These simple Italian Easter Cookies also known as Piricchittus are an easy Lemon cookie recipe. Baked then sauteed in a lemon sugar mixture while warm makes them everything a Lemon lover could want. Breakfast, snack or even dessert, are the perfect times for these cookies!

I always love trying new cookies from different parts of Italy and this one caught my eye immediately. I liked the idea of an almost sugar free cookie dough, with the sweetness coming from sauteeing and covering in a lemon glaze and the double drizzled glaze that the Italian thought would be a great idea! And it was.

These are not your typical American Cookie that is sweet and moist or cake like. This cookie has a denser crumb and is ideal for dunking in a glass of wine or espresso. I hope you enjoy them as much as we did.

cookies on a white plate and once cut in half

How to make them

In a food processor or mixing bowl add the eggs, oil, zest, milk and sugar mix to combine. Add the flour 1/3 at a time and mix just to combine.

beaten egg and whisked flour in a white bowl, cookie dough formed in a mixing bowl

Move the dough to a lightly floured flat surface and knead to form a compact dough. Roll into golfball or a bit smaller if you prefer size balls.

cookie dough on a wooden board and cut and rolled into 4 balls

Place them on the prepared cookie sheet and bake until lightly golden.

dough balls on a parchment paper lined cookie sheet before and after baking

In a large frying pan add the sugar, water and zest, cook stirring constantly on medium heat until the sugar has melted and the mixture is clear.

making the sugar and lemon mixture in a silver frying pan

Lower the heat and add half the cookies, stir the cookies in the mixture for 1-2 minutes to make sure they are completely covered, move to a wire rack and add the remaining cookies and repeat. If there is any mixture left drizzle over the cookies.

adding the cookies and cooking in the lemon sugar mixture

Once the cookies had cooled we drizzled with a simple powdered sugar, lemon juice (or milk) and zest glaze.

cookies on a wire rack after cooking in the pan

Where did they originate

Pirichittus Cookies are a traditional sweet made with flour, eggs and sugar. Known, loved and made throughout Sardinia. They are prepared mainly during the Easter Holiday, although nowadays they are made more often.

How to celebrate Easter Italian Style

Italians have a saying “Natale con i tuoi, Pasqua con chi vuoi”. In other words Christmas with the family and Easter with whoever you want. Although Italians usually spend both with family and the day after Christmas and Easter is with friends.

Easter Monday is a very big holiday here, spent eating in a restaurant, because obviously we didn’t eat enough between Good Friday and Easter Sunday! Young people get together and usually go to the country side for a picnic. It’s a fun and enjoyable holiday.

Easter is usually a 3 day eating fest, starting with Fish Dishes on Good Friday, usually a break on Saturday or cooking for the following day. Then a big lunch/dinner on Easter which includes, cannelloni or lasagna, roasted lamb, rolle or roast, roasted potatoes, artichokes, a tossed salad, and of course Colomba and lots of chocolate eggs!

How to store them

The cookies should be stored in an airtight container and can be kept at room temperature for up to 4-5 days. They can also be frozen when they are completely cooled in an airtight container or bag. They will keep for 2 months in the freezer. The dough can also be frozen in an airtight plastic bag or container, also for up to 2 months.

So if you are looking for a different type of cookie that is quite Authentic to Sardegna I hope you give these Italian Easter Cookies/Piricchittus a try and let me know what you think. Enjoy!