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.
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