• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Prep Blog

Easy Recipes with a Fresh Twist

  • Home
  • About Dianna
  • Recipe Index
  • Work With Me
    • Disclosure Policy
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Dianna
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert

    Italian Knot Cookies

    Published: Apr 11, 2020 · Modified: Jan 26, 2025 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Italian Knot Cookies! These tender, cakey cookies are also known as unicetti, taralli dolci, anginetti or simply Italian Easter cookies. A fun treat to make and eat!

    Close up of Italian Easter Cookies with colorful sprinkles on a white cake plate with a whisk in the background.

    Note: This recipe was originally posted on June 29, 2011 and was updated on April 11, 2012. 

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    Italian Knot Cookies are also known as Italian Easter Cookies since they're a cookie that is often made for special occasions such as holidays, weddings and other celebrations.

    They are made from a mildly sweet, tender dough that is more soft and cakey than cookie-like, and glazed with a flavored icing before being decorated with colorful nonpareils or sprinkles.

    Close up of a hand taking an Italian Easter Cookie off of a light blue platter.
    Jump to:
    • Ingredients
    • Equipment & Supplies
    • Instructions
    • Expert Tips
    • Shaping Italian Knot Cookies
    • Recipe FAQ's
    • Recipe Variations
    • Italian Knot Cookies

    Ingredients

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Unsalted butter
    • Granulated sugar
    • Eggs
    • Vanilla extract
    • Fresh lemon juice
    • Lemon zest {optional}
    • Confectioners’ sugar
    • Milk
    • Almond, lemon, or anise extract
    • Nonpareils or sprinkles

    Equipment & Supplies

    • Medium bowl
    • Stand mixer
    • Spatula
    • Measuring cups & spoons
    • Cookie scoop
    • Rolling pin
    • Baking sheets
    • Parchment paper or silicone baking mat
    • Cooling rack
    • Small bowl
    • Whisk
    • Spoon
    • Plastic wrap

    You can find all of the equipment that I find most useful for this recipe in the "Cookie Baking Supplies" section of my Amazon storefront!

    Instructions

    Cookie Dough Preparation

    To begin making Italian Knot Cookies, start by creating the cookie dough. In a medium-sized bowl, combine flour, baking powder, baking soda, and a pinch of salt. Set this aside for later use.

    Next, in the bowl of a stand mixer, blend together butter and sugar until achieving a light, fluffy consistency. Gradually add eggs one at a time, ensuring thorough mixing after each addition. Don't forget to scrape down the sides of the bowl to ensure everything is thoroughly combined.

    Add vanilla extract and a hint of lemon juice. If you desire a citrusy twist, include some lemon zest in this step.

    Gradually incorporate the dry mixture into the wet ingredients, ensuring it's just combined without overmixing. Chill this resulting soft, sticky dough in the refrigerator for at least an hour.

    Shaping the Cookies

    Once the dough is thoroughly chilled, dust your work area with flour to prevent sticking. With lightly floured hands, scoop out portions of dough, rolling them into smooth balls a tad smaller than a golf ball.

    Now, transform each ball into a 7-inch rope and carefully tie them into knots. One end should peek up through the center. Place these knots on a prepared baking sheet, ensuring a 1½-inch space between each cookie.

    Baking & Icing

    Preheat your oven to 350 degrees Fahrenheit while shaping the cookies. Bake them for 12-15 minutes until they're lightly golden and puffed. Avoid over-baking; keep an eye on them after 10 minutes to ensure they don’t brown too much at the bottom.

    Once baked, allow the cookies to cool before icing.

    For the icing, whisk together confectioners' sugar, milk, and extract until smooth. Adjust the consistency by adding more sugar to thicken or a touch of milk to achieve the perfect drizzling texture.

    When the cookies are cool, dip each one upside down into the icing, letting the excess drip off. Flip them back over and place them on a cooling rack on a baking pan, ready for the finishing touches.

