Italian Easter Cookies Recipe (Soft & Buttery)

Step 1

Preheat oven to 350°F.

Step 2

In a mixing bowl, beat together butter and sugar until creamed.Add eggs one at a time, beating to combine between each.

Step 3

Beat in vanilla and almond extracts. Mixture will be pale yellow and slightly separated.

Step 4

In a separate bowl, sift together flour, baking powder, and salt.

Step 5

Add half of the milk to the butter/sugar mixture, then half of the flour mixture, the remaining milk, and then the remaining flour. Mix just until combined, scraping the bowl as needed.

Step 6

Use a 1 ½ tablespoon cookie scoop to form scoops of dough. Place each scoop of dough on a lightly floured surface and roll into a 6-7” log. Twist the log into a knot for half of the cookies. For the other half of the cookies, form donut shapes by joining the two ends of the log together - or simply roll the scoop of dough into a ball and then press your finger down into the center of it to make a hole, shaping the “donut” around your finger.

Step 7

Place cookies on a baking sheet lined with parchment paper.Bake for about 9 minutes or until the bottoms of the cookies are just slightly golden brown.

Step 8

Transfer cookies to a cooling rack to cool.

Step 9

Meanwhile, whisk together all of the icing ingredients to form a smooth glaze. Divide the glaze between four bowls and add a tiny drop of gel food coloring to each bowl. Stir to distribute the coloring evenly throughout the glaze.

Step 10

Dip a cooled cookie into the glaze; hold it above the bowl for a few seconds to allow the excess glaze to drip off. Place on a sheet of parchment paper and sprinkle with nonpareils. Leave untouched until glaze sets and is dry to the touch.