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Italian Easter Cookies Recipe
Ben Carraoli

Italian Easter Cookies Recipe

I have to tell you, making these Italian Easter Cookies—also known as Uncinetti—was such a fun and rewarding experience. The aroma of lemon and fresh-baked dough filled my kitchen and instantly made me feel festive. These cookies are charmingly simple, lightly sweet, and perfect for pairing with coffee or tea.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1½ cups + 2 tablespoons all-purpose flour 200 grams – I find that sifting the flour first keeps the dough light and smooth.
  • 3¼ tablespoons granulated sugar – balances the citrus glaze beautifully.
  • 1 teaspoon baking powder – ensures the cookies have a delicate rise without being cakey.
  • 1 pinch of salt – enhances all the flavors especially if using unsalted butter.
  • Zest of one lemon – gives the cookies that bright springtime flavor.
  • 1 large egg – acts as the glue for the dough and gives richness.
  • ¼ cup butter melted and cooled – I recommend using real butter, as it adds the perfect flavor; unsalted works fine if you add a touch more salt.
  • 4 tablespoons milk 2% or whole – keeps the dough moist and easy to shape.
  • 1½ –2 cups powdered sugar – use sifted sugar for a smooth glaze.
  • 1 tablespoon lemon juice – freshly squeezed adds the best zing.
  • 1 tablespoon milk – adjust for thickness.

Method
 

  1. In a large bowl, I whisk together the flour, sugar, baking powder, salt, and lemon zest. Then I make a small well in the center and add the egg, melted butter, and milk. Mixing with a fork until it’s almost combined, I transfer the dough to a flat surface and gently knead until smooth.
  2. I divide the dough into small portions and roll them into thin ropes about 5–6 inches long. For the traditional look, I tie each rope into a knot. If the ropes are small, I sometimes join two ends to form little circles—it makes them look extra festive.
  3. I place the shaped dough on a parchment-lined baking sheet and bake at 300°F (150°C) for 15–18 minutes or until lightly golden. The smell alone is enough to make you excited for the glaze!
  4. While the cookies cool, I mix powdered sugar, lemon juice, and milk in a small bowl. I adjust the milk until I reach a smooth, pourable consistency. Drizzling it over the cooled cookies gives them a shiny, sweet finish.
  5. Once glazed, I let the cookies set for a few minutes. For extra charm, I sometimes sprinkle pastel-colored decorations on top, perfect for celebrating Easter.

Notes

  • I always zest the lemon directly over the flour so the oils infuse the dough.
  • Rolling the dough ropes evenly ensures cookies bake at the same rate.
  • If the dough feels sticky, I chill it for 10–15 minutes—it’s much easier to handle.
  • For a lighter flavor, I occasionally replace half the butter with light olive oil.
  • I let the cookies cool completely before glazing; otherwise, the icing melts too much.