50+ Delightful Italian Easter Egg Cookie Recipes to Try This Holiday

Easter is a time of joy, renewal, and most importantly, delicious food.

For centuries, Italian families have celebrated the holiday with a special treat that is as rich in tradition as it is in flavor—Italian Easter egg cookies.

These beautiful cookies, often shaped like eggs to symbolize new life, come in a variety of delightful flavors and are adorned with colorful decorations, making them an essential part of any Easter celebration in Italy.

But Italian Easter egg cookies are more than just a dessert; they’re a symbol of Italian heritage, passed down through generations, with each family adding its own twist.

Whether you prefer a delicate almond-flavored cookie, a zesty lemon version, or one filled with sweet fruit jams, there’s a perfect Italian Easter egg cookie recipe for every taste.

In this article, we’ve gathered over 50 mouthwatering Italian Easter egg cookie recipes that will bring a touch of Italy to your Easter table.

From traditional recipes to creative new takes, you’ll find something for every home baker to enjoy.

Whether you’re planning to bake with family, host a holiday gathering, or simply indulge in a sweet treat, these recipes are sure to make your Easter celebrations unforgettable.

50+ Delightful Italian Easter Egg Cookie Recipes to Try This Holiday

Italian Easter egg cookies are more than just a dessert—they are a celebration of family, tradition, and the joy of Easter.

With over 50 recipes to choose from, you can explore the wide variety of flavors and techniques that make these cookies so special.

From classic favorites to inventive new twists, there’s a recipe to suit every palate and occasion.

As you bake your way through these Italian Easter egg cookie recipes, remember that these treats are a perfect way to create lasting memories with loved ones.

So, whether you’re serving them at a holiday feast or enjoying them with a cup of coffee, these cookies will bring a taste of Italy to your Easter celebrations.

Italian Easter Egg Cookies with Lemon Glaze

These delightful Italian Easter cookies are soft, buttery, and infused with a refreshing lemon flavor. Adorned with pastel-colored sprinkles and a tangy glaze, they bring cheer to any festive gathering. Their classic shape and vibrant decorations make them a favorite among children and adults alike.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1-2 tbsp milk
• Pastel sprinkles for decoration

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Roll tablespoon-sized portions of dough into oval shapes and place them on the prepared baking sheet.
6. Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let cool completely on a wire rack.
7. To make the glaze, whisk powdered sugar with lemon juice and milk until smooth. Dip each cookie into the glaze, allowing excess to drip off, then top with sprinkles. Let the glaze set before serving.

These cookies are a burst of springtime on a plate, offering a balance of zesty sweetness and buttery softness. Their cheerful appearance and bright flavors perfectly encapsulate the festive spirit of Easter.

Almond Italian Easter Egg Cookies

Soft and rich with the delicate nuttiness of almonds, these Italian Easter cookies are a traditional treat for the holiday season. Their unique oval shape and crunchy sugar topping make them an irresistible addition to any Easter dessert spread.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• ½ cup sliced almonds (optional)

For decoration:

• 1 egg yolk, beaten (for egg wash)
• Coarse sugar or colorful sprinkles

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar together until pale and fluffy. Add eggs, one at a time, and mix well. Stir in almond extract.
4. Slowly incorporate the dry ingredients into the wet ingredients until a dough forms.
5. Shape the dough into small ovals or egg shapes and place them on the baking sheet. Brush each cookie with beaten egg yolk and sprinkle with coarse sugar or colorful sprinkles.
6. Bake for 12-14 minutes until lightly golden. Let the cookies cool completely.

These almond-flavored cookies are tender yet crumbly, offering a subtle sweetness that’s beautifully accented by the crunch of sugar on top. They are a festive delight that’s perfect for sharing during the Easter celebrations.

Traditional Ricotta Italian Easter Cookies

Infused with the creamy richness of ricotta cheese, these cookies are delightfully moist and tender. The traditional recipe delivers a soft texture and a slightly tangy undertone, enhanced by a sweet vanilla glaze and festive sprinkles.

