Gluten free Italian Taralli Cookies
















Gluten free Italian Taralli Cookies

These traditional Italian Taralli Cookies are festive for Christmas, Easter or any time of year you want to celebrate with a not-too-sweet cookie and sprinkles!

  • Author: Jules Shepard
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 35 minutes
  • Yield: 36 cookies, depending on size



1 cup butter or vegan alternative – 2 sticks
1 cup granulated sugar
3 eggs
1 Tbs. pure vanilla extract (OR 2 tsp. pure vanilla extract + 1 tsp. almond extract)
1 tsp. lemon extract (optional)
zest of 1 lemon (optional)
1 heaping Tbs. baking powder



3 1/2 – 4 cups (1 lb box) confectioner’s sugar, sifted
2-4 Tbs. lemon juice (juice of 1-2 lemons)
1 tsp. lemon extract (optional)
gluten-free sprinkles



Preheat oven to 375 F.

Beat butter and sugar together until lighter and fluffy. Stir in eggs, extract and zest, if using.

Whisk together gfJules Flour and baking powder in a separate bowl. Slowly stir into sugar mixture until fully incorporated. The dough will be thick but not too sticky.

Line a baking sheet with parchment paper.

Scoop tablespoons of dough and roll into logs on a clean counter or pastry mat lightly dusted with more gfJules Flour if necessary, to prevent it from sticking. Bend the logs into a crescent shape or form small donuts with the dough. Lay on the prepared baking sheet, leaving 1 inch between cookies to allow for spread during baking.

Bake for 12-15 minutes, or until they are lightly browned on the bottom. Remove to cool on a wire rack without removing from pan.

Once cool, prepare glaze by whisking lemon juice into sifted powdered sugar until it’s of drizzling consistency but not too thin. Add more sugar if too thin; more juice if too thick.

While glaze is wet, sprinkle tips of each cookie with gluten free sprinkles for decoration.


These cookies may be made with anise extract and topped with sesame seeds instead.

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