italian easter cookies

These Traditional Cookies made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies.&nbsp;

Italian Easter Cookies / Uncinetti

all purpose flour ((200 grams))

sugar ((40 grams))

baking powder

salt*

lemon

butter (melted and cooled) ((50 gramsrams))

milk (I use 2%)

-2 cups powdered / icing sugar

lemon juice ((approximately))

milk ((approximately))

Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.

Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.

ITALIAN EASTER COOKIE

In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).

LEMON GLAZE

Italian Easter Cookies are super soft and decorated with pastel colors and sprinkles – perfect for Easter! Not only do these simple almond cookies look festive, they taste incredibly delicious and are so easy to make!

Italian Easter Cookies

all-purpose flour

salt

sugar

unsalted butter (softened)

vanilla extract

almond extract

milk

eggs (room temperature)

milk (or cream)

almond extract (vanilla extract

liquid food coloring and sprinkles

Preheat oven.

Preheat the oven to 350F°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Dry ingredients.

In a medium bowl, whisk together the all purpose flour, salt and baking powder.

Wet ingredients.

In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar and both the vanilla and almond extracts and beat on medium high speed until the mixture is light and fluffy.

Add eggs.

Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.

Combine.

Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.

Scoop cookies.

Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape into balls. Place the balls about an inch apart on the prepared baking sheets.

Bake.

Bake for 12 to 15 or until an inserted toothpick comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.

Make glaze.

Whisk together the powdered sugar, milk and almond extract in a small bowl until smooth and no lumps remain.

Add color.

Divide the glaze equally into 3 bowls (or however many colors you want) and tint with food coloring.

Dip cookies.

Carefully dip the cooled cookies in the glaze and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)

Italian Cookies Glaze

Italian Easter cookies are perfectly tender and melt-in-your-mouth delicious! This authentic Italian cookie recipe is easy to make, too!

Italian Easter Cookies Recipe (Soft & Buttery)

unsalted butter (room temperature)

corn syrup

gel food coloring (in purple, pink, blue and yellow)

rainbow sprinkles

Preheat oven to 350°F.

In a mixing bowl, beat together butter and sugar until creamed.Add eggs one at a time, beating to combine between each.

Beat in vanilla and almond extracts. Mixture will be pale yellow and slightly separated.

In a separate bowl, sift together flour, baking powder, and salt.

Add half of the milk to the butter/sugar mixture, then half of the flour mixture, the remaining milk, and then the remaining flour. Mix just until combined, scraping the bowl as needed.

Use a 1 ½ tablespoon cookie scoop to form scoops of dough. Place each scoop of dough on a lightly floured surface and roll into a 6-7” log. Twist the log into a knot for half of the cookies. For the other half of the cookies, form donut shapes by joining the two ends of the log together - or simply roll the scoop of dough into a ball and then press your finger down into the center of it to make a hole, shaping the “donut” around your finger.

Place cookies on a baking sheet lined with parchment paper.Bake for about 9 minutes or until the bottoms of the cookies are just slightly golden brown.

Transfer cookies to a cooling rack to cool.

Meanwhile, whisk together all of the icing ingredients to form a smooth glaze. Divide the glaze between four bowls and add a tiny drop of gel food coloring to each bowl. Stir to distribute the coloring evenly throughout the glaze.

Dip a cooled cookie into the glaze; hold it above the bowl for a few seconds to allow the excess glaze to drip off. Place on a sheet of parchment paper and sprinkle with nonpareils. Leave untouched until glaze sets and is dry to the touch.

Italian Easter Cookies are one tradition you don&#39;t want to miss out on. Use pastel food coloring to make a festive frosting and top with sprinkles.

unsalted butter, softened ((one and half sticks))

eggs

vanilla

all purpose flour

butter, melted

food coloring and sprinkles (optional)

Preheat oven to 350 degrees. Line a cookie sheet pan with parchment or baking mat; set aside.

In a large bowl or stand up mixer, beat together the sugar, butter, and eggs until well combined, about 2 minutes. Mix in the extracts and baking powder. Add in the flour and mix until well combined and a dough forms.

Use a cookie scoop to measure out one inch balls of dough. Roll in your hands to form a ball. Place on the cookie sheet pan about two inches apart from each other. Bake in preheated oven for 10-12 minutes. Cookies will not change much in color. Cool on cooling rack completely before frosting.

In a large bowl, whisk together the milk, butter, and extracts. Add in the powdered sugar and mix until well combined and without lumps. Divide frosting into small bowls and stir in food coloring (if using).

Flip over the cooled cookies and dip the top of the cookies in the frosting. Return to cooling rack and top with sprinkles. Let the frosting dry completely before serving or stacking.

Frosting

This is the 3rd time making these delicious cookies.  My mom and aunts all made versions of this recipe.  I also made several versions.  I wanted to try this one that didn't use ricotta as I don't think my mom used ricotta.  I tend to tweak recipes time-to-time but not this one.  These are like flavorful little pillows.   Thank you.  Maria G Picone - NJ

I’ve been making a version of these cookies for years with ricotta, without ricotta.  Using different flavors- my favorite is anise or vanilla and almond like you use here.  This is super straightforward and easy!  My new go to!  Grazie e Buona Pasqua!  Maria Picone

Very delicious! They look so festive and remind me of spring.

These cookies are easy to make and delicious. I used anise extract instead of almond as my grandmother used to do, and brought back fond memories.

https://content.jwplatform.com/videos/EZeTZwAq.mp4

Italian Easter Cookies are one tradition you don’t want to miss! These soft batch frosted cookies are super easy to make and perfect for holidays or any occasion.

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Top 4 italian easter cookies recipes from across the web

The most viewed italian easter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Italian Easter Cookies / Uncinetti

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The most viewed italian easter cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine