Best 9 Knot Cookies Recipes

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Indulge in the delectable Knot Cookies, a timeless classic that has captured hearts for generations. These cookies, also known as Amish Knot Cookies, are renowned for their distinctive twisted shape, golden-brown exterior, and soft, chewy texture. Originating from the Amish community, these cookies have become a beloved treat worldwide, often gracing cookie platters during festive gatherings and holidays. Our collection of Knot Cookie recipes offers a delightful assortment of variations, each with its own unique twist. From the traditional Amish Knot Cookies, crafted with simple, wholesome ingredients, to the delectable Chocolate Knot Cookies, infused with rich cocoa flavor, our recipes cater to every palate. Explore our collection and discover the perfect Knot Cookie recipe to satisfy your cravings and create lasting memories with loved ones.

Here are our top 9 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

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

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

LOVE KNOT COOKIES



Love Knot Cookies image

Provided by Buddy Valastro

Categories     dessert

Time 1h

Yield 24 to 32 cookies

Number Of Ingredients 13

1/3 cup granulated sugar
8 ounces sour cream
1/3 cup vegetable oil
1 large egg
3/4 teaspoon vanilla extract
1 drop lemon oil or 1 teaspoon lemon extract
3 1/3 cup all-purpose flour, plus more for dusting
3 tablespoons baking powder
5 cups powdered sugar
1/3 to 3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons lemon zest or 2 teaspoons lemon extract
1/4 to 1/2 cup rainbow nonpareil sprinkles

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Fit 2 more baking sheets with a wire rack.
  • For the dough: In a stand mixer fitted with the paddle attachment, combine the granulated sugar, sour cream and vegetable oil on medium-low speed. Add the egg, vanilla extract and lemon oil and mix until combined. On low speed, add in the flour and baking powder and mix until a dough forms.
  • Remove the dough from the bowl onto a clean work surface dusted with flour. Knead until the dough forms a smooth ball. Using a bench scraper, cut the dough in quarters. Working with one quarter at a time, roll the dough into a snake about 1-inch thick. Using the bench scraper, cut the snake into 8 even pieces. Take one of the smaller pieces and roll into a snake again so that it is approximately 6 inches long. Knot the dough and place the prepared baking sheets with parchment. Repeat this process with the rest of the dough.
  • Bake the love knots for 10 to 12 minutes; they should turn a light golden brown on the bottom and double in size. Remove from the oven and let cool completely.
  • For the glaze: While the cookies are cooling, put the powdered sugar into a large bowl. Add the milk a little at a time until you reach the proper consistency; you want the icing to coat a spoon. Once the proper consistency, add the vanilla extract and lemon zest.
  • After the cookies have cooled completely, dip the entire cookie into the glaze. Hold the cookie over a bowl to allow excess glaze to run off and then place on the wire rack. Allow to dry for 30 seconds before sprinkling the tops with nonpareil sprinkles. Store the dried cookies in an airtight container to maintain freshness.

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).

CELTIC KNOT COOKIES



Celtic Knot Cookies image

Sometimes called jumbles, these intricate Celtic Knot butter cookies date back to medieval times. They're flavored with vanilla and two kinds of seeds-anise and caraway.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18 to 20

Number Of Ingredients 9

2 teaspoons anise seeds
2 teaspoon caraway seeds
2 1/4 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Confectioners' sugar, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Spread anise and caraway seeds in a single layer on a rimmed baking sheet. Toast until fragrant, 5 to 8 minutes. Let cool completely. Coarsely grind toasted seeds with a mortar and pestle, or in a spice grinder.
  • In a medium bowl, whisk together ground seeds, flour, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until well combined, 2 to 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed, then beat in vanilla. Continue beating until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour mixture until just combined.
  • Transfer dough to a floured surface and knead gently. Divide dough in half. Shape each half into a 1-inch-thick disk, wrap in plastic, and refrigerate overnight.
  • To make knots, measure 1 heaping tablespoon of dough; roll into a ball. Transfer to a floured surface; roll into a rope about 12 inches in length and 3/8 inch in diameter. Shape rope into a trefoil design on a parchment-lined baking sheet. Gently press dough at ends and at each intersection to adhere. Measure 1 scant tablespoon of dough; roll into a ball. Transfer to a floured surface; roll into a rope about 8 inches in length and 3/8 inch in diameter. Form into a circle about 3 inches in diameter, pinching ends to form a ring. Center ring on top of trefoil design and gently press to adhere. Repeat with remaining dough (4 to 6 cookies per sheet). Freeze until firm, 25 to 30 minutes.
  • Bake, rotating sheets halfway through, until lightly golden brown on edges, 15 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week. Dust with confectioners' sugar just before serving, if desired.

