Dessert

Easter Knot Cookies Recipe

ByVictor Layne November 3, 2025November 3, 2025

Introduction

These Easter Knot Cookies are light, tender, and beautifully decorated for the festive season. With a subtle lemon or vanilla flavor and a sweet glaze, they make a delightful treat perfect for sharing with family and friends.

A pile of five donuts sits on a white marbled surface, each donut covered with smooth, pale yellow icing that has a glossy texture. Tiny round sprinkles in pastel colors like blue, purple, pink, and white are scattered evenly on top of the icing. The donuts are golden brown and soft looking, with one donut stacked slightly on top of the others, showing the layers clearly. The image focuses closely on the donuts, highlighting the texture of both the icing and the dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g plain flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
100g sugar
80g unsalted butter, melted
1 tsp lemon zest (or 1 tsp vanilla extract)
60ml milk
150g icing sugar
2 tbsp lemon juice (or milk for a milder flavor)
Colourful sprinkles (optional for decoration)

Instructions

Step 1: In a bowl, whisk together the plain flour, baking powder, and salt until evenly combined.
Step 2: In a separate bowl, beat the eggs and sugar together until the mixture is light and fluffy.
Step 3: Stir in the melted butter, lemon zest (or vanilla extract), and milk into the egg mixture.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms.
Step 5: Preheat your oven to 180°C (160°C fan). Divide the dough into small portions and roll each into ropes about 15cm long.
Step 6: Tie each rope into a loose knot and place them on a baking sheet lined with parchment paper, leaving space between them.
Step 7: Bake the cookies for 12 to 15 minutes, until the edges turn lightly golden.
Step 8: Transfer the baked cookies to a wire rack to cool completely before glazing.
Step 9: Mix the icing sugar with lemon juice until smooth to make the glaze.
Step 10: Dip each cooled cookie into the glaze, letting excess drip off, then sprinkle with colourful sprinkles if desired.
Step 11: Allow the glaze to set before serving.

Tips & Variations

Use vanilla extract instead of lemon zest and juice for a different but equally delicious flavor.
If the dough feels too sticky, chill it in the fridge for 15-20 minutes before shaping.
For a dairy-free version, substitute milk with plant-based milk and use a vegan butter alternative.
Try decorating with coloured sugar or edible glitter instead of sprinkles for a fancy twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. The glaze may soften over time; refresh by popping the cookies in a low oven (150°C) for a few minutes if desired. These cookies are best enjoyed fresh but can withstand a day or two of storage without losing flavor.

How to Serve

A group of six light golden-brown donuts stacked in a pile on a white marbled surface, each donut covered with smooth, pale yellow icing. The icing is shiny and slightly thick, evenly spread over the top of each donut. Small round sprinkles in pastel colors—pink, blue, and white—are scattered across the icing, adding a soft, playful touch. The texture of the donuts looks soft and fluffy with a slight crisp on the edges. The photo is clear, bright, showing the donuts up close. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and shaping the knots.

What if I don’t have lemon juice for the glaze?

You can substitute milk for lemon juice in the glaze to create a milder flavor. Alternatively, a little orange juice or vanilla extract can add a nice twist.