Ingredients:
For the cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ricotta cheese
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk
• Pastel sprinkles for decoration

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar in a large bowl until fluffy. Beat in the eggs, one at a time. Add ricotta cheese and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, blending until just combined.
5. Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the edges are golden. Let cool completely on a wire rack.
7. For the glaze, mix powdered sugar, vanilla, and milk until smooth. Dip the tops of the cookies into the glaze and decorate with sprinkles. Allow the glaze to set before serving.

These ricotta cookies are tender, moist, and irresistibly creamy. Their vanilla glaze and colorful sprinkles create a festive finish that will leave everyone asking for seconds at your Easter celebration.

Italian Easter Egg Cookies with Orange Zest

These vibrant cookies are flavored with fresh orange zest and juice, delivering a burst of citrusy brightness. Soft and tender, they’re topped with a sweet orange glaze and pastel sprinkles for a festive Easter touch.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 2 tbsp orange juice

For the glaze:

• 1 cup powdered sugar
• 2 tbsp orange juice
• 1-2 tbsp milk
• Pastel sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla extract, orange zest, and orange juice.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Roll the dough into small oval shapes and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
7. For the glaze, mix powdered sugar, orange juice, and milk until smooth. Dip the tops of the cookies in the glaze and sprinkle with pastel decorations. Allow to set before serving.

These cookies are as refreshing as they are festive, combining a bright citrus flavor with a soft, melt-in-your-mouth texture. Perfect for Easter gatherings, they bring a sunny warmth to your dessert table.

Chocolate-Dipped Italian Easter Egg Cookies

This twist on traditional Italian Easter cookies adds a luxurious layer of chocolate. These buttery cookies are shaped like eggs, baked until tender, and then partially dipped in melted chocolate for an elegant finish.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For decoration:

• 1 cup semi-sweet or dark chocolate chips, melted
• Pastel sprinkles

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar until fluffy. Add eggs, one at a time, and stir in vanilla extract.
4. Gradually incorporate the dry ingredients into the wet ingredients until a dough forms.
5. Roll dough into small egg shapes and arrange them on the baking sheet.
6. Bake for 10-12 minutes or until the edges are just starting to turn golden. Cool completely on a wire rack.
7. Melt chocolate in a microwave or double boiler. Dip half of each cookie into the melted chocolate, sprinkle with pastel decorations, and let the chocolate set on parchment paper.

These cookies combine the delicate sweetness of a traditional recipe with the richness of chocolate, making them a decadent treat. Their striking appearance adds sophistication to any Easter dessert spread.

Vanilla Sprinkle Italian Easter Egg Cookies

These classic Italian Easter cookies are light, buttery, and bursting with vanilla flavor. Decorated with a simple vanilla glaze and colorful sprinkles, they’re a timeless favorite for holiday celebrations.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract
• Colorful sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix in vanilla extract.
4. Slowly mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Shape the dough into small ovals and place them on the prepared baking sheet.
6. Bake for 10-12 minutes or until the cookies are set but not browned. Let cool completely.
7. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip the tops of the cookies into the glaze and immediately decorate with sprinkles. Let the glaze harden before serving.

These cookies are a quintessential Easter delight, offering a delicate flavor and a joyful presentation. The hint of vanilla pairs beautifully with the buttery base, making them a beloved holiday staple.

Italian Easter Egg Cookies with Honey Glaze

These traditional Italian Easter cookies are sweetened with a touch of honey, giving them a warm and natural flavor. A honey glaze adds extra sweetness and a glossy finish, making them a standout addition to your Easter treats.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 tbsp honey
• 2 large eggs
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp honey
• 2-3 tbsp milk
• Pastel sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter, sugar, and honey until light and fluffy. Add eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and stir until combined into a soft dough.
5. Shape the dough into small oval shapes and place them on the prepared baking sheet.
6. Bake for 10-12 minutes or until lightly golden. Cool completely on a wire rack.
7. For the glaze, whisk powdered sugar, honey, and milk until smooth. Dip the tops of the cookies into the glaze, sprinkle with pastel decorations, and let set.

These cookies are tender and subtly sweet with a comforting hint of honey. Their glossy glaze and cheerful sprinkles make them a festive and irresistible Easter treat.

Coconut Italian Easter Egg Cookies

Light and fragrant, these Italian Easter cookies are infused with coconut for a tropical twist. They are topped with a coconut-flavored glaze and shredded coconut, creating a beautiful and delicious holiday dessert.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp coconut extract

For the glaze and topping:

• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp coconut extract
• Shredded coconut for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by the vanilla and coconut extracts.
4. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Roll the dough into small ovals and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until set and lightly golden. Let cool completely.
7. For the glaze, whisk powdered sugar, milk, and coconut extract until smooth. Dip the cookies into the glaze and sprinkle with shredded coconut. Let the glaze set before serving.

These cookies are soft and buttery with a delightful coconut flavor that makes them unique among traditional Easter cookies. Their texture and tropical notes add a special twist to your Easter dessert lineup.

Limoncello Italian Easter Egg Cookies

These elegant cookies are infused with limoncello, a classic Italian lemon liqueur, giving them a sophisticated citrusy flavor. A limoncello glaze enhances their tangy sweetness, making them perfect for festive occasions.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp limoncello liqueur
• 1 tsp vanilla extract
• 1 tsp lemon zest

For the glaze:

• 1 cup powdered sugar
• 1 tbsp limoncello liqueur
• 2 tbsp milk
• Pastel sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar in a large bowl until fluffy. Beat in eggs, one at a time. Mix in limoncello, vanilla extract, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Shape the dough into small ovals and place them on the baking sheet.
6. Bake for 10-12 minutes, or until the edges are golden. Let cool completely.
7. For the glaze, whisk powdered sugar, limoncello, and milk until smooth. Dip the cookies into the glaze and decorate with pastel sprinkles. Allow the glaze to set before serving.

These limoncello cookies are delightfully zesty with a touch of elegance. Their tangy glaze and festive appearance make them a sophisticated yet playful addition to any Easter celebration.

Italian Easter Egg Cookies with Apricot Jam

These soft and buttery Italian Easter cookies are filled with a sweet apricot jam center, adding a fruity twist to the traditional recipe. The jam-filled center combined with a light glaze and colorful sprinkles makes these cookies as beautiful as they are delicious.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp milk

For the filling and glaze:

• ½ cup apricot jam
• 1 cup powdered sugar
• 1-2 tbsp milk
• Colorful sprinkles

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and milk.
4. Gradually add the dry ingredients to the wet mixture, blending until a soft dough forms.
5. Roll the dough into small ovals or egg shapes and place them on the baking sheet. Using your finger or the back of a spoon, make a small indentation in the center of each cookie.
6. Fill each indentation with a teaspoon of apricot jam.
7. Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let them cool completely on a wire rack.
8. For the glaze, whisk powdered sugar and milk until smooth. Drizzle the glaze over the cooled cookies and decorate with colorful sprinkles. Let the glaze set before serving.

The combination of apricot jam and buttery dough makes these cookies a perfect balance of sweetness and tang. They’re a festive, flavorful treat that adds a unique touch to your Easter spread.

Italian Easter Egg Cookies with Pistachio

These Italian Easter cookies are a unique and delicious twist on the classic, featuring the rich, nutty flavor of pistachios. The dough is flavored with ground pistachios, and the cookies are topped with a sweet pistachio glaze and chopped pistachio pieces for added crunch.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup finely ground pistachios

For the glaze and topping:

• 1 cup powdered sugar
• 2 tbsp milk
• 2 tbsp finely ground pistachios
• Chopped pistachios for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and ground pistachios.
4. Gradually add the dry ingredients to the wet mixture, blending until a dough forms.
5. Roll the dough into small ovals or egg shapes and place them on the prepared baking sheet.
6. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
7. For the glaze, whisk powdered sugar and milk until smooth. Dip the tops of the cookies into the glaze and sprinkle with chopped pistachios for added texture. Let the glaze set before serving.

These pistachio-infused cookies offer a luxurious, nutty flavor that’s both rich and comforting. The crunchy topping and smooth glaze make them a truly indulgent Easter treat.

