Italian Lemon Easter Cookies (Uncinetti)
These classic Italian Easter cookies are lightly sweet, bright with lemon, and made for dunking into coffee like a pro. Simple pantry ingredients, fast dough, and a glossy lemon glaze make these dangerously easy to bake and even easier to finish.
EQUIPMENT (PAID LINKS)
- Fork
- Cooling rack
Ingredients
- 1 ½ cups plus 2 tablespoons all-purpose flour
- 3 tablespoons plus 1 teaspoon 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
- 1 ½ to 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Prepare the Oven and Pan: Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until evenly combined.1 ½ cups plus 2 tablespoons all-purpose flour, 3 tablespoons plus 1 teaspoon granulated sugar, 1 teaspoon baking powder, 1 pinch salt, Zest of 1 lemon
- Form the Dough: Make a well in the center and add the egg, melted butter, and milk. Stir with a fork until a soft dough forms. Transfer to a clean surface and gently knead until smooth.1 large egg, ¼ cup butter, 4 tablespoons milk
- Shape the Cookies: Pinch off small pieces of dough and roll into thin ropes about 5 to 6 inches long. Tie into loose knots or form circles and place on the prepared baking sheet.
- Bake the Cookies: Bake for 15 to 18 minutes, until set and lightly golden. Transfer to a cooling rack and let cool completely.
- Make the Lemon Glaze: In a small bowl, stir powdered sugar, lemon juice, and milk until smooth and pourable. Adjust thickness if needed.1 ½ to 2 cups powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk
- Glaze and Set: Spoon glaze over cooled cookies and allow to set before serving or storing.