Italian Easter Cookies – 3 Ways

I have no idea where I got the ambition from to make these cookies, but I spent all night Wednesday making them! It’s been a while since I’ve baked, so I thought I’d make something to go with the season. My grandma used to make these Italian cookies for various holidays and I always loved them. This is not her recipe, as I varied mine up quite a bit for what I had in mind, but the flavor is similar. These cookies are traditionally rolled out and then tied into knots before baking…but I’m way too lazy for that, so I made what I’m calling “eggs” (i.e. scooped ’em with a melon baller).


I also made three different types of icing for these. I am not a big fan of artificial food colorings and think they need to all be thrown into a pile and burned. There are natural ways to color food; you just have to put a little effort into it! That being said, I made a traditional lemon icing, chocolate icing, and my favorite, green tea matcha icing. The colors ended up being very springy, which is perfect for the upcoming holiday, so it was a win-win. The results are adorable little bite-sized “eggs” of deliciousness. Enjoy!




For the cookies:

  • 1 stick (1/2 cup) softened butter
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 cup milk
  • 1/4 cup coconut oil, melted
  • 3 cups all-purpose flour
  • 5 tsp. baking powder


For the icing:

  • 3 cups confectioners’ sugar
  • 1 stick (1/2 cup) butter, softened
  • 6 Tbsp. milk
  • 1 tsp. green tea matcha powder
  • 2 tsp. cocoa powder
  • Juice from 1/2 lemon



For the cookies:

  1. Heat oven to 350°. Line 2-3 baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sugar together until fluffy. Add the eggs, extracts, milk and oil and beat until combined. Add the flour and baking powder until your dough is thoroughly mixed (it’ll be slightly sticky).
  3. Using a melon baller or spoon, scoop dough into 1″ balls and place on baking sheets. They won’t spread much, so you can place them fairly close together.
  4. Bake for 10 minutes. Cool completely.


For the icing:

  1. In a large bowl, beat together the confectioners’ sugar, butter and milk until a thin icing forms.
  2. Divide the icing into 3 small bowls.
  3. For matcha icing, mix the matcha powder with icing until combined.
  4. For chocolate icing, mix the cocoa powder with icing until combined.
  5. For lemon icing, mix the lemon juice with icing until combined. If this icing ends up being too thin, you can add a bit more sugar.
  6. Dip the tops of the cookies into the various icings. Place back on cookie sheets and refrigerate until icing hardens. Store in an airtight container. Makes about 5 dozen cookies.









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