Uncinetti, also known as Italian Easter cookies, are a beloved treat rooted in Southern Italian tradition, especially in regions like Calabria and Sicily. These soft, cake-like cookies are traditionally made to celebrate Easter, symbolizing renewal and family unity. Passed down through generations, Uncinetti are often flavored with lemon or anise and topped with a simple sugar glaze and colorful sprinkles—an edible nod to the joy and brightness of the holiday. While each family may have its own variation, the heart of the recipe remains the same: simple ingredients, lovingly prepared to honor both heritage and the spirit of Easter.
Uncinetti – Italian Easter Cookies are soft, lightly sweetened cookies traditionally made to celebrate Easter in Italian households. These delicate, cake-like cookies are flavored with hints of anise or lemon, giving them a bright and aromatic touch. Easy to make and perfect for sharing, Uncinetti are a nostalgic taste of Italian holiday traditions, often enjoyed with a cup of coffee or served on dessert trays during family gatherings.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk dry ingredients: Combine flour, baking powder, and salt in a medium bowl.
- Beat wet ingredients: In a large bowl, whisk eggs and sugar until light and frothy. Add oil, vanilla, and anise extract (or lemon zest) and mix well.
- Form the dough: Gradually mix the dry ingredients into the wet until a soft, workable dough forms. Add a bit more flour if the dough is too sticky.
- Shape: Roll 1 tablespoon of dough into a 4-inch rope and form loops, twists, or knots.
- Bake: Place shaped dough on the baking sheet and bake for 10–12 minutes, until bottoms are lightly golden. Tops should remain pale and soft.
- Cool and glaze: Allow cookies to cool on a rack. Mix powdered sugar, milk, and extract to make a glaze. Dip tops of cookies, then decorate with sprinkles.
- Set and store: Let glaze set completely. Store in an airtight container for up to 5–7 days.
Notes
Anise extract is traditional and gives that classic Italian bakery flavor, but if you’re not a fan, try lemon zest, orange zest, or almond extract for a different twist.
The dough should be soft but not sticky. If it’s too sticky to roll, chill it for 10–15 minutes or dust your hands with flour.
These cookies should remain pale and soft, not golden brown like traditional crunchy cookies.
Don’t overbake—check the bottoms for light browning as your cue to remove them from the oven.
Store cookies in an airtight container at room temperature for up to 5–7 days. Cookies can be frozen unglazed for up to 2 months. Thaw, then glaze before serving. Glazed cookies can be stored layered with parchment paper to prevent sticking.
