Italian Easter Cookies (uncinetti) are cake-like cookies that are light and fluffy with lemon flavor throughout and are topped with an easy homemade glaze with festive pastel sprinkles on top.
These Italian cookies are quick and easy to make in just 30 minutes with no chilling required. Plus, they can be made ahead of time and are freezer-friendly because who doesn't love having cookies on hand whenever the craving hits? Serve them with tea or coffee, as a dessert after dinner, or for an Easter holiday cookie box.
Topping them with sweet lemon icing made from scratch icing and holiday sprinkles makes these treats even more fun. They look so cute next to Easter Egg Sugar Cookies, Mini Egg Cookies, Easter Bark, or Carrot Cake Cookies.
Why You'll Love these Italian Easter Cookies
- Classic Italian cookie. These Italian Easter cookies are a traditional Italian cookie that is served during the Easter holiday season. They are known as "uncinetti" cookies and they are typically shaped into a knot (we decided to make things easy and scoop and drop them instead). They are loved for their simple yet sophisticated look and taste of not being overly sweet which makes them the perfect tea time treat.
- Sweet lemon flavor. Real lemon juice and lemon zest are used in this cookie to create a light cookie that is bursting with citrus flavor. There is also lemon juice in the glaze because twice the lemon flavor is just more fun! The tangy lemons balances out the sweet cakey cookies so well. They taste like they came from a local bakery — but even better because no unnecessary additives here!
- They’re quick and easy. From start to finish, these Italian lemon cookies only just 30 minutes to make and bake which means there is fancy steps involved and no chilling required! They're so qucik and easy that you can make them before dinner and enjoy hot and fresh cookies out of the oven by dessert time.
- Simple ingredients. These easy Italian cookies come together using classic baking ingredients and pantry staples. There is not trip to a specialty Italian grocery store involved here. In fact, you may already have everything you need for this recipe already on hand — especially if you are a baker.
Ingredient Notes
To make these festive Italian Easter Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - you could try using a gluten free measure-for-measure flour instead of a wheat-based flour if you’re sensitive to gluten or have celiac disease.
- baking powder
- salt - finely ground salt distributes throughout the dough the most evenly.
- butter - for cookies, butter should be brought up to room temperature before you start to make the dough. This helps it cream with the sugars and wet ingredients for a consistent texture. You also want to use unsalted butter. If using salted butter, just leave out the salt in the recipe.
- granulated sugar - you can substitute with confectioners’ sugar instead. Confectioners’ sugar will create a finer texture in these cookies.
- eggs
- lemon juice - fresh squeezed lemon juice will offer the best lemon flavor with no additives, but you can use store-bought lemon juice if you need to. You can also substitute the 2 tablespoons of lemon juice with 1 teaspoon lemon extract.
- lemon zest - you can omit this if necessary, but lemon zest adds flavor and color.
- lemon glaze - so easy to make with confectioner’s sugar, lemon juice, and milk.
- sprinkles - use pastel colored sprinkles to keep them festive for Easter.
Baking Tools and Equipment
You will also need the following kitchen tools and baking equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Italian Easter Cookies
- Combine wet ingredients. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add eggs and lemon juice and beat until incorporated.
- Add dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and beat on low speed until combined (The dough will be sticky).
- Scoop cookies. Line a large cookie sheet with parchment paper or a silicone baking mat. Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop on the prepared cookie sheet, spaced 2 inches apart.
- Bake. Bake in a 350F preheated oven for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
How to Make Glaze for Easter Cookies
- Combine ingredients. In a medium mixing bowl, stir together the confectioners’ sugar, lemon juice, and 1 tablespoon of milk together. Add up to 1 more tablespoon of milk if needed to thin out the icing.
- Dip cookies. Carefully dip the tops of the cooled cookies into the glaze. Flip them back over and return to the wire cooling rack.
- Add topping. Immediately top with sprinkles. Allow the icing to set before storing.