    Sprinkle nonpareils or your favorite sprinkles onto the cookies while the icing is still wet. Let the icing set completely before packaging or serving these delectable treats!

    Expert Tips

    The dough for these cookies comes together very quickly, but will need to be refrigerated for about an hour to make it easier to handle and shape. That being said, here are a few tips to make sure your cookies turn out perfectly:

    • Scrape down the sides of the bowl to ensure that all the butter and egg is well-blended before adding the flour mixture.
    • Don't over-mix or over-handle the dough. Too much mixing or handling will make the cookies tough instead of light and tender.
    • The bake time for these cookies should be between 12-15 minutes, but every oven is different. I like to check my cookies a few minutes early to make sure they're not browning too much. The tops should look dull and they should be puffed and slightly golden on top and around the edges. The bottoms should be golden brown but not too dark.
    • Cool the cookies before icing. Icing the cookies before cooling completely can make the glaze extra runny, and most of it will drip off.
    • Make sure to add the nonpareils and sprinkles while the icing is still slightly wet, otherwise they won't stick!

    Shaping Italian Knot Cookies

    The shape of Italian Knot Cookies or Italian Easter Cookies may look a bit intimidating to try, but it's actually relatively easy to master with some practice!

    First, you'll want to lightly flour the surface on which you'll be shaping the cookies as well as your hands as the dough can be sticky. Use a cookie scoop or a tablespoon measure to scoop out the dough to ensure that each dough ball is equal in size. Roll the dough into a smooth ball between your hands, then place the ball on the floured surface and roll it into a rope about 7 inches in length.

    Collage with steps showing how to shape Italian Knot Cookies or Italian Easter Cookies

    Here's the part where it becomes a "knot": Take one end of the rope in each hand and bring them up into a "U" shape. Cross one side over the other forming a hole or loop in the center. Carefully tuck on end of the rope through the loop to create a "knot" -- just as you would knot a ribbon or string.

    That's it! It may take a few practice rounds to get it to look right, but eventually you'll get the hang of it {and have a few laughs in the process}. This is a very fun task for little ones to help with!

    If you've given up on your cookie-knotting skills altogether, you can also shape these into rods, twists and rings {like little donuts!}. No matter how you choose to shape them, they'll still be delicious!

    Recipe FAQ's

    Can I freeze Italian Knot Cookie dough?

    Yes, you can! Wrap the dough tightly in plastic wrap or place it in an airtight container before freezing. Thaw it overnight in the refrigerator before using.

    Can I make the dough ahead of time?

    Definitely! Prepare the dough in advance, wrap it well, and refrigerate for up to 2 days before shaping and baking the cookies.

    How do I store the cookies?

    Store the fully cooled and iced cookies in an airtight container at room temperature for up to 5 days. If stacking the cookies, place parchment paper between the layers to prevent sticking.

    What if my icing is too runny/thick?

    Adjust the icing consistency by gradually adding more confectioners' sugar to thicken it or a small amount of milk to thin it until it reaches the desired drizzling consistency.

    Close up of Italian Easter Cookies on a light blue platter.

    Recipe Variations

    Traditionally, Italian Easter Cookies are made with anisette flavor, which tastes like fennel or licorice. However, these cookies can also be made with lemon zest or extract, orange zest or extract, almond extract or vanilla extract if anise isn't your cup of tea. {Many find it to be an acquired flavor.}

    I like to keep the dough neutral with a vanilla extract flavor and add different extracts to the icing in order to flavor them, but you can also add lemon zest or orange zest to the dough itself if you would like the cookie to be flavored.

    Italian Knot Cookies on a white cake plate.

