Italian Easter Cookies. A Frosted Sugar Cookie Recipe.
A thick, soft, old-fashioned sugar cookie topped with buttercream frosting and sprinkles. Decorate with your favorite Spring/Easter colored sprinkles. Perfect treat to make during The Easter season.
Traditionally these cookies are usually made by rolling balls of dough out into ropes about 5 inches long, then you tie them into loose knots before baking. I’m usually short on time when I make these and tend to make them as drop cookies instead.
Italian Easter Cookies
Recipe type: Dessert
Serves: 21
Ingredients
- ¼ cup salted butter, softened
- ¼ cup & 2 tablespoons sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1¾ cups & 2 tablespoons all-purpose flour
- 2¼ teaspoons baking powder
- Frosting:
- 1½ cups powdered sugar
- 2 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- sprinkles for decorating
Instructions
- Preheat oven to 350 degrees F. Grease cookie sheet or line with a non-stick baking mat.
- In a large bowl, use an electric mixer to cream butter and sugar together. Mix in the eggs one at a time, then vanilla, milk and oil.
- Mix in in the flour and baking powder.
- Roll dough into 1 inch balls. Place on cookie sheet, using the bottom of a glass or a fork flatten out the cookies to about ¼" thickness.
- Bake for 9-12 minutes or until the bottoms of the cookies are golden brown.
- To make the frosting, cream together the powdered sugar, butter, and vanilla . Beat in milk until frosting is smooth & creamy. Frost cookies when cool. Decorate with sprinkles
adapted from allrecipes.com
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