Italian Easter Egg Cookies ___

Italian Easter Egg Cookies


For the Cookies:

  • 0.5 cup butter (room temperature)
  • 0.75 cup sugar
  • 3 large eggs
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 0.25 cup milk
  • 0.25 cup canola oil
  • 3.75 cup all purpose flour
  • 5 teaspoons baking powder
  • pinch of salt

For the Glaze:

  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons milk, add more if needed
  • food coloring
  • candy rainbow sprinkles (colored or chocolate, we use both)


Preheat oven to 350 degrees line cookie sheets with parchment paper lightly sprayed with butter cooking spray

in large bowl cream together sugar and butter until light & fluffy

Beat the eggs in one at time mixing well after each egg

Add vanilla and almond extract then milk and oil

Combined flour and baking powder, pinch of salt begin to add this to creamed mixture. Mix this very well ( I use the hand mixer beaters until very end of adding flour as mixture becomes thick)

Using a teaspoon to scoop dough and shape into egg form. (My daughter prefers to roll into a ball and with palm of her hands flatten to egg shape)

Place on greased parchment lined cookie sheets and bake for 9-10 minutes ( I look for mine to be lightly golden on bottom..cookies will be soft) *cookies must be cooled before glaze can be applied*

Colored glaze... mix powdered sugar, almond,vanilla extracts and milk... stir until glaze is smooth (you may need more milk or more powdered sugar to achieve right consistency ) once glaze is mixed divide into 4 bowls and add food coloring to each bowl the color of your choice. ( my daughter LOVES purple... so we mix equal parts red and blue food coloring)

When cookies are cooled completed place on parchment paper and with spoon drizzle colored glaze onto cookie and sprinkle with rainbow or chocolate sprinkles.