If you are looking for a delightful treat that perfectly captures the spirit of springtime celebration, this Italian Easter Cookies Recipe is an absolute must-try. These charming, knot-shaped cookies are tender with a delicate lemon glaze that sings with bright citrus notes and a hint of vanilla. Every bite offers a lovely balance of sweetness and zest, making these cookies not only visually festive but irresistibly delicious. Whether you’re honoring tradition or simply craving a wonderful homemade dessert, this Italian Easter Cookies Recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
The ingredients for this Italian Easter Cookies Recipe are surprisingly simple, yet each one plays a crucial role in creating the perfect texture and flavor. From the sturdy all-purpose flour that gives structure to the cookies to the zesty lemon that brings freshness, every component is essential to achieving that iconic tender crumb and citrusy glaze.
- 2 cups all-purpose flour: Provides the base and body for the cookies, ensuring they hold their beautiful shape.
- 3 tablespoons cornstarch: Adds a tender softness, making the cookies delightfully melt-in-your-mouth.
- 1 ½ teaspoons baking powder: Helps the cookies rise slightly, giving them lightness.
- ½ teaspoon salt: Balances the sweetness and enhances all flavors.
- ¼ teaspoon baking soda: Works with the acids in lemon to give a subtle lift.
- 1 stick (½ cup) unsalted butter, softened: Adds richness and contributes to the tender texture.
- ½ cup granulated sugar: Sweetens the dough just enough without overpowering the citrus notes.
- 1 large egg, room temperature: Binds everything together and adds moisture.
- 1 tablespoon pure vanilla extract: Provides a warm, aromatic depth to the cookie dough.
- 1 teaspoon lemon extract: Intensifies the lemon flavor for that signature tang.
- Zest of 1 lemon: Fresh citrus oils brighten the cookie and add vibrant aroma.
- 1 ¾ cups confectioners’ sugar: Base for the glaze that coats the cookies in sweet, lemony goodness.
- Juice of 1 lemon: Gives the glaze that fresh, tart kick.
- Pinch of salt: Enhances the glaze flavor by balancing the sweetness.
- Sprinkles, lemon zest, or turbinado sugar: For charming decoration and added texture.
How to Make Italian Easter Cookies Recipe
Step 1: Prepare Dough
The magic starts by combining your dry ingredients—flour, cornstarch, baking powder, salt, and baking soda—in a bowl. In a separate, larger bowl, you will cream the butter and granulated sugar until light and fluffy, which creates that dreamy soft texture. Then, beat in the egg, vanilla, lemon extract, and fresh lemon zest, infusing the dough with fragrant flavor. Adding the dry mixture gradually allows you to gently incorporate everything, avoiding overmixing which can make cookies tough. Finally, chilling the dough for at least 2 hours firms it up and deepens the flavors, making it easier to shape.
Step 2: Shape Cookies
Once your dough is ready and chilled, preheat the oven to 350°F (175°C) and prepare your baking sheets with parchment paper to avoid sticking. On a floured surface, rolling your dough into 1-inch balls is the start—then roll each into a 4-5 inch rope. Here’s where the fun begins: form each rope into a lowercase “b” and thread the longer end through the hole to create that classic knotted Easter shape. This charming twist not only looks beautiful but helps the cookies bake evenly. A gentle pat will secure your knots before they hit the oven.
Step 3: Bake
Place your perfectly knotted cookies on the baking sheets and bake for about 15 minutes until lightly golden. The smell of baked lemon and vanilla wafting through your kitchen will be irresistible. It’s this light golden hue that signals the cookies are beautifully baked—soft but set enough to hold their lovely shape.
Step 4: Make Glaze
While the cookies bake, whisk together the confectioners’ sugar, fresh lemon juice, and a pinch of salt until completely smooth. This glaze blends the perfect balance of sweet and tart, making these cookies truly special. It’s golden hour for your glaze to shine by coating the warm cookies as soon as they come from the oven.
Step 5: Glaze and Decorate
Transfer your warm, freshly baked cookies to a wire rack for glazing. Drizzle the zesty glaze generously over each cookie, letting it soak in slightly. While the glaze is still wet, sprinkle on your choice of sprinkles, extra lemon zest, or turbinado sugar for a pretty finish that adds sparkle, texture, and a festive flair. Let the glaze set completely before serving to take a bite of that perfect crisp-and-soft contrast.
How to Serve Italian Easter Cookies Recipe
Garnishes
For the ultimate presentation, keep it simple with fresh lemon zest for a burst of color and aroma, or sprinkle some turbinado sugar to add a subtle crunch and a golden sparkle. Rainbow sprinkles can bring a playful, festive vibe that’s perfect for celebrations. These little touches elevate your cookies from everyday to extraordinary.