EASTER KNOT COOKIES



Easter Knot Cookies image

Wow, we sure hope the Easter Bunny leaves some of these in our Easter basket! These cookies are not only cute, they're delicious too. The anise in these lends an Italian feel to the cookies. If you don't like anise, it can easily be replaced with almond extract. Buttery and rich, these Italian cookies are not overly sweet. The...

Provided by Lisa Cancilla

Categories     Cookies

Time 55m

Number Of Ingredients 15

1/2 lb butter, softened
1 1/2 c sugar
6 eggs
2 Tbsp milk
1 tsp anise extract
1 tsp pure vanilla extract
8 c sifted all-purpose flour
6 tsp baking powder
1 tsp salt
BUTTER ICING RECIPE
3/4 box confectioners' sugar (2 1/2 cups)
1 stick butter
1 tsp anise extract
6-7 Tbsp milk, for thinning icing
food coloring

Steps:

  • 1. Cream butter and sugar. Add the eggs, milk, anise, and vanilla.
  • 2. Combine the sifted flour, baking powder, and salt. Add slowly to the wet mixture.
  • 3. Grease cookie sheets. Roll dough into 1/2" logs and form into knots.
  • 4. Place on prepared cookie sheets. Bake at 400 degrees for 8 minutes.
  • 5. To make the butter icing, combine confectioners' sugar and butter. Add anise. Slowly add milk to the desired consistency. Add food coloring of your choice.
  • 6. Dunk cooled cookies in icing.
  • 7. Let dry completely.

KNOT COOKIES



Knot Cookies image

Categories     Cookies     Egg     Dessert     Fry     Christmas     Kid-Friendly     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 12

3 1/3 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup granulated sugar
1/4 cup sour cream
3 large eggs
1/2 teaspoon grated fresh lemon zest
6 cups vegetable oil for frying
1 1/2 cups confectioners sugar
Special Equipment
a pasta machine; a deep-fat thermometer

Steps:

  • Whisk together flour, baking powder, and salt in a small bowl.
  • Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld, then beat in sour cream, eggs, and zest. Reduce speed to low and add flour mixture. Mix until just combined. Form into a 2-inch-diameter log.
  • Set smooth rollers of pasta machine at widest setting. Cut log crosswise into quarters and keep 3 pieces covered with a kitchen towel (not terry cloth). Flatten remaining piece of dough into a rectangle about 1/3 inch thick. Dust with flour. Feed through rollers. Fold in half crosswise and feed through rollers 8 more times, folding in half each time. Dust with flour if sticking.
  • Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to last setting is used.
  • Cut rolled-out dough into 5- by 2-inch rectangles. Make a 1-inch lengthwise slit in center of each rectangle. Pull one end of strip through slit, forming a loose knot. Transfer to a lightly floured baking sheet.
  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 370°F on thermometer. Fry knots, 4 at a time, turning over once or twice, until golden, about 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
  • Turn off heat under oil and roll out and form knots with remaining dough. Return oil to 370°F before frying rest of knots.
  • Dust cooled cookies with confectioners sugar.

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 high-quality ingredients: The better the ingredients, the better the cookies will taste. Look for high-quality butter, flour, sugar, and chocolate.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Use a cookie scoop: A cookie scoop will help you create uniform cookies that are all the same size.
  • Do not overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Bake the cookies at the right temperature: The correct baking temperature will help the cookies bake evenly and prevent them from burning.
  • Let the cookies cool before serving: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Knot cookies are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of cookies that are sure to please everyone. Whether you are a beginner baker or a seasoned pro, give this recipe a try. You won't be disappointed!

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