Dessert

Easter Knot Cookies Recipe

ByOlivia Monroe November 2, 2025November 2, 2025

Introduction

These Easter Knot Cookies are a charming and delicious treat perfect for spring celebrations. Soft, lightly lemon-flavored, and topped with a sweet glaze and colorful sprinkles, they bring a festive touch to any gathering.

The image shows a stack of six round donuts with a hole in the middle, covered in pale yellow icing. The donuts are light golden brown, with a soft and slightly shiny texture. Each donut is topped with small pastel-colored round sprinkles in blue, purple, and pink. The donuts are placed on a flat white marble surface with soft gray veins. One donut is stacked slightly on top of the others in the center, creating a small pile. The overall look is bright and inviting, with soft lighting highlighting the smooth glaze and the matte donut edges. 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. In a separate bowl, beat the eggs and sugar together until the mixture is light and fluffy.
Step 2: Stir in the melted butter, lemon zest (or vanilla extract), and milk into the egg mixture. Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms.
Step 3: Preheat your oven to 180°C (160°C fan). Divide the dough into small portions and roll each into approximately 15cm long ropes.
Step 4: Tie each rope into a loose knot and place them on a baking sheet lined with parchment paper, leaving enough space for slight expansion during baking.
Step 5: Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are lightly golden on the edges.
Step 6: Transfer the cookies to a wire rack to cool completely before glazing.
Step 7: While the cookies cool, prepare the glaze by mixing the icing sugar with lemon juice until smooth.
Step 8: Dip each cooled cookie into the lemon glaze, allowing the excess to drip off. Immediately sprinkle with colourful sprinkles if desired.
Step 9: Allow the glaze to set completely before serving. Enjoy these delicious Easter Knot Cookies with a cup of tea or coffee.

Tips & Variations

For a different flavor, substitute lemon zest with vanilla extract or add a pinch of cinnamon to the dough.
If you prefer a less tangy glaze, use milk instead of lemon juice for dipping the cookies.
Ensure the dough is soft but not sticky; if too soft, chill for 15 minutes before shaping to make it easier to handle.
Use parchment paper to prevent sticking and help with even baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If glazed, allow the glaze to harden fully before storing to avoid sticking. Reheat briefly in a warm oven if you prefer them warm, but they are delicious served at room temperature.

How to Serve

A close-up of several golden-brown donuts stacked on top of each other on a white marbled surface. Each donut is covered evenly with a smooth, light yellow glaze that has a shiny texture. On top of the glaze, there are small, round sprinkles in pastel colors like pink, blue, and white, scattered lightly across each donut. The donuts have a soft and fluffy appearance with a slight crispness on the edges. 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 before shaping and baking. Allow it to come to room temperature slightly before working with it.