Why did my cookies spread too much while baking?

If your cookies lost their knot shape during baking, your dough might have been too warm. Make sure to thoroughly chill the dough, and if your kitchen is hot, work with small portions, keeping the rest in the refrigerator until needed. Also, check that your butter wasn't too soft when making the dough.

Can I make these cookies without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand with a wooden spoon. If mixing manually, make sure your butter is very soft, and be prepared for a bit of an arm workout to get the proper creamy texture.

Why is my glaze too runny?

The perfect glaze consistency can be tricky. Start with less liquid than you think you need, then add more drops at a time until you reach the desired consistency. Remember that the glaze will thin slightly when you add the acidic lemon juice, so account for that when adding milk.

Do I have to make knots, or can I use cookie cutters instead?

While traditional Italian Easter cookies are shaped into knots, this versatile dough can absolutely be rolled out to about 1/4 inch thickness and cut with cookie cutters. Adjust baking time slightly for different shapes – smaller or thinner cookies will bake more quickly.

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 Tbsp Baking Powder; 1/4 cup Milk; 1/4 tsp Salt; 2 cups Powdered Sugar, sifted; 2 Tbsp Fresh Lemon Juice; 1 Tbsp Milk; Multi-Color Pastel Sprinkles

These delightful Italian Easter Cookies are a true celebration of spring with their delicate lemon flavor, light texture, and cheerful sprinkles. Shaped into charming little knots and topped with a sweet lemon glaze, these cookies are not only delicious but also bring a festive touch to your Easter table. The best part? They’re surprisingly simple to make, requiring basic ingredients and just a bit of hands-on time for rolling and shaping the dough.

Why You’ll Love This Recipe

Family Tradition: These cookies carry the warmth of Italian baking traditions – perfect for creating memories with loved ones during Easter celebrations.
Make-Ahead Friendly: You can prepare the dough ahead of time and refrigerate overnight, making your Easter morning baking session quick and stress-free.
Versatile Treat: These cookies work beautifully on a holiday dessert table, with afternoon tea, or packed in decorated boxes as heartfelt homemade gifts.
Kid-Friendly Process: The dough is forgiving and fun to shape, making this a perfect baking project to involve children in holiday traditions.

Ingredients You’ll Need

All-Purpose Flour: The backbone of our cookies, providing structure while keeping them tender.
Butter: Use softened butter for the perfect creamy texture. The fat adds richness and helps create that melt-in-your-mouth quality.
Granulated Sugar: Provides just the right amount of sweetness without overpowering the delicate lemon flavor.
Eggs: These bind everything together and contribute to the cookies’ light, cake-like texture.
Vanilla Extract: Adds warmth and depth to complement the bright lemon notes.
Lemon Zest: The secret weapon! Fresh lemon zest gives these cookies their distinctive, aromatic quality that makes them irresistible.
Baking Powder: Gives the cookies their gentle rise and light texture.
Milk: Adds moisture and creates a more tender crumb in the finished cookie.
Salt: Just a touch enhances all the other flavors.
Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully on the cookies.
Lemon Juice: Adds tanginess to the glaze and reinforces the cookie’s lemony character.
Pastel Sprinkles: The colorful finishing touch that makes these cookies instantly recognizable as Easter treats.

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

Flavor Twists

Orange-Anise: Replace lemon zest with orange zest and add 1/2 teaspoon of anise extract for a more traditional Italian flavor profile.
Almond Joy: Add 1/2 teaspoon almond extract to the dough and sprinkle with sliced almonds instead of colored sprinkles.
Vanilla Bean: Scrape a whole vanilla bean into the dough instead of extract and skip the lemon for a pure vanilla version.

Shape Options

Braids: Twist two thin ropes together instead of making knots.
Rings: Form the dough into circular shapes for a simpler presentation.
Easter Eggs: Shape the dough into small ovals to resemble Easter eggs.

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. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest until the mixture becomes light and airy. Pour in the milk and blend until fully incorporated.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Be careful not to overmix – this keeps the cookies tender.

