Italian Easter Cookies / Uncinetti
These traditional cookies are made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies. Perfect with a coffee or tea.
We are now heading into the beginning of March which means that it’s time for the Easter treats to hit the grocery stores and Bakeries. Even though I am still seeing and loving Castagnole and Frappe.
These Southern simple Italian cookies are popular during the Easter Season, a not too sweet cookie, that is covered in a simple powdered sugar glaze. Another famous Southern cookie from Sardinia are these Piricchittus.
Recipe Ingredients
- All purpose flour
- Granulated sugar
- Baking powder
- Salt
- Lemon – zest of a lemon
- Egg
- Butter – salted or unsalted, if you use unsalted then add a bit more salt
- Milk – 2% or whole milk
How to make Traditional Italian Cookies
In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.
Remove pieces of dough ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. Place on the prepared cookie sheet and bake in the preheated oven until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired.
What does Uncinetti mean?
Uncinetti in Italian means crochet. Which in this sense means crochet knots, it is actually what the cookie is suppose to resemble.
What is the Origin of Unicinetti Easter Cookies?
These cookies are from the Province of Vibo Valentia, in the Region of Calabria, they are usually prepared for Palm Sunday. Of course they are made throughout Italy where every region will make their own.
What do Italian Knot cookies taste like?
These Easter Cookies, are a typical Italian cookie, meaning they are not very sweet, nor are they a soft moist cookie. Some say they are very similar to a Sweet Taralli.
The perfect Breakfast cookie, to eat with a cup of coffee or tea. Personally they are one of my favourites. I think the lemon glaze gives them the perfect amount of extra sweetness.
The Icing and Decorations
One of the most recognizable features of Italian Easter cookies is their sweet, icing, food coloring is rarely used, instead a lemon or even almond extracts can be added. A simple glaze made from powdered sugar, milk, and vanilla extract is drizzled over the cooled cookies. To make them even more festive, they are often topped with pastel sprinkles, symbolizing the joy and vibrancy of the Easter season.
How to make the cookie dough
The dough can actually be made by hand, as shown in this recipe or you can use a food processor or mixer if you prefer.
How to Store Uncinetti
Keep the cookies in an airtight container at room temperature, they should keep for up to one week. The dough can also be frozen in an airtight plastic bag or container, for up to three months.
More Italian Easter Recipes
- Colomba- Easter Dove Bread – A Sweet Yeast Cake that is originally from Lombardia
- Chocolate Eggs – In Christianity it represents the resurrection of Jesus. Although the tradition of the Chocolate Easter Egg is quite recent.
- Pastiera Napoletana – A traditional Neapolitan Easter Dessert. Filled with a Ricotta and candied fruit filling.
- Sweet Veneto Focaccia – Similar to a Colomba but with a round shape and without candied fruit.
If you do make these unique Italian Easter Cookies be sure to let me know how you like them. Enjoy!
Italian Easter Cookies / Uncinetti
Ingredients
ITALIAN EASTER COOKIES
- 1½ cups + 2 tablespoons all purpose flour (200 grams total, if you double or triple he recipe double or triple this amount)
- 3¼ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt*
- zest of one lemon
- 1 large egg
- ¼ cup butter (melted and cooled)
- 4 tablespoons milk (I use 2%)
*If you use unsalted butter then add 1/4 teaspoon of salt.
LEMON GLAZE
- 1½ -2 cups powdered / icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
Instructions
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
ITALIAN EASTER COOKIE
- In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.
- Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.
LEMON GLAZE
- In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).
Notes
Nutrition
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Can I make this dough a little earlier than bake them a few hours later? If so do I keep dough in fridge? Thanks!
Hi Tracy, sure that would work and yes keep the dough refrigerated, it will get hard so leave it a room temperature for about 30-60 minutes and knead it a bit to soften it up. Let me know how it goes.
Just as easy and delicious as it sounds. A lovely Easter treat! Will be making these for many occasions, I’m sure!
Hi Sharon, thanks so much, glad you enjoyed them. Take care.
Should I use salted or unsalted butter?
Hi Rachel, I use salted, if you use unsalted then add 1/4 teaspoon of salt. Let me know how it goes.
After my hot cross buns failed I decided to look for something Eastery without yeast. These are perfect! So delish, easy and fun to make. Thank you!
Hi Clare, thanks so much, so glad you enjoyed them. Sorry about the hot cross bun fail. Happy Easter.
im going to try them today thanks
Let me know how it goes Marlene.
Happy Easter to You and FAMILY>>>>>GOD BLESS YOU ALL……
Thanks so much Grace, the same to you and your family. Take care.
I just made these they are so delicious !! Thank you so much for this recipe ! they remind me of my Nonna
Hi Sonia, thanks so much, I am glad I could bring back memories of your Nonna. Happy Easter.
Hi! Planning to make these this afternoon! Could you recommend any adjustments for high altitude? I am in Jackson, WY at 6000 feet!
Hi Kalyn, I really have never baked at high altitude but this website might help. Let me know how it goes. https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
I haven’t made these yet but would like to know about how much dough you should use with the log. I’d prefer a weight measurement since I do weigh everything. About how many should this make? Thank you for this recipe. My ex mother-in-law made these for all holidays but she didn’t use a knot and I think that looks so pretty.
Hi Linda, to tell truth I really don’t remember because I don’t weigh the pieces, try 30-40 grams enough to get about 15 cookies. I hope that helps.
Hi! I am about to make this and was wondering what kind of milk – whole milk? 2%? skim/fat-free? Or does it not matter? I just wanted to check first. Thanks!
Hi Katherine, I really don’t think it matters, although I usually use 2%. Let me know how it goes.
I just made this and they were AMAZING!!! My family loved them so much I’m making another batch tomorrow. The only thing I struggled with was the glaze; I used the correct ingredients and measurements but the glaze was clumpy and dough-like, do you have any recommendations on how I can do better in the future? Otherwise, thank you for the recipe and I hope you are doing well!
Hi Gabby, thanks so much, for the glaze sift the icing sugar first that should help with the clumping. Take care.
Gaby i also found it a bit thick, I added a bit more milk till it was the consistency that I was looking for. I agree with you, these cookies are amazing !!
Hi Sonia thanks so much. Happy Easter.
Can you use lemon extract instead of zest of a lemon? If so how much?
Holly, I would say about 1 – 1 1/2 teaspoons of extract would work. Let me know how it goes.
I used extract instead of zest and it worked great! 🙂
Made these yesterday (Easter Sunday, UK) with my toddler. They taste delicious! Already sweet enough, for me and mine, so we didn’t do the lemon glaze. I assumed 150 was without fan so cooked them at a lower temp. It took a lot longer than 18mins, which I imagine is because I set the oven at too low a temp. Could you confirm whether your temperature settings (for this and other recipes) apply to conventional or fan ovens? Thanks. And thanks for the recipe! We’ll be making more.
Hi Sohpie, thanks glad you all enjoyed them. I just have a normal oven, but even with a fan I think 150 would be ok. Take care.
Hi Rosemary – I’m about to try your recipe, as I don’t have recipe file with me I noticed one comment below asking to confirm amount of oil and sugar….but I don’t see any oil in this recipe, it’s 4 tbsp of melted cooled butter. Before I make a mess, can you confirm? Thanks! Buona Pasqua!
Hi Ellen, yes butter is correct, although if you don’t have butter you can substitute with oil. Although I do prefer butter myself. Hope you like them. Buona Pasqua, take care.
Making the Italian Easter cookies (for the first time), but with an especially heavy heart, tears, thoughts & prayers this year 🙁
Hi Elaine, I know the feeling. Take care.