Description
These Buttery Italian Easter Cookies are a delightful traditional treat with a tender, buttery dough shaped into knots or rings, baked to a pale golden perfection, and finished with a sweet glaze sprinkled with pastel decorations. Perfect for celebrating Easter with a classic Italian touch.
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 Ingredients
- 2 cups powdered sugar
- 3 tablespoons milk or lemon juice
- Pastel sprinkles for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and 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 to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract and lemon zest for a bright, aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Pinch off small portions of dough, roll each into 6-inch ropes, then twist or form them into knots or rings. Place the shaped cookies evenly spaced on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the bottoms are lightly golden but the tops remain pale to maintain traditional appearance.
- Cool: Remove the cookies from the oven and allow them to cool completely on wire racks to prepare for glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar with milk or lemon juice until smooth and pourable to create a sweet, tangy glaze.
- Glaze and Decorate: Dip the tops of the cooled cookies into the glaze, then immediately sprinkle with pastel sprinkles for a festive finish. Let the glaze set before serving to avoid mess.
Notes
- These cookies are traditionally baked to be lightly colored rather than browned, preserving their delicate texture.
- Anise extract can be used instead of vanilla extract for a more authentic Italian flavor.
- Make sure the eggs are at room temperature to achieve the best texture.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