Italian Easter Egg Cookies with Ricotta and Chocolate Chips

These cookies combine the creamy, mild flavor of ricotta with the sweetness of chocolate chips, resulting in a soft and decadent cookie. Perfect for Easter, they are both indulgent and comforting, with a perfect balance of richness and sweetness.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup ricotta cheese
• 1 tsp vanilla extract
• ½ cup mini chocolate chips

For the glaze and topping:

• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract
• Extra mini chocolate chips for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add ricotta cheese and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the mini chocolate chips.
5. Roll the dough into small ovals and place them on the prepared baking sheet.
6. Bake for 12-14 minutes or until golden around the edges. Let the cookies cool completely on a wire rack.
7. For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and sprinkle with extra mini chocolate chips. Let the glaze set before serving.

These ricotta and chocolate chip cookies are rich, creamy, and wonderfully soft. The balance of sweet chocolate and creamy ricotta makes them a comforting treat that’s perfect for any Easter celebration.

Italian Easter Egg Cookies with Almonds and Amaretto

These Italian Easter cookies are delicately flavored with the sweet taste of amaretto liqueur and ground almonds. They are soft, fragrant, and have a rich, nutty flavor that is both sophisticated and comforting, perfect for an Easter treat.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp amaretto liqueur
• ½ cup finely ground almonds
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp amaretto liqueur
• 1 tbsp milk
• Sliced almonds for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by amaretto liqueur, ground almonds, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Roll the dough into small egg shapes and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Let cool completely on a wire rack.
7. For the glaze, whisk powdered sugar, amaretto liqueur, and milk until smooth. Drizzle the glaze over the cooled cookies and top with sliced almonds. Allow the glaze to set before serving.

These almond and amaretto cookies are fragrant with a nutty richness and a smooth amaretto finish. Their glaze adds a sweet touch that’s perfect for your Easter dessert table.

Italian Easter Egg Cookies with Lemon Curd Filling

These tangy and sweet Easter cookies are filled with a luscious lemon curd, offering a perfect balance of creamy sweetness and zesty citrus. Topped with a light glaze, these cookies are both refreshing and festive.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the lemon curd:

• ½ cup fresh lemon juice
• 2 tbsp unsalted butter
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp lemon zest

For the glaze:

• 1 cup powdered sugar
• 1 tbsp fresh lemon juice
• 1-2 tbsp milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
5. Roll the dough into small oval shapes and place them on the baking sheet. Use your thumb to make an indentation in the center of each cookie.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
7. For the lemon curd, combine lemon juice, butter, sugar, and eggs in a saucepan over medium heat. Whisk constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in lemon zest. Let cool.
8. Once the cookies are cooled, fill each indentation with lemon curd.
9. For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cookies and let it set.

These lemon curd-filled cookies offer a refreshing citrus burst with a creamy, sweet filling that contrasts beautifully with the crisp cookie. They bring a fresh, lively flavor to your Easter dessert spread.

Italian Easter Egg Cookies with Raspberry Filling and Almond Glaze

These sweet and tart cookies are filled with raspberry jam, creating a burst of flavor in every bite. Topped with a fragrant almond glaze and a sprinkle of chopped almonds, they are a festive, visually appealing treat for Easter.

Ingredients:
For the cookies:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the filling and glaze:

• ½ cup raspberry jam
• 1 cup powdered sugar
• 2 tbsp almond extract
• 2 tbsp milk
• Chopped almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
5. Roll the dough into small egg shapes and place them on the prepared baking sheet. Use your finger to create a small indentation in the center of each cookie.
6. Fill each indentation with raspberry jam.
7. Bake for 10-12 minutes, or until lightly golden around the edges. Let cool completely on a wire rack.
8. For the glaze, whisk powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cooled cookies and top with chopped almonds. Let the glaze set before serving.

These raspberry-filled cookies with almond glaze are the perfect balance of fruity tartness and sweet nuttiness. Their vibrant color and delightful flavor make them a showstopper at any Easter gathering.

Note: More recipes​ are coming soon!