Traditional Italian Easter Egg Cookies

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I never knew Italian Easter egg cookies existed until my neighbor brought them to our block party last spring. Growing up, our Easter treats were always the typical chocolate bunnies and jelly beans you’d find at any grocery store.

These cookies, though, are something special – they’re like a mix between a sugar cookie and a sweet biscuit, with a light glaze that makes them perfect for dunking in coffee. And the best part? They’re actually pretty simple to make, even if you’re not used to baking Italian treats. My kids love helping me decorate them with colorful sprinkles, making it a fun Easter tradition we can all enjoy together.

What Kind of Eggs Should I Use?

For Italian Easter egg cookies, you’ll want to use fresh, large-sized eggs at room temperature – this helps them blend better with the other ingredients and ensures even baking. While any brand of eggs will work, free-range eggs often have more vibrant yolks which can give your cookies a slightly richer color and flavor. If you’re planning to place whole eggs on top of each cookie (as is traditional), make sure to buy extra eggs and wash them thoroughly before nestling them into the dough. A helpful tip: take your eggs out of the fridge about 30 minutes before you start baking to bring them to room temperature naturally.

Options for Substitutions

This traditional Italian cookie recipe can be adapted with several substitutions if needed:

• Vegetable oil: You can swap vegetable oil with canola oil, light olive oil, or even melted butter (use the same amount). Just note that butter will give the cookies a slightly different texture and richer taste.
• Milk: Feel free to use any type of milk – whole, 2%, or even non-dairy options like almond or soy milk will work just fine here.
• Lemon zest: Orange zest makes a nice alternative, or you can use 1/2 teaspoon of lemon extract if you don’t have fresh citrus on hand.
• Vanilla essence: Vanilla extract works perfectly here, or try almond extract for a different but equally tasty flavor profile.
• All-purpose flour: While all-purpose flour is best for these cookies, you can use cake flour for a softer texture – just add an extra 2 tablespoons per cup of flour called for in the recipe.
• Candy sprinkles: Any decorative sprinkles work here – nonpareils, jimmies, or even colored sugar can be used for the topping. You can also skip them if you prefer plain cookies.

Watch Out for These Mistakes While Baking

The biggest challenge when making Italian Easter egg cookies is getting the dough consistency right – if it’s too sticky, you’ll struggle to shape the wreaths, so add flour gradually while kneading until the dough feels smooth but not dry. A common mistake is overworking the dough, which can make your cookies tough; instead, mix just until the ingredients are combined and the dough comes together. When forming the wreath shapes around the eggs, make sure the dough is thick enough to hold them securely – too thin and they might crack during baking, while too thick will result in undercooked centers. For the best texture and appearance, don’t skip brushing the cookies with egg wash before adding sprinkles, as this helps them stick and gives the cookies a beautiful golden shine. Remember to let the cookies cool completely on a wire rack before storing, as placing them in containers while warm can make them lose their crisp exterior.

What to Serve With Italian Easter Egg Cookies?

These sweet Italian cookies are perfect for serving alongside a hot cup of coffee or tea during Easter celebrations or spring gatherings. Since they’re not overly sweet, they pair really nicely with a glass of cold milk for the kids or a cappuccino for the grown-ups. I like to put these cookies on a dessert platter with some fresh strawberries and other seasonal fruit to add some color to the Easter table. If you’re hosting an Easter brunch, these cookies make a great addition to a spread that includes traditional items like hot cross buns and Easter bread.

Storage Instructions

Keep Fresh: These Italian Easter egg cookies stay fresh and tasty when kept in an airtight container at room temperature. They’ll maintain their best quality for up to 5 days. Place a piece of wax paper or parchment between layers to prevent the sprinkles from sticking together.

Freeze: Good news – these cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. This is great if you want to make them ahead for Easter celebrations or just have some on hand for unexpected guests.

Thaw: When you’re ready to enjoy your frozen cookies, just take them out and let them come to room temperature on the counter for about 1-2 hours. No need to reheat – they taste great as is! The sprinkles might look a tiny bit less bright after freezing, but they’ll still be just as yummy.

Preparation Time	30-45 minutes
Cooking Time	25 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 45-50 g
• Fat: 80-90 g
• Carbohydrates: 380-400 g

Ingredients

• 12 large eggs (room temperature for optional placement in each cookie)
• 2 large eggs
• 1 cup white sugar
• 1/3 cup vegetable oil (with extra for dough handling)
• 1/2 cup milk
• Zest of 1 lemon
• 1 teaspoon vanilla essence
• 3 1/4 cups all-purpose flour
• 3 teaspoons baking powder (or ammonium carbonate)
• 2 tablespoons colorful candy sprinkles

Step 1: Prepare the Eggs and Oven

Begin by removing the eggs from the refrigerator about 2 hours in advance so they can come to room temperature.

To prevent them from cracking while baking with the cookies, place the eggs in a bowl covered with hot tap water.

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

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes frothy, which should take about 2 minutes.

Stir in the oil and milk.

Then, add the grated lemon zest from one lemon along with the vanilla extract, mixing well to combine all these ingredients.

Step 3: Incorporate Dry Ingredients

Sift flour and ammonium carbonate over the wet mixture in the bowl.

Stir with a wooden spoon until all the flour is well incorporated, forming a dough.

Use your hands to gather and shape the dough into a ball.

The dough should be soft and slightly sticky.

Step 4: Shape the Cookies

Prepare a small bowl with a spoonful or two of vegetable oil to use while rolling the dough.

Break off a golf ball-sized piece of dough, then dip your fingertips in the oil and roll the dough into a rope about 1/2 inch (1 cm) thick and 14 inches (35 cm) long.

Fold the rope in half, twist, and then join both ends to form a circle.

Nestle an egg in the center of the dough circle and place it on the prepared baking sheets.

Step 5: Add Finishing Touches and Bake

Sprinkle colored candy sprinkles over the formed cookies for decoration.

Bake in the preheated oven for 25 minutes or until the cookies are lightly browned on the bottom and golden on top.

Once done, transfer the cookies to a wire rack to cool completely before serving.