Italian Easter Cookies (Uncinetti)

Italian Easter Cookies (Uncinetti) are delicate, lemon flavored cookies shaped into knots and topped with a sweet glaze. Soft, tender, and perfect for Easter baskets or dessert tables.

Why You’ll Love This Recipe

• Incredibly tender and soft — these aren’t crunchy cookies; they’re pillowy, melt-in-your-mouth bites of heaven
• Beautifully simple — no fancy techniques, no chilling overnight, just mix, shape, and bake
• Bright lemon flavor — fresh and cheerful, perfect for spring celebrations
• A family tradition you can start today — whether you’re Italian or just love good cookies, these feel like home
• Gorgeous on a dessert table — pastel glaze and sprinkles make them Easter-perfect

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Ingredients You’ll Need

Cookie Dough

• 1½ cups all-purpose flour
• 2 tablespoons all-purpose flour (keep this nearby for kneading)
• 3 tablespoons granulated sugar (just enough sweetness to let the lemon shine)
• 1 teaspoon baking powder
• Pinch of salt
• Zest of 1 lemon (fresh is non-negotiable here!)
• 1 large egg (room temperature works best)
• ¼ cup butter, melted and cooled (salted or unsalted both work)
• 4 tablespoons milk (whole milk gives the softest texture)

Lemon Glaze (Optional but Traditional)

• 1½–2 cups powdered sugar (start with less, add more for thickness)
• 1 tablespoon lemon juice
• 1–2 tablespoons milk (adjust for perfect drizzle consistency)

Optional Decorations

• Pastel sprinkles
• Colored sugar (because Easter deserves a little sparkle)

Why These Ingredients Work

The beauty of Uncinetti is in their simplicity. All-purpose flour gives you structure without toughness, while the small amount of sugar keeps these cookies delicate and not overly sweet.

Baking powder creates just a hint of lift, so they stay tender rather than dense. Fresh lemon zest is the star here—it brightens every bite with that unmistakable citrus perfume that screams springtime.

The melted butter adds richness and helps the dough come together smoothly, while milk keeps everything soft and pliable. The egg binds it all and adds a lovely golden color.

And that glaze? It’s the perfect finishing touch—sweet, smooth, and glossy, with just enough lemon to echo the cookies themselves.

Essential Tools and Equipment

• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Microplane or zester (for lemon zest)
• Baking sheet
• Parchment paper
• Wire cooling rack
• Small bowl (for glaze)
• Spoon or small whisk (for mixing glaze)

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

Step 2: Make the Dough

In a large bowl, whisk together the 1½ cups flour, sugar, baking powder, salt, and lemon zest.

Make a little well in the center and add the egg, melted butter, and milk. Stir everything together with a fork or wooden spoon until a soft dough forms.

Step 3: Knead Lightly

Transfer the dough to a lightly floured surface. Gently knead it just until smooth—about 30 seconds to a minute.

If it’s too sticky, add a sprinkle of that extra flour.

Step 4: Shape the Cookies

This is the fun part! Break off small pieces of dough (about a tablespoon each) and roll them between your palms and the counter into thin ropes, about 5–6 inches long and roughly the thickness of a pencil.

Tie each rope into a loose knot or bring the ends together to form a ring. Don’t stress about perfection—rustic is beautiful here.

Step 5: Bake

Place the shaped cookies on your prepared baking sheet, leaving about an inch between them.

Bake for 15–18 minutes, just until they’re set and barely golden on the bottom. The tops should stay pale.

Trust me on this—overbaking will make them dry instead of tender.

Step 6: Cool Completely

Let the cookies cool fully on the baking sheet. Don’t rush this step!

If you glaze them while warm, the glaze will melt right off and you’ll have a puddle instead of a pretty coating.

Step 7: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and pourable.

It should be thick enough to coat the back of a spoon but thin enough to drizzle. Adjust with more milk (thinner) or powdered sugar (thicker) as needed.

Step 8: Glaze and Decorate

Drizzle or spoon the glaze over each cooled cookie. If you’re using sprinkles or colored sugar, add them immediately while the glaze is still wet. Let the glaze set completely before serving—this takes about 20–30 minutes.

You Must Know

These cookies absolutely must stay pale during baking. The low oven temperature is intentional—it keeps them soft and tender instead of crispy.

If your cookies brown too much, they’ll lose that signature delicate texture. Also, don’t skip cooling them completely before glazing.

