Crisp on the outside and soft and crumbly inside, these Italian Easter cookies are a traditional favorite for Easter baking. They’re buttery, lightly sweet, brightened with lemon zest, and can be made plain or with a chocolate egg in the center.
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These Italian Easter cookies are inspired by the traditional pupa con l’uova or cuddura cu l’ova that many Italian families make for Easter, often shaped into rings, braids, or baskets with an egg tucked into the center. This version keeps that old-fashioned feel, but I like to add a chocolate egg in the middle for a decadent touch.
What I love most about these cookies is how different they are from my softer glazed Italian Easter cookies. They’re shaped a little differently, with a firmer texture and a light lemon flavor that makes them especially nice with coffee or tea.
Why I Love This RecipeÂ
- Similar to my Sicilian dunking cookies, but a little sweeter, with a twisted shape like my glazed taralli.
- A traditional Southern Italian treat often enjoyed for breakfast with warm milk and coffee, made a little more festive for Easter with colorful sprinkles.
Ingredient Notes
- Flour: All-purpose flour gives the cookies structure.
- Lemon zest: Freshly grated lemon zest adds a light fresh flavor that brightens this simple dough.
- Butter: Use room temperature butter so it blends easily into the dough and helps create a tender texture. I use salted butter, if using unsalted, add a pinch of salt to the dough.
- Eggs: One whole egg plus an extra yolk give the dough richness and helps bring it together.
- Baking powder: Just a small amount gives the cookies some lift and rise. Ensure your ammonium carbonate is fresh!Â
- Vanilla: A little vanilla adds extra flavor and compliments the lemon zest.
- Mini chocolate eggs: Optional, but they add a sweet holiday touch in the center.
- Sprinkles or pearl sugar: I like to add sprinkles for a more colorful Easter cookie.
- Powdered sugar: A light dusting of powdered sugar makes these cookies melt-in-your-mouth.
How to Make Italian Easter Cookies
Add the flour, salt, baking powder, sugar, and lemon zest to the food processor and pulse to combine. I find this one of the easiest ways to make this dough since everything comes together quickly and evenly.
Add the butter and pulse until crumbly, then add the vanilla, egg, and yolk and pulse again until the dough comes together.
Move the dough to a lightly floured flat surface and gently bring it together into a compact ball. Don’t overwork the dough or it will be dense. Wrap it in plastic wrap and chill.
Once chilled, divide the dough into portions, roll each piece into a rope, and shape the cookies as desired.
You can make twists, rings, or basket-style cookies depending on the look you want.
Add a mini chocolate egg in the middle if desired and press gently so it stays in place. Place the shaped cookies on the prepared baking sheet, brush with a little water, and top with sprinkles or pearl sugar. Bake until golden.
Let the cookies cool on the pan for about 10 minutes, then move them to a wire rack to cool completely.
recipe tips
- Bake them a little longer if you want a firmer, crunchier Italian Easter cookie. That gives them more of the texture of a traditional Italian dunking cookie.
- For a more traditional Sicilian Easter cookie, you can place a whole egg in the center instead of a chocolate egg. Place room temperature eggs in hot tap water first to prevent cracking while baking.
- If you prefer, you can use orange zest instead of lemon for a slightly different citrus flavor.
- Vegetable oil can be used instead of butter, but I like the rich taste the butter adds.
- I like finishing some with sprinkles and some with pearl sugar so I have a mix to gift to friends.
These Italian Easter cookies are a true celebration of the season, with their delicate sweetness, and festive charm making them perfect for sharing. Whether enjoyed with family or gifted to loved ones, they bring a touch of tradition and joy to every Easter table. Enjoy!
- 2â…“ cups all purpose flour 300g
- 1 pinch salt
- â…“ teaspoon baking powder
- ½ cup granulated sugar
- ½ tablespoon lemon zest
- ½ cup butter (room temperature)
- ½ teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
EXTRAS
- 10 small chocolate Easter eggs
- 2-3 tablespoons powdered/icing sugar
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In the food processor add the flour, salt, baking powder, sugar and zest, whisk together, then add the butter and pulse until crumbly add the vanilla, egg and yolk, pulse until combined to form a dough.
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Move the dough to a lightly floured flat surface and gently bring together to form a compact ball. If you find the dough too wet add more flour, too dry a bit of milk. Wrap in plastic wrap and chill for 30 minutes.
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Pre-heat the oven to 350F/180C. Line a large baking sheet with parchment paper.
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Divide the dough into 2 ounces / 60g parts, form ropes and shape the cookies (see photos).
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Place the shaped cookies on the prepared baking sheets. Brush with water and sprinkle with sprinkles or pearl sugar and add a mini egg if desired.
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Bake for approximately 12-15 minutes or until golden.
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Let cool on the pan 10 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Store the cookies in an airtight container at room temperature for up to 5 days.
Calories: 228kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 79mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 307IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg | Phosphorus: 55mg
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