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–+ servings
Italian Easter Cookies

Delightful Italian Easter Cookies to Celebrate with Joy

Enjoy these delightful Italian Easter Cookies, or Uncinetti, that balance sweetness with lightness—a perfect treat for Easter celebrations.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour can substitute gluten-free flour if needed
  • 3/4 cup Granulated Sugar consider coconut sugar for a healthier option
  • 1 tbsp Baking Powder acts as leavening agent
  • 1/4 tsp Salt enhances flavor
  • 1 tbsp Lemon Zest fresh zest recommended
  • 1 large Egg bindings and moisture
  • 1/2 cup Butter (melted and cooled) can swap with light olive oil
  • 1/4 cup Milk 2% recommended
For the Lemon Glaze
  • 1 cup Powdered Sugar essential for sweetness
  • 2 tbsp Lemon Juice fresh juice is ideal

Equipment

  • Mixing bowl
  • Baking sheet
  • parchment paper
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. Add the egg, melted butter, and milk to the dry ingredients, and mix until just combined.
  4. Transfer the dough onto a floured surface and knead for 1-2 minutes until smooth.
  5. Divide the dough into pieces, roll into ropes, and shape into knots or circles.
  6. Bake for 15-18 minutes until lightly golden around the edges.
  7. Cool on a wire rack and prepare the glaze by mixing powdered sugar, lemon juice, and milk.
  8. Glaze the cooled cookies generously before serving.

Nutrition

Serving: 1cookieCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 70mgPotassium: 40mgSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week. The dough can be frozen for up to 3 months.

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