Name: Italian Knot Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 3¾ cups all-purpose flour (450g); 2 tsp baking powder; ½ cup cold unsalted butter (chopped coarsely (1 stick/115g)); ¼ cup whole milk (60ml); ¾ cup granulated sugar (150g); 1 tsp vanilla extract; 2 eggs; Finely grated zest of 1 large lemon (or 1 tsp lemon extract); Pinch of salt; 2 cups powdered sugar (240g); 3 tbsp lemon juice (45ml); Colored sprinkles (optional)

Italian Knot Cookies can have different names – Italian Easter cookies, anginetti, tarallucci, lemon drop cookies, or most commonly, Italian love knots. Traditionally, these were made for wedding celebrations, with the knot shape symbolizing the couple “tying the knot.” These days though, they are perfect for any occasion.

Italian Knot Cookies Ingredients

The most common ingredients in Italian Knot Cookies:

All-purpose flour: The base of the dough. Measure it carefully – stir to lighten and fluff before spooning into cups, or use a kitchen scale for the most accurate results.
Butter: Unsalted is recommended, rubbed into the flour with your fingertips until the mixture resembles fine breadcrumbs. If you only have salted butter, just leave out the pinch of salt.
Lemon zest: This is where all that lovely lemony fragrance comes from. Be careful to avoid the white pith underneath the zest, as it adds bitterness rather than brightness.
Eggs: Large, free-range eggs work best and help bring the dough together.
Granulated sugar: Used in the dough itself for a delicate sweetness that lets the lemon shine through.
Powdered sugar and lemon juice: Together these make the tangy lemon icing that finishes each cookie, along with a scatter of colorful sprinkles.

How To Make Italian Knot Cookies

Prepare for baking: Line two large baking sheets with parchment paper and preheat the oven to 350°F.

Make the dough: In a large bowl, rub together the flour and cold, chopped butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center and add the eggs, milk, sugar, baking powder, vanilla, lemon zest and salt. Use a fork to beat the eggs and gradually incorporate the flour mixture.

Knead and chill: Once it becomes too hard to mix with a fork, use your hands to gently knead the mixture into a smooth dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Do not over-knead – just enough to bring it together, or the cookies can turn out tough.

Shape the knots: Cut the dough ball into quarters, then divide each quarter in half for 8 even portions. Roll one portion into a 6-inch log and cut it into 6 even pieces. Roll each piece into a 4-5 inch rope and shape it into a knot.

The final step: Transfer the cookies to the prepared baking sheets and bake for 10 to 15 minutes, until golden brown. Be careful not to overbake, or the cookies will turn out dry. Transfer to a wire rack to cool completely.

Finish with icing: Once cooled, dip the tops of the cookies into the lemon icing and place back on the wire rack to set. If using sprinkles, scatter them on while the icing is still wet so they stick properly.

Make the lemon icing: Sieve the powdered sugar into a small bowl and stir in the lemon juice to make a loose icing. Adjust with more lemon juice if too thick, or more powdered sugar if too thin.

Tips for Success

Be sure to cool the dough for the full 30 minutes before shaping – otherwise it will be too sticky to work with. If your kitchen is warm or your hands run hot, the dough may become sticky as you shape the knots. If this happens, just pop the dough back in the fridge for a couple of minutes. And remember, do not over-knead or over-mix – just bring the dough together gently.

How to Store These Cookies

These cookies keep well in an airtight container for at least a week, though they often last even longer. You can freeze the baked, undecorated cookies in an airtight container – just hold off on the icing, as it does not freeze well. When ready to enjoy, defrost the cookies and dip them in fresh icing.