I love this recipe because it creates soft, slightly sweet cookies with a lovely hint of anise and vanilla. The knot shape makes them visually charming, and the colorful icing adds a cheerful finish. I also appreciate that the dough is easy to work with, allowing me to shape the cookies quickly before baking. These cookies are perfect for sharing with family and friends or for adding a traditional touch to holiday gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by creaming the softened butter and sugar together in a large mixing bowl until the mixture becomes smooth and light.
Next, I add the eggs, milk, anise extract, and vanilla extract, mixing everything together until well combined.
In a separate bowl, I combine the sifted flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture while mixing until a soft dough forms.
I lightly grease the cookie sheets. Then I take portions of the dough and roll them into logs about half an inch thick. I shape each log into a small knot and place it on the prepared baking sheets.
I bake the cookies in a preheated oven at 400°F for about eight minutes, just until they are set and lightly golden.
While the cookies cool, I prepare the butter icing. I mix the confectioners’ sugar and butter together until smooth, then add the anise extract. I slowly add milk until the icing reaches the consistency I prefer. If I want colorful cookies, I stir in a few drops of food coloring.
Once the cookies are completely cooled, I dip each one into the icing and place them on a rack or parchment paper.
I allow the icing to dry completely before serving.
Servings And Timing
This recipe makes about 20 servings.
Prep time: 45 minutes Cook time: 8 minutes Cooling and icing time: about 2 minutes Total time: about 55 minutes
Variations
I sometimes replace the anise extract with lemon or almond extract for a different flavor. Lemon icing with a little zest creates a bright and refreshing twist.
For decoration, I like adding colorful sprinkles on top of the icing before it dries. This makes the cookies even more festive.
Another variation I enjoy is drizzling the icing instead of dipping the cookies, which creates a lighter coating.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. The icing stays firm once it dries, which helps the cookies keep their shape.
If I want to keep them longer, I freeze the un-iced cookies for up to two months and add the icing after thawing.
Since these cookies are best enjoyed at room temperature, reheating is not necessary.
FAQs
Why Are These Cookies Shaped Into Knots?
I shape the dough into knots because it is a traditional style often associated with Easter celebrations and festive baking.
Can I Make The Dough Ahead Of Time?
Yes, I sometimes prepare the dough a day in advance and store it in the refrigerator until I am ready to shape and bake the cookies.
What Does Anise Flavor Taste Like?
Anise has a mild licorice-like flavor that adds a classic taste often used in traditional Italian cookies.
Can I Skip The Food Coloring?
Yes, I sometimes leave the icing plain for a simple and elegant look.
How Do I Keep The Cookies Soft?
I avoid overbaking them and store them in an airtight container to help maintain their soft texture.
Conclusion
I enjoy baking Easter knot cookies because they combine simple ingredients with a traditional and festive presentation. Their soft texture, delicate anise flavor, and sweet icing make them a delightful treat for celebrations. Whether decorated with colorful icing or kept simple, they always bring a cheerful touch to any dessert table.
The best Easter knot cookies with a tender texture, delicate anise flavor, and sweet icing glaze. A festive cookie recipe perfect for Easter dessert tables.
Author:Emma
Prep Time:45 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:20 servings
Category:Dessert / Cookies
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
For the Cookies
½ pound butter, softened
1½ cups sugar
6 eggs
2 tablespoons milk
1 teaspoon anise extract
1 teaspoon pure vanilla extract
8 cups sifted all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
For the Butter Icing
2½ cups confectioners’ sugar
1 stick butter, softened
1 teaspoon anise extract
6–7 tablespoons milk (for thinning icing)
Food coloring (optional)
Instructions
Prepare the Dough:
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, milk, anise extract, and vanilla extract. Mix until well combined.
In a separate bowl, combine the sifted flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Shape the Cookies:
Lightly grease baking sheets. Roll pieces of dough into ½-inch thick logs, then twist and shape them into knots.
Place the knots on the prepared baking sheets.
Bake:
Bake at 400°F (200°C) for about 8 minutes, or until the bottoms are lightly golden.
Allow the cookies to cool completely before icing.
Prepare the Butter Icing:
In a bowl, mix the confectioners’ sugar and butter until smooth. Add the anise extract and gradually mix in the milk until the icing reaches your desired consistency. Add food coloring if desired.
Glaze the Cookies:
Dip the cooled cookies into the icing.
Let the icing dry completely before serving.
Notes
Anise extract gives the cookies their traditional Italian flavor, but lemon or almond extract can be used instead.
Decorate with colored icing or sprinkles for a festive Easter look.
Store cookies in an airtight container for up to 5 days.
