Italian Easter Cookies

Imagine biting into a delicately sweet, tender Italian Easter Cookie with a subtle lemony aroma that transports you straight to an Italian celebration. These traditional cookies, with their distinctive knot shapes and sweet glaze, have been gracing Easter tables for generations. Italian Easter Cookies combine simple ingredients into something truly special—a perfect balance of not-too-sweet dough with a bright, zesty lemon glaze. You’ll learn how to create these festive treats with an authentic technique that ensures the perfect texture every time, plus discover variations and storage tips to enjoy these springtime favorites even after Easter has passed.

Why You’ll Love This Recipe

These Italian Easter Cookies are a true celebration of Italian baking tradition that will quickly become a family favorite. Their delicate, cake-like texture provides a beautiful contrast to the sweet-tart lemon glaze that coats each bite. Unlike many cookies that require extensive chilling or complex techniques, these come together in minutes with pantry staples you likely already have on hand.

What makes these cookies truly special is their versatility—they’re elegant enough for your Easter table centerpiece but simple enough for everyday enjoyment with afternoon coffee or tea. The subtle lemon flavor running throughout the cookie and glaze creates a refreshing brightness that perfectly balances the sweetness.

Each bite delivers a wonderful textural experience—slightly crisp on the outside giving way to a tender, almost pillowy interior. The traditional knot shape not only looks impressive but also creates different textures throughout the cookie, with the thinner sections providing more crispness while the thicker parts remain wonderfully soft. These Italian Easter Cookies are the perfect balance of simplicity and sophistication.

Ingredients List for the Italian Easter Cookies

These ingredients combine traditional Italian baking essentials with bright lemon notes to create the perfect holiday cookie. The subtle sweetness of the dough paired with the tangy glaze creates an irresistible flavor profile.

• 1½ cups + 2 tablespoons all purpose flour
• 3¼ tablespoons granulated sugar
• 1 teaspoon baking powder

1 pinch salt

• Zest of one lemon
• 1 large egg
• ¼ cup butter (melted and cooled)
• 4 tablespoons milk (I use 2%)
• 1½-2 cups powdered / icing sugar
• 1 tablespoon lemon juice (approximately)
• 1 tablespoon milk (approximately)

Pro Tips

Perfect Dough Consistency: The key to successful Italian Easter Cookies is achieving the right dough texture. It should feel slightly tacky but not sticky. If your dough seems too wet, add flour one tablespoon at a time; if too dry, add milk a teaspoon at a time. The dough should come together easily without crumbling when you form the knots.

Lemon Zest Technique: To maximize the lemon flavor, rub the lemon zest into the granulated sugar with your fingertips before adding the other dry ingredients. This releases the essential oils in the zest, intensifying the citrus flavor throughout the cookie, not just in the glaze.

Glaze Application Secrets: For the perfect glaze coverage, wait until cookies are completely cool, then dip the tops directly into the glaze rather than brushing it on. Let excess drip off, then place on a wire rack to set. For a professional finish, glaze in two thin layers rather than one thick coat—this prevents dripping and creates a beautiful, even surface.

Instructions

Step 1: Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.

Step 2: Prepare the Cookie Dough
In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.

Step 3: Shape and Bake
Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.

Step 4: Make the Lemon Glaze
In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).

Variations

Anise-Flavored Easter Cookies: For a more traditional Italian flavor profile, replace the lemon zest with 1 teaspoon of anise extract in the cookie dough. For an extra anise punch, add ½ teaspoon of ground anise seeds. This variation offers a sophisticated licorice flavor that many Italian nonnas swear by for authentic Easter cookies.

Orange-Almond Easter Treats: Substitute orange zest for lemon zest and add ½ teaspoon of almond extract to the dough. Top the glazed cookies with finely chopped toasted almonds for a delightful textural contrast. The orange-almond pairing creates a wonderful Mediterranean flavor profile that complements the sweet glaze perfectly.

Chocolate-Dipped Italian Cookies: After the cookies have cooled completely, skip the lemon glaze and instead dip half of each cookie in melted dark chocolate. Place on parchment paper and sprinkle with colorful Easter sprinkles while the chocolate is still wet. This creates a festive twist on traditional Italian Easter Cookies that children especially love.

Storage and Serving

These Italian Easter Cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies in a single layer until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Thaw at room temperature and glaze before serving.

For an authentic Italian presentation, arrange these cookies on a tiered serving platter alongside other traditional Easter treats like colomba cake and chocolate eggs. They pair beautifully with a strong espresso or a glass of sweet Italian dessert wine like Vin Santo.

For brunch service, present these cookies on individual plates with a dollop of lemon curd and fresh berries. The bright citrus flavors of the Italian Easter Cookies complement morning coffee or tea perfectly, making them an ideal addition to your Easter breakfast spread as well as your dessert table.

FAQs

Can I make the dough ahead of time?
Yes, the cookie dough can be made up to 2 days in advance and refrigerated. Bring it to room temperature before shaping, as cold dough will crack when you try to form the knots.

Why did my cookies spread too much during baking?
This typically happens if your butter was too warm. Make sure the melted butter has cooled before adding it to the dough. Also, if your kitchen is very warm, try chilling the shaped cookies for 15 minutes before baking.

Can I freeze these Italian Easter Cookies?
Absolutely! Freeze them unglazed in a single layer until solid, then transfer to a freezer container. Glaze after thawing for the best texture and appearance.

How do I know when the cookies are done baking?
These Italian Easter Cookies should be just barely golden around the edges. They won’t brown much due to the low sugar content, so watch them carefully after the 15-minute mark.

Can I use almond milk instead of regular milk?
Yes, unsweetened almond milk works well as a dairy-free alternative in both the cookie dough and glaze without significantly affecting the texture or flavor of these Easter cookies.

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