Italian Easter Cookies

Italian Easter Cookies

Kelly 0

"Ice with colored icing and sprinkles if you like."

Ingredients 30 m {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
  3. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
  4. To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
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Reviews 73

  1. 81 Ratings


This is the best cookie ever. We make these year round. We like to roll them out and use cookie cutters. I also add an extra teaspoon or 2 of the almond extract, it really livens it up. If u didn't like these, something must have been ommitted, I have YET to have anything but wonderful said about these. These are just so pretty when in shapes and decorated, the taste is absolutely wonderful!!!!


These are just like my Nonna and my Mother made, I could never find the exact recipe but this is really close. I made a batch for a cookie exchange and I've had to make them three more times to have any left for Christmas Eve. Very good!!!


REVISED REVIEW: Growing up Italian, I've eaten these kind of cookies for decades. The cookie part is good but the frosting has too much butter. Usually, there's either no butter or very little. Without all of that butter, it's easier to frost and looks nicer. I'm going back to using no butter but the cookie part is still tasty. Also, when it's warm, the butter in this frosting softens up (especially when you try to store them in a container) and they become a sloppy mess. Typically, the recipe calls for just confectioners sugar, a tiny bit of milk, some extract and the food coloring. For those people who say the cookie is bland, it's not meant to be super sweet because it's meant to be frosted with the icing that is sweet. If the cookie was too sweet, you'd be complaining that the frosted cookie was way too sweet. It's a nice balance. You can really use any extract you want to but usually it's anise, vanilla or lemon. You can see my pic attached. It was voted one of the top photos today!