Italian Easter Cookies (Taralli Dolci Di Pasqua) are a lightly sweet cookie with a crunchy sugar icing flavored with citrus. These delicious treats will melt in your mouth.
Why you'll love this recipe
- Italian Easter Cookies have a fun ring shape and look so pretty with lemon glaze and colorful sprinkles.
- The crisp lemon icing adds just enough sweetness to the cookies.
- Though perhaps less familiar to Americans than biscotti, taralli are also a fabulous care package cookie.
Taralli cookies are firm rather than crunchy, with a lightly sweet vanilla dough encased in crisp citrus icing.
The ingredients for this icing look like the typical ingredients for a simple confectioner’s sugar glaze, but something changes when those ingredients are gently warmed.
The resulting icing is thicker, crunchier, and hardens VERY quickly, so quickly that you have to move quickly in order for the sprinkles to stick.
Taralli cookies make a great care package cookie even when it isn’t Easter, as they stay fresh for at least a week and travel well.
Taralli are also great to fill the cookie jar at home and enjoy alongside a cup of coffee or a glass of milk.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
Cookies
- In the bowl of an electric mixer, whisk the eggs then beat in the sugar, melted butter, and vanilla.
- Stir in the dry ingredients to form a soft dough. Chill the dough 1 hour- overnight.
- When ready to bake, divide dough into 36 even pieces, roll into a balls, then into a 6” ropes. Press the ends of each rope together to form rings.
- Bake until puffed and just turning golden.
Icing
- Stir the icing ingredients in a small saucepan, over low heat just until barely warm.
- Working quickly before the icing hardens, dip the top of the cookies into the icing and immediately add sprinkles.
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Storage
Store Italian Easter cookies in an airtight container at room temperature for up to 7 days.
Tips
- The icing hardens VERY quickly and must be used immediately. For best results, the cookies and sprinkles should be ready to use before making the icing.
- It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens.
- Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystalize and make a sandy icing.
More Italian cookie recipes
This Chocolate Chip Biscotti recipe makes crispy, crunchy chocolate chip cookies that can be munched on their own our dunked in your coffee.
Italian Almond Cookies (Pasticcini di Mandorle) are soft, flourless cookies that taste like marzipan coated in powdered sugar. Quick and easy with just 4 ingredients!
Almond Flour Chocolate Cookies are a chocolate version of Pasticcini di Mandorle with a delicious combination of marzipan and chocolate flavor in a quick, easy, and naturally gluten free cookie.
Italian Butter Cookies are traditional, Italian cookies found at bakeries. These pretty cookies will melt in your mouth.
Italian Chocolate Cookies are soft, cake-like spice cookies shaped like a meatball! Mix in chocolate chips, raisins, or both!
Italian Fig Cookies (Cucidati) are a delicious, tender cookie with a fruity fig filling.
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Italian Easter Cookies (Taralli Dolci Di Pasqua)
Ingredients
Cookie Ingredients
- 5 ½ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 6 large eggs
- 1 ¼ cups sugar
- 12 tablespoons unsalted butter
- 2 tablespoons vanilla extract
Icing ingredients
- 3 cups confectioners' sugar
- 4 tablespoons water
- ½ teaspoon lemon extract or ⅛ teaspoon Fiori di Sicilia
- Nonpareil sprinkles
Instructions
Cookies
- Melt butter in the microwave and set aside to cool slightly.
- In a large bowl combine flour and baking powder.
- In the bowl of a stand mixer with the paddle attachment, whisk the eggs then beat in the sugar.
- Mix in the melted butter and vanilla.
- Gradually add in the flour mixture until a soft dough forms.
- Refrigerate the cookie dough 1 hour- overnight, until firm enough to handle.
- When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper.
- Divide dough into 32 even pieces ( about 46 grams/1.6 ounces each).
- Roll dough pieces into a ball, then into a 7 inch rope. Press the ends of the rope together to form a circle.
- Place dough rings on the prepared cookie sheet, 2"- 3” apart. These cookies expand while baking.
- Bake for 10-14 minutes, until puffed and just turning golden brown.
- Cool completely on a wire rack before icing.
Icing
- Stir confectioner’s sugar, water, and extract in a small saucepan, over low heat just until combined and barely warm. WARNING: This icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens.
- Dip the cookie tops into the icing or use a pastry brush to coat the cookies with icing, and immediately add sprinkles. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystallize and make a sandy icing.
