Best 5 Italian Knot Cookies Recipes

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Italian Knot Cookies are a delicious and traditional treat that can be found in bakeries and homes across the country. These cookies are characterized by their twisted knot shape and their soft, chewy texture. Made with a combination of flour, sugar, butter, eggs, and baking powder, Italian Knot Cookies are often flavored with vanilla, lemon, or almond extract. They are then baked until golden brown and sprinkled with powdered sugar. In this article, we will explore the best recipes for Italian Knot Cookies, providing you with step-by-step instructions and tips to ensure that your cookies turn out perfect every time.

Here are our top 5 tried and tested recipes!

ITALIAN KNOT COOKIES



Italian Knot Cookies image

These Italian knot cookies are soft, sweet, glazed Sicilian biscotti, from a recipe my great-grandmother gave me, not hard like traditional biscotti, not baked twice...These should be kept in an airtight container.

Provided by ROBBILYNNE

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 60

Number Of Ingredients 14

1 cup white sugar
½ cup unsalted butter, at room temperature
½ cup margarine
¼ cup milk
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
6 large eggs
4 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup confectioners' sugar
1 tablespoon milk, or more as needed
1 teaspoon lemon juice
1 tablespoon colored sugar or festive sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
  • Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
  • Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
  • Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
  • Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 12.8 g, Cholesterol 22.8 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 53 mg, Sugar 5.4 g

ICED ITALIAN KNOT COOKIES



Iced Italian Knot Cookies image

Christmas or Easter cookie.

Provided by Kim

Time 1h20m

Yield 48

Number Of Ingredients 14

4 cups all-purpose flour
6 teaspoons baking powder
1 pinch salt
¾ cup unsalted butter, melted
¾ cup white sugar
3 large eggs
1 tablespoon vanilla extract
¼ cup warm water
Icing:
2 cups powdered sugar
½ teaspoon anise extract
1 pinch salt
4 tablespoons water
candy sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, baking powder, and salt together in a bowl.
  • Combine butter, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Change to the dough hook and gradually mix in flour mixture. Add warm water and mix until a smooth dough forms.
  • Roll dough into 1 1/2-inch balls. Roll each ball out to a 4-inch long worm. Bring one end over the other, then underneath and through the middle, like a knot. Place 16 cookies on a baking sheet, four rows of four.
  • Bake in the preheated oven until edges are golden, 13 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  • Repeat to bake remaining 2 batches of cookies.
  • Meanwhile, mix powdered sugar, anise extract, and salt together in a bowl. Mix in water, a little at a time, until desired consistency.
  • Dip cooled cookies upside down into the icing, then turn over onto waxed paper. Sprinkle with candy sprinkles.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.5 g, Cholesterol 19.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 72.5 mg, Sugar 8.3 g

ITALIAN LEMON KNOT COOKIES



Italian Lemon Knot Cookies image

These Italian knot cookies are traditionally made for weddings and at Christmas. You can vary the flavor to include your favorite and also use sprinkles that coordinate the time of year.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 40

Number Of Ingredients 13

3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
½ cup unsalted butter, at room temperature
¼ cup shortening
4 large eggs
2 tablespoons lemon extract
1 ½ cups confectioners' sugar
4 tablespoons milk, or more as needed
1 teaspoon lemon extract
2 tablespoons multicolored candy sprinkles, or to taste

Steps:

  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
  • Bake in the preheated oven until lightly browned, 10 to 15 minutes.
  • While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
  • Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 8.7 g

ORANGE ITALIAN KNOT COOKIES



Orange Italian Knot Cookies image

These cookies are packed with orange flavor. These are called many things and made into many shapes. One of them being Italian Knot Cookies. I have seen them round, made into "S" shapes or in a knot, depends on how the baker wants to make them. I have also seen them made into many elaborate shapes. This is just one of the...

Provided by Annamaria Settanni McDonald

Categories     Cookies

Time 1h45m

Number Of Ingredients 16

2 c sugar
6 eggs
2 Tbsp pure vanilla extract
1/2 tsp almond extract
4 stick butter
1 c milk
8 1/2 c flour
3 tsp baking powder
1/4 tsp salt
1/2 c orange juice, fresh
2 Tbsp orange zest
ICING
2 c powdered sugar
1 tsp vanilla extract
4 Tbsp milk (approx.)
colored sprinkles optional

Steps:

  • 1. Measure flour, cut in butter, and mix well with hands. (A dough blender also works wonderfully.)
  • 2. Add sugar, salt, and baking powder. Mix well.
  • 3. Make well in center and add milk, eggs, and vanilla, orange juice and orange zest. Mix until the dough comes together.
  • 4. Wrap in Saran wrap and chill at least 1 hour.
  • 5. Roll out dough into strips, form cookies into knots, and bake at 375 degrees for at least 15 minutes (golden tan bottoms).

ITALIAN LEMON KNOT COOKIES RECIPE - (4.5/5)



ITALIAN LEMON KNOT COOKIES Recipe - (4.5/5) image

Provided by á-17891

Number Of Ingredients 9

5 cups unbleached flour
3 eggs
1 cup milk
1 bottle of pure lemon extract or,( 1 oz.)
Grated lemon rind
5 teaspoons of baking powder
1 Cup of sugar
1 3/4 cup of shortening
You can add nonpareils or not, it's up to you, but the frosting is made with pure lemon juice, a little grated lemon peel, and powdered sugar.

Steps:

  • Mix together flour, eggs, milk, lemon extract and rind, sugar, and baking powder, in large bowl. Add shortening till it forms a dough. You might need to add some more milk or more flour to get the right consistency, but after doing so, take golf ball size pieces and shape them into balls or roll them like a log and tie them in a bow, or make a horseshoe shape and twist them over like I did. Bake at 350 degrees for exactly 15 minutes. When they cool dip them in the icing and place them on wax paper untill they set.

Tips:

  • Use unsalted butter: This will allow you to control the amount of salt in the cookies and prevent them from becoming too salty.
  • Cream the butter and sugar together until light and fluffy: This will help to create a smooth and creamy dough.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the dough from curdling.
  • Gradually add the dry ingredients: This will help to prevent the dough from becoming tough.
  • Chill the dough for at least 30 minutes before baking: This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies at a moderate temperature (350°F or 175°C) for 10-12 minutes, or until the edges are just beginning to brown: Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on a wire rack before serving: This will help to prevent them from becoming soggy.

Conclusion:

Italian knot cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy, with a sweet and buttery flavor. With just a few simple ingredients and a little bit of time, you can create these classic Italian cookies at home. So next time you are looking for a sweet treat, give this recipe a try!

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