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
Scale
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
