For the upcoming Easter celebration, why not indulge in these delectable Italian Easter cookies that will satisfy your sweet tooth? These uncinetti, anginetti, or taralli dolci are a symphony of flavors, boasting a tender crumb and a subtle sweetness. The combination of vanilla and almond extracts creates a delightful harmony that will leave you wanting more. The soft, chewy texture is elevated by a sweet glaze and vibrant sprinkles, making them an irresistible treat. If you’re feeling extra creative, jazz up the cookies with contrasting drizzled icing or customize them to your liking.
These mouthwatering Italian Easter cookies are perfect for your Easter baking list, offering a unique twist on traditional cookie flavors. You can pair them with other favorites like Easter bundt cake, carrot cake bunny tails, or Easter sugar cookies to create an impressive sweet treat tray. Alternatively, consider making a lemon poppy seed loaf or crafting a fun tissue box Easter basket project. Whatever you choose, I’m sure it’ll be a delightful addition to your Easter celebration.
Why You’ll Love These
Indulge in the delight of these scrumptious treats that seamlessly blend vanilla and almond flavors, wrapped in a sweet glaze and adorned with playful sprinkles. With every bite, you’ll be transported to a world of pure bliss. While simplicity is key, as the recipe only requires mixing dry ingredients, combining wet ones, shaping the cookies, and baking them, the end result is undeniably special. Whether you’re a seasonal baker or a regular cookie connoisseur, these tender, soft delights are sure to bring joy and festivity to any occasion.
How to Make Italian Easter Cookies
To create these scrumptious cookies, start by combining the dry ingredients in a large bowl. Whisk together the flour, baking powder, and salt until well combined. Next, cream the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, gradually mix in the flour mixture, taking care to reduce the mixer speed to avoid a flour-filled kitchen! Once you have a uniform dough, use a medium cookie scoop to shape little balls of dough. Arrange these on a baking sheet lined with parchment paper and pop them into the oven for about 10 minutes, or until they’re golden brown underneath. As the cookies cool completely on a wire rack, prepare the glaze by whisking together its ingredients. Reserve a tablespoon of glaze for each desired color of drizzle (if you choose to do so). Once the cookies are fully set, dip each one into the glaze and top with sprinkles. For added flair, mix the reserved glaze with food coloring and pipe on top for a beautiful drizzle effect.
Substitutions and Variations
When catering to gluten-free diets, use gluten-free flour, noting that results may vary depending on the brand used. Feel free to scale up or down by adjusting the cookie size and corresponding cooking time. For an added layer of versatility, substitute different extracts or omit them altogether to create unique flavor profiles. If you want to add a bright and zesty twist, incorporate a splash of fresh lemon juice and/or lemon zest, which is a classic combination in traditional Italian Easter cookies.
How to Store Italian Easter Cookies
When storing the cookies, it’s essential to keep them fresh by maintaining the right conditions. For up to five days, they can be safely stored in the refrigerator, provided that an airtight container is used to prevent moisture and other contaminants from affecting their texture and flavor. Alternatively, you can store them at room temperature for a shorter period of three days, as long as they are still contained properly. Additionally, the cookie dough itself can be frozen for later use. Simply thaw it when you’re ready to bake your Italian Easter cookies, then proceed with the recipe as instructed.
Top Tips
To achieve the perfect dough consistency, aim for a soft yet manageable texture that can be easily shaped into balls without sticking to your hands. If the dough is too sticky, add a small amount of flour and vice versa if it’s cracking. To ensure uniform cookies, roll each ball between your palms instead of dropping them. When working with powdered sugar, sift it through a fine sieve beforehand to prevent clumps from forming. For easy transfers, consider using parchment paper as this will help you handle the delicate cookies without breaking them. Remember to be patient and let the cookies cool completely before glazing, allowing the glaze to set before indulging. This is especially crucial when working with bakery-quality glazes that can range from thin to thick depending on your desired consistency. When adding sprinkles or colored drizzles, do so immediately as the glaze starts to set rapidly. A tablespoon of each color for a three-color design should suffice.
Italian Easter Cookies FAQs
You can prepare the dough ahead of time, as it can be made up to a day in advance and stored in an airtight container or wrapped in plastic wrap in the refrigerator. Just remember to bring it to room temperature about 45 minutes before proceeding with the recipe, as this will prevent cracking and make it easier to work with. On the other hand, it’s best to prepare the glaze just before using it to avoid separation. To determine if your Easter cookies are done baking, inspect the bottom of one – it will brown before the top, so if it’s golden, they’re ready. If the bottoms are browning too quickly, add an extra baking sheet underneath for insulation. Once baked, allow about 15 minutes for the glaze to set before serving your Italian Easter cookies.
Classic Italian Easter Cookies
Italian Easter Cookies
Italian Easter cookies by Bella Bucchiotti, a delightful treat for your Easter celebrations. With their subtle vanilla and almond flavors, these sweet and light bites are sure to impress. The preparation takes just 15 minutes, followed by 10 minutes of baking time and another 15 minutes to cool. In total, you’ll spend 40 minutes creating this batch of 24 delectable cookies.
Instructions
To begin making your delicious cookies, start by preheating your oven to 350 degrees Fahrenheit. While that’s warming up, prepare a baking sheet by lining it with parchment paper and setting it aside. In a small bowl, whisk together the flour, baking powder, and salt until well combined. This mixture will be used later. Next, in a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Crack in the eggs one at a time, beating continuously until they’re fully incorporated into the mix. Switching to low speed, slowly add the flour mixture to the wet ingredients and blend until just combined. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving some space between each cookie to allow for spreading. Pop the tray into the oven and bake for 10-12 minutes or until the bottoms are lightly golden brown. Remove the cookies from the oven and transfer them to a cooling rack to chill completely.To make the glaze, whisk together confectioners’ sugar, milk, and vanilla extract in a small bowl until smooth. If you want to add some color to your drizzle, set aside about 1 tablespoon of glaze for each desired hue. To decorate, dip the top of each cooled cookie into the glaze, then immediately sprinkle with decorations of your choice. For colored drizzles, mix a few drops of food coloring with the reserved glaze and use a piping bag to add a pop of color on top. Allow the cookies to set before serving.