Want to craft holiday cookies that are maybe just a touch out of your comfort zone? It’s time to try your hand at taralli — a mild Italian cookie that’s not-too-sweet, perfectly crispy, and a killer companion for a cup of coffee or tea.

“This dessert is a classic Neapolitan holiday treat,” writes Nadia Caterina Munno, otherwise known as the Pasta Queen, in her book, The Pasta Queen: The Art of Italian Cooking. “When I see these cookies, I know it’s time for Easter.” That said, we’ll likely cheat and make them earlier than spring — after all, the cookies are delicious no matter the time of year.

“They are not overly sugary, but the frosting enrobes them and gives them a sweet flavor,” Munno continues. So if you shy away from sweetness, this simple fare may be easier to embrace. Plus, the addition of lemon zest in the dough coupled with lemon juice in the glaze adds a brightness that tastes like a bite of sunshine.

“We add our favorite sprinkles on top,” Munno finishes — and it’s easy to see why. The extra color makes the end product incredibly eye-catching. Feel free to suit whatever sprinkle suits your aesthetic, but we’re fond of the colorful rainbow variety found here.

The Pasta Queen’s Taralli Neapolitan-Style Cookies

Makes 16 cookies

Total prep and cook time: 1 hour 20 minutes

Ingredients

Dough

5 large eggs (315 grams), at room temperature
¼ cup (50 grams) packed light brown sugar
2 tablespoons vegetable oil, plus more for shaping
Pinch of sea salt
Grated zest of 1 lemon (about 1 tablespoon)
2 teaspoons vanilla extract
4 cups (500 grams) all-purpose flour, plus more for dusting
½ teaspoon baking powder

Glaze and Topping

2 tablespoons unsalted butter, at room temperature
1¼ cups powdered sugar
1 tablespoon fresh lemon juice
Sprinkles of choice

Instructions

Make the dough: In a stand mixer (or in a bowl with a hand mixer), beat together the eggs, brown sugar, oil, and salt. Mix at medium speed for 2 to 3 minutes. Add the lemon zest and vanilla and mix for 30 seconds.
In a separate bowl, sift together the flour and baking powder. With the mixer on low, slowly add the flour mixture a little at a time. Once all of the flour has been added, mix for about 1 minute, or until a sticky dough forms.
Dump the dough onto a lightly floured surface and knead by hand for about 30 seconds, or until the dough is smooth and elastic. Form the dough into a log and cover with a kitchen towel to rest for about 30 minutes.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Once the dough has rested, cut it into 16 equal portions. On a lightly floured surface, working with one piece of dough at a time, use a rolling pin to roll the dough into about a 6-inch oval shape. Lightly brush one side with oil, then fold the oval in half lengthwise so the oiled side is sealed together. Curve the two ends of the dough toward one another (with the seam facing out) and join them to create a ring shape. Set on the prepared baking sheet.
Transfer to the oven and bake for 15 minutes. Flip the cookies over and bake until lightly golden brown, an additional 10 minutes. Remove from the oven and let cool on a wire rack.
Meanwhile, make the glaze: In a clean stand mixer bowl (or in a medium bowl with a hand mixer), combine the butter, powdered sugar, 1 ½ tablespoons water, and the lemon juice and beat at medium speed until smooth. The glaze should be runny.
Dip each cookie into the glaze, then add sprinkles while the glaze is still wet. Let the glaze set until it is dry to the touch, 15 to 20 minutes.