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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.
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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.