Print

Italian Easter Cookies: Uncinetti Recipe

Italian Easter Cookies / Uncinetti
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Uncinetti recipe: bake traditional Italian Easter cookies.

Ingredients

  • All-Purpose Flour
  • Granulated Sugar
  • Unsalted Butter
  • Large Eggs
  • Baking Powder
  • Vanilla Extract
  • Lemon Zest
  • Salt
  • Whole Milk
  • Powdered Sugar
  • Fresh Lemon Juice
  • Rainbow Sprinkles
  • Almond Extract (optional)
  • Egg Yolk (for brushing, optional)
  • A pinch of salt

    • Instructions

  • Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the large eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and lemon zest. In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough should be soft, pliable, and slightly sticky.
  • Lightly flour your hands and work surface. Take small portions of the dough, about 1 tablespoon each, and roll them into ropes about 4-5 inches long. Gently twist each rope into an "S" shape or a circular knot, pressing the ends together slightly to secure them. Alternatively, form them into little hooks or twists. Arrange the shaped cookies about 1-2 inches apart on your prepared baking sheets. For an extra golden finish, you can lightly brush the tops with a beaten egg yolk mixed with a tiny bit of water. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are puffed and set (they should still be pale on top). Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together powdered sugar, fresh lemon juice, whole milk, a dash of vanilla extract, and a tiny pinch of salt until smooth and creamy. The consistency should be thick enough to coat a spoon but still pourable. Adjust with more milk/lemon juice or powdered sugar as needed.
  • Once the cookies are completely cool, place a wire rack over a sheet of parchment paper to catch drips. Gently dip the top of each cooled cookie into the lemon glaze, allowing excess to drip back into the bowl. Immediately, while the glaze is still wet, generously shower each cookie with rainbow sprinkles. Let the glazed cookies set on the wire rack for at least 30-60 minutes, or until the glaze is firm to the touch.

    • Notes

    There’s something truly magical about traditional Italian Easter Cookies, especially these delightful Uncinetti! These aren’t just any cookies; they’re a celebration of spring, family, and timeless baking. With their tender, cake-like texture, delicately sweetened glaze, and vibrant sprinkles, each bite is a little piece of joy that melts in your mouth. They’re a staple on Italian Easter tables, a symbol of new beginnings, and a wonderfully charming treat that’s surprisingly simple to make, yet incredibly impressive to share.

    Find it online: https://homecookstudio.com/italian-easter-cookies-uncinetti-recipe/