Italian Easter Cookies are a classic holiday treat featuring a tender, lightly sweet dough flavored with anise and fresh lemon. These traditional cookies are shaped into twisted rings, baked until lightly golden, then finished with a simple anise glaze and colorful sprinkles. Their soft texture, delicate citrus notes, and subtle licorice flavor make them a favorite addition to Easter celebrations and spring gatherings.
Ingredients
For the Cookies
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 6 eggs
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 teaspoon anise extract
- 4 1/2 cups all purpose flour
- 2 tablespoons baking powder (or Pandegliangeli)
- 1/2 teaspoon salt
- 1/4 cup milk
For the Glaze
- 1 1/4 cups powdered sugar
- 2 tablespoons water
- 1/4 teaspoon anise extract
Optional Garnish
- Colorful sprinkles
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: Approximately 40 minutes, plus cooling time
Servings
- Makes a few dozen cookies
Essential Equipment Guide
- Stand mixer or large mixing bowl
- Paddle attachment (if using a stand mixer)
- Measuring cups and spoons
- Microplane or zester
- Citrus juicer
- Baking sheets
- Parchment paper
- Mixing bowls
- Whisk
- Cooling rack
Step 1: Prepare the Oven and Baking Sheets
Begin by preheating your oven to 375°F (190°C). Proper oven temperature is important because these cookies rely on baking powder for their rise and structure.
Line two baking sheets with parchment paper. This prevents sticking and promotes even browning. Set the prepared pans aside while you make the dough.
Having your baking sheets ready before shaping the cookies makes the process smoother and more efficient.
Step 2: Cream the Butter, Shortening, and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, combine the shortening, softened butter, and granulated sugar.
Beat the mixture for about 2 minutes, or until it becomes light and creamy. This step helps create a soft texture by incorporating air into the fat and sugar mixture.
Using both butter and shortening provides the best of both worlds. The butter contributes flavor while the shortening helps keep the cookies soft and tender.
Step 3: Add the Eggs and Flavorings
Once the butter mixture is creamy, add the eggs. Mix until fully incorporated.
Next, add:
- Lemon zest
- Lemon juice
- Anise extract
Continue mixing until everything is well combined.
The lemon brightens the dough and balances the sweetness, while the anise extract adds the signature flavor associated with many traditional Italian holiday cookies. The combination creates a unique flavor profile that is both fresh and nostalgic.
At this stage, the mixture may look slightly loose due to the number of eggs. This is completely normal.
Step 4: Combine the Dry Ingredients
In a separate bowl, combine:
- Flour
- Baking powder
- Salt
Whisk the ingredients together thoroughly. This helps distribute the baking powder evenly throughout the dough, ensuring consistent rise and texture.
Even distribution of the leavening agent prevents uneven pockets and creates cookies with a uniform crumb.
Step 5: Form the Dough
Gradually add the flour mixture to the wet ingredients.
As the mixer runs on low speed, drizzle in the milk. Continue mixing until the dough comes together into a soft but workable consistency.
Avoid overmixing once the flour has been incorporated. Overworking the dough can make the finished cookies tougher than desired.
The final dough should be soft, smooth, and easy to handle. If it feels slightly sticky, that is perfectly acceptable.
Step 6: Portion the Dough
Using your hands, take a portion of dough approximately the size of a golf ball.
Keeping the portions relatively uniform ensures that all the cookies bake at the same rate.
You can lightly flour your hands if necessary, although the dough is generally easy to work with.
Continue dividing the dough until all of it has been portioned.
Step 7: Roll the Dough into Ropes
Take one dough portion and roll it into a rope approximately 10 inches long.
Try to maintain an even thickness from end to end. Consistent thickness helps the cookies bake evenly and gives them a more polished appearance.
If the dough springs back slightly while rolling, allow it to rest briefly before continuing.
This simple shaping method is part of what gives these cookies their traditional appearance.
Step 8: Create the Traditional Twisted Shape
Fold the rope in half so the ends meet.
Gently twist the two strands together a couple of times. Once twisted, pinch the ends together to form a circle.
This creates the classic wreath-like shape associated with Italian Easter Cookies.
Arrange each shaped cookie on the prepared baking sheets, leaving a little space between them.
The cookies do not spread dramatically, but adequate spacing allows for even airflow during baking.
Step 9: Optional Traditional Egg Decoration
Some traditional versions of these cookies feature a dyed raw egg nestled into the center of each ring before baking.
If you enjoy this traditional presentation, gently place an egg into the center of the shaped cookie before it goes into the oven.
If you prefer a simpler cookie, you can leave the eggs out entirely. The cookies are equally delicious either way.
Step 10: Bake Until Lightly Golden
Place the baking sheets in the preheated oven.
Bake for approximately 20 minutes, or until the cookies are lightly golden around the edges and bottoms.
Avoid overbaking. These cookies should remain soft and tender rather than crisp.