    Italian Knot Cookies

    Dianna Muscari | The Kitchen Prep
    Italian Knot Cookies! These tender cookies are also known as unicetti, taralli dolci, anginetti or simply Italian Easter or Christmas cookies. A fun treat to make and eat!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 2 dozen

    Equipment

    • Stand Mixer or Hand Mixer
    • parchment paper or silicone baking mat
    • Baking Pans

    Ingredients
      

    • 3 cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 4 tablespoons unsalted butter softened to room temperature
    • ½ cup sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon zest optional

    For Icing

    • 1½ cups confectioners’ sugar
    • 2½ tablespoons milk or water
    • ¼ teaspoon desired extract, such as almond, lemon, anise or vanilla
    • nonpareils or sprinkles

    Instructions
     

    Make Cookie Dough

    • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
    • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
    • Add one egg at a time, beating after each addition. After all the eggs have been added, scrape down the sides of the bowl with a spatula and beat the mixture once more to ensure everything is well-combined.
    • Add vanilla extract and lemon juice. Add lemon zest if making lemon-flavored cookies. {Omit if you don't want them to taste like lemon.}
    • With the mixer on low, slowly add the dry mixture to the wet mixture until everything is just combined. Do not overmix. You will have a soft, sticky dough. Cover the bowl and refrigerate for at least 1 hour.
    • Meanwhile, preheat the oven to 350 degrees and prepare a baking pan by lining with parchment or a silicone baking mat.

    Shape the Cookies

    • When the dough is fully chilled, prepare your work station by lightly flouring to prevent the dough from sticking. Lightly flour your hands.
    • Scoop out a ball of dough with a medium cookie scoop and roll it until it's smooth. {It should be a bit smaller than a golf ball.} Roll the ball into a rope, about 7 inches long.
    • Carefully "tie" the dough into a knot. One end will poke up through the center. Place on the prepared baking sheet and continue with the rest of the dough until finished, leaving about 1½ inch between each cookie.
    • Bake for 12-15 minutes until the cookies are puffed and lightly golden. Do not over-bake. {I like to check them at 10 minutes and see if the bottoms are getting too brown.} The cookies may crack a bit as they puff up during the baking process. That's ok! Remember they'll be covered with icing and sprinkles.
    • Remove from the oven and allow them to cool before icing.

    Make Icing

    • In a small bowl, whisk together confectioners' sugar, milk and extract until the mixture is smooth. If the mixture seems too watery, add a bit more confectioners' sugar to thicken. If the mixture is too thick, add a milk ¼ teaspoon at a time until it thins out. I usually know it's the right consistency when drizzling the icing with a spoon, it disappears into itself within 1 second.

    Ice Cookies

    • When the cookies are cooled, dunk each one upside down into the icing, allowing the excess to drip off. Flip over and place on a cooling rack on a baking pan, allowing the icing to drip off.
    • Add nonpareils or sprinkles while the icing is still wet. Allow the icing to set completely before packaging or serving.

    More Dessert

    • Mississippi State Tailgate
    • Texas A&M Tailgate
    • Mizzou Tailgate
    • Florida Tailgate

    Reader Interactions

    Comments

    1. Eftychia says

      July 29, 2011 at 7:36 pm

      These cookies look delicious! I like very much their decoration! Thanks for sharing.

      Reply
    2. La Cipota says

      August 30, 2011 at 4:04 pm

      Those really look amazing, I will definitely have to try them! thanks for the lovely post!!

      Reply
    3. Anonymous says

      February 06, 2014 at 6:48 pm

      these are beautiful. going to make the for my family for Valentines Day!

      Reply
    4. thekitchenprep says

      February 06, 2014 at 7:21 pm

      @Eftychia - Thank you!
      @La Cipota - Thanks for the compliment! Hope you enjoy them!
      @Anonymous - That's wonderful! What a sweet Valentine's gift. 🙂 Thanks for stopping by!

      Reply
    5. Megan Shaw says

      June 18, 2014 at 5:02 pm

      How many does this recipe make?

      Reply
    6. Anonymous says

      February 21, 2015 at 3:55 pm

      I made these yesterday and they were an instant hit! Thank you for sharing the recipe.

      Reply
    7. Anonymous says

      October 08, 2015 at 3:20 pm

      Can you freeze these?

      Reply
      • thekitchenprep says

        October 08, 2015 at 4:30 pm

        I've personally never tried, but I don't see why not! Maybe leave the glaze off and glaze after thawing, though, as I'm not sure how it would hold up.

        Reply
    8. Anonymous says

      October 20, 2015 at 5:20 am

      Help Im super confused... do you have 2 different recipes for this cookies? I found this one with lemon juice and zest but I also found a pin for the same cookie with almond, but it takes me to this recipe and do you prefer 1 over the other?

      Reply
      • JP says

        April 07, 2023 at 5:36 pm

        5 stars
        You can make it with any flavor extract you want. It is delicious with almond. My grandma used to make knot cookies for Christmas. I made this recipe today.

        Reply
        • thekitchenprep says

          April 10, 2023 at 6:28 pm

          Yes, they work well with all kinds of flavors -- lemon, orange, almond, anise. All delicious! Hope you enjoyed them!

          Reply
    9. thekitchenprep says

      October 20, 2015 at 12:11 pm

      @Anonymous - Hmm... I've only ever made & posted this recipe, but I'm sure there are lots of other versions out there! Do you prefer the flavor of almond (like amaretto) or a citrus flavor? I think they're both equally delicious! I think the almond or anise (licorice-type) flavor is probably more classic, but this one is lovely, too.

      Reply
    10. Angel says

      April 14, 2020 at 11:47 am

      How many eggs are used in the recipe? Looking forward to making the cookies.

      Reply
      • thekitchenprep says

        April 14, 2020 at 12:22 pm

        Hi Angel! You'll need 3 eggs. I just updated this recipe and must've left out the eggs when I re-typed it! Sorry about that! Thanks for the heads up, I've edited the recipe card. Happy Baking!

        Reply
    11. Lori says

      October 09, 2022 at 8:56 pm

      5 stars
      I'm saving this recipe for Xmas. My family loves these during the holidays. Just make them red & green icing. Anise is good but I'd rather save that for putzels. These I might try with some zest. Glad I found your page. Thanks!!

      Reply
      • thekitchenprep says

        October 10, 2022 at 4:28 pm

        I flavor them with zest, too, since most people prefer that flavor. I hope they turn out great for you. Enjoy!

        Reply
    12. Linda Parfitt says

      April 05, 2023 at 9:42 pm

      I made these cookies today for Easter. The dough was easy to work with and my knots came out beautifully. I made the glaze per recipe. It appeared to be a nice consistency. I made sure the cookies were completely cool before dipping in icing. As soon as I turned them right side up afterdipping, most of the glaze rolled off. I did add more confectionery sugar to thicken glaze up.
      What did I do wrong? I plan on glazing them again tomorrow.

      Reply
      • thekitchenprep says

        April 10, 2023 at 6:27 pm

        Hi Linda, I'm glad the cookies turned out well for you! As far as the glaze, sometimes you have to play around a bit with the liquid to sugar ratio to get the consistency just right so that it coats the cookies without completely running. It has happened to me before, too, and I think some of it has to do with using different confectioners' sugar brands. I hope the re-glaze worked for you!

        Reply
    13. Sera says

      November 21, 2023 at 6:51 pm

      5 stars
      Thanks so much for this wonderful recipe. They are a longtime family tradition. I’ve always used my mom’s recipe calling for a dozen eggs, a bottle of anise and “enough” flour…Always delicious but inconsistent as you might guess. Truly a labor of love. Well, your recipe always comes together quickly, handles easily and tastes great. I use the 1 tsp vanilla plus 4-5 tsp of anise extract,plus about 1/2 tsp in the icing. Definitely for anise lovers.

      Reply
      • thekitchenprep says

        November 21, 2023 at 7:04 pm

        That makes me so happy to hear, Sera! Those beloved family recipes are so special but can be so hard to follow without precise measurements. My grandma was famous for this! I hope your family continues to make these and enjoys them in good health & happiness this holiday season and beyond!

