Print

Easter Knot Cookies Recipe

Easter Knot Cookies Recipe

4.7 from 10 reviews

These Easter Knot Cookies are a delightful treat perfect for any celebration. Soft, sweet dough twisted into knots, baked to golden perfection, and finished with a vanilla glaze and colorful sprinkles. These Italian-American cookies are a festive addition to your holiday baking!

Ingredients

Units Scale

Dough:

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons milk

For the glaze:

  • 1 1/2 cups powdered sugar
  • 23 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Colorful sprinkles for topping

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Beat eggs and sugar: In a large mixing bowl, beat the eggs and sugar until light and fluffy.
  4. Add wet ingredients: Add the melted butter, vanilla, almond extract, and milk, and mix until combined.
  5. Combine with dry ingredients: Gradually stir in the dry ingredients until a soft dough forms.
  6. Shape and bake: Divide the dough into tablespoon-sized pieces, roll each into a rope about 6 inches long, and twist into a knot. Place knots on the prepared baking sheets. Bake for 12–15 minutes or until the bottoms are lightly golden. Let cool on a wire rack.
  7. Prepare glaze: For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
  8. Glaze and decorate: Dip each cooled cookie into the glaze and top with colorful sprinkles. Let the glaze set before serving.

Notes

  • These cookies are traditionally served around Easter but are perfect for any celebration.
  • You can make them ahead and freeze them (unglazed) for up to a month.

Nutrition