Best 5 Grandmoms Italian Easter Cookies Recipes

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Indulge in the timeless tradition of Italian Easter cookies with our comprehensive guide to Nonna's treasured recipes. From the classic Pignoli Cookies, delicately adorned with pine nuts, to the delightful Anisette Cookies, infused with the aromatic essence of anise, each bite transports you to the heart of an Italian family's Easter celebration. Discover the secrets behind the melt-in-your-mouth texture of the Italian Butter Cookies, the perfect accompaniment to a warm cup of coffee or tea. Delight in the colorful Pecan Balls, adorned with vibrant sprinkles, and the irresistible Chocolate-Dipped Macaroons, a harmonious blend of chewy coconut and rich chocolate. Embark on a culinary journey through Italy's Easter traditions with our collection of cherished cookie recipes, ensuring a memorable and flavorful holiday experience.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMOM'S ITALIAN EASTER COOKIES RECIPE - (4/5)



Grandmom's Italian Easter Cookies Recipe - (4/5) image

Provided by ldijoe

Number Of Ingredients 11

ICING:
12 eggs
1 cup corn oil
1/2 pound margarine, melted
1 (2-ounce) bottle lemon extract
3 cups sugar
14 teaspoons baking powder
11 cups all purpose flour
1 bag confectioner's sugar
1/2 cup milk
2 packages round non-perils candies

Steps:

  • Melt margarine in saucepan and set aside. In a large bowl beat eggs and sugar together. Add lemon extract, mix. Mix in oil. Then add margarine, mix until well blended. Add baking powder 1 teaspoon at a time mixing real well. Begin adding flour one cup at a time and mix with spoon. Keep adding flour until you think you can handle mixture with hands. Turn the mixture out onto a floured surface and knead to form a soft dough. You will have to add flour until the dough is not sticky. Be careful not to add too much flour because cookies will be hard. The 11 cups of flour is an estimate. Keep adding until the cookie dough is not sticky, but not too thick. After you are finishing kneading dough set aside and cover with towel so the dough can rest. Preheat oven to 350°F. Flour cookie sheets. Cut dough into a strip and cut pieces from strip. Roll out with hand and shape into a wreath or braid. Do not play with dough too much when shaping. Bake for 10 minutes. Time will depend on oven. The bottom of the cookie should be light in color. Let cookies cool. ICING: Place confectioner's sugar in bowl and mix with milk. Start with about 3-4 tablespoons of milk, and add until you get the consistency you would like. You will need to judge how much milk to make a nice white icing. Put icing on cookies with pastry brush and sprinkle candies on cookies. I put pieces of wax paper on my kitchen table and ice cookies on the wax paper. Let dry overnight before you put away. If they are not dried completely when you put away in tin can the round candies will run. Cookies are best keep in a tin can. I line the tin can with wax paper.

ITALIAN RICOTTA COOKIES



Italian Ricotta Cookies image

Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 6 dozen

Number Of Ingredients 12

2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
425 grams sugar (about 2 cups)
1 3/4 cups ricotta cheese (15 ounces), preferably fresh
Finely grated zest of 1/2 lemon
4 teaspoons vanilla extract
2 large eggs
480 grams all-purpose flour (about 4 cups)
10 grams baking soda (2 teaspoons)
4 grams fine sea salt (about 3/4 teaspoon)
450 grams confectioners' sugar (about 4 cups)
2 tablespoons fresh lemon juice
1/4 cup to 1/2 cup milk, as needed

Steps:

  • Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
  • Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  • Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams

GRANDMA'S ITALIAN PIZZELLE COOKIES



Grandma's Italian Pizzelle Cookies image

An Italian waffle cookie made with a pizzelle iron. Sprinkled with powdered sugar. Once completely cooled, store in a container with a well-fitting lid.