        Reply
    14. Marianne Birdsell says

      March 11, 2024 at 7:48 pm

      5 stars
      I just made these cookies for Easter this year and they are delicious. I did make some changes (seems I can never bake or cook without changing something in the recipe. I added 1 tsp. of anise oil and 1 tbs. lemon juice for the flavoring. Also, I added 1 tbs baking powder instead of the baking powder/baking soda called for in the recipe. I did use the full 3 cups of flour. So good!

      Reply
      • thekitchenprep says

        March 14, 2024 at 9:20 am

        That's wonderful to hear, Marianne! Happy Baking!

        Reply
      • Terri B. says

        March 14, 2024 at 11:28 am

        Just to clarify, did you add the 1tsp of anise oil and the 1tbsp of lemon juice to the cookie dough or the icing? If you added it to the cookie dough, what did you add to the icing for flavoring, if anything, and how much? I am planning on making these for a wedding coming up and have never made them. Thanks so much for your info. How many cookies does this recipe make?

        Reply
    15. Paula Hendrick says

      April 16, 2025 at 11:55 am

      5 stars
      Ciao! I will be trying this recipe for this Easter Sunday. My father was a baker and owned an Italian Bakery. He would make all types of Italian cookies, pastries. I am going to give these a try. Wish me luck.

      Reply
      • thekitchenprep says

        May 06, 2025 at 4:38 pm

        How amazing to have had an Italian baker for a dad! I hope these turned out great for you, Paula!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

    More about me →

    Popular

    • Fork and knife cutting into a stuffed cubanelle pepper.
      Stuffed Cubanelle Peppers

    • Benedictine Spread for Kentucky Derby in a white bowl with a piece of pumpernickel toast in the foreground slathered with spread.
      Benedictine Spread - A Derby Classic

    • Close up of Italian Knot Cookies on a white cake plate.
      Italian Knot Cookies

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta

    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

    Popular

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta
    • Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
      Moroccan-Spiced Vegetable Soup with Couscous
    • Irish Cheddar & Cabbage Hash Brown Skillet on a dark green surface with a striped kitchen towel beside it.
      Irish Cheddar & Cabbage Hash Brown Skillet
    • A pavlova nest with coconut custard filling sprinkled with coconut flakes and drizzled with chocolate.
      Mini Pavlova Nests

    Seasonal

    • Orange-Avocado Salad
      Orange-Avocado Salad with Honey Vinaigrette
    • Sausage & Squash Soup in a white mug with ingredients around it.
      Sausage & Squash Soup
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Vanilla Bean Citrus Bars! A crisp, shortbread crust is topped with a layer of sweet, citrusy filling speckled with fragrant vanilla beans. These are the stuff of potluck dreams!
      Vanilla Bean Citrus Bars
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Follow Me on Facebook

    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

    Popular

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta
    • Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
      Moroccan-Spiced Vegetable Soup with Couscous
    • Irish Cheddar & Cabbage Hash Brown Skillet on a dark green surface with a striped kitchen towel beside it.
      Irish Cheddar & Cabbage Hash Brown Skillet
    • A pavlova nest with coconut custard filling sprinkled with coconut flakes and drizzled with chocolate.
      Mini Pavlova Nests

    Seasonal

    • Orange-Avocado Salad
      Orange-Avocado Salad with Honey Vinaigrette
    • Sausage & Squash Soup in a white mug with ingredients around it.
      Sausage & Squash Soup
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Vanilla Bean Citrus Bars! A crisp, shortbread crust is topped with a layer of sweet, citrusy filling speckled with fragrant vanilla beans. These are the stuff of potluck dreams!
      Vanilla Bean Citrus Bars

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! and get recipes delivered to your inbox.

    Contact

    • Contact
    • Work with Me

    Copyright © 2025 · The Kitchen Prep ·