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

Description

Italian Easter Cookies are soft, buttery, and lightly sweetened treats that are perfect for celebrating Easter or any special occasion. These delightful knot-shaped cookies are infused with zesty lemon flavor, glazed with a refreshing lemon icing, and topped with colorful pastel sprinkles for a festive touch. They are simple to make and can be enjoyed with family and friends.

Ingredients

Units Scale

For the Cookies:

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

For the Glaze:

2 cups Powdered Sugar, sifted
2 Tbsp Fresh Lemon Juice
1 Tbsp Milk
Multi-Color Pastel Sprinkles

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Instructions

Cream Butter and Sugar
In a stand mixer or with a hand-held mixer, beat together the softened butter and granulated sugar until smooth and well combined.
Add Wet Ingredients
Mix in the eggs, vanilla extract, and lemon zest. Continue to beat until the mixture is light and fluffy. Then, add the milk and mix until fully incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. Mix just until combined, being careful not to overmix the dough.
Refrigerate Dough
Cover the dough and refrigerate for at least 1 hour or overnight. This helps the dough firm up and makes it easier to work with.
Preheat Oven and Shape Cookies
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Take small portions of the chilled dough, rolling them into thin ropes approximately 5-6 inches long. Shape each rope into knots and place them on the prepared baking sheet.
Bake Cookies
Bake the knot cookies in the preheated oven for 15-18 minutes, or until they are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Glaze
While the cookies are cooling, whisk together the powdered sugar, fresh lemon juice, and milk until smooth.
Glaze and Decorate Cookies
Once the cookies are completely cooled, dip each one into the glaze or drizzle the glaze over the top. Immediately sprinkle with multi-color pastel sprinkles to decorate.
Serve and Enjoy
Allow the glaze to set before serving. Share and enjoy these delightful Italian Easter Cookies with loved ones!

Notes

Store leftover cookies in an airtight container for up to 1 week. For added moisture, place a piece of bread inside the container alongside the cookies.
Refrigerating the dough helps maintain the cookie shape and prevents spreading while baking.
To keep the glaze glossy and smooth, ensure the cookies are cooled completely before applying the glaze.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 7g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg