Pin it
This colorful Italian Easter cookie recipe has been a cherished tradition in my family for generations. These sweet, buttery rings of joy adorned with pastel sprinkles are the perfect way to welcome spring and celebrate the Easter season with a touch of Italian heritage on your table.
I first learned to make these cookies alongside my grandmother who insisted on having them ready by Palm Sunday. The kitchen would fill with the sweet aroma of vanilla and butter as we shaped dozens of rings together, a memory I now recreate with my own children each spring.
Ingredients
- All Purpose Flour: 5 1/2 cups provides the perfect structure for these cookies while keeping them tender.
- Baking Powder: 1 1/2 Tbsp gives these cookies their characteristic rise and slight crackle on top.
- Eggs: 6 large ones at room temperature will incorporate better into the dough.
- Sugar: 1 1/4 cups regular granulated provides just the right sweetness without overpowering.
- Unsalted Butter: 12 Tbsp melted and slightly cooled adds richness and that signature buttery flavor.
- Vanilla: 2 Tbsp use pure extract for the best flavor profile.
- Confectioner's Sugar: 3 cups creates the smooth sweet glaze that sets perfectly on the cookies.
- Water: 4 Tbsp to thin the glaze to the perfect consistency.
- Lemon Extract: 1/2 tsp brightens the whole cookie or use Fiori di Sicilia for authentic Italian flavor.
- Nonpareil Sprinkles: choose pastel colors for traditional Easter appearance.
Step-by-Step Instructions
- Prepare The Dough:
- Sift the flour and baking powder together in a large bowl to ensure even distribution of leavening. In a separate bowl, beat eggs and sugar until light and fluffy about 2 minutes by hand or 1 minute with an electric mixer. The mixture should fall in ribbons from the beater. Slowly incorporate the melted butter and vanilla, stirring constantly until smooth. Gradually add the flour mixture about one cup at a time, mixing gently after each addition until a soft dough forms. The dough should feel smooth and slightly tacky but not sticky enough to coat your fingers.
- Shape The Cookies:
- Lightly flour your work surface and turn out the dough. Divide it into manageable portions. Take a small piece of dough about the size of a golf ball and roll it into a rope approximately 7 inches long and 1/2 inch thick. Bring the ends together to form a ring, pinching slightly to seal. Place on parchment lined baking sheets about 1 inch apart. Alternatively, twist the rope before forming the ring for a more decorative appearance. Bake at 350°F for 12 to 15 minutes until bottoms are lightly golden but tops remain pale.
- Create The Icing:
- While cookies are cooling completely on wire racks, prepare the glaze by sifting the confectioner's sugar into a wide, shallow bowl to avoid lumps. Add water one tablespoon at a time, whisking continuously until you achieve a smooth, opaque consistency that coats the back of a spoon. Stir in the lemon extract or Fiori di Sicilia. The icing should be thick enough to coat the cookies but fluid enough to drip off slightly. If too thick, add a few drops of water. If too thin, add more confectioner's sugar.
- Decorate With Sprinkles:
- Working with one cookie at a time, hold it upside down and dip the top surface into the icing, allowing excess to drip off for a few seconds. Place cookie icing side up on a wire rack set over wax paper to catch drips. While the icing is still wet, generously sprinkle with nonpareils. The icing creates a smooth canvas for the sprinkles to adhere to. Allow the icing to set completely for several hours or overnight before storing.
Pin it
My absolute favorite ingredient in these cookies is the Fiori di Sicilia extract which translates to "Flowers of Sicily." It combines citrus and vanilla notes that transport me straight to my ancestral hometown in southern Italy. My grandfather would always sneak a warm cookie straight from the oven before they could be iced, claiming they tasted more authentic that way.
Storage Tips
These Italian Easter cookies stay fresh for up to 7 days when stored in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. For longer storage, freeze undecorated cookies for up to 3 months in freezer bags. The iced cookies can also be frozen but the sprinkles may bleed colors slightly upon thawing.
Regional Variations
Every Italian region has its own version of Easter cookies. In Sicily, they often add citrus zest to the dough. In Naples, they might include a touch of limoncello in the glaze. Some northern regions incorporate almonds or anise seeds into the dough. My family recipe comes from Calabria where they traditionally shape the dough into small nests and place a colored egg in the center before baking.
Serving Suggestions
In Italy, these cookies typically appear on Easter morning alongside coffee or espresso. They pair beautifully with a sweet dessert wine like Vin Santo for adults or a glass of warm milk for children. Arrange them on a tiered platter with fresh spring flowers for a beautiful Easter table centerpiece that doubles as dessert.
Pin it
Frequently Asked Questions
- → What makes these Italian Easter cookies unique?
The use of lemon extract or Fiori di Sicilia adds a bright, citrusy aroma, complemented by a delicate icing and vibrant sprinkles, making them a festive treat.
- → Can I make these cookies ahead of time?
Yes, you can bake the cookies a few days in advance and store them in an airtight container. Add the icing and decorations closer to serving time for best results.
- → What can I use if I don’t have Fiori di Sicilia?
If you don’t have Fiori di Sicilia, you can substitute it with lemon extract or a mix of vanilla and orange zest for a similar flavor profile.
- → What shape should I form these cookies into?
Traditionally, these cookies are shaped into small rings or circles, but you can get creative and make twists, knots, or other fun shapes.
- → Can I use colored icing for decorations?
Absolutely! Feel free to tint the icing with food coloring to match your festive theme or personal preference.