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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I’ve made these cookies a couple times and I love them 😍 super easy to make and nice and quick too. Get good reviews from work colleagues 👍 Also my Calabrese dad enjoys them very much! Thanks for the recipe! It’s a definite keeper!
Just a note that I baked for 17 min at 300F in Ontario…doubled the recipe and sprinked with icing sugar! Perfect every time!!
Hi AceU, thanks so much, so glad you and your colleagues enjoyed them. Take care and have a great Sunday!
I think you found it!!! The recipe for the Italian snowball cookies I grew up with from Piantadosi’s Bakery in Everett, Ma. This makes me so happy! Thank you again for the memories…..I think, if I remember, The icing had an anise flavor….mild. Thank you, Carol
Hi Carol, thanks, glad I could help. You could add some anise flavoring to it instead of lemon or vanilla. Take care and Happy Easter!
Hi Rosemary
Love recipe but why does my sprinkles colors always run??
I air dry the cookies after icing and the colors ran
Thank you
Deb
Hi Deborah, I always find that sprinkles will run have you tried nonpareils? They seem to work better for me. Let me know. Glad you like the recipe. Happy Easter
Made these cookies to bring to my sister for dessert. The dough is easy to make and the cookies are quickly made.
There must be a mistake with the oven temperature. 300 degrees is incorrect. I left the cookies in the oven for 18 minutes and they came out not golden at all. I let them cool, then sprinkled icing sugar on one cookie to try. The inside was not fully cooked.
I believe the correct temp is 350 degrees.
I am disappointed because my time was wasted and most of all the ingredients. Now, I have nothing to bring to my sister.
Hi Margaret, sorry it didn’t but the temperature is correct, the amount time is approximate, ovens are different. If they aren’t golden then they aren’t baked and should be baked longer.
I’m Italian but lost my family in my early twenties. I’ve always enjoyed these cookies during Easter when my mother baked them. I had no one to ask how to make them so I kept searching. Most recipes called for a dozen eggs and lots of butter enough for a small army. Others would tell me “a handful of flour and sugar and 6 eggs”. Lol. Still others refused to tell me because the recipe was a “family secret”. I happened on this one and struck Gold. Simple and fun enough for me and my grand daughter! Best of all, they taste like my mother made them. Thank you so much.
Hi Frank, thanks so much, so happy I could help you out! Sorry about losing your family at such a young age. Take care and Happy Easter.
Would these cookies ship well as ‘knots’
or as cut-out cookies? (Shipping time would be 4 days)
Hi Rosemary, I think knots would be fine maybe better than cut-out cookies. Take care!
Can i replace the melted butter with an equal amount of vegetable or olive oil?
Hi Danielle, yes you can, I would use a light olive oil rather than extra virgin. 🙂
I have been making this recipe for 2 years now for every holiday. Delicious as is but this time I tested it out with olive oil instead of butter and I think they came out better! I also baked them at 350 for 13 minutes.
Hi Danielle, thanks that is great to know. Glad you like them. Take care and Happy Easter!
this recipe sounds delicious to me. I am looking forward to more Italian recipes.
thank you
Virginia
Hi Virginia, thanks so much, I hope you enjoy the recipes. Take care.
If I bake the cookies beforehand can I store them in the fridge and ice them Easter morning? Or can I ice them and then store them in the fridge?
Hi Tina, you can do either. Be sure to bring them to room temperature before serving. I hope you enjoy them. Happy Easter.
Hi Rosemary. Thank you for your wonderful and delicious Italian recipes. You are my go-to person for authentic Italian fare. I have your Authentic Italian Desserts book and use it frequently. I have a question with which I am hoping you can help me. I LOVE the taste of the Italian cookies and baked goods from my local Italian bakeries, which I have not been able to duplicate. On a work-related trip to Rome, I picked up several packets of Vanillina (which I can now get at my local Italian grocery store) to help my cookies have that authentic taste. Unfortunately, I have not been able to determine how much of this to substitute for the baking powder in my American recipes. Do you have a formula for substituting this ingredient? Grazie mille for any help you are able to offer to me. And, keep those recipes coming. Ciao!
Hi Toni, thanks so much, so glad you enjoy the recipes. I actually never use vanillina, although I have discovered that it isn’t a substitute for baking powder, baking powder in Italian is lievito per dolce or “Paneangeli Lievito Vanigliato” which is a name brand, if this is what you purchased then I always used a 1 for 1 substitution. Vanillina is actually a synthetic powder substitute for vanilla extract which isn’t highly recommended. Hope this helps. Let me know.
These look delicious, so I making these for Easter! I was wondering if you can make the dough in advance? If so do I store it in fridge or freezer? How long does it typically take to defrost or cool off, or can I roll it right after taking it out of the fridge?
Thank you! Can’t Wait to bake these.
Hi Meg, thanks, yes you can store the dough either in the fridge for 2-3 days or the freezer for up to 3 months. Depending on how long you keep it in the fridge it might need to sit at room temperature for an hour or so to make it easier to roll. Hope that helps. Let me know how it goes.
I followed the recipe but my sought keeps breaking.
Hi Terri, if your dough is too dry then add a bit more butter. Hope that helps.
PERFECT cookies! Crisp on the outside pillowy soft in the center. I made them with a heart shaped cookie cutter for Valentine’s Day and can’t wait to decorate them with my son! Thank you for a wonderful recipe!
Hi Kellie, thanks so much, so glad you liked them. So fun decorating with the kids. Happy Valentine’s Day! Have a great weekend.
Can Weston oil pre place the butter?
Hi Cheri, yes you can substitute with oil, although the test might be a bit different. Let me know how it goes.
Hi, I would like to make more cookies and was asking if this recipe can be doubled? If so, is it double of everything thanks, Pina
Hi Pina, yes you can double it, and yes just double everything. Have a great weekend.
Thanks, I’m making them for my grand daughter’s first birthday. Have a nice weekend!