Description
Delightful Italian cookies adorned with colorful sprinkles, perfect for Easter celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- Colorful sprinkles for topping
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt until thoroughly combined.
- Cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs, vanilla extract, and almond extract. Mix until fully combined.
- Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes until edges turn light golden brown.
- Let the cookies cool completely on a wire rack.
- Prepare the glaze by mixing powdered sugar with 1 tablespoon of milk and vanilla until smooth.
- Drizzle the glaze over cooled cookies and finish with colorful sprinkles.
- Allow the glaze to set before serving.
Notes
You can refrigerate the dough for up to 2 days before baking. For a twist, add citrus zest or use chocolate chips instead of sprinkles.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 25mg