Italian Easter Cookies Recipe: A Sweet, Nostalgic Treat
There’s just something magical about Italian Easter Cookies. These soft, sweet little treats are more than just cookies—they’re a tradition, a memory, and a taste of home all rolled into one. Every Easter, my mom would make a big batch of these, filling the house with the scent of vanilla and anise. The colorful sprinkles on top always made them feel extra special, like tiny edible Easter eggs. Whether you’re continuing a family tradition or starting a new one, these cookies are sure to become a favorite in your home.
I still remember my Nonna standing at the kitchen counter, mixing the dough by hand because she *never* wrote down a recipe. She shaped each cookie with love, and when I finally figured out how to recreate them, it felt like bringing a piece of her back into my kitchen. Now, every time I see those bright sprinkles, I think of her—and I can’t wait to pass this recipe down to my own kids, just like it’s been in our family for generations.
Your Grocery List
Here’s everything you’ll need to make these nostalgic, soft Italian Easter Cookies:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract (or substitute with almond or lemon extract)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Glaze and Topping:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla or anise extract
- Colorful sprinkles (because no Italian Easter Cookie is complete without them!)
What Do Italian Easter Cookies Taste Like?
These cookies are soft, tender, and just the right amount of sweet. The anise extract gives them a subtle licorice flavor, but if that’s not your thing, you can easily swap it out for vanilla, almond, or even lemon extract. The glaze adds a delicate sweetness, while the sprinkles bring a fun crunch with every bite. They’re the perfect blend of nostalgic and delicious!
How to Make Italian Easter Cookies
Making these cookies is easier than you’d think—and honestly, a lot of fun! Start by creaming the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add your vanilla and anise extract. In a separate bowl, whisk together the flour, baking powder, and salt, then slowly add the dry ingredients to the wet mixture. The dough should be soft but not sticky.
Now for the fun part—shaping the cookies! You can roll them into little balls, twist them into knots, or even shape them into rings. Each shape has its own meaning, symbolizing continuity and renewal, which makes them perfect for Easter. Bake at 350°F for about 10-12 minutes, or until the bottoms are lightly golden. Once they’ve cooled, dip them in the glaze and sprinkle generously with those colorful sprinkles!
Make It Even Better
If you want to add a little extra flair, try using lemon zest in the dough for a bright, fresh flavor. You can also dip the cookies in white chocolate before adding the sprinkles for an indulgent twist. And if you’re looking to store them, just keep them in an airtight container at room temperature—they’ll stay soft for up to a week. Yes, you can freeze them too! Just make sure to glaze and sprinkle them after thawing for the freshest look.
How to Store and Freeze Italian Easter Cookies
These cookies store beautifully! Keep them in an airtight container at room temperature for up to 5 days. If you want to freeze them, place the unglazed cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to enjoy them, let them thaw at room temperature before glazing and adding sprinkles. They’ll taste just as fresh as the day you made them!
What to Serve with Italian Easter Cookies
These cookies are perfect on their own, but they pair wonderfully with a cup of coffee or espresso. For an authentic Italian Easter spread, serve them alongside a slice of traditional Colomba di Pasqua (Italian Easter bread) and a glass of sweet dessert wine like Vin Santo. And for the little ones? A glass of cold milk is the perfect match!
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Servings: Makes about 24 cookies
Fun Facts About Italian Easter Cookies
Did you know that Italian Easter Cookies are often shaped into rings or knots to symbolize eternity and renewal? They’ve been a part of Italian Easter celebrations for generations, bringing families together through baking and sharing. Plus, the colorful sprinkles are said to represent the joy and vibrance of spring!
Allergen Warnings and Substitutions
This recipe contains eggs, dairy (butter), and gluten (flour). For a dairy-free version, use plant-based butter, and for a gluten-free option, substitute with your favorite gluten-free all-purpose flour blend. If you’re not a fan of anise, swap it out for vanilla, almond, or lemon extract to suit your taste.
Italian Easter Cookies (Taralli Dolci di Pasqua)
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract (or substitute with almond or lemon extract)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla or anise extract (for glaze)
- colorful sprinkles (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and anise extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the dough into small balls, rings, or knots and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the bottoms are lightly golden. Allow the cookies to cool on a wire rack.
- While the cookies are cooling, prepare the glaze by mixing the powdered sugar, milk, and vanilla or anise extract until smooth.
- Dip each cookie into the glaze and top with colorful sprinkles. Allow the glaze to set before serving.
Notes
