In my family, Easter wouldn’t feel complete without baking these beautiful Sicilian Easter cookies with eggs.

It’s a tradition that started long before I was born, passed down from my grandmother, who made them every year without fail.

As a child, I remember watching her hands skillfully roll and twist the dough, creating little baskets that would soon hold the brightly colored eggs.

The kitchen smelled of butter, sweet anise, and lemon—scents that instantly meant Easter was near.

These cookies weren’t just a treat; they were a centerpiece of our Easter morning table. While most families enjoyed a spread of eggs, toast, and fruit, we had cookies for breakfast!

The soft, slightly sweet dough paired perfectly with the light lemon glaze, and the hard-boiled egg on top was eaten with a pinch of salt. It was a flavor combination I looked forward to all year.

Baking these cookies was a family event. My mother handled the dough, shaping each basket with care, while I had the important job of adding sprinkles before the icing set.

By the end of the day, our kitchen table would be covered with colorful cookie baskets, each one slightly different but all made with love.

Any extra dough was shaped into simple cookies, baked alongside the baskets, and frosted just the same.

Even now, as I continue this tradition, I feel that same childhood excitement every time I make these cookies.

They are a reminder of family, celebration, and the joy of keeping old traditions alive.

Sicilian Easter Cookies With Eggs Recipe

Ingredients

For The Dough

• 8 large eggs
• 2 sticks (226 grams) of unsalted butter, softened
• 1 ½ cups (300 grams) granulated sugar
• Juice of one lemon
• 1 tablespoon (15 ml) anise extract
• 8 cups (1 kilogram) of sifted all-purpose flour (use a gluten-free blend for a GF version)
• 1 tablespoon (12 grams) baking powder
• 1 teaspoon (5 grams) baking soda
• ½ teaspoon (2 grams) salt
• 12 hard-boiled eggs, dyed in different colors

For The Icing

• 3 cups (360 grams) confectioners’ sugar
• ⅓ cup (80 ml) slightly warm milk (use almond or oat milk for a dairy-free version)
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• Food coloring (optional)
• Sprinkles

Instructions

1. In a large mixing bowl, beat the eggs, softened butter, and sugar together until the mixture is light and fluffy. Add the lemon juice and anise extract, mixing well.
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring on low speed until a thick, slightly sticky dough forms. Cover the dough and refrigerate for 30 minutes.
3. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
4. Lightly flour a work surface. Take about ¼ cup of dough, roll it into a long rope (approximately 20 inches or 50 cm), and fold it in half. Twist the two strands together to form the handle of the basket.
5. Shape another portion of dough into a small oval for the basket base and attach it to the twisted handle by pressing the ends together.
6. Gently press a colored hard-boiled egg into the center of the basket, ensuring it stays in place. Repeat for the remaining cookies.
7. Arrange the baskets on the prepared baking sheets, leaving space between each. Bake for about 20 minutes or until lightly golden. Let them cool completely before adding icing.

Making The Icing

1. In a bowl, whisk together the confectioners’ sugar, warm milk, and lemon juice until smooth and lump-free. If using food coloring, mix in a few drops until the desired color is reached.
2. Use a pastry brush to coat each cookie basket with icing. While the glaze is still wet, add sprinkles for decoration.
3. Allow the cookies to dry on a wire rack before storing them in an airtight container in the refrigerator.

Tips For Success With Sicilian Easter Cookies With Eggs

To make these cookies turn out perfect every time, follow these expert tips:

• Use room-temperature ingredients: Cold butter and eggs won’t mix well, leading to uneven dough. Let them sit out for about 30 minutes before starting.
• Sift the flour: This helps create a light, smooth dough and prevents lumps. It also makes mixing easier, avoiding overworking the dough.
• Adjust flour if needed: Humidity can affect how much flour your dough absorbs. If the dough feels too sticky after chilling, add a small amount of flour while rolling.
• Don’t overmix the dough: Overworking the dough can make the cookies dense instead of soft. Mix just until everything is combined.
• Shape the dough correctly: When rolling out the strands, keep them evenly thick. If some parts are too thin, they will bake faster and could burn.
• Secure the egg properly: Lightly press the dyed egg into the dough, but not too deep. If it sits too loosely, it may fall out after baking.
• Bake on the middle rack: This ensures even baking. If baking multiple trays, rotate them halfway through for even color.
• Let the cookies cool on a wire rack: Cooling on a flat surface can cause condensation underneath, making them soggy. A wire rack prevents this.
• Glaze when completely cooled: If the cookies are warm, the icing will melt and not set properly.

What To Serve With Sicilian Easter Cookies?

These cookies are perfect for Easter celebrations and go well with many traditional dishes:

• Roast lamb
• Grilled or roasted chicken
• Italian Easter bread
• Ricotta pie
• Pasta al forno (baked pasta)
• Fresh fruit platter
• Cappuccino or espresso
• Sweetened iced tea

How To Store Sicilian Easter Cookies?

To keep these cookies fresh for as long as possible, follow these simple storage methods:

• At room temperature: Store in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place.
• In the refrigerator: If you want them to last longer, store them in a sealed container in the fridge for up to a week.
• Freezing the cookies: Freeze unfrosted cookies in an airtight container for up to 2 months. When ready to eat, let them thaw at room temperature, then glaze and decorate.
• Avoid moisture: Keep the cookies in a single layer or separate layers with parchment paper to prevent them from getting soft or sticky.

