Description
These Easter Knot Cookies are delightful, lightly sweetened treats shaped into charming knots and topped with a tangy lemon glaze and colorful sprinkles. Soft and subtly flavored with lemon zest or vanilla, they make a festive addition to any spring celebration.
Ingredients
Scale
Dry Ingredients
- 300g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 100g sugar
- 80g unsalted butter, melted
- 1 tsp lemon zest (or 1 tsp vanilla extract)
- 60ml milk
For the Glaze and Decoration
- 150g icing sugar
- 2 tbsp lemon juice (or milk for a milder flavor)
- Colourful sprinkles (optional for decoration)
Instructions
- Make the dough: In a bowl, whisk together the plain flour, baking powder, and salt until evenly combined. In a separate bowl, beat the eggs and sugar together until the mixture is light and fluffy. Stir in the melted butter, lemon zest (or vanilla extract), and milk. Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms.
- Shape the knots: Preheat your oven to 180°C (160°C fan). Divide the dough into small portions and roll each into approximately 15cm long ropes. Tie each rope into a loose knot and place them on a baking sheet lined with parchment paper, ensuring they have enough space to expand slightly during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until they are lightly golden on the edges. Once baked, transfer the cookies to a wire rack to cool completely before glazing.
- Glaze and decorate: While the cookies cool, prepare the glaze by mixing the icing sugar with lemon juice until smooth. Dip each cooled cookie into the lemon glaze, allowing the excess to drip off. Immediately sprinkle with colourful sprinkles if desired for a festive touch.
- Serve: Allow the glaze to set slightly before serving to enjoy these iconic Easter Knot Cookies fresh and flavorful.
Notes
- You can substitute lemon zest with vanilla extract in the dough for a different but equally delicious flavor.
- For a milder glaze, use milk instead of lemon juice in the icing sugar glaze.
- Make sure to cool the cookies completely before glazing to prevent the icing from melting off.
- Use parchment paper on your baking sheet to avoid sticking and for easy cleanup.
- Keep the knots loose enough to allow for slight expansion during baking to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Easter cookies, knot cookies, lemon glaze cookies, festive cookies, spring dessert
