If you’re looking for a classic holiday bake that’s simple, beautiful, and full of nostalgic flavor, these Italian Easter Cookies are a perfect choice. Soft, lightly sweetened cookies shaped into rings or knots and finished with a glossy glaze and festive sprinkles, they’re a staple on many Italian Easter tables.

They’re tender, buttery, and subtly flavored with vanilla and citrus—simple ingredients that create something truly special.

What Are Italian Easter Cookies?

Italian Easter cookies (often inspired by taralli dolci or biscotti di Pasqua) are traditional holiday cookies made with a soft dough, shaped into rings or knots, baked, and topped with a sweet icing glaze.

They’re known for:

Soft, cake-like texture
Light citrus and vanilla flavor

Sweet glaze topping
Colorful sprinkles for decoration

They’re especially popular during Easter celebrations in Italian households.

Why You’ll Love This Recipe

Soft & Light Texture

More tender than crunchy biscotti-style cookies.

Perfect for Easter Tables

Beautiful and festive presentation.

Easy Ingredients

Made with basic pantry staples.

Kid-Friendly Baking

Fun to shape and decorate.

Make-Ahead Friendly

Stays fresh for several days.

Ingredients You’ll Need

For the Cookies:

3 cups all-purpose flour

1/2 cup sugar
1/2 cup unsalted butter, softened
3 large eggs

1 teaspoon vanilla extract
1 teaspoon baking powder
Zest of 1 lemon or orange

Pinch of salt

For the Glaze:

1 1/2 cups powdered sugar
2–3 tablespoons milk

1/2 teaspoon vanilla extract
Optional: lemon juice for extra brightness

For Decoration:

Easter sprinkles

Colored sugar
Optional candied fruit pieces

How to Make Italian Easter Cookies

Step 1: Make the Dough

In a large bowl, cream together:

Butter
Sugar

Add:

Eggs
Vanilla
Citrus zest

Mix until smooth.

Step 2: Add Dry Ingredients

Stir in:

Flour

Baking powder
Salt

Mix until a soft dough forms (do not overmix).

Step 3: Shape the Cookies

Roll dough into small ropes and shape into:

Rings
Knots

Braids

Place on a parchment-lined baking sheet.

Step 4: Bake

Bake at 350°F (175°C) for 10–12 minutes, or until:

Lightly golden on the bottom
Soft on top

Do not overbake—they should stay soft.

Step 5: Cool Completely

Let cookies cool fully before glazing.

Step 6: Make the Glaze

In a bowl, whisk:

Powdered sugar

Milk
Vanilla

Adjust consistency until smooth and slightly thick.

Step 7: Glaze & Decorate

Dip or drizzle glaze over cookies
Add sprinkles immediately

Let set for 20–30 minutes.

Tips for Perfect Italian Easter Cookies

Don’t Overbake

They should stay pale and soft.

Chill Dough if Sticky

Makes shaping easier.

Use Fresh Citrus Zest

Adds authentic flavor.

Glaze While Cool

Prevents melting and sliding.

Variations You Can Try

Lemon Italian Easter Cookies

Add extra lemon zest and lemon glaze.

Almond Version

Add almond extract for deeper flavor.

Chocolate Drizzle Version

Drizzle melted chocolate instead of glaze.

Rainbow Sprinkles Version

Perfect for kid-friendly decorating.

Honey-Sweetened Version

Replace part of sugar with honey for a richer taste.

What to Serve With Italian Easter Cookies

Coffee or espresso
Tea or hot chocolate
Easter brunch spreads

Dessert platters

Storage Tips

Room Temperature

Store in airtight container for up to 5–7 days.

Freezer

Freeze unglazed cookies for up to 2 months.

Common Mistakes to Avoid

Overbaking (makes them dry)
Adding too much flour (makes them dense)
Glazing warm cookies (icing melts off)

Overmixing dough (affects texture)

Frequently Asked Questions

Are these cookies crunchy or soft?

They are soft and cake-like.

Can I make them ahead of Easter?

Yes, they store very well.

Can I skip the glaze?

Yes, but glaze adds traditional flavor and look.

Can kids help make them?

Absolutely—shaping and decorating is perfect for kids.

Final Thoughts

These Italian Easter Cookies are a beautiful blend of simplicity and tradition. Soft, lightly sweet, and decorated with colorful glaze and sprinkles, they bring a festive touch to any Easter celebration.

Once you bake them, they’ll likely become a yearly tradition in your kitchen.

Italian Easter Cookies (Traditional, Soft & Glazed “Taralli Dolci” Style)

Author: WAFA LI

Print Recipe

Instructions

1. Make dough:

Beat butter and sugar until light (~2 min). Mix in 2 eggs, vanilla, anise extract, and lemon zest.

Whisk flour, baking powder, and salt; gradually add to wet ingredients until just combined.

2. Shape cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Roll dough into 2″ balls; place 3″ apart on sheets (they spread!).

Press wells: Use thumb to make deep 1″ indentations in each ball.

3. Add eggs & decorate:

Gently place 1 whole raw egg (in shell!) into each well.
Sprinkle heavily with colored sprinkles around eggs.

4. Bake:

Bake 18–22 minutes until edges are golden and eggs are set (yolks will be soft, whites firm). Cool 5 minutes on pan.

💡 Pro Tips for Perfection:
✅ Clean eggs thoroughly: Scrub shells with warm water + vinegar before using (food safety first!).
✅ Don’t overbake: 22 minutes max—cookies should stay tender (not biscotti-crisp).
✅ Blood sugar friendly (you love this!):
→ Replace sugar with 1 cup monk fruit blend
→ Skip sprinkles or use sugar-free versions
→ Net carbs: ~10g/cookie
✅ Keto version:
→ 2 cups almond flour + ½ cup coconut flour
→ ¾ cup monk fruit blend
→ Sugar-free sprinkles
→ Net carbs: ~4g/cookie
✅ No whole eggs? Modern twist: Use 1 tsp lemon curd or jam in wells instead.
✅ Storage: Keep in airtight container 5 days (eggs may weep slightly but are safe).

Prep Time & Nutrition (per cookie):