These festive Easter holiday cookies may soon become an annual tradition. They are cake-like, buttery and soft lightly sweetened sugar cookie frosted with a decadent almond glaze and colorful sprinkles.
Course Dessert
Cuisine Italian
Keyword cookies, easter cookies, Italian easter cookies
In a medium bowl, whisk together flour, salt and baking powder and set aside.
In a large bowl, cream together with a mixer the butter, sugar, vanilla extract and almond extract on medium-high speed until light and fluffy.
Add egg one at a time mixing on medium-low speed until combined.
Add some of the flour mixture to the mixing bowl a little at a time until the dough is fully combined. Do not overmix.
Line a cookie sheet with parchment paper. Use a medium cookie scoop or about 1 ½ tablespoons of dough to form round balls between your hands. Place them about an inch apart on the prepared baking sheet. You will need to work in batches or use 2 cookie sheets.
Bake for 12 to 15 minutes or until a cake tester or toothpick comes out clean from the center of the cookies. Leave the cookies on the cookie sheet for 5 minutes to cool and then transfer to a cooling rack to cool completely.
Prepare the cookie glaze while the cookies are cooling. In a small bowl, whisk together powdered sugar, milk and almond extract until smooth. Divide the glaze evenly between 3 bowls and tint with food coloring.
Dip the cookies in the glaze and decorate with sprinkles. Allow them to set on a plate.