Because ovens can vary, begin checking for doneness a few minutes before the suggested baking time.
Once baked, remove the trays from the oven.
Step 11: Cool Completely
Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack.
Let them cool completely before glazing.
Applying glaze to warm cookies can cause it to melt and become too thin. Fully cooled cookies allow the glaze to set beautifully on the surface.
Patience during this stage will result in a more attractive finished cookie.
Step 12: Prepare the Anise Glaze
In a medium bowl, combine:
- Powdered sugar
- Water
- Anise extract
Whisk until smooth.
The glaze should be thick enough to coat the cookies but thin enough to drizzle easily. If needed, add a few drops of water to thin it or a little extra powdered sugar to thicken it.
A smooth glaze creates the classic finish that makes these cookies instantly recognizable.
Step 13: Glaze the Cookies
Once the cookies have cooled completely, drizzle the glaze generously over each one.
You can use a spoon to create decorative ribbons of glaze across the surface.
The glaze adds sweetness and enhances the anise flavor while giving the cookies their signature appearance.
Allow excess glaze to drip naturally for a homemade look.
Step 14: Add Decorative Sprinkles
While the glaze is still wet, sprinkle the cookies with colorful decorations.
The sprinkles add a festive touch and make the cookies especially appropriate for Easter celebrations.
You can use pastel colors for a traditional springtime presentation or customize them to suit any occasion.
Let the glaze set completely before serving or storing.
Step 15: Serve and Enjoy
Once the glaze has hardened, the cookies are ready to enjoy.
These cookies pair beautifully with coffee, tea, or a glass of milk. Their soft texture and delicate flavor make them suitable for breakfast, dessert, or afternoon snacking.
They are also excellent for gifting and holiday dessert trays.
Store the cookies in an airtight container at room temperature for several days to maintain freshness.
Tips
- Use room temperature butter for easier creaming.
- Measure flour carefully to avoid dry cookies.
- Do not overmix the dough after adding the flour.
- Allow cookies to cool completely before glazing.
- Adjust the glaze consistency with small amounts of water or powdered sugar.
- Use fresh lemon zest for the brightest flavor.
- Roll ropes evenly for uniform baking.
- Store cookies in an airtight container to preserve softness.
- Add sprinkles while the glaze is still wet.
- Bake only until lightly golden for the best texture.
Pairings
- Hot coffee
- Espresso
- Cappuccino
- Black tea
- Chamomile tea
- Warm milk
- Fresh fruit salad
- Lemon sorbet
- Vanilla gelato
- Easter dessert platters
Variations
- Replace anise extract with vanilla extract for a milder flavor.
- Add orange zest instead of lemon zest.
- Mix lemon and orange zest together for a citrus blend.
- Top with pastel sprinkles for a festive Easter appearance.
- Use a thicker glaze for a sweeter finish.
- Shape the dough into knots instead of rings.
- Add colored sanding sugar over the glaze.
- Incorporate almond extract for a different flavor profile.
- Create smaller bite-sized cookies for dessert trays.
- Decorate with nonpareils for extra texture.
These Italian Easter Cookies combine soft texture, bright citrus flavor, and the distinctive taste of anise into a festive treat that has remained popular for generations. Their simple preparation and beautiful presentation make them a wonderful addition to Easter celebrations, family gatherings, and holiday baking traditions.
Print
Italian Easter Cookies Recipe for a Beautiful Tradition-Worthy Bake
Italian Easter Cookies are a classic holiday treat featuring a tender, lightly sweet dough flavored with anise and fresh lemon. These traditional cookies are shaped into twisted rings, baked until lightly golden, then finished with a simple anise glaze and colorful sprinkles. Their soft texture, delicate citrus notes, and subtle licorice flavor make them a favorite addition to Easter celebrations and spring gatherings.
- Total Time: 40 mins
- Yield: 2 dozen
Ingredients
For the Cookies
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 6 eggs
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 teaspoon anise extract
- 4 1/2 cups all purpose flour
- 2 tablespoons baking powder (or Pandegliangeli)
- 1/2 teaspoon salt
- 1/4 cup milk
For the Glaze
- 1 1/4 cups powdered sugar
- 2 tablespoons water
- 1/4 teaspoon anise extract
Optional Garnish
- Colorful sprinkles
Instructions
Step 1: Prepare the Oven and Baking Sheets
Begin by preheating your oven to 375°F (190°C). Proper oven temperature is important because these cookies rely on baking powder for their rise and structure.
Line two baking sheets with parchment paper. This prevents sticking and promotes even browning. Set the prepared pans aside while you make the dough.
Having your baking sheets ready before shaping the cookies makes the process smoother and more efficient.
Step 2: Cream the Butter, Shortening, and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, combine the shortening, softened butter, and granulated sugar.
Beat the mixture for about 2 minutes, or until it becomes light and creamy. This step helps create a soft texture by incorporating air into the fat and sugar mixture.
