Why did my cookies spread too much during baking?

If your cookies lost their shape, your dough was likely too warm. Make sure to chill the dough thoroughly, keep your kitchen cool while shaping, and consider refrigerating the shaped cookies for 15 minutes before baking if your kitchen is warm.

Can I make these cookies without the lemon flavor?

Absolutely! While lemon is traditional, you can substitute orange, anise, or even vanilla for a different flavor profile. Just replace both the lemon zest and extract with your preferred flavoring in equal amounts.

Why is my glaze too runny?

The perfect glaze consistency is key. If your glaze is too thin, add more confectioners sugar, a tablespoon at a time. If it's too thick, add a few drops of lemon juice until you reach a consistency that coats the back of a spoon without immediately running off.

How do I get the classic twisted knot shape right?

The traditional shape can be tricky at first. If you're struggling, try rolling the dough rope a bit thinner (about pencil-width) and practice on a few until you get the hang of it. Remember, even imperfectly shaped cookies will taste delicious!

Italian Easter Cookies Recipe

Name: Italian Easter Cookies Recipe
Prep time: PT-486091H40M25S
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour, plus more for dusting; 3 tablespoons cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 stick unsalted butter, room temperature; 1/2 cup granulated sugar; 1 egg, room temperature; 1 tablespoon pure vanilla extract; 1 teaspoon lemon extract; Zest of 1 lemon; 1 3/4 cups confectioners sugar; Juice of 1 lemon; Pinch of salt; Sprinkles, lemon zest, or turbinado sugar for decoration

These delightful Italian Easter Cookies combine a tender, lemon-scented dough with a sweet glaze for a traditional treat that brings sunshine to any springtime gathering. The distinctive twisted knot shape isn’t just beautiful—it’s part of what makes these cookies special. With their bright citrus flavor and festive appearance, they’re perfect for Easter celebrations or anytime you need a bit of Italian-inspired sweetness in your life!

Why You’ll Love This Recipe

Traditional Charm: These cookies bring authentic Italian bakery flavors right to your kitchen, with that perfect balance of sweetness and citrus that’s irresistible.
Make-Ahead Friendly: While they require some chilling time, the actual hands-on work is straightforward, and you can easily prepare the dough a day ahead.
Crowd-Pleaser: These cookies have that magical quality of appealing to both kids and adults—the sprinkles catch children’s eyes while the sophisticated lemon flavor satisfies grown-up palates.
Perfectly Portable: Need something for an Easter gathering? These cookies travel beautifully and look impressive on any dessert table.

Ingredients You’ll Need

All-purpose flour: The foundation of our cookies, providing structure and that perfect tender crumb. Make sure to measure accurately for best results.
Cornstarch: The secret to that melt-in-your-mouth texture—it makes these cookies more tender than using flour alone.
Baking powder and baking soda: Working together to give just the right amount of lift without making the cookies too cakey.
Salt: Enhances all the flavors and balances the sweetness—don’t skip it!
Unsalted butter: Provides richness and that distinctive buttery flavor. Room temperature is crucial for proper creaming.
Granulated sugar: Sweetens the cookies while helping to create those crisp edges.
Egg: Acts as a binder and adds moisture to our dough.
Vanilla extract: Brings warmth and depth to the flavor profile.
Lemon extract: Intensifies the lemon flavor without adding excess liquid.
Lemon zest: The essential ingredient for bright, fresh citrus flavor that makes these cookies sing.
Confectioners sugar: Creates a smooth, sweet glaze that sets beautifully.
Lemon juice: Thins the glaze while adding more citrus punch.
Sprinkles or other decorations: The fun finishing touch that makes these cookies festive and perfect for Easter.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these traditional cookies? Here are some delicious ideas:

Flavor Twists

Orange Variation: Substitute orange zest and extract for the lemon for a different citrus profile.
Almond Touch: Add 1/2 teaspoon of almond extract to the dough for a sophisticated flavor combo.
Anise Traditional: Replace lemon with anise extract for a very traditional Italian flavor.

Decoration Options

Colored Glaze: Add a drop of food coloring to the glaze for pastel Easter colors.
Chocolate Drizzle: After the glaze sets, drizzle with melted chocolate for extra indulgence.
Candied Lemon: Use thin slices of candied lemon peel instead of sprinkles for an elegant touch.

How to Make Italian Easter Cookies

Step 1: Prepare the Dough

In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda until well combined. In a separate large bowl, cream the butter and granulated sugar with an electric mixer on medium speed for a full 4 minutes until light and fluffy. This step is crucial for the right texture, so don’t rush it! Add the egg and mix until incorporated. Then add the vanilla extract, lemon extract, and lemon zest, mixing until the dough is uniform in color.

