If you’re looking for a festive treat that truly celebrates the joy of spring, Easter Knot Cookies are a delightful must-bake. These Italian-American classics are tender, buttery knots glazed with a sweet vanilla icing and adorned with cheerful colored sprinkles. Their soft, cake-like texture and subtle hints of vanilla and almond make them irresistible. Whether you’re preparing them for a holiday gathering or simply want to brighten up your dessert table, Easter Knot Cookies are the kind of recipe that brings smiles to all ages and turns any occasion into a celebration.
Ingredients You’ll Need
The beauty of Easter Knot Cookies lies in their simplicity—each ingredient plays a key role in creating that signature taste and texture. From the creamy butter to the playful sprinkles, every element brings something special to the table.
- All-purpose flour: This gives the cookies their soft, pillowy structure, perfect for forming those signature knots.
- Baking powder: Provides just the right amount of lift, so your cookies are light and tender instead of dense.
- Salt: A pinch balances the sweetness and enhances all the other flavors.
- Unsalted butter (softened): The base of the dough, delivering richness and that melt-in-your-mouth crumb.
- Granulated sugar: Sweetens the cookie without overpowering, letting the vanilla and almond shine through.
- Large eggs: Add moisture and help bind the dough, giving the cookies their lovely cake-like texture.
- Vanilla extract: The warm, comforting flavor that makes each bite feel nostalgic and inviting.
- Almond extract (optional): Just a touch adds a delicate, nutty aroma that elevates the cookies to something extra special.
- Milk: Keeps the dough soft and easy to work with, ensuring the knots hold their shape.
- Colored sprinkles: The crowning touch for Easter Knot Cookies, adding joy and a pop of color to every cookie.
- Powdered sugar: Essential for a smooth, glossy glaze that clings perfectly to the knots.
- Milk (for the glaze): Thins out the powdered sugar for a pourable, dip-able consistency.
- Vanilla extract (for the glaze): Infuses the glaze with a subtle, sweet aroma.
How to Make Easter Knot Cookies
Step 1: Prep Your Baking Sheets and Oven
Begin by preheating your oven to 350°F, ensuring it’s fully heated before your cookies go in. Line two baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze. Set them aside while you prepare your dough.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is simple, but it’s the secret to even baking and those light, fluffy cookies. Mixing the dry ingredients now helps distribute the leavening agent throughout your dough, so every knot puffs up perfectly.
Step 3: Cream Butter and Sugar
Using a large bowl, cream together the softened butter and granulated sugar. This is where the magic starts! Beat until the mixture is pale and fluffy; this aerates the butter and sets the stage for those tender Easter Knot Cookies. Don’t rush—creaming well makes a difference.
Step 4: Add Eggs and Flavorings
Beat in the eggs, one at a time, to fully incorporate them into the creamed mixture. Next, stir in the vanilla extract and, if you’re feeling fancy, a splash of almond extract. Pour in the milk, which helps keep the dough soft and workable.
Step 5: Combine Wet and Dry Ingredients
Gradually add your whisked dry ingredients to the wet mixture. Mix until a soft, slightly sticky dough forms. You want the dough to come together without being tough—stop mixing once you don’t see any dry flour left.
Step 6: Shape and Knot the Cookies
Lightly flour your hands to prevent sticking. Scoop out about a tablespoon of dough and roll it into a rope, approximately 6 inches long. Gently tie each rope into a loose knot and place it on the prepared baking sheets, spacing them about 2 inches apart so they have room to spread.
Step 7: Bake to Perfection
Slide your baking sheets into the oven and bake for 12 to 15 minutes. You’re looking for cookies that are lightly golden on the bottom with a soft, cake-like top. Cool them completely on a wire rack before moving on to the glaze—patience is key for the best finish!
Step 8: Glaze and Decorate
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Dip the top of each cooled cookie into the glaze, then immediately sprinkle with colored sprinkles. Place them back on the wire rack so the glaze can set—this is when your Easter Knot Cookies really come to life!
