Italian Easter Cookies are soft, cake-like cookies topped with a sweet glaze and colorful sprinkles, traditionally made to celebrate Easter and the arrival of spring. These delightful cookies are light, tender, and slightly sweet, making them perfect for holiday dessert tables, family gatherings, and festive celebrations.
Often shaped into rings, knots, or simple rounds, these cookies are finished with a bright icing and cheerful sprinkles that make them instantly recognizable during Easter festivities. Their soft texture and delicate flavor have made them a beloved family tradition passed down through generations.
This guide will show you how to make classic Italian Easter Cookies step-by-step, along with helpful tips, variations, and storage ideas.
What Are Italian Easter Cookies?
Italian Easter cookies are traditional Italian holiday cookies sometimes known as “Taralli Dolci di Pasqua”. They have a soft, biscuit-like texture and are flavored lightly with vanilla, almond, or citrus. After baking, the cookies are dipped in a simple sugar glaze and decorated with pastel sprinkles.
These cookies are a staple in many Italian households during Easter celebrations, symbolizing joy, renewal, and family traditions.
Why You’ll Love Italian Easter Cookies
- ✔ Soft and tender texture
- ✔ Simple pantry ingredients
- ✔ Beautiful holiday presentation
- ✔ Perfect for baking with family
- ✔ Great make-ahead dessert
They’re perfect for cookie platters, Easter baskets, or serving with coffee and tea.
Ingredients for Italian Easter Cookies
Cookie Dough
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Zest of 1 lemon or orange (optional)
Sweet Glaze
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Decoration
- Pastel sprinkles or nonpareils
How to Make Italian Easter Cookies
Step 1: Prepare the Dough
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl whisk together:
- Flour
- Sugar
- Baking powder
- Salt
In another bowl combine:
- Eggs
- Melted butter
- Vanilla extract
- Almond extract
- Citrus zest (if using)
Gradually mix the wet ingredients into the dry ingredients until a soft dough forms.
Step 2: Shape the Cookies
Take about 1 tablespoon of dough and roll it into a rope about 5–6 inches long.
Shape into:
- Rings
- Knots
- Twists
- Small circles
Place cookies on the prepared baking sheet about 2 inches apart.
Step 3: Bake
Bake for 10–12 minutes until the bottoms are lightly golden but the tops remain pale.
Remove and allow cookies to cool completely before glazing.
Step 4: Prepare the Glaze
In a bowl whisk together:
- Powdered sugar
- Milk
- Vanilla extract
The glaze should be smooth and slightly thick but pourable.
Step 5: Glaze and Decorate
Dip the tops of cooled cookies into the glaze or drizzle it over them.
Immediately sprinkle with colorful sprinkles.
Allow glaze to set for about 20–30 minutes.
Pro Tips for Perfect Italian Easter Cookies
Don’t overbake
These cookies should stay soft and pale on top.
Add citrus zest
Lemon or orange zest enhances the flavor beautifully.
Let cookies cool before glazing
Warm cookies will melt the icing.
Use parchment paper
Prevents sticking and makes cleanup easier.
Traditional Cookie Shapes
Italian Easter cookies are often shaped symbolically:
- Knots – symbolizing unity and tradition
- Rings – representing renewal and eternity
- Twists – decorative and festive
Some families even place a dyed Easter egg in the center of braided cookie dough for a decorative variation.
Flavor Variations
Lemon Italian Easter Cookies
Add extra lemon zest and lemon juice to the glaze.
Almond Cookies
Increase almond extract for a nutty flavor.
Orange Glazed Cookies
Use orange juice instead of milk in the glaze.
Coconut Easter Cookies
Add shredded coconut to the dough for a tropical twist.
Storage Tips
Room Temperature
Store in an airtight container for 4–5 days.
Refrigerator
Not necessary, but they can last up to 1 week if refrigerated.
Freezer
Freeze unglazed cookies for up to 3 months.
Thaw and glaze before serving.
Serving Ideas
Italian Easter Cookies are perfect for:
- Easter dessert platters
- Holiday brunch tables
- Coffee or tea pairings
- Easter baskets
- Spring celebrations
They also make beautiful edible gifts when packaged in decorative boxes.
Frequently Asked Questions
Why are my cookies dry?
Too much flour or overbaking can make them dry.
Can I make the dough ahead of time?
Yes. Refrigerate dough for up to 24 hours before baking.
Can I skip the glaze?
Yes, but the glaze adds sweetness and the classic festive look.
Can kids help make these?
Absolutely! Kids love shaping the dough and adding sprinkles.
Estimated Nutrition (Per Cookie)
- Calories: 120–150
- Carbohydrates: 20g
- Fat: 4g
- Protein: 2g
Values vary depending on glaze thickness.
Why These Cookies Are a Holiday Tradition
Italian Easter Cookies represent family, celebration, and tradition. Many families gather together before Easter to bake large batches, decorating them with colorful sprinkles that symbolize the joy of spring and renewal.
Their simple ingredients and beautiful appearance make them one of the most cherished Italian holiday desserts.
Final Thoughts
Italian Easter Cookies are soft, festive, and full of tradition. Their tender texture, delicate flavor, and bright glaze make them the perfect treat for celebrating Easter with family and friends.
Whether you follow the classic recipe or add your own twist, these cookies bring warmth, color, and sweetness to any spring celebration.
Print
Italian Easter Cookies (Soft, Glazed & Traditional Holiday Treat)
Ingredients
For the cookies:
- 3½ cups (440g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tbsp anise seeds (or 1½ tsp anise extract)
- Zest of 1 lemon (optional, brightens flavor)
For the glaze & decoration:
- 2 cups powdered sugar
- 3–4 tbsp milk or orange juice
- ½ tsp vanilla extract
- Pastel-colored sprinkles, nonpareils, or dyed hard-boiled eggs (for traditional presentation)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream wet ingredients: Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then anise seeds (or extract), lemon zest (if using), and milk.
- Combine: Gradually add flour mixture until just combined. Dough will be soft but manageable.
- Shape:
- Roll into 1″-thick ropes, then form into rings, twists, or “S” shapes.
- For traditional look: Place a dyed egg in the center of each ring before baking.
- Bake 12–15 minutes, until edges are lightly golden. Cool on pan 5 minutes, then transfer to rack.
- Glaze: Whisk powdered sugar, milk/juice, and vanilla until smooth. Dip tops of cooled cookies or drizzle with a spoon. Immediately sprinkle with colored sugar or sprinkles.
💡 Pro Tips:
– If using anise seeds, crush lightly in a mortar or spice grinder to release flavor.
– For egg-free version, skip the decorative egg or use foil-wrapped candy eggs.
– Store in an airtight container up to 5 days—they stay soft!
Prep Time & Nutrition (per cookie, makes ~24):
Servings: 24 | Calories: 150 | Net Carbs: 22g | Fats: 6g | Protein: 2g