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These Italian Easter Cookies, also known as Uncinetti, are a delightful Southern Italian treat. Made with a quick and easy dough, these cookies have a subtle sweetness and are finished with a simple lemon glaze. They’re perfect for Easter celebrations and pair beautifully with coffee or tea.
Why You’ll Love These Italian Easter Cookies
Spring is finally here, and that means Easter baking is in full swing! In Italy, these lightly sweet, lemon-glazed cookies are a traditional treat. They’re not overly sweet or soft like modern American cookies but have a delicate crunch, making them ideal for dipping into a warm beverage.
What Are Uncinetti?
Uncinetti means “crochet” in Italian, referring to the knotted shape of these cookies. They’re a staple in Southern Italy, especially in Calabria, where they’re baked for Palm Sunday and Easter week.
Ingredients for Italian Easter Cookies
For the Cookies:
- 1 ½ cups + 2 tablespoons all-purpose flour (200g total)
- 3 ¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- Zest of one lemon
- 1 large egg
- ¼ cup butter, melted and cooled
- 4 tablespoons milk (I use 2%)
For the Lemon Glaze:
- 1 ½ - 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
How to Make Italian Easter Cookies
1: Prepare the Dough
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Make a well in the center and add the egg, melted butter, and milk.
- Use a fork to mix until the dough starts coming together, then knead it gently until smooth.
2: Shape the Cookies
- Divide the dough into small portions and roll each into thin 5-6 inch ropes.
- Form them into knots or rings and place them on the prepared baking sheet.
3: Bake the Cookies
- Bake for 15-18 minutes or until lightly golden.
- Let the cookies cool completely before glazing.
4: Make the Lemon Glaze
- Sift powdered sugar into a small bowl.
- Add lemon juice and milk, mixing until smooth.
- Dip each cookie into the glaze or drizzle it on top.
How to Store Italian Easter Cookies
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing the Dough: Freeze in an airtight plastic bag for up to 3 months.
- Freezing Baked Cookies: Store in a freezer-safe container and glaze after thawing.
Frequently Asked Questions
Yes! You can bake them 1-2 days in advance and store them at room temperature. If glazing, do it on the day of serving for the freshest look and taste.
Absolutely! Freeze them before or after glazing in an airtight container for up to 3 months. If freezing before glazing, apply the glaze after thawing.
This can happen if you over-knead the dough or use too much flour. Mix until just combined and avoid overworking the dough. Also, measure flour using a kitchen scale or the spoon-and-level method.
Yes! Try substituting vanilla extract, almond extract, or orange juice for a twist on the flavor. A simple vanilla glaze or chocolate drizzle also works well.
No, refrigeration isn’t necessary. The dough is easy to work with right away. However, if your kitchen is very warm, chilling it for 10-15 minutes can help prevent spreading.
Yes! Substitute 1 large egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons of water. The texture may be slightly different, but they will still taste delicious!
Final Thoughts: A Sweet Italian Easter Tradition
These Italian Easter Cookies (Uncinetti) are a simple yet special treat that brings a taste of Italy to your Easter table. For more Italian Easter cookie variations, visit this Easter Cookies Guide.. With their light sweetness, delicate crunch, and bright lemon glaze, they’re perfect for sharing with family and friends.
More Easter Recipes
If you love these cookies, check out this fun Easter dessert: Easter Poke Cake Recipe.
Print
Italian Easter Cookies (Uncinetti) – A Traditional Treat
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Italian Easter Cookies, also known as Uncinetti, are a delightful Southern Italian treat. Made with a quick and easy dough, they have a subtle sweetness and are finished with a simple lemon glaze—perfect for Easter celebrations!
Ingredients
- 1 ½ cups + 2 tablespoons all-purpose flour (200g total)
- 3 ¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- Zest of one lemon
- 1 large egg
- ¼ cup butter, melted and cooled
- 4 tablespoons milk (I use 2%)
- 1 ½ - 2 cups powdered sugar (for glaze)
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Make a well in the center and add the egg, melted butter, and milk.
- Use a fork to mix until the dough starts coming together, then knead it gently until smooth.
- Divide the dough into small portions and roll each into thin 5-6 inch ropes.
- Form them into knots or rings and place them on the prepared baking sheet.
- Bake for 15-18 minutes or until lightly golden.
- Let the cookies cool completely before glazing.
- For the glaze, sift powdered sugar into a small bowl.
- Add lemon juice and milk, mixing until smooth.
- Dip each cookie into the glaze or drizzle it on top.
Notes
Store at room temperature in an airtight container for up to a week. Freeze dough for up to 3 months, or freeze baked cookies and glaze after thawing for the freshest results.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
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