Italian Easter Cookies have a hint of sweetness with a delicious lemon glaze. These knot cookies are easy to make and topped with pastel sprinkles.
What are Italian Easter Cookies?
They are delicious cookies commonly seen around Easter. You might also hear them called Taralli Dolci. They are lightly sweetened and shaped into knots.
Italian cookies are not overly sweet and can be served not only as dessert but with brunch. The fresh lemon glaze gives the cookies the best flavor.
The pretty pastel sprinkles make the cookies so festive for Easter. Everyone will love the simple powdered sugar glaze on top. It really is delicious.
FOR THE COOKIES:
- All Purpose Flour
- Butter, softened
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- zest of 1 Lemon
- Baking Powder
FOR THE GLAZE:
- Powdered Sugar, sifted
- Lemon Juice (fresh)
- multi-Color Pastel Sprinkles
How to make Italian Easter cookies:
- Cream the butter and sugar. Use the bowl of a standing mixer or you can also use a hand mixer to beat these together. They should be creamed together and smooth.
- Next, add the eggs, vanilla extract and lemon zest. Combine until light and fluffy with a paddle attachment.
- Add the milk. Mix the milk into the other ingredients until combined.
- Get out a separate bowl. Mix together the combined flour and baking powder with the salt.
- Gradually add the dry ingredients to the wet mixture. Combine these together until just combined. Be careful not to overmix.
- Cover the dough. Cover and refrigerate overnight or at least an hour.
- Preheat oven to 350. While the oven is warming up, prepare a baking sheet. Line it with parchment paper.
- Start making the knots. Take pieces of the dough from the bowl and roll them into 5 or 6 inch long ropes. Make sure the ropes are thin because they will rise as they bake. Make knots out of the dough ropes.
- Put the cookies on the sheet and bake. Bake them for 15 to 18 minutes or until they are lightly golden brown.
- Allow to cool. The cookies need to cool on the baking sheet for 5 minutes. Then place the cookies on a wire rack to cool completely.
- Make the glaze. As the cookies cool, use this time to make the glaze. Get out a large bowl, whisk the powdered sugar, lemon juice and milk.
- Top each cookie with glaze. After the cookies have cooled, add the glaze to each cookie. Top with sprinkles and enjoy.
How to store:
Place cookies inside an airtight container. They will last up to 1 week.
Make sure to wait to store the cookies until completely cool and the glaze has set. If you do this too soon, the cookies will stick together in the container.
You don’t want to mess up your pretty cookies!
Also, you can place a piece of bread in the container with the cookies to help keep them moist.
- Line baking sheets with parchment paper. This will make clean up easier with the glaze and sprinkles.
- Add the sprinkles immediately. The sugar icing will harden quickly so the icing needs to be added right away. Otherwise the sprinkles will not stick.
- Roll the ropes thin. Keep in mind they will rise, so you don’t want the ropes too large. Otherwise the knots will be too big.
- Vanilla and almond extract. You can try other flavors with these cookies. Some ideas include almond, Anise and lemon extract.
- Try other types of sprinkles. While these are traditional Easter cookies, they are so good you will want to enjoy year round. Simply substitute other types of sprinkles to enjoy for other occasions.
- Food coloring. Feel free to add any color of food dye to the glaze. I think any pastel Easter egg shade would be pretty.
Make these for any occasion.
While they are stunning for Easter, you can make these cookies year round. They are also commonly found at special occasions such as bridal showers, baby showers or weddings.
Since it is so easy to change the type of sprinkles used, the recipe is easy to adapt to any time of year.
Not only are they delicious but so easy to make. I can’t wait for you to try them and see how easy it is to make homemade cookies.
Print this Italian Easter cookies recipe:
Italian Easter Cookies
FOR THE COOKIES:
FOR THE GLAZE:
- 2 cups Powdered Sugar shifted
- 2 Tbsp Lemon Juice fresh
- 1 Tbsp Milk
- Multi-Color Pastel Sprinkles
- Beat together the butter and sugar in a stand up mixer or with a hand held mixer until the ingredients are creamed together and smooth.
- Then add in the eggs, vanilla extract and lemon zest. Mix until combined and light and fluffy.
- Then add in the milk and mix until incorporated.
- In a separate bowl, mix together the flour, baking powder, and salt together. Then gradually add these dry ingredients into the wet ingredients. Mix together until the ingredients are just combined – do not over mix.
- Then cover the dough and refrigerate for at least 1 hour or overnight.
- Then preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Remove pieces of dough from the bowl and roll into 5-6 inch long ropes (the ropes should be thin as they will rise as they bake). Then form knots out of the dough ropes. Place the formed knot cookies on the baking sheet and bake for 15-18 minutes until the cookies are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
- While the cookies are cooling, make the glaze. In a bowl, stir together the powdered sugar, lemon juice and milk.
- Once the cookies are cool, cover them with the glaze and top with the pastel sprinkles.
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