Description
Delightful Italian Easter Cookies, soft and sweet, adorned with colorful icing and sprinkles, perfect for festive occasions.
Ingredients
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups powdered sugar (for icing)
- 2-4 tablespoons whole milk (for icing)
- 2 tablespoons light corn syrup (for icing)
- 1 teaspoon almond extract (for icing)
- Gel food coloring (purple, pink, blue, yellow)
- Rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Beat the unsalted butter and granulated sugar together until creamy and light.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts, and then follow that with the milk.
- Sift together the all-purpose flour, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
- Roll about 1.5 tablespoons of dough for each cookie into small logs and shape them into knots or donuts.
- Place the cookies on prepared baking sheets and bake for about 9 minutes, or until the bottoms are golden. Allow to cool completely.
- Prepare the icing by whisking together the powdered sugar, additional milk, corn syrup, and almond extract. Divide into smaller bowls and add gel food coloring.
- Dip cooled cookies into the icing, letting excess drip off, and sprinkle with rainbow sprinkles before the icing hardens.
Notes
For best results, chill the dough if it feels sticky before shaping. Store cookies in an airtight container for up to a week.