Italian Easter Cookies “Uncinetti”
Andrea Potischman
Apr 16, 2025
No Italian Easter celebration feels complete without a batch of Italian Easter cookies known in Italian as “Uncinetti” – soft, slightly sweet cookies that evoke a sense of nostalgia and festive tradition. Most often, Uncinetti are made by rolling the dough into ropes and shaping them into little knots, symbolizing unity and eternal life. But in my version, I simplify things by turning them into drop cookies. It’s a small tweak that makes them quicker to whip up—no rolling required—without losing any of the flavor or festive charm.
Little Crochet
Uncinetti cookies, which roughly translates to “crochet,” are beloved in Italian and Italian-American Easter traditions and commonly prepared for Palm Sunday. Although they originated from the Province of Vibo Valentia, in the Region of Calabria, they are made throughout Italy, with every region making its own unique version. With a tender, cake-like texture and a delicate flavor often kissed with citrus, or at times with anise, they’re the kind of cookie that feels both humble and celebratory. The dough is rich and eggy, passed down through generations in handwritten notes or by memory. I am not Italian, but I fondly remember these cookies from my childhood and could easily spot them in the Italian bakery windows near our apartment in the West Village.
Once baked, the cookies are finished with a sweet lemony sugar glaze. While traditional versions lean toward soft pastel sprinkles on top in keeping with the Easter color palette, I prefer to go bold with bright colors, using colorful toppings that make them pop on the plate. They’re cheerful, crowd-pleasing any time of the year, and are just the kind of cookie that makes you smile before you even take a bite.
Whether rolled into classic knots or dropped onto the baking sheet for simplicity, these Italian Easter cookies are more than just cookies—they’re a sweet nod to Italian heritage, a reminder of the season’s joy, and a welcome addition to any Easter table. If you’re looking for an easy, festive bake that carries meaning and history in every bite, these cookies more than deliver.
Italian Easter Cookies "Uncinetti"
Ingredients:
For the Cookies:
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon Kosher salt
For the Lemon Glaze:
- 2 cups Confectioners' sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or as needed
- Multicolored sprinkles
Directions:
- For the Cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and sugar. Beat on medium, scraping down the sides as needed, until fluffy and light in color, about 2-3 minutes. Add the lemon zest, lemon juice, vanilla extract, and eggs and mix until combined.
- Reduce the speed to low and add the flour, baking powder, and salt, and mix until just combined. Be careful not to overmix.
- Use a small cookie scoop (about 2 tablespoons) and scoop the cookie dough onto the prepared baking sheet, spaced 2 inches apart. You should have 15 in total.
- Place in the oven and bake for 11-12 minutes or until the cookies are puffed and set. Remove the cookies from the oven and transfer to a wire rack to cool. While the cookies cool, make the glaze.
- For the Lemon Glaze: In a small mixing bowl, add the confectioners' sugar, lemon juice, and vanilla extract, and whisk to blend. Add the milk a little at a time until the consistency coats the back of a spoon without running off too quickly.
- Once the cookies have cooled, dip each cookie in the lemon glaze and allow the excess to drip off before placing it back on the cooking rack. Serve as is, or top with your favorite colorful sprinkles. Allow the cookies a few minutes to dry before serving.