Provided by Elaine K

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 30

Number Of Ingredients 8

3 eggs, beaten
¾ cup white sugar
¾ cup butter, softened
1 ½ cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon anise extract
cooking spray
¼ cup powdered sugar, or to taste

Steps:

  • Preheat a pizzelle iron according to manufacturer's instructions.
  • Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
  • Spray the inside of iron lightly with cooking spray.
  • Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
  • Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 10.9 g, Cholesterol 28.6 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 39.1 mg, Sugar 6.1 g

ITALIAN GRANDMA COOKIES



Italian Grandma Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 3 dozen cookies

Number Of Ingredients 11

4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons fresh lemon juice
Sprinkles, for topping
One 12-ounce jar raspberry jam
1 cup bittersweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Sift together the flour, baking soda and salt in a bowl; set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined, about 5 minutes. Add the eggs one at a time, mixing after each addition. Add the lemon juice and flour mixture and mix until the dough just comes together.
  • Fill a 16-inch piping bag fitted with a large star tip with three-quarters of the dough. Pipe 3-inch-long strips 1 inch apart on parchment-lined baking sheets (or pipe into stars if you prefer).
  • Roll the remaining dough into 1 1/2-inch balls. Put some sprinkles in a bowl and roll the balls in the sprinkles to coat. Place the balls 1 inch apart on another parchment-lined baking sheet. Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake until the cookie edges are just golden brown, about 11 minutes. Allow to cool completely before decorating and enjoying.
  • To decorate: Spread raspberry jam on the underside of one of the long cookies and sandwich with another long cookie. Continue with the remaining long cookies and jam.
  • Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until melted.
  • Dip the sandwiched cookies first in the chocolate, then in the sprinkles. Set the cookies aside on parchment until the chocolate is set, about 5 minutes. The cookies will keep for a few weeks packed in an airtight container.

ITALIAN EASTER COOKIES



Italian Easter Cookies image

These lemony Italian cookies are traditional treats in the southern part of the country but are also often found at Italian-American bakeries around Easter time. While they have several different Italian names you will most likely see them labeled "lemon drops" in the States. They are light, not too sweet and have a tender, buttery crumb. Dipped in a thin lemony glaze and decorated with holiday-inspired sprinkles, they are the perfect festive addition to any table.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 36 cookies

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon fine salt
¼ teaspoon baking soda
1 stick unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
Grated zest of 1 lemon
1 ¾ cups confectioners' sugar
Juice of 1 lemon (about 4 tablespoons)
Pinch fine salt
1 to 2 tablespoons milk
Pastel colored sprinkles

Steps:

  • For the cookies: Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl.
  • Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 4 minutes. Reduce the speed to low and add the eggs, one at a time, mixing after each addition until totally combined, about 1 minute. Add the vanilla and zest and mix to combine, about 30 seconds. Turn the mixer off, scrape down the sides of the bowl with a rubber spatula then add all of the flour mixture. Mix on low speed until everything is well combined, scraping down the sides again if necessary, making sure not to overmix. Cover and refrigerate until the dough is completely chilled, at least 2 hours or up to overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour a clean work surface. Scoop out 1 tablespoon of the dough and roll it into a rope, 5 to 6 inches long. Tie it into a loose knot and place on a prepared baking sheet. Repeat with the remaining dough. If the knots start to get warm, refrigerate until firm, about 10 minutes.
  • Bake on the upper and lower racks until the tops of the cookies are dry and set and the bottoms are golden, rotating the baking sheets front to back and switching rack positions, halfway through, about 15 minutes total.
  • For the glaze and sprinkles: Meanwhile, whisk together the confectioners' sugar, lemon juice, salt and 1 tablespoon of the milk in a medium bowl until smooth. Whisk in the remaining 1 tablespoon milk if needed-the glaze should be the consistency of heavy cream.
  • Place the sprinkles in a small bowl. Once the cookies are cool enough to handle, dip the tops in the glaze, letting any excess run off, then dip in the sprinkles. Transfer the cookies, glazed-side up, to a wire rack and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the butter and eggs are at room temperature before starting.
  • Chill the dough for at least 30 minutes before rolling and baking.
  • Roll out the dough to a thickness of 1/4 inch.
  • Use a cookie cutter to cut out the cookies in desired shapes.
  • Bake the cookies in a preheated oven at 375°F for 10-12 minutes.
  • Let the cookies cool on a wire rack before decorating.

Conclusion:

Grandmom's Italian Easter Cookies are a delicious and festive treat that is perfect for any Easter celebration. With a few simple ingredients and a little bit of time, you can make these cookies that are sure to be a hit with family and friends. These cookies are not only delicious, but they are also very easy to make. They are a great way to get the kids involved in the kitchen, and they are a fun and festive addition to any Easter basket.

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