Italian Easter Cookies

These Italian Easter Cookies (also known as Taralli dolci di Pasqua) are soft, cake-like vanilla cookies with a hint of lemon, topped with a simple glaze and colorful sprinkles. They’re traditional during Easter celebrations in Italian households, but honestly, they’re so good you’ll want to make them all year long. They’re perfect for gifting, sharing, or serving alongside coffee and tea.

The first time I made Italian Easter Cookies, it was to bring a touch of tradition to our Easter table. My husband’s grandmother used to make them every year, and I wanted to carry that memory forward. As the sweet vanilla and lemon aroma filled the kitchen, my daughter danced around asking when she could help decorate. Once they were glazed and sprinkled, she proudly declared them “Easter donuts!” It’s become a yearly baking tradition we all look forward to.

Why You’ll Love Italian Easter Cookies

• Soft, Tender Texture – like a cross between a cookie and a cake

• Delicate Vanilla-Lemon Flavor – light and refreshing

• Simple Glaze + Sprinkles – adds color and sweetness

• Perfect for Easter Baskets, Brunch, and Family Traditions

Ingredients Notes For Italian Easter Cookies

• All-Purpose Flour: Forms the base of the soft cookie dough

• Baking Powder: Gives the cookies a nice rise and cake-like texture

• Butter or Oil: Adds richness and moisture

• Eggs: Provide structure and help the cookies puff up

• Sugar: Sweetens the dough

• Milk: Adds tenderness to the batter

• Vanilla & Lemon Zest: For a classic Italian flavor combo

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• Powdered Sugar, Milk, and Sprinkles: For the glaze and festive finish

Recipe Steps

1. Preheat Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Dough: In a bowl, cream butter and sugar. Beat in eggs, vanilla, lemon zest, and milk. Slowly stir in flour and baking powder until a soft dough forms.

3. Shape the Cookies: Roll dough into ropes (about 5–6 inches) and shape into rings or knots. Place on baking sheet.

4. Bake: Bake for 12–14 minutes, or until puffed and just starting to turn golden on the bottoms. Let cool completely.

5. Glaze: Mix powdered sugar with a splash of milk to make a smooth glaze. Dip the tops of the cookies and immediately add sprinkles.

6. Let Set: Place glazed cookies on parchment until the glaze firms up.

Storage Options

• Room Temp: Store in an airtight container for up to 1 week

• Freezer: Freeze unglazed cookies for up to 2 months; glaze after thawing

Variations & Substitutions

• Add Almond or Anise Extract for a more traditional flavor

• Use Orange Zest instead of lemon for a citrusy twist

• Make it Colorful by tinting the glaze with pastel food coloring

Frequently Asked Questions

Can I make the dough ahead? Yes—wrap and refrigerate for up to 24 hours.

Why do my cookies crack? That’s totally normal! It gives them their signature rustic look.

Can I skip the glaze? Yes—but the glaze adds sweetness and helps the sprinkles stick.

These Italian Easter Cookies are soft, sweet, and full of old-world charm—a beautiful way to celebrate spring, family, and sweet traditions. 🇮🇹🍋🍪

Italian Easter Cookies

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Course: Dessert, Holiday Cookie

Kitchen: Italian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 30 cookies

Ingredients

 

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• ▢ For the Cookies:
• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, softened
• ▢ ¾ cup 0.38 lbs granulated sugar
• ▢ 3 large eggs
• ▢ 2 teaspoons vanilla extract or 1 tsp vanilla + 1 tsp lemon or anise extract
• ▢ 2½ cups 1.25 lbs all-purpose flour
• ▢ **2 teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons milk if needed, to adjust dough consistency
• ▢ For the Glaze:
• ▢ 1½ cups 0.75 lbs powdered sugar
• ▢ 2 –3 tablespoons milk
• ▢ **½ teaspoon vanilla or lemon extract
• ▢ Rainbow nonpareils or sprinkles for decoration

Instructions

• Preheat Oven:
• Set oven to 350°F (175°C). Line baking sheets with parchment paper.
• Make the Dough:
• In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
• Beat in the eggs one at a time, then add vanilla or preferred extract.
• In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until a soft, slightly sticky dough forms.
• Add milk if needed, 1 tablespoon at a time, for easier handling.
• Shape the Cookies:
• Scoop dough into tablespoon-sized portions, then roll each piece into a rope about 4 inches long and form into rings or twist into knots.
• Place cookies on the prepared baking sheets, spacing 2 inches apart.
• Bake:
• Bake for 12–15 minutes, or until bottoms are lightly golden and tops are puffed but not browned.
• Let cool on wire racks before glazing.
• Glaze & Decorate:
• Whisk together powdered sugar, milk, and extract to form a smooth glaze. Dip tops of cooled cookies into glaze, then sprinkle immediately with nonpareils.
• Let glaze set for about 30 minutes before storing.