Italian Easter Cookies: Delightful and Easy Festive Treats

There’s something magical about baking during the Easter season — the pastel colors, the sweet aromas, and the time-honored recipes passed from one generation to the next.

One of the most cherished traditions? Italian Easter Cookies — soft, cake-like treats often topped with a simple glaze and cheerful sprinkles.

These cookies go by many names — uncinetti, taralli dolci, or simply “Easter knots” — and every family seems to have its own version.

What they all have in common is a light, tender texture, subtle citrus flavor, and a colorful, festive look that makes them perfect for Easter brunches, dessert trays, and holiday gifts.

Best of all? They’re easy to make, fun to decorate, and absolutely delightful to eat.

Why You’ll Love These Italian Easter Cookies

• 🕊️ Traditional flavor with a soft, airy crumb
• 🧁 Simple glaze and sprinkles for a festive touch
• 🍋 Hints of lemon or anise give them a subtle spring brightness
• 👩‍🍳 No fancy equipment needed — just a bowl and a spoon
• 🎁 Perfect for gifting, brunches, or cookie swaps

Ingredients

For the cookies:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (or orange zest)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2¼ to 2½ cups all-purpose flour
• Optional: ½ teaspoon anise extract (for a traditional Italian flavor)

For the glaze:

• 1½ cups powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla or lemon extract
• Pastel sprinkles or nonpareils, for decorating

Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together with a hand mixer until light and fluffy — about 2–3 minutes.

3. Add Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Mix in vanilla extract, citrus zest, and anise extract (if using).

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, mixing just until a soft, slightly sticky dough forms.

💡 Tip: If the dough is too sticky to handle, add a tablespoon of flour at a time — but don’t overdo it! The dough should be soft and pliable, not dry.

5. Shape the Cookies

Scoop about a tablespoon of dough and roll it into a rope (about 5–6 inches long). Shape into a circle, twist, or knot. Place on the prepared baking sheet, leaving an inch between each cookie.

6. Bake

Bake for 10–12 minutes, or until the bottoms are lightly golden and the tops are set. Don’t let them brown too much — they should remain soft and pale.

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

While the cookies cool, whisk together powdered sugar, milk, and extract in a small bowl until smooth and slightly runny.

✨ Adjust consistency by adding a few drops more milk (to thin) or powdered sugar (to thicken) as needed.

Dip the tops of the cooled cookies into the glaze, then immediately sprinkle with pastel sprinkles. Place back on the wire rack and allow the glaze to set for 1–2 hours.

Traditional Shapes & Decorating Ideas

Italian Easter cookies are as much about presentation as they are flavor! Here are a few festive variations:

• Easter Knots: Twist the dough into a loop or figure-eight
• Braided Rounds: Make small rings or wreaths and place a colored candy egg in the center
• Classic Rounds: Keep it simple with small balls of dough flattened slightly before baking
• Bright Colors: Use pink, yellow, and green sprinkles or dye the glaze in soft pastel shades

Tips for Perfect Cookies

• Use room temperature eggs to help them blend smoothly into the batter
• Don’t overbake — they should stay light and fluffy
• Glaze and decorate while the cookies are completely cool
• Let the icing fully dry before storing or packaging
• If using anise extract, a little goes a long way — start with ¼ teaspoon and adjust to taste

Make Ahead & Storage

• Store cookies in an airtight container at room temperature for up to 5 days
• Freeze unglazed cookies for up to 2 months; glaze after thawing
• Freeze dough (wrapped well) and thaw overnight in the fridge before shaping and baking
• Once decorated, let cookies dry completely before stacking or packing for gifts

What to Serve with Italian Easter Cookies

These cookies pair beautifully with:

• A cup of espresso or cappuccino
• Lemon tea or Earl Grey
• Fresh berries and whipped cream on a dessert platter
• Other Easter treats like chocolate eggs, biscotti, or almond cake

Final Thoughts

These Italian Easter Cookies are more than just a treat — they’re a celebration of tradition, family, and the joy of spring. Soft, light, and delicately flavored, they capture the essence of the holiday season in each bite.

Whether you make them every year or you’re trying them for the first time, this easy recipe is a lovely way to bring a bit of Italian sweetness to your Easter table.

So roll up your sleeves, gather your sprinkles, and share a batch of these delightful cookies with the people you love. Buona Pasqua! 🌸