I know it’s tempting to dive right in, but warm cookies will cause the glaze to slide right off or soak in instead of creating that beautiful glossy finish.

Personal Secret: Roll your dough ropes thinner than you think you should. Thick cookies won’t bake evenly, and you’ll end up with doughy centers. Aim for about the thickness of a pencil or slightly thinner.

Pro Tips & Cooking Hacks

• Use fresh lemon zest, not bottled — the flavor difference is night and day
• Don’t overmix the dough — stir just until combined to keep cookies tender
• Keep your baking sheet lined with fresh parchment — it prevents sticking and browning on the bottom
• Test your first batch — if they spread too much, add a tablespoon more flour; if they’re dry, add a splash of milk
• Make glaze ahead — it can sit covered at room temperature while cookies bake and cool
• Double the recipe easily — these disappear fast, especially around Easter

Flavor Variations & Suggestions

Love these cookies but want to change things up? Try swapping the lemon zest for orange zest and using orange juice in the glaze for a sunny twist.

You can also add a quarter teaspoon of almond extract to the dough for an Italian bakery vibe. If you want them sweeter, brush the cookies with a simple syrup before glazing, or use vanilla glaze instead of lemon.

Feeling festive? Tint the glaze with a drop of food coloring in pastel pink, yellow, or blue. And if you’re a chocolate lover, drizzle melted white chocolate over the glaze for an extra-special finish.

Make-Ahead Options

These cookies are perfect for busy Easter preparations. You can make the dough up to a day ahead, wrap it tightly in plastic wrap, and refrigerate it. Just let it sit at room temperature for about 15 minutes before shaping so it’s easier to work with.

The baked cookies (unglazed) can be stored in an airtight container at room temperature for up to three days before you glaze them.

You can even freeze the shaped, unbaked cookies on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding a minute or two to the baking time. The glazed cookies keep beautifully for up to a week in a covered container.

What to Serve With Italian Easter Cookies

These tender little cookies are perfect alongside a strong cup of coffee or espresso—the bitterness of the coffee balances their gentle sweetness. They’re also lovely with a glass of cold milk or a cup of hot tea.

Serve them on an Easter dessert platter with other Italian treats like pizzelle or ricotta pie. They make wonderful hostess gifts when wrapped in cellophane bags tied with ribbon, and they’re absolutely precious tucked into Easter baskets.

For a full Easter spread, pair them with a light lemon tart, fresh fruit salad, or even a simple bowl of strawberries.

Allergy Information

These cookies contain common allergens including wheat (gluten), eggs, and dairy (butter and milk).

For a dairy-free version, substitute the butter with melted coconut oil and use almond or oat milk in place of regular milk. The glaze can be made dairy-free with plant-based milk as well.

For a gluten-free option, use a 1:1 gluten-free baking flour blend, though the texture may be slightly different. There are no nuts in this recipe, making it safe for nut allergies, but always check your baking powder and any sprinkles for cross-contamination if you have severe allergies.

Storage & Reheating

Store glazed cookies in an airtight container at room temperature for up to one week. Layer them between sheets of parchment or wax paper so the glaze doesn’t stick.

They don’t need refrigeration and actually taste best at room temperature. These cookies are meant to be enjoyed as-is and don’t require reheating.

If you’ve frozen unglazed cookies, let them thaw completely at room temperature before adding the glaze.

Questions I Get Asked A Lot

Can I make these without the glaze?

Absolutely! They’re delicious plain, especially if you increase the sugar in the dough to 4–5 tablespoons. The glaze is traditional and beautiful, but not required for a tasty cookie.

My dough is too sticky—what should I do?

Add flour one tablespoon at a time and knead gently until the dough is soft but manageable. Humidity can affect dough, so don’t be afraid to adjust. Just don’t add so much that it becomes stiff.

Can I use a different citrus?

Yes! Orange zest and juice work beautifully. Lime is also lovely, though a bit more tart. Just keep the measurements the same.

Why did my glaze crack?

This usually happens if the glaze is too thick or if the cookies weren’t completely cool. Make sure your glaze is pourable and your cookies are room temperature before decorating.

How do I keep the cookies soft?

Don’t overbake them—they should stay pale. Store them in an airtight container, and consider adding a slice of bread to the container (it releases moisture and keeps cookies tender).

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Italian Easter Cookies turned out, and if you added your own special twist.