How to Serve
Italian Easter Cookies are the perfect tea time cookie with a warm cup of tea or coffee. Some of my favorite warm drinks to serve with these lemon cookies are:
Recipe Tips and Tricks
- Use room temperature ingredients. Make sure that you take the butter and eggs out of the fridge at least 30 minutes before. This makes it easier for you to combine everything together and prevent overmixing the dough.
- Cookie scoop alternative. If you don’t have a cookie scoop or a small ice cream scoop handy, you can use two spoons to form and drop your dough onto the sheet pan, and round things out using the back of the spoon. Using spoons keeps your hands clean and makes sure the cookies are roughly the same size.
- Leave enough time to cool. These Easter cookies are fragile and delicate and will be prone to breaking immediately after baking. They need to firm up for a few minutes on the baking sheet before carefully moving them to a cooling rack.
- Do not add icing to warm cookies. The cookies should be completely cool before icing them. If they are still warm, the icing will melt and seep into the cookies, making them mushy and overly sweet!
- Get creative with toppings: Instead of sprinkles, you can try topping these lemon cookies with lemon zest, coconut flakes, edible glitter, chocolate chips, chopped nuts, or anything else you want. Have fun with it and get the kids to help too!
Storing and Freezing Instructions
How to Store
Store Italian Easter cookies in an airtight container at room temperature for up to 4 days. Store in a single layer to prevent the icing from smudging. You could also store each cookie in mini cupcake liners so that they don't touch each other and cause the icing to smudge off on each other.
How to Freeze
If planning to make a large batch of Easter cookies to freeze, I would recommend not icing them until you are ready to serve, as the icing doesn’t so well in the freezer and tends to crack when frozen.
Arrange the unfrosted cookies in an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to Store and Freeze Cookie Dough
- Storing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 2-3 days before baking. You may need to increase the bake time by 1-2 minutes to account for the cooler temperature of the dough.
- Freezing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Place in a freezer bag and freeze for up to 3 months. When ready to bake, allow the dough to defrost in the refrigerator overnight.
More Cookie Recipes
- 50 Best Cookie Recipes
- Lemon Curd Cookies
- Italian Rainbow Cookies
- Almond Biscotti
- Madeleines
- Lemon Drop Cookies
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Italian Easter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Italian Easter Cookies are cake-like cookies that are light and fluffy with lemon flavor throughout and are topped with an easy homemade glaze with festive pastel sprinkles on top.
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the icing:
- 2 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1-2 tablespoons milk (as needed)
- Easter colored sprinkles
Instructions
Make the cookies:
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add eggs and lemon juice and beat until incorporated.
- Gradually add the dry ingredients and beat on low speed until combined (the dough will be sticky).
- Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop on the prepared baking sheet, spaced 2 inches apart.
- Bake for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Make the icing:
- In a medium mixing bowl, stir together the confectioners’ sugar, lemon juice, and 1 tablespoon of milk together. Add up to 1 more tablespoon of milk if needed to thin out the icing.
- Carefully dip the tops of the cooled cookies into the glaze. Flip them back over and return to the wire cooling rack. Immediately top with sprinkles. Allow the icing to set before storing.
Notes
How to store: Store Italian Easter cookies in an airtight container at room temperature for up to 4 days. Store in a single layer to prevent the icing from smudging. You could also store each cookie in mini cupcake liners so that they don't touch each other and cause the icing to smudge off on each other.
How to freeze: If planning to make a large batch to freeze, I would recommend not icing them until you are ready to serve, as the icing doesn’t so well in the freezer and tends to crack when frozen. Arrange the unfrosted Easter cookies n an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
Storing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 2-3 days before baking. You may need to increase the bake time by 1-2 minutes to account for the cooler temperature of the dough.
Freezing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Place in a freezer bag and freeze for up to 3 months. When ready to bake, allow the dough to defrost in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian
Keywords: Italian easter cookies, italian lemon cookies, easter cookies
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