Description
Learn how to make traditional Italian Easter Cookies (Uncinetti)—soft, lemon-glazed cookies perfect for spring. Simple ingredients, beautiful results, and family-friendly!
Ingredients
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)
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian