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Soft Italian Easter Cookies

These small, buttery cookies with a tender crumb and bright sprinkles are perfect for celebrating Easter.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3 cups all-purpose flour Use fresh flour.
  • 1 teaspoon baking powder Check the date for freshness.
  • 1/2 teaspoon salt Use unsalted butter elsewhere for better control of salt.
Wet ingredients
  • 1 cup unsalted butter, softened Do not melt the butter.
  • 1 cup granulated sugar Lower sugar option available.
  • 2 large eggs Add eggs one at a time for even mixing.
  • 1 teaspoon vanilla extract Use real vanilla for better flavor.
  • 1 teaspoon almond extract To enhance flavor, use a touch more.
For decoration
  • Colorful sprinkles Press lightly on top of cookies.
  • Icing (optional) Add after cooling if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Mix the flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the softened butter and sugar until fluffy.
  4. Beat in the eggs, vanilla, and almond extract until combined.
  5. Gradually add the dry mix to the wet mixture. Mix until a soft dough forms.
Baking
  1. Roll the dough into small balls (about 1 tablespoon each) and place on a parchment-lined baking sheet.
  2. Flatten the balls slightly and press sprinkles on top.
  3. Bake for 10–12 minutes, until edges are lightly golden.
  4. Let cookies cool completely on a wire rack before adding icing if desired.

Notes

These cookies can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Adjust baking time if making larger cookie sizes.