Italian Easter Cookies
Mar 29, 2026 01:33 PM
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.
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.
Ingredients:
- 2⅓ cups all purpose flour 300g
- 1 pinch salt
- ⅓ 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
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
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