Taralli Dolci di Pasqua: A Sweet Easter Tradition from Southern Italy

At Easter, Southern Italian kitchens fill with the scent of Taralli Dolci di Pasqua, sweet, ring-shaped cookies that carry deep meaning. Popular in Puglia, Campania, and Calabria, these cookies are more than just a treat. They represent faith, family, and tradition.

Each Taralli gets its signature flavor from lemon zest or anise. A simple sugar glaze and colorful sprinkles finish the look. The round shape isn’t just pretty, it symbolizes eternity and rebirth.

For centuries, families have baked these cookies to celebrate Easter and mark the end of Lent. The tradition honors the joy of Christ’s resurrection. But it also brings generations together. Grandparents teach grandchildren. Families gather to bake, laugh, and share stories.

Taralli Dolci di Pasqua aren’t just for dessert. They’re a reminder of Southern Italian roots and the love passed down through food. Serve them with coffee or as part of your Easter spread. Either way, they bring warmth, joy, and a taste of Italian heritage.

Want to add an authentic touch to your Easter table? Start with these cookies. They’re simple, meaningful, and made to be shared.

Taralli Dolci di Pasqua (Southern Italian Easter Cookies)
Taralli Dolci di Pasqua (Italian Easter Cookies) are a beloved Southern Italian treat traditionally enjoyed during the Easter season, but honestly, they’re too good to save for just once a year. These lightly sweet, ring-shaped cookies are known for their delicate crunch, subtle notes of lemon or anise, and a light sugar glaze that adds just the right touch of sweetness.
While they hold a special place on the Easter table in regions like Puglia, Campania, and Calabria, there’s no reason you can’t enjoy them year-round.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Rest & Glazing Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup (200 g) granulated sugar
  • ¾ cup (180 ml) vegetable oil (or light olive oil)
  • 6 large eggs
  • 2 teaspoons pure vanilla extract

  • Zest of 2 lemons (or 1 lemon + 1 orange for variation)
  • 1 tablespoon baking powder
  • 5½ to 6 cups (700–750 g) all-purpose flour
  • Pinch of salt
  • 1 tablespoon anise seeds (optional)
Glaze
  • 2 cups (240 g) powdered sugar
  • 3 tablespoons milk (adjust for consistency)
  • ½ teaspoon vanilla or lemon extract
  • Rainbow nonpareils or confetti sprinkles (for decorating)

Instructions
 

  1. Dough: In a large mixing bowl, whisk together the eggs and sugar until pale and slightly frothy.
    Add the oil, vanilla, citrus zest, and anise seeds (if using). Mix until well combined.
    Stir in baking powder and salt.
    Gradually add the flour, 1 cup at a time, mixing with a spoon or hands until a soft, slightly sticky dough forms. It should be pliable but not wet. You may not need all 6 cups.
  2. Rest the Dough: Cover the dough with a clean towel or plastic wrap. Let it rest at room temperature for 15–30 minutes to relax the gluten (makes shaping easier).
  3. Preheat oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Shape the Cookies: Pinch off pieces of dough (about golf-ball size or slightly larger). Roll each piece into a rope (~6–7 inches long), then form a ring by pressing the ends together.
    Place on the prepared baking sheets, leaving space between each cookie.
  5. Bake: Bake in the preheated oven for 25–30 minutes, or until the cookies are lightly golden on the bottom and just set on top. They will still be pale in color.
  6. Cool and Glaze: Let the cookies cool on a rack for at least 10–15 minutes before glazing.
    In a small bowl, whisk together powdered sugar, milk, and vanilla (or lemon extract) until smooth and slightly thick.
    Dip the top of each cookie into the glaze, let the excess drip off, then place back on the rack. While glaze is still wet, top with sprinkles.

Notes

Don’t Overwork the Dough: The dough should be soft and just slightly sticky. Over-kneading can make the cookies tough. Mix until everything comes together, then let it rest—this helps relax the dough and makes shaping easier.
Adjust Flour as Needed: Humidity, egg size, and flour brand can affect dough texture. Start with 5½ cups of flour and only add more if the dough is too sticky to shape. It should be soft but not wet.
Shaping: Roll the dough ropes evenly for a consistent bake. Press the ends together firmly or overlap slightly to prevent the rings from opening in the oven.
Glaze: Let the cookies cool completely before glazing. Warm cookies will cause the glaze to melt and slide off instead of setting nicely.
Sprinkles: Add sprinkles right after glazing, while it’s still wet or they won’t stick. Nonpareils (tiny round sprinkles) are most traditional.
Make Taralli Dolci di Pasqua Your Own

Taralli Dolci di Pasqua also known as Italian Easter cookies are a beloved part of many Southern Italian Easter traditions. Whether enjoyed with a morning coffee, served at the Easter table, or shared as a sweet afternoon treat, these cookies are the kind of comfort food that carries a little piece of Italy into every bite and every season.

One of the best things about Taralli Dolci di Pasqua is how versatile they are. While traditional versions stick to lemon zest or anise, there’s plenty of room to get creative and tailor the flavor to your own taste or to what you already have in your kitchen.

Citrus Zest
Lemon zest is the most traditional flavoring in these Easter cookies, especially in Puglia and Campania. For a more aromatic twist, try using a mix of lemon and orange zest. It gives the cookies a sunny, southern Italian vibe that’s perfect for spring.

Anise Seeds or Extract
Love that nostalgic, slightly licorice-like flavor? Anise is your go-to. Use whole seeds for a subtle crunch and aroma, or a small splash of anise extract for a stronger flavor. This is especially common in Calabrian versions of taralli.

Vanilla or Almond Extract
Swap them out for vanilla or almond extract. These mellow, comforting flavors pair beautifully with the glaze and sprinkles, making the cookies feel more like a classic sugar cookie with an Italian twist.

Storage

These cookies aren’t just delicious. They’re also great for make-ahead baking and gifting. Here’s how to keep them fresh and tasty:

Room Temperature
Store fully cooled and glazed Taralli Dolci di Pasqua in an airtight container at room temperature for up to 5–6 days. Line the container with parchment paper if you’re stacking them, to prevent the glaze from sticking.

Freezing (Unglazed)
Want to bake in advance? You can freeze the unglazed cookies for up to 2 months.
Wrap them tightly in plastic wrap or store in freezer-safe containers or bags. When ready to enjoy, simply thaw at room temperature and glaze fresh for best results.