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Nothing quite captures the spirit of celebration like a batch of tender, melt-in-your-mouth cookies fresh from the oven, and this Buttery Italian Easter Cookies Recipe is an absolute showstopper. These delightful Italian knot cookies boast a delicate crumb, subtle citrus brightness from lemon zest, and a glossy glaze adorned with cheerful pastel sprinkles that instantly brighten any gathering. Whether you’re honoring a family tradition or simply craving a sweet treat with character, this recipe combines simple ingredients and classic Italian baking know-how to bring warmth, joy, and a buttery blissful flavor to your Easter table or any time you want to celebrate sweetness with loved ones.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating these delightful Italian cookies. Each component plays an essential role in achieving the ideal balance of soft texture, rich flavor, and that signature hint of citrus sparkle that makes these treats unforgettable.
- 4 cups all-purpose flour: The sturdy base that gives body and structure to the dough.
- 1 tablespoon baking powder: Leavens the dough just enough to keep these cookies tender, not cakey.
- 1/2 teaspoon salt: Enhances the sweetness and enriches the overall flavor.
- 3/4 cup unsalted butter, softened: Brings that coveted buttery richness and ensures a soft crumb.
- 1 cup granulated sugar: Sweetness that balances the lemon zest and butter perfectly.
- 4 large eggs, room temperature: Adds moisture and binds the dough for a pleasing chew.
- 1 tablespoon vanilla extract: Lends warmth and depth; anise extract is a great substitute for tradition.
- 1 tablespoon lemon zest: Injects a fresh, bright note essential for that classic Italian twist.
- 1/4 cup whole milk: Softens the dough for easy shaping and a tender bite.
- 2 cups powdered sugar: The base of the irresistible glaze that adds sweetness and shine.
- 3 tablespoons milk or lemon juice: Mixed with powdered sugar to create a smooth, glossy icing.
- Pastel sprinkles: Adds a playful festive touch and a pop of color to the finished cookies.
How to Make Buttery Italian Easter Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt. This simple combo ensures your cookies have a light, tender texture while the salt amplifies the other flavors beautifully.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture is pale and fluffy. This creaming process is crucial because it introduces air into the dough, giving the cookies their tender, cloud-like texture.
Step 3: Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time for even incorporation, then stir in the vanilla extract and vibrant lemon zest. These ingredients build complex flavor layers that make every bite wonderfully aromatic and bright.
Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the butter mixture, alternating with whole milk. Mix gently until a soft dough forms—the goal is a pliable yet slightly firm dough perfect for shaping. Be careful not to overmix to keep these cookies light and tender.
Step 5: Shape Your Italian Easter Cookies
Pinch off small pieces of dough and roll each into a rope about 6 inches long. Then, twist and knot them into classic rings or knots for that authentic Italian look. Place each shaped cookie onto your prepared baking sheets with ample space between them.
Step 6: Bake and Cool
Bake the cookies for 10 to 12 minutes until the bottoms turn just golden while the tops remain pale. This keeps the cookies soft and tender. Cool them completely on wire racks—this step ensures the glaze will set perfectly in the next stage.
Step 7: Glaze and Decorate
Whisk powdered sugar with milk or lemon juice to create a smooth, glossy glaze. Dip the tops of each cooled cookie into this sweet coating, then immediately sprinkle with pastel sprinkles for that irresistible festive finish. Let the glaze set completely before serving.
How to Serve Buttery Italian Easter Cookies Recipe
Garnishes
The pastel sprinkles are a signature garnish that brings a cheerful pop of color and textural contrast. For a personalized twist, try edible glitter or finely chopped pistachios on the glaze to add extra sparkle and subtle nutty flavor.
Side Dishes
Pair these buttery, lightly-glazed cookies with a fragrant cup of espresso, a citrus-infused tea, or a light dessert wine. Their tender crumb and sweet glaze perfectly complement bold beverages, making them a crowd-pleasing treat for afternoon gatherings.
