Name: Italian Easter Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1½ cups plus 2 tablespoons all-purpose flour; 3¼ tablespoons granulated sugar; 1 teaspoon baking powder; 1 pinch salt; Zest of 1 lemon; 1 large egg; ¼ cup butter, melted and cooled; 4 tablespoons milk; 1½ to 2 cups powdered sugar; 1 tablespoon lemon juice; 1 tablespoon milk

Jump to Recipe

Italian Easter Cookies are soft, lightly sweetened treats that mark the spring season in many Italian homes. These traditional knot-shaped cookies feature a tender crumb, bright lemon zest, and a simple glaze that sets beautifully. Made with a quick dough and baked until just lightly golden, they fit perfectly on an Easter breakfast table or dessert platter. Because they stay light and not overly sweet, Italian Easter Cookies pair well with coffee, tea, or a glass of milk, making them a timeless holiday favorite.

Story

Italian Easter Cookies have always played a quiet but meaningful role in traditional italian baking, especially during spring celebrations. In many families, these cookies appear early in the morning on Easter Sunday, often alongside coffee and fresh fruit. This uncinetti recipe reflects that heritage, using pantry staples and a simple method that feels comforting and familiar. Over time, Italian Easter Cookies became known for their knot shape, symbolizing togetherness and renewal. Because the dough comes together quickly, bakers often prepare these Italian Easter Cookies while sharing stories, which makes the process just as important as the result.

Ingredients

1½ cups plus 2 tablespoons all-purpose flour
3¼ tablespoons granulated sugar
1 teaspoon baking powder
1 pinch salt
Zest of 1 lemon
1 large egg
¼ cup butter, melted and cooled
4 tablespoons milk

Lemon Glaze

1½ to 2 cups powdered sugar
1 tablespoon lemon juice
1 tablespoon milk

Step-by-Step Instructions

Preparing the Ingredients

Begin by preheating the oven to 300°F and lining a large baking sheet with parchment paper. Next, whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl until evenly combined. After that, create a well in the center and add the egg, melted butter, and milk. Stir gently with a fork until the dough almost comes together, then transfer it to a flat surface and knead briefly until smooth and soft.

Cooking Instructions

Divide the dough into small portions, then roll each piece into thin ropes about five to six inches long. Form each rope into a knot or circle, which creates the classic look associated with glazed knot cookies. Place the shaped dough onto the prepared baking sheet, spacing slightly apart. Bake for fifteen to eighteen minutes, watching closely, until the cookies turn lightly golden. Once baked, cool completely before glazing.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overworking the dough, because too much kneading can make the cookies dense instead of tender. Also, resist the urge to increase the oven temperature, since these cookies bake best slowly and evenly. Measuring flour carefully matters as well, because extra flour can dry the dough. Finally, wait until the cookies cool fully before glazing, or the glaze may slide off instead of setting.

Pro Tips for Better Flavor

For a brighter citrus note, use freshly grated lemon zest rather than bottled flavoring. You can also replace butter with a light olive oil for a slightly different texture, which some bakers prefer. If you enjoy subtle spice, a pinch of anise pairs well with lemon, giving a nod to lemon anise cookies often found during Easter. Whisk the glaze until smooth, then adjust thickness slowly for the best finish.

Serving and Storage

How to Serve

Serve Italian Easter Cookies on a simple platter, either glazed or lightly dusted with powdered sugar. They work well as part of a breakfast spread or as spring holiday cookies alongside other seasonal desserts. Because the flavor stays mild and balanced, these cookies complement both hot and cold drinks. Adding a few lemon slices or fresh berries nearby creates a fresh, festive presentation.

How to Store Leftovers

Store leftover cookies in an airtight container at room temperature, where they stay fresh for up to one week. If you prefer to prepare ahead, freeze the unbaked dough in a sealed container for up to three months. Thaw the dough in the refrigerator before shaping and baking. Once baked, avoid refrigeration, since it can dry the cookies.

Conclusion

Italian Easter Cookies bring together simplicity, tradition, and bright flavor in one easy recipe. With their tender texture and lemon glaze, they suit both holiday gatherings and quiet mornings. Because the method stays straightforward, bakers of any level can enjoy making them year after year. Try this recipe once, and it may become part of your own Easter tradition.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Italian Easter Cookies ahead of time?

Yes, you can prepare the dough in advance and freeze it for later use. When ready to bake, thaw the dough, shape the cookies, and bake as directed. This approach works well during busy holiday weeks.

Do these cookies need glaze?

The glaze adds sweetness and a polished look, but it remains optional. Some people prefer a light dusting of powdered sugar instead, especially if serving with sweet drinks.

Why are my cookies not soft?

Cookies may turn firm if the dough contains too much flour or if baking time runs too long. Measure carefully and remove the cookies once they turn lightly golden for the best texture.