Uncinetti Easter Cookies - italiancookies.com
Uncinetti: A Tradition of Family, Faith, and Flavor

So, let’s talk about Uncinetti—those delightful Italian Easter cookies. They’re not just your average holiday treat, they’re a cherished piece of Southern Italian culture, particularly in places like Calabria and Sicily. Every Easter, these soft, cake-like cookies bring families together, filling the air with the lovely scents.

You’ll often see them shaped into rings or braids. It’s a beautiful symbol of eternity and renewal perfect for the spirit of Easter, right? But honestly, what really matters is the process of making them. Grandmothers teach the little ones the ropes. Moms hand down their well-loved recipe cards. And it’s a team effort, everyone pitches in to glaze and sprinkle, sharing laughter along the way.

As for the flavor, it’s simple yet nostalgic. Think lemon zest or anise, or sometimes even both! Each bite is light, sweet, and just brightens your day. That sugar glaze? It adds a nice little crunch. And the sprinkles bring a burst of color and a touch of joy just like spring itself.

Now, every family has its own twist. Some swear by butter, while others are all about the oil. A few might even toss in some vanilla or switch it up with orange zest. But at the end of the day, the heart of the cookie remains the same: made with love and meant to be shared.

Uncinetti are more than just cookies; they’re a bridge to our traditions, a celebration of faith, and a beautiful reminder of what truly matters, family, heritage, and those moments spent together.

Whether you’re dusting off an old family recipe or kicking off a new tradition, baking Uncinetti is such a sweet way to celebrate the season and make memories that will last a lifetime.

Uncinetti – Italian Easter Cookies
Uncinetti: A Bite of Easter
Uncinetti, or Italian Easter Cookies, are soft, lightly sweetened treats that have graced Italian tables for generations during the Easter season. These delicate, cake-like cookies carry the flavors of tradition, usually a whisper of anise or a burst of lemon zest creating a bright, fragrant bite that feels like spring in cookie form.
But Uncinetti are more than just a dessert. They’re a ritual, a memory, a gathering around the kitchen table. In many Italian households, especially in the South, baking these cookies is a family affair.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2¼ all-purpose flour
  • 1½ tsp baking powder
  • 2 large eggs
  • 1¼ tsp salt
  • ⅓ cup granulated sugar
  • ⅓ cup melted butter
  • 1 tsp vanilla extract
  • ¾ tsp anise extract
Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • ½ tsp vanilla or anise extract
  • Rainbow sprinkles (nonpareils)

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk dry ingredients: Combine flour, baking powder, and salt in a medium bowl.
  3. 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.
  4. 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.
  5. Shape: Roll 1 tablespoon of dough into a 4-inch rope and form loops, twists, or knots.
  6. 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.
  7. 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.
  8. Set and store: Let glaze set completely. Store in an airtight container for up to 5–7 days.

Notes

Anise or Lemon? Choose Your Flavor: Traditionally, Uncinetti are flavored with anise extract or lemon zest, and sometimes both.
Anise gives a warm, slightly spicy, licorice-like flavor loved in many Southern Italian sweets.
Lemon offers a fresh, bright taste that pairs beautifully with the light sugar glaze.
Don’t Overmix the Dough: The dough should be soft and slightly sticky—more like a thick batter than traditional cookie dough. Overmixing can make the cookies tough or dry.
Let the dough rest for 10–15 minutes before shaping if it feels too sticky to handle.
Shape: Common shapes include rings, braids, figure-eight, knots, or small rounds
Lightly flour your hands to make shaping easier but avoid adding too much flour or the cookies will dry out.
The Glaze Goes on Warm Cookies: The simple sugar glaze (usually powdered sugar + milk or lemon juice) should go on warm or just cooled cookies. This helps it soak in slightly and set beautifully.
Serving

Their soft, pillowy texture and light glaze make them perfect with a strong Italian espresso or a cup of tea. Their soft, cake-like texture makes them ideal for dipping, and the subtle anise or lemon flavor complements both bold and light brews alongside a cup of espresso in the morning or on a dessert tray after Easter dinner, nestled between other holiday favorites. Even outside of Italy, Italian-American families continue the tradition, baking Uncinetti as a way to stay connected to their roots and to each other.

Storage

Uncinetti store beautifully, which makes them perfect for making ahead of Easter or gifting to friends and family. Once the glaze has fully set, I like to keep them in an airtight container at room temperature, they stay soft and fresh for about 4 to 5 days. If you’re making a big batch, you can even freeze the cookies (just skip the glaze until after thawing). Simply layer them between sheets of parchment paper in a freezer-safe container, and they’ll keep well for up to two months. When you’re ready to enjoy them again, let them come to room temperature and add a fresh coat of glaze and sprinkles. It’s like Easter all over again.