- Store cookies in an airtight container at room temperature for up to 7 days.
Notes
- The icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing.
- It is helpful if one person can do the icing, while a second person quickly adds the sprinkles before the icing hardens.
- Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystalize and make a sandy icing.
- Wrap the cookies individually in plastic wrap and place in a ziplock freezer bag or plastic storage container.
- If using a storage container, add crumples tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping.
Nutrition
First Published: March 30, 2015. Last Updated: February 21, 2024. Updated for additional information and better reader experience.
Julie Christiansen
I hope you get your return trip some day! What a bummer to be surrounded by so much food and not be able to eat. I have a friend that live in Italy for a few years and he still raves about the food. I will have to try thee cookies, they look amazing! Thanks for sharing!
Frugal Hausfrau
I've never heard of these and they're just beautiful! Thanks for bringing it to our Throwback Thursday Link Party!! 🙂
Mollie
The Monday Box
Thanks, Mollie! As I search for care package recipes, I stumble upon all kinds of fabulous international recipes! I hadn't heard of taralli either, but am SO glad I found them. 🙂
Carlee
What a cool experience traveling Europe as a kid. Too bad about the bug on your return trip! Hopefully next time will be a culinary adventure. I'll have to make a batch of these and invite my grandma over for coffee. She is the queen dunker and would looove these! Thanks for sharing at Throwback Thursday!
The Monday Box
Thanks, Carlee! The years in Europe were a big influence on my life and my wanderlust! 🙂 I hope you and your grandma have a fabulous tea party with these!
Kelly
These look so yummy! I really want to make these.
The Monday Box
Thanks, Kelly! Chocolate dipped cookies are extra good. Milanos come in so many flavors, too! I used Chocolate-mint and they were wonderful! 🙂
Miz Helen
Your Italian Easter Cookies are fantastic, I just featured them on my Face Book page! Thanks so much for sharing with Full Plate Thursday and come back soon!
Miz Helen
Tina @ Tina's Chic Corner
My grandma used to make these so seeing them brings back wonderful memories. 🙂 Pinned to make!
The Monday Box
Nostalgic food is the very best, Tina. 🙂 I hope these are similar to your memories of your grandma's cookies and that you enjoy them! Thanks for pinning! 🙂
Theresa @DearCreatives
I'm pinning this recipe for later! These look delicious. I think one of my grandmas used to make these for us when we were kids.
The Monday Box
Thanks, Theresa! Oh, I hope they live up to your memories of the cookies your grandmother made! Nostalgia food is the best!
Lokness @ The Missing Lokness
WOW! Congrats on the switch! LOVE the new look! Very clean. Nicely done!
These cookies sound delish. I can imagine that citrus icing to be fantastic. I would love a cup of coffee and some of these cookies just about now. Hope to visit Italy one day. Enjoy the Easter weekend! 🙂
The Monday Box
Thanks, Lokness! I took the leap to self-hosted and am a bit overwhelmed. Lots to learn! A good cookie for dunking in coffee is a wonderful thing! These Taralli cookies will be made often at my house! 🙂 I hope you have a lovely Easter!
Chris @ The Café Sucré Farine
Oh my goodness, love your new look Wendy! It looks fabulous! The cookies sound wonderful too and so pretty! I remember your story about the trip to Italy, definitely one you'll never forget. I had a air flight like that too, makes us really appreciate feeling normal, doesn't it?
The Monday Box
Thanks, Chris! I love the new look too! Its a lot like moving into a new house you are thrilled with but have to live there awhile to figure out the best way to arrange the furniture. 🙂 You are right about appreciating normal. A lesson in not taking ANYTHING for granted!
Gracie
these cookies have the same name as a recipe I have for an Italian boiled cookie that is baked after boiling. Did you skip a step by some chance?
The Monday Box
Hi, Gracie! My research into Taralli turned up dozens of varieties both savory and sweet. This recipe (from both original sources) doesn't call for boiling. I think it is similar to the way bagel recipes can call for boiling or not. It changes the texture. This is not a doughy or chewy cookie. It is more crumbly than I think you would get with a boiled dough. I hope this answers your question! 🙂
June
I have been looking for the boiled then baked cookie recipe since i first had one as a little gir when i watched our neighbor making those wonderful Frosted Easter cookies.
Can you somehow share the recipe?
