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Italian Easter Cookies (Uncinetti)
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 20 minutes
Cook Time 22 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 cups (500 g) all-purpose flour
  • tsp ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120 ml) extra-virgin olive oil or vegetable oil
  • ½ cup (120 ml) milk (or water)
  • 2½ teaspoons baking powder
  • 1 teaspoon anise extract (traditional)
  • Zest of 1 lemon or orange
  • ¼ teaspoon salt
Glaze
  • 1½–2 cups (180–240 g) powdered sugar
  • 2–3 tablespoons milk or lemon juice
  • Colored sprinkles (Easter style for decorating)

Instructions
 

  1. Prepare the dough
    In a large bowl, whisk together the eggs and sugar until pale and slightly thick. Add the oil, milk, anise extract, citrus zest, and salt. Mix well.
  2. Add dry ingredients
    Gradually add the flour and baking powder, mixing until a soft but workable dough forms. The dough should be smooth, not sticky.
  3. Shape
    Pinch off small pieces of dough and roll into ropes about 6–7 inches long. Form into knots, rings, twists, or figure-eight shapes.
  4. Bake
    Place cookies on parchment-lined baking sheets. Bake at 350°F (175°C) for 18–22 minutes, until set and lightly golden on the bottom (tops should remain pale).
  5. Cool completely
    Transfer cookies to a wire rack and allow to cool fully before glazing.
  6. Glaze and decorate
    Whisk powdered sugar with milk or lemon juice until smooth. Dip the tops of the cookies into the glaze, then immediately add sprinkles. Let glaze set before storing.

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.
 
Here is an estimated nutrition breakdown for Uncinetti (Italian Easter Cookies) based on a typical recipe using flour, sugar, eggs, oil or butter, and a light glaze.

Nutrition Facts (Estimated)

Serving size: 1 cookie (about 35 g)

Nutrient Amount per serving %DV*
Calories 125 kcal 6%
Total Fat 4.5 g 6%
  Saturated Fat 1.2 g 6%
Cholesterol 18 mg 6%
Sodium 65 mg 3%
Total Carbohydrates 19 g 7%
  Dietary Fiber 0.5 g 2%
  Total Sugars** 8 g —
    Added Sugars 8 g 16%
Protein 2 g 4%
Calcium 20 mg 2%
Iron 0.7 mg 4%
Potassium 35 mg 1%
*Percent Daily Values are based on a 2,000-calorie diet.
**Total sugars include added sugars.
Most calories come from the flour and sugar in the dough and glaze, while the oil or butter provides the majority of the fat content and contributes to the cookies’ soft, tender texture.

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