Soft Italian Easter Cookies with Vanilla Almond Glaze (Traditional & Festive)
These Italian Easter Cookies are a timeless treat—soft, cakey, and lightly sweet with a delicate vanilla-almond glaze. Shaped like little donuts and topped with colorful icing and sprinkles, they’re a joyful addition to any spring celebration. A beloved classic with a playful twist!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
For the Cookies:
6 tbsp unsalted butter, softened
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp almond extract
2 tbsp whole milk
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla or almond extract
Food coloring (pastel shades)
Rainbow nonpareil sprinkles
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar together until light and fluffy.
Beat in eggs one at a time, then add vanilla, almond extract, and milk.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix dry ingredients into wet until a soft dough forms.
Scoop and roll dough into 1-inch balls. Slightly flatten and use your finger to poke a small hole in the center (like a mini donut).
Bake for 10–12 minutes, until set but not browned. Cool completely.
Mix glaze ingredients and divide into bowls. Tint each with pastel food coloring.
Dip cooled cookies in glaze, top with sprinkles, and let set.
Nutrition
- Calories: ~110
- Sugar: 9g
- Fat: 4g
- Carbohydrates: 15g
- Protein: 2g