Italian Easter Cookies / Uncinetti: Traditional Recipe with Lemon Glaze
These Traditional Italian Easter Cookies, known as Uncinetti, are made with a quick and easy dough and topped with a simple lemon glaze. Perfect for breakfast or dessert, these cookies pair wonderfully with coffee or tea.
Ingredients
- 1 ½ cups + 2 tablespoons all-purpose flour about 200 grams
- 3 ¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- A pinch of salt or ¼ teaspoon if using unsalted butter
- Zest of one lemon
- 1 large egg
- ¼ cup melted and cooled butter or light olive oil for a twist
- 4 tablespoons milk 2% works great!
- For the lemon glaze:
- 1 ½ –2 cups powdered sugar
- 1 tablespoon lemon juice adjust to taste
Instructions
- Preheat and Prep : Set your oven to 300°F (150°C) and line a cookie sheet with parchment paper.
- Mix the Dough : In a bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Add the egg, butter, and milk, mixing until a soft dough forms. Knead gently on a flat surface until smooth.
- Shape the Knots : Roll out small pieces of dough into thin ropes (about 5–6 inches long). Form each rope into a knot or loop. Place them on the prepared sheet.
- Bake to Perfection : Pop the cookies in the oven for 15–18 minutes, or until lightly golden. Keep an eye on them—they should be soft, not crunchy!
- Add the Glaze : Once cooled, drizzle the lemon glaze over the cookies. For extra flair, sprinkle colorful sprinkles while the glaze is still wet.
Notes
- Storage: Keep the cookies in an airtight container at room temperature; they should keep for up to one week.
- Freezing: The dough can also be frozen in an airtight plastic bag or container for up to three months.
- Baking Tip: Remember the baking time is approximate; more time may be needed, so keep an eye on them.
- Alternative Ingredients: A reader mentioned using olive oil instead of butter. Light olive oil is recommended if you choose this option.