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–+ servings
Italian Easter Cookies

Italian Easter Cookies: Light, Zesty Treats to Celebrate Spring

Delight in these Traditional Italian Easter Cookies, or Uncinetti, featuring a zesty lemon glaze perfect for celebrating spring.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All Purpose Flour Substitute gluten-free flour if needed.
  • 1 cup Granulated Sugar Coconut sugar can be used for less refined taste.
  • 1 tablespoon Baking Powder Leavening agent for light texture.
  • 1 teaspoon Salt Use unsalted butter if necessary.
  • 1 tablespoon Lemon Zest Fresh zest produces the best taste.
  • 1 large Egg Flax egg serves as a vegan option.
  • 0.5 cup Butter (melted and cooled) Light olive oil can be used instead.
  • 0.5 cup Milk (2%) Opt for non-dairy milk if dairy-free.
For the Lemon Glaze
  • 1 cup Powdered Sugar Ensure sifted for a smooth finish.
  • 2 tablespoons Lemon Juice Fresh juice is highly recommended.
  • 2 tablespoons Milk Water can also be used as a substitute.

Equipment

  • Mixing bowl
  • cookie sheet
  • Whisk
  • fork
  • Parchment paper
  • Wire Rack

Method
 

Steps to Make Italian Easter Cookies
  1. Preheat your oven to 300°F (150°C) and line a large cookie sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until blended.
  3. Create a well in the center of the dry mixture and add the egg, melted butter, and milk. Mix gently with a fork.
  4. Transfer the dough onto a floured surface and knead gently for 1-2 minutes until smooth.
  5. Divide dough into pieces, roll into ropes, and shape into knots or circles. Place on cookie sheet.
  6. Bake for 15-18 minutes until lightly golden. Keep an eye on them for even baking.
  7. After baking, cool cookies on the sheet for a few minutes, then transfer to a wire rack. Prepare the glaze.
  8. Whisk powdered sugar, lemon juice, and milk until smooth, then drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 60mgSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to one week at room temperature. Refrigerate in humid climates for up to two weeks.

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