Italian Easter Cookies / Uncinetti Recipe
Introduction
Italian Easter Cookies, also known as Uncinetti, are delicate, knot-shaped treats with a subtle lemon flavor. These light and tender cookies are perfect for celebrating springtime or any special occasion with a touch of Italian tradition.
Ingredients
- 1½ cups + 2 tablespoons all-purpose flour
- 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 (2% recommended)
- 1½ – 2 cups powdered/icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
Instructions
- Step 1: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest. Create a well in the center.
- Step 3: Add the egg, melted butter, and milk into the well. Use a fork to combine the ingredients until nearly blended, then transfer the dough to a flat surface and gently knead until smooth.
- Step 4: Divide the dough and roll into ropes about 5-6 inches (13-16 cm) long. Make sure the ropes are thin, then form them into knots. For smaller ropes, you may join them into circles if you prefer.
- Step 5: Place the knots onto the prepared baking sheet and bake for 15-18 minutes, or until lightly golden. Let the cookies cool completely.
- Step 6: For the lemon glaze, sift the powdered sugar into a small bowl. Add lemon juice and milk, mixing until the glaze reaches your desired consistency.
- Step 7: Drizzle the cooled cookies with the lemon glaze or dust with powdered sugar before serving. Enjoy your Italian Easter Cookies!
Tips & Variations
- For a softer cookie, slightly reduce baking time to avoid over-drying.
- Substitute lemon zest with orange zest for a sweeter citrus twist.
- Use a piping bag to apply the lemon glaze neatly for a more polished look.
- These cookies pair wonderfully with a cup of tea or espresso for an authentic Italian experience.
Storage
Store the cookies in an airtight container at room temperature for up to one week. If glazed, allow the glaze to set fully before storing. To refresh, warm briefly in a low oven or microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind that texture may vary slightly.
How thick should the lemon glaze be?
The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust by adding more powdered sugar to thicken or milk/lemon juice to thin it out.
Print
Italian Easter Cookies / Uncinetti Recipe
- Total Time: 28 minutes
- Yield: 15 servings 1x
Description
Traditional Italian Easter Cookies, also known as Uncinetti, are delicate lemon-flavored knot-shaped cookies baked to a light golden perfection and topped with a tangy lemon glaze or powdered sugar. These soft, mildly sweet cookies are perfect for celebrating Easter or any special occasion.
Ingredients
Cookie Dough
- 1½ cups + 2 tablespoons all purpose flour
- 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 (2% recommended)
Lemon Glaze
- 1½ – 2 cups powdered / icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a large cookie sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest, ensuring they are evenly combined to distribute the lemon flavor and leavening.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients and add the egg, melted and cooled butter, and milk. Use a fork to mix until the dough is almost combined.
- Knead Dough: Transfer the dough to a flat surface and gently knead it until it becomes smooth and cohesive, making it easier to shape.
- Shape Cookies: Divide the dough into pieces and roll each into thin ropes about 5-6 inches (13-16 cm) long. Form knots with each rope. For smaller ropes, you can connect them to form circular shapes if you prefer.
- Bake Cookies: Arrange the knotted dough on the prepared cookie sheet and bake in the preheated oven for 15-18 minutes, or until the cookies turn lightly golden and are set.
- Prepare Lemon Glaze: While the cookies cool, mix the sifted powdered sugar, lemon juice, and milk in a small bowl. Adjust the milk quantity to achieve your desired glaze thickness.
- Glaze Cookies: Once cookies have cooled, drizzle or brush them with the lemon glaze. Alternatively, dust them with additional powdered sugar if preferred.
- Serve and Enjoy: Allow the glaze to set, then enjoy these tender, lemony Italian Easter Cookies with family and friends.
Notes
- Ensure the butter is melted and cooled before mixing to avoid cooking the egg prematurely.
- If dough is too sticky, add a little more flour, a tablespoon at a time.
- Adjust the thickness of the lemon glaze by varying the amount of milk.
- Cookies can also be dusted with powdered sugar as an alternative to glaze for a simpler finish.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Use fresh lemon zest and juice for the best flavor impact.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian Easter Cookies, Uncinetti, Lemon Cookies, Traditional Italian Dessert, Easter Cookies, Knot Cookies, Lemon Glaze Cookies
