Italian Easter Cookies (Taralli Dolci di Pasqua)
These soft, sweet Italian Easter Cookies are a nostalgic family favorite, perfect for celebrating the season with colorful sprinkles and a delicate glaze. They’re easy to make, fun to decorate, and filled with the warmth of tradition.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract (or substitute with almond or lemon extract)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla or anise extract (for glaze)
- colorful sprinkles (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and anise extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the dough into small balls, rings, or knots and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the bottoms are lightly golden. Allow the cookies to cool on a wire rack.
- While the cookies are cooling, prepare the glaze by mixing the powdered sugar, milk, and vanilla or anise extract until smooth.
- Dip each cookie into the glaze and top with colorful sprinkles. Allow the glaze to set before serving.
Notes
For a different flavor, substitute the anise extract with almond or lemon extract. These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen without the glaze for up to 3 months.