Can I Make Sicilian Easter Cookies Without Eggs?

Yes, you can make these cookies without eggs, but the texture will be slightly different. Eggs help bind the dough and give it a soft, rich texture. If you need an egg-free version, here are some great substitutes:

• Unsweetened applesauce (¼ cup per egg): Adds moisture and a mild sweetness.
• Mashed banana (¼ cup per egg): Works well but will give a slight banana flavor.
• Yogurt (¼ cup per egg): Plain yogurt keeps the cookies soft and tender.
• Buttermilk (¼ cup per egg): Helps maintain a light texture.
• Flaxseed or chia seed mixture (1 tablespoon seeds + 3 tablespoons water per egg): A great binding alternative.

For the hard-boiled egg on top, you can simply leave it out or use a decorative sugar-coated chocolate egg instead.

What Can I Use Instead Of Anise Extract?

If you don’t like the taste of anise or don’t have it on hand, there are plenty of other flavors that work well:

• Vanilla extract: A simple, classic flavor that pairs well with lemon.
• Almond extract: Adds a slightly nutty, sweet taste.
• Lemon or orange zest: Fresh citrus zest enhances the cookie’s flavor.
• Cinnamon or cardamom: A pinch of warm spice can add a unique twist.
• Fennel seeds (lightly crushed): If you still want a mild licorice-like taste, this is a great natural alternative.

How Can I Naturally Dye The Eggs?

If you prefer to avoid artificial food coloring, you can use natural ingredients to dye the eggs in beautiful shades. Here’s how:

• Yellow: Boil eggs with turmeric (1 tablespoon per cup of water).
• Pink: Use beet juice or boil eggs with chopped beets.
• Blue: Simmer eggs in red cabbage water.
• Green: Mix turmeric (yellow) and red cabbage (blue) dyes together.
• Orange: Use yellow onion skins boiled in water.

Steps For Natural Egg Dyeing:

1. Boil 2 cups of water with the chosen natural ingredient for 10-15 minutes.
2. Let the liquid cool, then strain it into a bowl.
3. Stir in 1 tablespoon of white vinegar.
4. Submerge the boiled eggs and let them soak for a few hours or overnight for deeper colors.

Can I Make Sicilian Easter Cookies Ahead Of Time?

Yes, these cookies can be made ahead of time! Here’s how to prepare them in advance without losing freshness:

• Prepare the dough in advance: The dough can be made and stored in the refrigerator for up to 2 days before baking. Keep it wrapped tightly in plastic wrap.
• Bake the cookies ahead of time: The baked cookies (without icing) can be stored in an airtight container for up to 5 days at room temperature.
• Freeze the cookies: If you need to store them longer, freeze the baked cookies (without icing) in a sealed container for up to 2 months. When ready to use, thaw at room temperature before decorating.
• Ice them just before serving: For the best texture and appearance, glaze the cookies a few hours before serving so the icing stays fresh.

Why Is My Dough Too Sticky Or Too Dry?

Getting the right dough texture is key to making perfect Sicilian Easter cookies. If your dough feels too sticky or too dry, here’s why it might be happening and how to fix it.

If The Dough Is Too Sticky:

• Not enough flour: If the dough feels wet and hard to handle, gradually add small amounts of flour (a tablespoon at a time) until it becomes smooth but still soft.
• Butter is too soft or melted: If the butter was overly softened or melted, chill the dough in the fridge for 30 minutes before rolling.
• Eggs were too large: Different egg sizes can affect the moisture level. If using extra-large eggs, reduce slightly or add a bit more flour.
• High humidity: Warm, humid environments make the dough stickier. Lightly dust your hands and work surface with flour when shaping.

If The Dough Is Too Dry:

• Too much flour: Adding too much flour makes the dough crumbly. To fix it, add a teaspoon of milk or a few drops of lemon juice and knead gently.
• Overmixing: Overworked dough becomes tough and dry. Mix just until combined.
• Not enough fat: If the butter wasn’t properly softened, the dough won’t hold together well. Make sure the butter is at room temperature before mixing.

How Do I Prevent Sicilian Easter Cookies From Spreading Too Much?

If your cookies spread too much in the oven, they can lose their shape. Here are the most common reasons and how to fix them:

• Chill the dough before baking: If the dough is too warm, the cookies will spread. Refrigerate for at least 30 minutes before shaping and baking.
• Use the right amount of flour: Too little flour makes the cookies spread too thin. Make sure to measure correctly by spooning the flour into the measuring cup and leveling it off.
• Don’t overcream the butter and sugar: Mixing too much air into the butter and sugar makes cookies spread more. Beat until just combined, not until it’s too fluffy.
• Check your oven temperature: If the oven is too hot, the butter melts too quickly, causing spreading. Use an oven thermometer to ensure it’s at the correct temperature.
• Use parchment paper instead of greasing the pan: Greased baking sheets can make cookies slide and spread. Parchment paper or a silicone baking mat helps them hold their shape.
• Shape the dough evenly: If some parts are thinner, they will bake faster and spread more. Keep the thickness consistent when rolling and shaping.