of dough onto your cookie sheet and gently press the tops down with your fingers before baking.

Bake for 8-10 minutes or until your cookies begin to get light golden in color.

Let cool on a cooling rack completely.

Optional: you can dust them lightly with powdered sugar once cooled.

Enjoy!

Top 3 italian cookie recipes from across the web

The most viewed italian cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Italian Easter Cookies

Chocolate Chip Biscotti Recipe

Oven Baked Pizzelle Cookies

Top 3 italian cookie recipes from across the web

The most viewed italian cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Easter Cookies

Chocolate Chip Biscotti Recipe

Oven Baked Pizzelle Cookies

The most viewed italian cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine