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
Scale
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.