The Monday Box
Hi, June! I have never made the boiled version, so I can't recommend a specific recipe. However, in my research for this cookie I did find several recipes that used the boiling method. You can take a look and perhaps one of them will be similar to the cookies of your childhood memories! I hope so! http://www.italyrevisited.org/recipe/Taralli_Dolci, http://www.italyrevisited.org/recipe/taralli_dolci/834
June
Oh my goodness. Can you please share the recipe for the tarrelli that is BOILED before it is baked??? I have been looking for this boiled then baked tarrelli recipe for at least 25-years since a dear family friend made these when I was a young girl. Every time I think of these cookies I am brought back to that wonderful Easter.
I hope you can share the recipe. Happy Easter.
The Monday Box
Hi, June! I love when recipes bring us cherished memories! I have never made tarrelli that are boiled and baked BUT when doing my research for this recipe, I found a great online resource for Italian recipes and there IS a recipe for tarrelli boiled then baked! 🙂 I hope this is what you are looking for and the cookies will be everything you remember. Happy Easter. http://www.italyrevisited.org/recipe/taralli_dolci/794
June
Thank you for the tarreli resource for the baked then boiled version. I look forward to trying them soon!
Best, June
The Monday Box
You are welcome! Let me know how they turn out!
rosemary nardone
I made these from the same book you mention and they came out great Takes a bit of time to make but worth every minute!
The Monday Box
Thanks, for taking the time to comment, Rosemary! I agree that the chilling time and shaping of the cookies takes more time than your average mix and drop cookie, but its easy to do, and as you said, worth every minute! Do you have other favorites from the Malgieri book that you recommend?
Ashley
Oh my gosh what horrible timing to get sick! I got sick once as a kid while on a summer vacation - I still distinctly remember it!
These cookies look absolutely fantastic - I have always wanted to go to Italy - it's on my bucket list!
The Monday Box
Thanks, Ashley! Its never fun being sick, but somehow being sick away from home makes it worse. Now that I have discovered taralli, I am a fan. They are wonderful with espresso. No sugar needed in the coffee, just a nibble of cookie does the trick. I hope you get to check your first trip to Italy off your bucket list soon! 🙂
Tricia @ Saving room for dessert
Oops - forgot to mention how much I really love your new site. You did an amazing job! Congratulations 🙂
The Monday Box
Thanks, Tricia! It is a work in progress, but I am excited. I picked the design and the web person did the technical stuff. The bugs are still being worked out and I am dabbling/drowning in the world of plug-ins. 🙂 So much to learn! I really appreciate your enthusiastic endorsement!
Vickie
Love your site , finally finding all my childhood memories the old school way Thank you
Tricia @ Saving room for dessert
Yeah!!! - I signed up for email notification of new posts! Sorry I didn't have the solution for you - I am lost with web design. Loved your story of traveling in Europe as a child - what a fantastic experience and sorry about the traveling sickness - that must have been difficult 🙁 And these cookies are fantastic! I bet they just melt in your mouth. Perfect with a cup of coffee. Guess I better go eat my lunch because I'm drooling now!
The Monday Box
Thanks for signing up for email notification, Tricia! I love getting my email from Saving Room for Dessert so that I don't miss a post! As soon as I figure out Mail Chimp the notifications should begin...hopefully soon! 🙂 These cookies really are lovely with a cup of coffee...perhaps after you have lunch. 😉
Monica
Love learning something new...there are so many Italian cookies and desserts that I need to discover! These cookies look so pretty; I'd enjoy eating them and just looking at them in a cookie jar at my house. I'm also fascinated by the magic of heating up that icing.
And that story about your trip to Italy with your son...isn't that how life works sometimes! It's a mystery but it somehow reminds us to be grateful, I think. I have a feeling you will make your way to Italy again and be able to enjoy all those delicious foods you mentioned. I would like to go along since I've not been to Italy myself. : )
The Monday Box
Thanks, Monica! Your tricolor cookies are a perfect example of delicious Italian cookies! I had never heard of Taralli and was intrigued. The texture is firm enough for dipping, but soft enough not to have to dip.(I know you prefer your biscotti super crunchy. These are not crunchy.) The dough is very mildly flavored and sweetened, so the magic icing really makes the cookie. If you figure out the magic, please share. I made the icing with and without heat trying in vain to figure it out. In retrospect, I think of my Rome trip as an adventure. Wonderful how time and distance can improve a memory! 😉 The most important part of that trip was spending time with my son adventuring. That is the memory I hold to fondly. 🙂