I’ve been baking these traditional Italian Easter cookies for years, and every batch adds a cozy, festive feeling to my table. Their soft texture, gentle sweetness, and pretty glaze always remind me of family gatherings and holiday traditions.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and incredibly charming. The dough comes together quickly, the shaping is fun, and the final result is a cookie that feels special without being overly sweet. I also enjoy how easy it is to customize the flavors and colors, making the cookies perfect for gifting or serving at Easter brunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup granulated sugar
1/2 cup unsalted butter, softened
4 large eggs
1/2 cup milk
2 teaspoons vanilla extract
Optional: 1 teaspoon almond extract
Optional: zest of 1 lemon
Glaze:
2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla or almond extract
Optional: food coloring and sprinkles
Directions
I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a large bowl, I cream the butter and sugar until smooth. I add the eggs one at a time, then stir in the milk, vanilla, and optional almond extract or lemon zest.
In another bowl, I whisk together the flour and baking powder. I add the dry ingredients into the wet mixture and mix just until a soft dough forms.
On a lightly floured surface, I divide the dough into small pieces. I roll each piece into a rope about 5–6 inches long and twist it into a knot or circle.
I place the shaped cookies on the prepared baking sheets and bake for 10–12 minutes, just until set but not browned.
While the cookies cool, I prepare the glaze by mixing powdered sugar, milk, and extract. If I want color, I tint portions of the glaze with food coloring.
Once the cookies are cool, I dip them in glaze, shake off excess, place them on parchment, and decorate with sprinkles. I let the glaze set completely before storing.
Servings and Timing
Prep time: about 15–20 minutes
Bake time: 10–12 minutes per batch
Total time: around 35–40 minutes
Servings: about 36 cookies
Variations
I sometimes switch the vanilla for lemon zest and lemon juice for a bright citrus version.
When I want a softer, lighter dough, I replace half the butter with oil.
For a rustic look, I skip food coloring and glaze the cookies with a simple lemon icing.
Shaping options include knots, rings, twists, or even wrapping dough around a whole egg for a more traditional look.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days.
Unglazed cookies freeze well for up to 3 months; I thaw and glaze them afterward.
These cookies are best at room temperature, but if I want them slightly warm, I place them in a low oven for a few minutes before serving (unglazed).
FAQs
How do I keep the dough from sticking?
I lightly flour my hands and work surface. If it still feels sticky, I add just a tablespoon of flour at a time until manageable.
Can I make the dough ahead of time?
Yes. I often prepare the dough the night before, wrap it tightly, and refrigerate it. I let it sit a few minutes at room temperature before shaping.
Can I skip the glaze?
Yes. The cookies taste lovely plain or with a light dusting of powdered sugar.
Why did my cookies come out dry?
They were likely baked too long or the dough was over-mixed. I bake only until the bottoms barely begin to color.
Can I use almond extract only?
Absolutely. I love combining vanilla and almond, but almond alone works beautifully for a stronger Italian bakery flavor.
Conclusion
These Italian Easter cookies bring tradition, charm, and a soft sweetness to my holiday baking. I love shaping them, coloring the glaze, and decorating them with sprinkles—it always feels festive and joyful. Whether I keep the flavors classic or try a lemon variation, these cookies never fail to brighten my Easter table.
Soft, lightly sweetened Italian Easter cookies shaped into twists or knots, finished with a colorful glaze and sprinkles. A festive, traditional treat perfect for Easter brunch or gifting.
Total Time:40 minutes
Yield:About 36 cookies
Ingredients
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup granulated sugar
1/2 cup unsalted butter, softened
4 large eggs
1/2 cup milk
2 teaspoons vanilla extract
Optional: 1 teaspoon almond extract
Optional: zest of 1 lemon
Glaze:
2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla or almond extract
Optional: food coloring and sprinkles
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugar in a large bowl until smooth. Beat in eggs one at a time, then stir in milk, vanilla, and optional almond extract or lemon zest.
In another bowl, whisk together flour and baking powder. Gradually add dry ingredients to wet mixture until a soft dough forms.
On a lightly floured surface, divide dough into small pieces. Roll into ropes (5–6 inches) and shape into knots or circles.
Place cookies on prepared baking sheets and bake for 10–12 minutes until set but not browned.
Meanwhile, mix powdered sugar, milk, and extract to make the glaze. Add food coloring if desired.
Dip cooled cookies in glaze, let excess drip off, then place on parchment and decorate with sprinkles. Allow glaze to set before storing.
Notes
Use lemon zest and juice for a citrus version.
Substitute half the butter with oil for a softer texture.
Try different shapes like rings or wrap dough around whole eggs for tradition.
Skip glaze and dust with powdered sugar for a simple finish.
