Description
Italian Easter Cookies are soft, pillowy treats with a hint of citrus, topped with a sweet glaze and festive sprinkles. These traditional cookies, known as “Taralli Dolci” or “Anginetti,” are easy to make and perfect for Easter celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ¼ cup whole milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Sprinkles (optional)
Instructions
- Preheat the Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Incorporate Eggs and Flavorings: Add eggs one at a time, mixing well. Stir in vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually add flour mixture to the wet ingredients, alternating with milk, until a soft dough forms.
- Shape the Cookies: Roll small portions of dough into ropes and shape into knots, rings, or rounds.
- Bake: Place on prepared baking sheets and bake for 10-12 minutes, until lightly golden.
- Prepare the Icing: Whisk powdered sugar and lemon juice until smooth.
- Glaze the Cookies: Once cooled, dip cookies into icing and decorate with sprinkles.
- Let Set: Allow icing to dry before serving or storing.
Notes
- Substitute lemon zest with orange zest or almond/anise extract for a flavor variation.
- Store in an airtight container at room temperature for up to a week.
- Freeze unglazed cookies for up to 3 months; thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: dessert
- Method: Baking
- Cuisine: italian
Keywords: Italian Easter cookies, Taralli Dolci, Anginetti recipe, Italian holiday cookies, Easter dessert