Ingredients
Instructions
- DoughIn a large bowl, whisk together flour, baking powder, and salt.In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in milk, vanilla, and lemon zest.Gradually add dry ingredients until a soft dough forms. If sticky, add 1–2 tablespoons flour.
- Rest DoughCover and let rest at room temperature for 20 minutes. This makes shaping easier.
- Shape the CookiesPreheat oven to 350°F (175°C). Line a baking sheet with parchment.Divide dough into 8 equal pieces. Shape each into a ring or oval nest. Place on baking sheet.Press one raw egg gently into the center of each shape. Take small strips of dough and cross over the egg to secure it.
- DecorateBeat one egg and brush over cookies (avoiding pooling around the egg). Top generously with sprinkles.
- BakeBake for 20–25 minutes, or until lightly golden.Cool completely on a rack before serving.
Notes
Use Room Temperature: Butter, eggs, and milk blend more smoothly when they’re not cold. This creates a softer, more even dough.
Don’t Skip the Citrus Zest: Lemon (or orange) zest gives Cuddura that classic bright flavor. It’s subtle, but it makes all the difference.
Dough Should Be Soft, Not Sticky: The dough should feel smooth and pliable. If it sticks heavily to your hands, add flour 1 tablespoon at a time. Too much flour can make the cookies dry.
Resting Helps: A short 15–20 minute rest makes the dough easier to shape and helps prevent spreading in the oven.
Secure the Egg Well: Press the ends firmly into the base, this keeps the egg from shifting while baking.
Add Sprinkles After Egg Wash: Brush with egg wash first so sprinkles stick properly. Be generous. Cuddura should look festive!
Bake Until Lightly Golden: They should be pale golden, not dark brown. Overbaking can make them dry. The bottoms should be lightly colored.
Cooling Is Important: Let them cool completely before handling too much. The egg and dough finish setting as they cool.
Sugar – Contributes to total and added sugars
Butter – Main source of fat and saturated fat
Whole egg (baked into each cookie) – Adds protein, fat, and cholesterol Although moderately indulgent, each cookie also provides a solid amount of protein thanks to the whole egg baked inside, making it more balanced than many traditional sugar cookies.
Nutrition Estimated Facts
Cuddura Italian Easter Cookies
Nutrition Facts – Per 1 Cookie| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 390 kcal | 20% |
| Total Fat | 15 g | 19% |
| └─ Saturated Fat | 8 g | 40% |
| Cholesterol | 95 mg | 32% |
| Sodium | 170 mg | 7% |
| Total Carbohydrates | 55 g | 20% |
| └─ Dietary Fiber | 1 g | 4% |
| └─ Total Sugars | 18 g | — |
| └─ Added Sugars | 16 g | 32% |
| Protein | 9 g | 18% |
| Calcium | 70 mg | 6% |
| Iron | 2 mg | 10% |
| Potassium | 120 mg | 2% |
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
The main calorie contributors in Cuddura are: Flour – Primary source of carbohydratesSugar – Contributes to total and added sugars
Butter – Main source of fat and saturated fat
Whole egg (baked into each cookie) – Adds protein, fat, and cholesterol Although moderately indulgent, each cookie also provides a solid amount of protein thanks to the whole egg baked inside, making it more balanced than many traditional sugar cookies.