Step 3: Chill the Dough

Cover the dough and refrigerate for at least 1 hour or overnight. This crucial step firms up the dough, making it easier to handle and shape while also allowing the flavors to develop more fully.

Step 4: Shape and Bake

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

Step 5: Cool and Glaze

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While waiting, prepare the glaze by stirring together powdered sugar, fresh lemon juice, and milk until smooth. Once the cookies are completely cool, dip the tops in the glaze or drizzle it over, then immediately sprinkle with pastel sprinkles before the glaze sets.

Pro Tips for Making the Recipe

Cold Hands, Better Dough: If your hands tend to be warm, rinse them under cold water before handling the dough to prevent it from becoming sticky.
Consistent Sizing: For evenly baked cookies, try to keep your dough ropes uniform in thickness. Aim for about the diameter of a pencil before knotting.
Parchment Is Non-Negotiable: These cookies will stick to the pan without parchment paper, so don’t skip this step!
Glaze Consistency: The perfect glaze should coat the back of a spoon but still run off slowly. If it’s too thick, add a few drops of milk; if too thin, add more powdered sugar.
Quick Sprinkle Action: Don’t wait to add sprinkles – the glaze sets relatively quickly, and sprinkles won’t stick once it dries.

How to Serve

These Italian Easter Cookies shine in many serving contexts:

Easter Celebration

Arrange on a tiered cake stand surrounded by Easter decorations for a beautiful holiday table centerpiece.

Tea Time

Pair with a cup of Earl Grey or lemon tea for an afternoon treat that balances the cookie’s sweetness.

Gifting

Stack in clear cellophane bags tied with pastel ribbons for a thoughtful homemade Easter gift.

Dessert Board

Include these cookies on a spring dessert board alongside fresh berries, chocolate eggs, and other seasonal treats.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container at room temperature for up to one week. Place a slice of bread in the container to keep the cookies moist – the bread will become stale while the cookies stay fresh!

Freezing

Unglazed cookies freeze beautifully for up to 3 months. Layer with parchment paper in an airtight container. Thaw at room temperature, then glaze and add sprinkles before serving.

Make-Ahead Options

The dough can be made up to 2 days ahead and kept refrigerated. You can also shape and freeze the raw cookie dough knots, then bake from frozen (adding 2-3 minutes to the baking time).

Reheating

These cookies are best enjoyed at room temperature, but if you want to refresh them, 5-7 seconds in the microwave will give them that just-baked warmth.

FAQs

Why did my cookies spread too much while baking?

If your cookies lost their knot shape during baking, your dough might have been too warm. Make sure to thoroughly chill the dough, and if your kitchen is hot, work with small portions, keeping the rest in the refrigerator until needed. Also, check that your butter wasn’t too soft when making the dough.
Can I make these cookies without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand with a wooden spoon. If mixing manually, make sure your butter is very soft, and be prepared for a bit of an arm workout to get the proper creamy texture.
Why is my glaze too runny?

The perfect glaze consistency can be tricky. Start with less liquid than you think you need, then add more drops at a time until you reach the desired consistency. Remember that the glaze will thin slightly when you add the acidic lemon juice, so account for that when adding milk.
Do I have to make knots, or can I use cookie cutters instead?

While traditional Italian Easter cookies are shaped into knots, this versatile dough can absolutely be rolled out to about 1/4 inch thickness and cut with cookie cutters. Adjust baking time slightly for different shapes – smaller or thinner cookies will bake more quickly.

Final Thoughts

These Italian Easter Cookies bring together everything wonderful about holiday baking – tradition, flavor, beauty, and the joy of sharing something made with love. The bright lemon notes and festive sprinkles capture the essence of spring, while the tender, not-too-sweet cookie provides the perfect canvas for the tangy glaze. Whether you’re Italian by heritage or simply Italian in spirit when it comes to good food, these cookies deserve a place in your Easter celebration. Happy baking!