Creative Ways to Present
Arrange your cookies on a tiered cake stand for a visually stunning centerpiece at any party or holiday brunch. You can also tie small bundles together with pastel ribbons for charming gift boxes that share the joyful spirit of this Buttery Italian Easter Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature to maintain the soft, buttery texture. They will stay fresh and delicious for up to 5 days, making them an easy treat to enjoy well after the festivities.
Freezing
For longer storage, freeze the unglazed shaped dough in tightly sealed containers or bags. Once baked and glazed, freezing is possible but the glaze might lose some shine upon thawing. Thaw cookies in a cool place before serving to preserve their flavor and texture.
Reheating
If you want to refresh the cookies’ soft texture after storage, warm them gently in an oven preheated to 300°F for about 5 minutes. This will revive their buttery tenderness without melting the glaze.
FAQs
Can I substitute anise extract for vanilla in this recipe?
Absolutely! Anise extract is a traditional flavor for Italian Easter cookies and will give your cookies that authentic star anise-like aroma and taste. Use it in equal quantity to vanilla extract for a delightful twist.
Why do the tops of the cookies remain pale while the bottoms brown?
The recipe intentionally keeps the tops light to maintain a delicate texture and appearance. The bottoms brown slightly to develop subtle caramel notes without overbaking the soft dough.
What if I don’t have whole milk? Can I use a substitute?
You can use 2% milk if whole milk isn’t available, but avoid skim milk as it might make the dough less tender. Alternatively, a splash of cream diluted with a little water can keep the richness intact.
How do I achieve the perfect knot shape?
Roll each portion of dough into a even rope then cross the ends and gently twist them before forming the knot or ring. Practice makes perfect, and even imperfect shapes taste just as wonderful!
Is it possible to make these cookies gluten-free?
While the traditional recipe uses all-purpose flour, you could experiment with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind the texture and flavor may vary slightly, but the buttery lemon glaze will still shine.
Final Thoughts
This Buttery Italian Easter Cookies Recipe is a beloved classic that invites you to celebrate the joy of baking with simple, heartfelt ingredients and timeless techniques. From the luscious buttery dough to the sweet glaze sparkling with pastel sprinkles, these cookies are sure to become a cherished favorite in your kitchen. Go ahead and share this delightful recipe with friends and family—every bite is a little moment of happiness you won’t want to miss!
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Print
Buttery Italian Easter Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Buttery Italian Easter Cookies are traditional festive treats featuring a soft, tender dough shaped into knots or rings. Lightly baked to maintain a pale appearance, these cookies are topped with a sweet glaze and pastel sprinkles, making them perfect for holiday celebrations. The subtle hint of lemon zest and the option to use anise extract provide authentic Italian flavors in every bite.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup whole milk
Glaze and Toppings
- 2 cups powdered sugar
- 3 tablespoons milk or lemon juice (for glaze)
- Pastel sprinkles (for topping)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and seasoning are evenly distributed.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-5 minutes. This step adds air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to the creamed mixture, mixing well after each addition. Then incorporate the vanilla extract and lemon zest, blending until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix until a soft dough forms, being careful not to overmix.
- Shape Cookies: Pinch off small portions of dough and roll each into 6-inch ropes. Shape the ropes into knots or rings and place them on the prepared baking sheets with space in between.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The cookies should have lightly golden bottoms but remain pale on top.
- Cool Completely: Remove the cookies from the oven and allow them to cool entirely on the baking sheets or on wire racks before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar with either milk or lemon juice until smooth and pourable.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze, then immediately decorate with pastel sprinkles. Let the glaze set completely before serving to ensure a crisp finish.
Notes
- Traditionally, these cookies remain lightly colored rather than browned, so avoid baking until deeply golden.
- For a more authentic flavor, you can substitute anise extract for vanilla extract.
- Ensure the dough is soft but not sticky to make shaping easier.
- Allow glaze to fully set for the best texture and appearance.