Using both butter and shortening provides the best of both worlds. The butter contributes flavor while the shortening helps keep the cookies soft and tender.
Step 3: Add the Eggs and Flavorings
Once the butter mixture is creamy, add the eggs. Mix until fully incorporated.
Next, add:
- Lemon zest
- Lemon juice
- Anise extract
Continue mixing until everything is well combined.
The lemon brightens the dough and balances the sweetness, while the anise extract adds the signature flavor associated with many traditional Italian holiday cookies. The combination creates a unique flavor profile that is both fresh and nostalgic.
At this stage, the mixture may look slightly loose due to the number of eggs. This is completely normal.
Step 4: Combine the Dry Ingredients
In a separate bowl, combine:
- Flour
- Baking powder
- Salt
Whisk the ingredients together thoroughly. This helps distribute the baking powder evenly throughout the dough, ensuring consistent rise and texture.
Even distribution of the leavening agent prevents uneven pockets and creates cookies with a uniform crumb.
Step 5: Form the Dough
Gradually add the flour mixture to the wet ingredients.
As the mixer runs on low speed, drizzle in the milk. Continue mixing until the dough comes together into a soft but workable consistency.
Avoid overmixing once the flour has been incorporated. Overworking the dough can make the finished cookies tougher than desired.
The final dough should be soft, smooth, and easy to handle. If it feels slightly sticky, that is perfectly acceptable.
Step 6: Portion the Dough
Using your hands, take a portion of dough approximately the size of a golf ball.
Keeping the portions relatively uniform ensures that all the cookies bake at the same rate.
You can lightly flour your hands if necessary, although the dough is generally easy to work with.
Continue dividing the dough until all of it has been portioned.
Step 7: Roll the Dough into Ropes
Take one dough portion and roll it into a rope approximately 10 inches long.
Try to maintain an even thickness from end to end. Consistent thickness helps the cookies bake evenly and gives them a more polished appearance.
If the dough springs back slightly while rolling, allow it to rest briefly before continuing.
This simple shaping method is part of what gives these cookies their traditional appearance.
Step 8: Create the Traditional Twisted Shape
Fold the rope in half so the ends meet.
Gently twist the two strands together a couple of times. Once twisted, pinch the ends together to form a circle.
This creates the classic wreath-like shape associated with Italian Easter Cookies.
Arrange each shaped cookie on the prepared baking sheets, leaving a little space between them.
The cookies do not spread dramatically, but adequate spacing allows for even airflow during baking.
Step 9: Optional Traditional Egg Decoration
Some traditional versions of these cookies feature a dyed raw egg nestled into the center of each ring before baking.
If you enjoy this traditional presentation, gently place an egg into the center of the shaped cookie before it goes into the oven.
If you prefer a simpler cookie, you can leave the eggs out entirely. The cookies are equally delicious either way.
Step 10: Bake Until Lightly Golden
Place the baking sheets in the preheated oven.
Bake for approximately 20 minutes, or until the cookies are lightly golden around the edges and bottoms.
Avoid overbaking. These cookies should remain soft and tender rather than crisp.
Because ovens can vary, begin checking for doneness a few minutes before the suggested baking time.
Once baked, remove the trays from the oven.
Step 11: Cool Completely
Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack.
Let them cool completely before glazing.
Applying glaze to warm cookies can cause it to melt and become too thin. Fully cooled cookies allow the glaze to set beautifully on the surface.
Patience during this stage will result in a more attractive finished cookie.
Step 12: Prepare the Anise Glaze
In a medium bowl, combine:
- Powdered sugar
- Water
- Anise extract
Whisk until smooth.
The glaze should be thick enough to coat the cookies but thin enough to drizzle easily. If needed, add a few drops of water to thin it or a little extra powdered sugar to thicken it.
A smooth glaze creates the classic finish that makes these cookies instantly recognizable.
Step 13: Glaze the Cookies
Once the cookies have cooled completely, drizzle the glaze generously over each one.
You can use a spoon to create decorative ribbons of glaze across the surface.
The glaze adds sweetness and enhances the anise flavor while giving the cookies their signature appearance.
Allow excess glaze to drip naturally for a homemade look.
Step 14: Add Decorative Sprinkles
While the glaze is still wet, sprinkle the cookies with colorful decorations.
The sprinkles add a festive touch and make the cookies especially appropriate for Easter celebrations.
You can use pastel colors for a traditional springtime presentation or customize them to suit any occasion.
Let the glaze set completely before serving or storing.
Step 15: Serve and Enjoy
Once the glaze has hardened, the cookies are ready to enjoy.
These cookies pair beautifully with coffee, tea, or a glass of milk. Their soft texture and delicate flavor make them suitable for breakfast, dessert, or afternoon snacking.
They are also excellent for gifting and holiday dessert trays.
Store the cookies in an airtight container at room temperature for several days to maintain freshness.
- Prep Time: 20 mins
- Cook Time: 20 mins
