Italian Easter Cookies are a beloved treat, deeply embedded in Italy’s rich culinary heritage, especially cherished in the south. My nonna used to whip these up regularly—not for weddings, but because they were practical: simple ingredients, easy to make, and universally loved.

Infused with the delicate essence of almond or anise, each bite transports me back to her kitchen. These cookies were just as much a part of daily life as they were festive celebrations. They’re perfect for Easter, other holidays, or enjoying with a quiet cup of coffee.

Italian Anise Easter Cookies

These delicate cookies are soft and lightly sweetened with a hint of almond (or your choice of flavor). Topped with a simple sugar glaze and colorful sprinkles.

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Prep Time 15

Cook Time 12

Course Dessert

Cuisine Italian

Servings 30 Cookies

Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop
Refrigerator

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs
½ cup sugar
½ cup unsalted butter softened 8 tablespoons
1 ½ teaspoons almond extract or anise extract

For the frosting:

2 cups powdered sugar
2 –3 tablespoons milk
1 teaspoon almond extract or anise extract

For decoration:

4 tablespoons rainbow sprinkles

Instructions

Mix Dry Ingredients: Combine flour, baking powder, and salt in a small bowl. Set aside.
2 ¼ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
Cream Butter and Sugar: Using an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
½ cup unsalted butter softened, ½ cup sugar
Add Wet Ingredients: Beat in eggs one at a time, then mix in almond extract (or your chosen flavor).
3 large eggs, 1 ½ teaspoons almond extract or anise extract
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Shape Dough: Using a tablespoon or cookie scoop, roll the dough into balls and place them on a parchment-lined baking sheet about 1 inch apart.
Chill Dough: Refrigerate the cookie dough balls for at least 1 hour to maintain their shape during baking.
Bake Cookies: Preheat your oven to 350°F. Bake the cookies for 10–12 minutes, or until they are just set and slightly golden on the bottom.
Prepare Frosting: In a small bowl, mix powdered sugar, milk (add 1 tablespoon at a time), and almond extract to make a thick but pourable glaze.
2 cups powdered sugar, 2 –3 tablespoons milk, 1 teaspoon almond extract or anise extract
Frost and Decorate: Once cookies are completely cooled, drizzle or dip them in the glaze. Sprinkle with rainbow sprinkles while the frosting is still wet.
4 tablespoons rainbow sprinkles