Can I make these cookies without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a handheld electric mixer or even mix by hand with a wooden spoon. Just be sure to cream the butter and sugar thoroughly for that light, fluffy texture.

Why did my cookies spread too much during baking?

This usually happens when the dough is too warm. Make sure to chill the dough properly, and if your kitchen is particularly warm, work with small batches of dough at a time, keeping the rest refrigerated until needed.

Can I use bottled lemon juice instead of fresh?

Fresh is best, especially for the zest which contains essential oils that give a more pronounced flavor. However, bottled lemon juice will work in the glaze if that's all you have available.

How do I know when the cookies are done baking?

These cookies should maintain their shape and be just lightly golden around the edges. They may seem slightly soft in the center but will firm up as they cool. Overbaking will make them dry, so it's better to slightly underbake than overbake.

Italian Easter Cookies Recipe

Name: Italian Easter Cookies Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 1/2 cups All-Purpose Flour; 1/2 cup Butter, softened; 1/2 cup Granulated Sugar; 3 Large Eggs; 2 tsp Vanilla Extract; Zest of 1 Lemon; 1/4 cup Milk; 1/4 tsp Salt; For the Glaze:; 2 cups Powdered Sugar, sifted; 2 Tbsp Fresh Lemon Juice; 1 Tbsp Milk; Multi-Color Pastel Sprinkles

These delightful Italian Easter Cookies are a perfect blend of sweetness and citrus, with a soft, buttery texture that simply melts in your mouth. Traditionally enjoyed during Easter celebrations, these charming knotted treats adorned with bright glaze and festive sprinkles will bring a touch of Italian tradition to your holiday table—without keeping you in the kitchen all day!

Why You’ll Love This Recipe

Irresistibly Delicious: These cookies have the perfect balance of sweetness with a hint of lemon that makes them absolutely addictive.
Impressive Yet Simple: While these knotted cookies look fancy, they’re surprisingly simple to make—perfect for bakers of all skill levels.
Make-Ahead Friendly: You can prepare the dough ahead of time and bake when convenient, making your holiday preparation much easier.
Customizable: Change up the sprinkle colors to match any holiday or celebration throughout the year.

Ingredients You’ll Need

All-Purpose Flour: The foundation of our cookies, providing structure and that perfect tender crumb.
Butter: Use softened butter for that rich, melt-in-your-mouth texture. Real butter works best here—no substitutes!
Granulated Sugar: Provides just the right amount of sweetness without overpowering the delicate lemon flavor.
Eggs: They bind everything together and contribute to the cookies’ soft texture.
Vanilla Extract: Adds warmth and depth to the flavor profile—always use pure vanilla for the best results.
Lemon Zest: This brightens the entire cookie with fresh citrus notes. Make sure to zest only the yellow part, as the white pith is bitter.
Baking Powder: Gives our cookies a nice rise and light texture.
Milk: Adds moisture and helps achieve the perfect consistency in the dough.
Salt: Just a pinch enhances all other flavors—don’t skip it!
Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully on the cookies.
Lemon Juice: Adds tartness to balance the sweet glaze and complements the lemon zest in the cookies.
Pastel Sprinkles: These colorful additions make these cookies festive and perfect for Easter celebrations.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love these cookies but want to mix things up? Here are some delicious twists:

Orange Twist: Substitute orange zest and juice for the lemon for a different citrus profile.
Almond Joy: Add 1/2 teaspoon of almond extract to the dough and sprinkle with sliced almonds instead of sprinkles.
Chocolate Dipped: Skip the glaze on half the cookies and dip them in melted chocolate instead.
Anise Flavor: Add 1/2 teaspoon anise extract to the dough for a more traditional Italian flavor profile.

