Description
Italian Knot Cookies are charming, soft, and slightly lemony treats shaped into delicate knots. Baked until lightly golden and topped with a smooth, sweet icing and colorful sprinkles, these cookies bring a nostalgic, festive touch to any occasion. Perfect for gifting or enjoying with tea, these delightful cookies combine simple ingredients with an eye-catching presentation.
Ingredients
Scale
Dry Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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)
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 the all-purpose flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then scrape down the sides of the bowl and beat again for an even mix. Stir in vanilla extract, lemon juice, and optional lemon zest. With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined, creating a soft, sticky dough. Cover and refrigerate for at least 1 hour.
- Preheat Oven: While the dough chills, preheat oven to 350°F (175°C) and line a baking pan with parchment paper or a silicone mat.
- Shape the Cookies: Lightly flour your work surface and hands. Using a medium cookie scoop, portion dough into balls slightly smaller than a golf ball. Roll each ball into a 7-inch-long rope, then tie the dough rope into a loose knot with one end poking through the center. Place the knots on the prepared baking sheet, leaving 1½ inches between each cookie.
- Bake: Bake the cookies for 12–15 minutes until puffed and lightly golden; check at 10 minutes to avoid over-browning. Expect some cracking as they puff up, which is normal. Remove from oven and let cool completely before icing.
- Make Icing: Whisk together confectioners’ sugar, milk or water, and your chosen extract (almond, lemon, anise, or vanilla) until smooth. Adjust the consistency by adding more sugar to thicken or milk/water to thin until the icing drizzles smoothly and disappears quickly when drizzled with a spoon.
- Ice Cookies: Dip cooled cookies upside down into the icing, letting excess drip off. Place cookies on a wire rack over a baking pan to catch drips. While icing is still wet, decorate with nonpareils or sprinkles. Allow icing to set completely before serving or packaging.
Notes
- Chilling the dough is essential for easier handling and better cookie shape.
- Do not overmix the dough to keep the cookies tender.
- Adjust icing thickness for better coverage depending on personal preference.
- Use lemon zest for a bright, citrus flavor or omit for a more classic vanilla taste.
- Store cookies in an airtight container once the icing has fully set to maintain freshness.
