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–+ servings
Italian Easter Cookies

Light & Crunchy Italian Easter Cookies to Celebrate Spring

Delightful Italian Easter Cookies, also known as Uncinetti, balance light crunch and sweetness, perfect for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Use to adjust amount for doubling or tripling.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal rise.
  • 0.5 teaspoon Salt Can omit if using salted butter.
  • 2 tablespoons Fresh Lemon Zest Fresh zest preferred for the best taste.
  • 1 large Egg No direct substitute recommended; consider flax egg for vegan version.
  • 0.25 cup Butter (melted and cooled) Can substitute with light olive oil.
  • 0.5 cup Milk Use plant-based milk for a dairy-free version.
For the Glaze
  • 1 cup Powdered Sugar Ensure it's sifted for a smooth topping.
  • 2 tablespoons Lemon Juice Can substitute with almond extract for a variation.

Equipment

  • Oven
  • Mixing bowl
  • cookie sheets
  • Parchment paper
  • Whisk
  • Spatula
  • Wire Rack
  • small bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C) and line your cookie sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and fresh lemon zest.
  3. Create a well in the center of your dry ingredients and add the egg, melted butter, and milk. Mix gently until just combined.
  4. Transfer the dough onto a floured surface and knead gently for about 1-2 minutes.
  5. Divide the dough into equal portions and roll each into thin ropes, twisting them into knots or circles.
  6. Place the shaped cookies on the prepared sheets and bake for 15-18 minutes until lightly golden.
  7. Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
  8. For the glaze, whisk together the sifted powdered sugar, lemon juice, and a splash of milk until smooth.
  9. Drizzle the glaze over the cooled cookies and serve.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.3mg

Notes

These cookies can be stored in an airtight container for up to 1 week. Experiment with flavors by adding hints of anise or almond extract.

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