Step 2: Chill the Dough

Cover the dough with plastic wrap, pressing it directly onto the surface to prevent drying. Refrigerate for at least 2 hours or overnight. This chilling time is non-negotiable—it makes the dough easier to handle and improves the texture of the finished cookies.

Step 3: Shape the Cookies

When ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper. Take the dough from the refrigerator and let it sit for about 5 minutes to slightly soften. Scoop out portions and roll into 1-inch balls. Roll each ball into a rope about 4-5 inches long. Form each rope into a lowercase “b” shape, then bring the long tail through the hole to create the traditional knot. Gently press the ends together to ensure they stay “tied” during baking.

Step 4: Bake to Perfection

Place the shaped cookies on your lined baking sheets, leaving about 2 inches between each cookie. Bake in the center rack of your preheated oven for 15 minutes, until the bottoms are just beginning to turn golden but the tops remain pale. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Glaze and Decorate

While the cookies cool, whisk together the confectioners sugar, lemon juice, and a pinch of salt until smooth. The glaze should be thick but pourable—add a few more drops of lemon juice if needed. Place the wire rack with cookies over a baking sheet to catch drips, then drizzle the glaze over the cookies. Immediately add sprinkles, lemon zest, or turbinado sugar before the glaze sets. Allow the glaze to set completely, about 1-2 hours, before serving or storing.

Pro Tips for Making the Recipe

Cold Butter Shortcut: If you forgot to set out the butter, grate cold butter with a box grater for faster softening.
Perfect Dough Consistency: If your dough feels too sticky after chilling, dust your hands with flour while shaping the cookies.
Even Baking: For perfectly uniform cookies, use a kitchen scale to weigh each dough portion to about 20 grams.
Glaze Application: For a neater finish, try dipping the tops of the cookies directly into the glaze instead of drizzling.
Flavor Boost: For extra lemon intensity, add a drop of food-grade lemon oil along with the extract.

How to Serve

These Italian Easter Cookies shine when served as part of a traditional Easter spread, but they’re versatile enough to enjoy year-round:

Holiday Serving

Present on a tiered cake stand alongside other Easter treats for a festive dessert table. These cookies pair beautifully with fresh berries and a dollop of whipped cream on the side.

Everyday Enjoyment

Serve with afternoon tea or coffee for a sweet pick-me-up. The lemon flavor makes these cookies particularly refreshing with a cup of Earl Grey or a shot of espresso in true Italian style.

Gift-Giving

Package in clear cellophane bags tied with pastel ribbons for a thoughtful homemade Easter gift. Include a handwritten recipe card for a special touch.

Make Ahead and Storage

Making Ahead

The dough can be prepared up to 2 days in advance and kept refrigerated. You can also freeze the shaped, unbaked cookies for up to 1 month—just add 2 minutes to the baking time when cooking from frozen.

Storing Leftovers

Store fully cooled and glazed cookies in an airtight container at room temperature, placing wax paper between layers to prevent sticking. They’ll stay fresh for up to 5 days.

Freezing

These cookies freeze surprisingly well even after being glazed. Place in a single layer on a baking sheet to freeze solid, then transfer to a freezer container and store for up to 2 months.

Reheating

While these cookies are best enjoyed at room temperature, you can refresh day-old cookies by warming them in a 300°F oven for 3-4 minutes—this restores some of that fresh-baked texture.

FAQs

Why did my cookies spread too much during baking?

If your cookies lost their shape, your dough was likely too warm. Make sure to chill the dough thoroughly, keep your kitchen cool while shaping, and consider refrigerating the shaped cookies for 15 minutes before baking if your kitchen is warm.
Can I make these cookies without the lemon flavor?

Absolutely! While lemon is traditional, you can substitute orange, anise, or even vanilla for a different flavor profile. Just replace both the lemon zest and extract with your preferred flavoring in equal amounts.
Why is my glaze too runny?

The perfect glaze consistency is key. If your glaze is too thin, add more confectioners sugar, a tablespoon at a time. If it’s too thick, add a few drops of lemon juice until you reach a consistency that coats the back of a spoon without immediately running off.
How do I get the classic twisted knot shape right?

The traditional shape can be tricky at first. If you’re struggling, try rolling the dough rope a bit thinner (about pencil-width) and practice on a few until you get the hang of it. Remember, even imperfectly shaped cookies will taste delicious!

Final Thoughts

These Italian Easter Cookies bring a touch of heritage and sunshine to your spring celebrations. With their delicate lemon flavor, tender texture, and pretty twisted shape, they’re the kind of treat that creates traditions and memories. Whether you’re connecting with your Italian roots or simply looking for a special Easter treat, these cookies deliver both in flavor and presentation. The dough may need some patience with its chilling time, but the results are more than worth it. So tie up those cookie knots, break out the sprinkles, and bring a taste of Italian spring to your table!