Side Dishes
Italian Easter cookies pair wonderfully with coffee, tea, or a light dessert wine like Moscato d’Asti. Serve alongside a platter of fresh fruit or a light ricotta cheesecake for a lovely springtime spread. The citrus notes in the cookies complement creamy or fruity accompaniments beautifully, making every bite a celebration of flavors.
Creative Ways to Present
Presentation is part of the fun! Arrange the cookies in a colorful Easter basket lined with a pretty napkin for a charming gift or centerpiece. You can also stack them on a tiered serving tray sprinkled with edible flowers for a stunning party display. Another playful idea is to tie a small bunch with pastel-colored ribbons for individual favors that guests will adore.
Make Ahead and Storage
Storing Leftovers
To keep your Italian Easter cookies fresh, store them in an airtight container at room temperature. They will stay tender and delicious for up to 5 days. Be sure the glaze is fully set before stacking to avoid sticking together.
Freezing
If you want to prepare these treats ahead of time, you can freeze the shaped but unbaked dough balls. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready, bake directly from frozen, adding a couple of extra minutes. This method lets you have fresh-baked indulgence anytime you want.
Reheating
Although these cookies are best enjoyed fresh, you can gently warm them in the oven at 300°F for about 5 minutes to revive their soft texture. Avoid microwaving to keep the glaze from melting too much.
FAQs
What makes these cookies traditional for Easter in Italy?
Italian Easter cookies are traditionally made in knot shapes symbolizing strength and unity, and the lemon glaze reflects the fresh, vibrant flavors of spring. These cookies are a festive staple that bring families together during the holiday.
Can I use almond extract instead of lemon extract?
Yes, almond extract can be used as a variation, but note that it will change the flavor profile. Lemon extract gives a bright, fresh citrus note that is signature to this recipe, so consider that when experimenting.
How do I know when the cookies are done baking?
Look for a light golden color on the edges and bottom of the cookies. They will be slightly firm to the touch but should not be browned or hard.
Is it okay to skip chilling the dough?
While you can skip chilling in a pinch, chilling makes the dough easier to handle and helps the flavors develop. The finished cookies will have a better texture if you refrigerate the dough for at least two hours.
Can I make these cookies gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend that contains xanthan gum. Keep an eye on the texture and adjust as needed, since gluten-free dough behaves differently.
Final Thoughts
This Italian Easter Cookies Recipe is more than just a cookie; it’s a joyful tradition wrapped up in lemony sweetness and tender dough, perfect for sharing with loved ones. Once you try these charming knots, you’ll understand why they’ve been cherished for generations. I truly hope you enjoy baking and devouring them as much as I do—there’s nothing like a batch of homemade Italian Easter cookies to brighten any celebration or afternoon tea.
Print
Italian Easter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Easter Cookies are a delightful treat featuring a tender, lemon-scented dough tied in a charming knot shape. Baked until lightly golden and finished with a tangy lemon glaze and festive decorations, they are perfect for celebrating Easter or any special occasion.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick (½ cup) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
Glaze Ingredients
- 1 ¾ cups confectioners’ sugar (powdered sugar)
- Juice of 1 lemon
- Pinch of salt
- Sprinkles, lemon zest, or turbinado sugar for decoration
Instructions
- Prepare Dough: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar for about 4 minutes until light and fluffy. Beat in the egg, then stir in the vanilla extract, lemon extract, and lemon zest. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 2 hours.
- Shape Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the dough into 1-inch balls, then roll each ball into a 4-5 inch rope. Shape each rope into a lowercase ‘b’, bringing the long end through the hole to form a knot. Gently pat the knot to secure it.
- Bake: Place the shaped cookies on the prepared baking sheets. Bake for about 15 minutes or until they are lightly golden.
- Make Glaze: While the cookies bake, whisk together the confectioners’ sugar, lemon juice, and a pinch of salt until smooth.
- Glaze and Decorate: Transfer the baked cookies to a wire rack. Drizzle the lemon glaze over the warm cookies and immediately decorate with sprinkles, lemon zest, or turbinado sugar. Allow the glaze to set completely before serving.
Notes
- Be sure to chill the dough for at least 2 hours to make shaping easier and to develop the flavors.
- Rolling the dough into ropes and then tying helps create the traditional knot shape of these cookies.
- Sprinkles, additional lemon zest, or turbinado sugar add a festive touch and slight texture contrast to the glazed cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
