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Italian Easter Cookies: A Delicious Tradition You’ll Love

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Every Easter, my grandmother would fill the house with the scent of these soft, lightly sweet cookies. Their lemony aroma and delicate glaze made them a family favorite. These Italian Easter Cookies (Uncinetti) are simple to make and perfect for sharing with loved ones. Try them this Easter and bring a little Italian tradition to your table!

Ingredients

Scale

For the Cookies:

  • 1 1/2 cups + 2 tablespoons all-purpose flour (200 grams total)
  • 3 1/4 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch salt (use 1/4 teaspoon if using unsalted butter)
  • Zest of 1 lemon
  • 1 large egg
  • 1/4 cup butter (melted and cooled)
  • 4 tablespoons milk (2% recommended)

For the Lemon Glaze:

  • 1 1/2 – 2 cups powdered/icing sugar
  • 1 tablespoon lemon juice (approximately)
  • 1 tablespoon milk (approximately)

Instructions

Step 1: Prepare the Dough

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
  3. Make a well in the center of the dry ingredients and add the egg, melted butter, and milk. Use a fork to combine until the mixture is almost fully incorporated.
  4. Transfer the dough to a flat surface and gently knead it until it forms a smooth dough.

Step 2: Shape the Cookies

  1. Take small pieces of dough and roll them into thin ropes, about 5-6 inches (13-16 cm) long.
  2. Shape the ropes into knots or circles. If the ropes break, gently press them back together.
  3. Place the shaped cookies on the prepared baking sheet, leaving some space between them.

Step 3: Bake the Cookies

  1. Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden. Keep an eye on them to avoid over-baking.
  2. Remove from the oven and let the cookies cool completely on a wire rack.

Step 4: Prepare the Lemon Glaze

  1. In a small bowl, combine the sifted powdered sugar, lemon juice, and milk. Mix until you achieve your desired glaze consistency. Add more milk for a thinner glaze or more powdered sugar for a thicker one.
  2. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set before serving.

Serving Suggestions:

  • Enjoy these cookies as a sweet breakfast treat or as a dessert with a cup of tea or coffee.
  • Dust with powdered sugar instead of glaze for a simpler option.

Notes

  1. Dough Consistency: If the dough feels too dry, add a teaspoon of milk at a time until it comes together. If it’s too sticky, sprinkle a little extra flour.
  2. Shaping the Cookies: Keep the dough ropes thin (about 5-6 inches long) for even baking. If the ropes break while shaping, gently press them back together.
  3. Baking Time: Oven temperatures can vary, so keep an eye on the cookies after 12-13 minutes to avoid over-baking.
  4. Glaze Thickness: Adjust the glaze consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
  5. Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for up to three months.

Nutrition

Find it online: https://recipes.swedishinarabic.net/italian-easter-cookies-a-delicious-tradition-youll-love/