How to Make Italian Easter Cookies

Step 1: Prepare the Dough

In a stand mixer or with a handheld mixer, cream together the butter and sugar until smooth and fluffy, about 2-3 minutes. Add the eggs, vanilla extract, and lemon zest, mixing until the batter is light and airy. Pour in the milk and mix until fully incorporated.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Be careful not to overmix—this ensures your cookies stay tender.

Step 3: Chill the Dough

Cover the dough and refrigerate for at least 1 hour or overnight. This resting period makes the dough easier to handle and enhances flavor development.

Step 4: Shape and Bake

Preheat your oven to 300°F and line baking sheets with parchment paper. Take small portions of dough and roll into 5-6 inch thin ropes. Form each rope into a knot and place on the prepared baking sheet. Bake for 15-18 minutes until the cookies are just turning golden brown at the edges.

Step 5: Cool Properly

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking when moved.

Step 6: Glaze and Decorate

While the cookies cool, prepare the glaze by mixing powdered sugar with lemon juice and milk until smooth. Once cookies are completely cool, dip the tops in glaze or spoon it over them. Immediately top with colorful sprinkles before the glaze sets.

Pro Tips for Making the Recipe

Cold Hands, Happy Dough: If your hands tend to be warm, run them under cold water before shaping the cookies to prevent the dough from getting too sticky.
Consistent Sizing: For evenly baked cookies, keep your dough ropes similar in thickness. They’ll expand while baking, so make them thinner than you might expect.
Glaze Consistency: The perfect glaze should coat the back of a spoon but still flow smoothly. Add more powdered sugar to thicken or more milk to thin as needed.
Sprinkle Timing: Add sprinkles immediately after glazing each cookie—if you wait, the glaze will start to set and the sprinkles won’t stick.

How to Serve

These Italian Easter Cookies are versatile treats that can be enjoyed in multiple ways:

Traditional Serving

Arrange on a beautiful platter for your Easter table or Sunday coffee gathering. They make a wonderful accompaniment to espresso or a cup of tea.

Gift Giving

Package these cookies in decorative tins or cellophane bags tied with pastel ribbons for a thoughtful homemade Easter gift.

Dessert Table

Include these alongside other traditional Easter desserts like ricotta pie or pastiera napoletana for an authentic Italian Easter celebration.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container at room temperature for up to one week. Add a slice of bread to the container to keep cookies soft and fresh longer—the cookies will absorb moisture from the bread instead of drying out.

Freezing

Unglazed cookies freeze beautifully for up to 3 months. Place in freezer-safe containers with parchment paper between layers. Thaw completely at room temperature, then glaze and decorate before serving.

Make-Ahead Options

The dough can be made up to 3 days ahead and kept refrigerated until you’re ready to shape and bake. You can also bake the cookies ahead and add the glaze the day you plan to serve them.

FAQs

Can I make these cookies without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a handheld electric mixer or even mix by hand with a wooden spoon. Just be sure to cream the butter and sugar thoroughly for that light, fluffy texture.
Why did my cookies spread too much during baking?

This usually happens when the dough is too warm. Make sure to chill the dough properly, and if your kitchen is particularly warm, work with small batches of dough at a time, keeping the rest refrigerated until needed.
Can I use bottled lemon juice instead of fresh?

Fresh is best, especially for the zest which contains essential oils that give a more pronounced flavor. However, bottled lemon juice will work in the glaze if that’s all you have available.
How do I know when the cookies are done baking?

These cookies should maintain their shape and be just lightly golden around the edges. They may seem slightly soft in the center but will firm up as they cool. Overbaking will make them dry, so it’s better to slightly underbake than overbake.

Final Thoughts

These Italian Easter Cookies are more than just a sweet treat—they’re a celebration of tradition and family. The process of rolling, knotting, and decorating these cookies can be a wonderful activity to share with children or loved ones during the Easter season. The bright lemon flavor and festive appearance make them impossible to resist, and their simplicity means you’ll likely find yourself making them year after year. Give these a try, and I’m confident they’ll become part of your own holiday traditions!