Description
Sweet Easter knot cookies blend Italian tradition with delicate pastry charm. Festive powdered sugar dusting and delightful braided shape invite you to savor a delicious holiday treat.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (315 grams) all-purpose flour
- 2 large eggs
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Decorative Ingredients:
- Food coloring (optional)
- Icing (optional)
- Sprinkles (optional)
Instructions
- Warm the oven to 350°F and prepare a baking sheet with parchment paper for even baking.
- Thoroughly blend softened butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate eggs and vanilla extract, mixing until the ingredients are fully integrated and the batter appears uniform.
- In a separate container, combine flour, baking powder, and salt, ensuring an even distribution of dry ingredients.
- Gradually fold the dry mixture into the wet ingredients, gently stirring until a cohesive, soft dough develops.
- Portion the dough into small segments, then carefully roll each piece into elongated ropes.
- Transform each rope into a delicate knot shape, pinching the ends firmly to maintain the intricate design.
- Arrange the shaped cookies on the prepared baking sheet, maintaining slight spacing between each piece.
- Bake for 10-12 minutes, watching for a subtle golden hue along the cookie edges, indicating perfect doneness.
- Let the cookies rest on the baking sheet for a brief moment to stabilize their structure.
- Transfer to a wire cooling rack, allowing them to reach room temperature completely.
- Optional: Embellish with vibrant icing and festive sprinkles for a decorative Easter touch.
Notes
- Ensure butter is at room temperature for smooth, creamy mixing that prevents lumpy dough.
- Knead dough gently to avoid tough cookies; overworking develops gluten and creates dense texture.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free blend, adding xanthan gum for better binding.
- Refrigerate dough for 30 minutes before shaping to make rolling and knotting easier, preventing sticky hands and maintaining precise cookie shapes.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 114 kcal
- Sugar: 5 g
- Sodium: 58 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 31 mg