Name: Italian Easter Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 ½ cups all-purpose flour; 1 cup granulated sugar; 1 cup unsalted butter, softened; 3 large eggs; 1 tablespoon baking powder; 1 tablespoon anise extract (or 1 teaspoon ground anise seeds); 1 tablespoon lemon zest; 1 teaspoon vanilla extract; ¼ teaspoon salt; Colored sprinkles or nonpareils for topping

Delightfully soft and chewy Italian Easter cookies, lightly flavored with lemon and anise, topped with colorful sprinkles—these treats bring a bright, festive touch to any spring celebration. I love how their subtle flavors and tender texture make them a perfect cookie for sharing during Easter gatherings or simply enjoying with a cup of coffee.

Ingredients

3 ½ cups all-purpose flour

1 cup granulated sugar

1 cup unsalted butter, softened

3 large eggs

1 tablespoon baking powder

1 tablespoon anise extract (or 1 teaspoon anise seeds, ground)

1 tablespoon lemon zest

1 teaspoon vanilla extract

¼ teaspoon salt

Colored sprinkles or nonpareils for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Add the anise extract, lemon zest, and vanilla extract, stirring until everything is combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

Scoop tablespoons of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.

Gently flatten each ball with your fingers and sprinkle the tops with colorful sprinkles.

Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. It takes roughly 15 minutes to prepare, 15 minutes to bake, and about 5 minutes to cool on the baking sheet before transferring to a rack. In total, I spend about 30-35 minutes from start to finish.

Each cookie contains approximately 210 calories.

Variations

I sometimes switch up the anise flavor by using ground anise seeds instead of extract for a more natural taste. If I want to add a nutty twist, finely chopped almonds or pistachios mixed into the dough work wonderfully. For a citrus change, orange zest can replace lemon zest, offering a sweeter aroma. When I’m feeling creative, I also dip the cooled cookies halfway in melted white chocolate for an extra indulgent touch.

Storage/reheating

I store these cookies in an airtight container at room temperature, and they stay soft and fresh for up to 5 days. If I want to refresh them after a day or two, I pop them in the microwave for about 10 seconds, which softens them nicely without drying them out. These cookies don’t freeze well because they lose their soft texture, so I prefer making them fresh or enjoying them within a few days.

FAQs

Can I substitute anise extract with another flavor?

Yes, if you’re not a fan of anise, you can substitute it with almond extract or simply omit it. The cookies will still taste delicious with lemon and vanilla.

Can I use a mixer for the dough?

Absolutely. I often use my stand mixer with the paddle attachment to cream the butter and sugar, then add the eggs and other ingredients. Just be careful not to overmix once the flour is added.

How do I know when the cookies are done?

I look for lightly golden edges while the centers remain soft. They should feel set but still tender when you gently press them.

Can I make these cookies gluten-free?

You can try a gluten-free all-purpose flour blend, but the texture may vary slightly. I recommend adding a binder like xanthan gum if your blend doesn’t already include it.

Are these cookies suitable for freezing?

I don’t recommend freezing these cookies since their soft, chewy texture changes after freezing and thawing. Instead, I prefer making them fresh.

Conclusion

I find these Italian Easter cookies to be a wonderful way to celebrate spring and share a bit of Italian tradition. Their soft, chewy texture combined with lemon and anise flavors feels both comforting and festive. They’re simple enough to whip up on a whim but special enough to serve at holiday gatherings. Whether for Easter or any time I want a bright, flavorful cookie, this recipe always brings a smile to my table.