How to Serve Easter Knot Cookies
Garnishes
The classic way to finish Easter Knot Cookies is with a shower of pastel-colored sprinkles over the glossy glaze. For an extra-special touch, try a dusting of edible glitter or a drizzle of white chocolate. The goal is to make each cookie look as joyful as it tastes.
Side Dishes
Easter Knot Cookies shine alongside a cup of freshly brewed coffee or tea. For a festive brunch spread, pair them with fruit salad, a platter of cheeses, or a light citrusy mousse. Their gentle sweetness makes them a perfect companion to both savory and sweet dishes.
Creative Ways to Present
Arrange your cookies in a vibrant basket lined with colorful napkins for a true springtime display. For parties, stack them on a tiered stand or tuck them into clear cellophane bags tied with ribbon for delightful take-home favors. You can even spell out names or shapes with the knots for a personalized touch!
Make Ahead and Storage
Storing Leftovers
Keep your Easter Knot Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days, making them perfect for prepping ahead of time or enjoying throughout the week.
Freezing
If you want to get even further ahead, these cookies freeze beautifully. Place cooled, unglazed cookies in a single layer in a freezer-safe container, separating layers with parchment. When ready to enjoy, thaw and glaze to keep them tasting bakery-fresh.
Reheating
While these cookies are wonderful at room temperature, a quick 5- to 10-second zap in the microwave can refresh them, bringing back that just-baked tenderness. If you’ve frozen your cookies, let them thaw at room temperature before glazing or serving.
FAQs
Can I make Easter Knot Cookies without almond extract?
Absolutely! The almond extract is optional and adds a subtle nutty flavor, but you can leave it out if you prefer or if you have allergies. The cookies will still be deliciously vanilla-forward and tender.
Why did my cookies lose their knot shape during baking?
If your knots unraveled, the dough may have been too soft or warm. Try chilling the shaped cookies on the baking sheet for 10–15 minutes before baking to help them hold their shape.
Can I use different types of sprinkles?
Yes! While pastel or rainbow sprinkles are traditional for Easter Knot Cookies, you can use any color or shape to match the occasion. Nonpareils, jimmies, or even small sugar pearls work beautifully.
How do I know when the cookies are done baking?
The bottoms should be just lightly golden while the tops remain pale. Overbaking can dry them out, so check at the 12-minute mark and add a minute or two if needed.
Can I double the recipe for a larger crowd?
Definitely! This recipe doubles well. Just be sure to mix your dough thoroughly and bake in batches to avoid overcrowding the oven, ensuring every cookie bakes evenly.
Final Thoughts
There’s something so special about sharing a plate of homemade Easter Knot Cookies with the people you love. These cookies bring a splash of color and a whole lot of cheer to any table. I hope you’ll give them a try—trust me, they’ll quickly become a treasured tradition in your home, too!
Print
Easter Knot Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Easter Knot Cookies are delightful, soft, and subtly flavored Italian-American treats traditionally enjoyed during the Easter season. These knotted cookies are coated with a sweet vanilla glaze and colorful sprinkles, making them perfect for spring celebrations or any festive occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup milk
Decoration
- Colored sprinkles for decorating
Glaze
- 1 1/2 cups powdered sugar
- 3–4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each egg is fully incorporated. Then add the vanilla extract, almond extract if using, and milk, blending thoroughly to create a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the Cookies: Lightly flour your hands. Take approximately one tablespoon of dough and roll it into a rope about 6 inches long. Carefully tie each rope into a loose knot and place the knots on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the bottoms are lightly golden. Avoid overbaking to keep the cookies soft and tender.
- Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack before glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Glaze and Decorate: Dip the top of each cooled cookie into the glaze and immediately sprinkle with colored sprinkles for a festive look. Let the glaze set fully before serving or storing.
Notes
- These cookies are traditionally served during Easter but are great for any spring celebration or festive occasion.
- Store the cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- If almond extract is not preferred, it can be omitted without affecting the overall flavor significantly.
- For best results, use room temperature ingredients to ensure smooth mixing and proper texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
