Sicilian Easter Cookies With Eggs

Growing up, Easter wasn’t complete without the scent of these golden, buttery cookies filling the kitchen.

My grandmother would wake up before sunrise to prepare the dough, carefully twisting each ring by hand, making sure every cookie was perfectly shaped to cradle the egg in the center.

She never needed a timer—she just knew when they were done by the warm, sweet aroma that filled the house. These cookies, called Cuddura cu l’ova, are a symbol of family and tradition.

The egg, baked right into the dough, represents new beginnings, while the soft, lightly sweet bread-like cookie is the comforting taste of childhood. Sprinkled with colorful nonpareils, they bring joy to any Easter table.

Now, every spring, I carry on the tradition, rolling and twisting the dough with the same care my grandmother did. And when they come out of the oven, golden and warm, I know she’d be proud.

Make these for your loved ones—because Easter is about more than just sweets. It’s about love, tradition, and memories baked into every bite.

Table of Contents

Sicilian Easter Cookies With Eggs Recipe

Ingredients

3 ½ cups (440g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large eggs (room temperature)
½ cup (120ml) whole milk (warm)
½ cup (113g) unsalted butter (softened)
½ teaspoon lemon zest (finely grated)
6 whole eggs (uncooked, dyed or plain, at room temperature)
¼ cup (50g) colorful sprinkles

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla, almond extract, and lemon zest. Gradually add the flour mixture, alternating with warm milk, and mix until a soft, slightly sticky dough forms.
Lightly dust your work surface with flour. Divide the dough into 6 equal portions.
Roll each portion into a 12-inch (30cm) rope. Twist two ropes together and shape into a ring, sealing the ends well.
Transfer the rings to the prepared baking sheet, ensuring enough space between them.
Gently press a whole, uncooked egg into the center of each cookie ring without cracking it.
Lightly brush the dough (not the eggs) with milk and sprinkle generously with colorful sprinkles.
Bake for 20-25 minutes, until the cookies are golden brown and firm. The eggs will cook perfectly inside the oven.
Remove from the oven and let them cool on a wire rack before serving.

Tips For Success With Sicilian Easter Cookies With Eggs

To get the perfect texture, taste, and shape, use these advanced baking tips:

Use Fresh, High-Quality Eggs: Since eggs are a major part of the recipe, both in the dough and decoration, fresh eggs will enhance the flavor and hold their shape better while baking.
Warm the Milk Slightly: If your recipe includes milk, heat it to lukewarm before adding. This activates the ingredients and improves dough texture.
Add a Touch of Honey: A teaspoon of honey in the dough enhances moisture, adds depth to the flavor, and helps with browning.
Do Not Overflour the Surface: When rolling out the dough, too much flour can make it dry. Instead, use a light dusting or roll between parchment paper.
Lightly Oil Your Hands for Shaping: This prevents the dough from sticking and helps you form smooth, well-shaped cookies without cracks.
Press the Egg Deeply But Gently: The raw egg must be placed firmly into the dough so it stays in place while baking. However, do not press too hard, or the dough will split.
Brush with an Egg Wash for a Golden Finish: For a beautiful golden brown color, brush the cookies lightly with a beaten egg before baking.
Sprinkle Sugar on Top Before Baking: If you want an extra crunch and shine, add a tiny bit of granulated sugar on top before they go in the oven.
Bake on the Middle Rack for Even Browning: If your cookies brown too fast or too slow, check that they are placed in the center of the oven for even baking.
Let Them Cool Before Moving: When fresh out of the oven, the cookies are delicate. Let them cool on the baking tray for 10 minutes before transferring to a rack.

What To Serve With Sicilian Easter Cookies?

These cookies are traditionally enjoyed during Easter, but pairing them with the right foods can make them even better:

Italian espresso or cappuccino
Almond or hazelnut milk
Lemon or orange marmalade
Ricotta with a drizzle of honey

How To Store Sicilian Easter Cookies?

To keep them fresh and delicious:

Room Temperature (Best for 3 Days): Store them in a tightly sealed container with a sheet of parchment paper between layers to prevent sticking.
Refrigeration (Best for 1 Week): If you live in a warm climate, refrigerate them in an airtight container. Let them sit at room temperature before serving.
Freezing (Best for 3 Months):
- Wrap each cookie in plastic wrap and store them in a ziplock bag.
- Thaw at room temperature for 1 hour before serving.
- For a just-baked taste, warm them in the oven at 300°F (150°C) for 5 minutes.

Can I Use Pre-Boiled Eggs For Sicilian Easter Cookies?

Yes, you can use pre-boiled eggs for Sicilian Easter cookies, but there are some important things to consider. Traditionally, raw eggs are placed in the cookies before baking, and they cook in the oven along with the dough.

If you use pre-boiled eggs, they won’t cook further, so make sure they are fully cooked before placing them in the dough.

When using pre-boiled eggs:
- Boil the eggs first, then let them cool completely before placing them in the cookie dough.
- If you want to dye them, do so before placing them in the cookies.
- Be gentle when pressing the egg into the dough to avoid cracking the shell.
- Keep in mind that pre-boiled eggs may not bond as well with the dough as raw eggs do.
Alternative method: If you prefer, you can bake the cookies without an egg and simply place a dyed, pre-boiled egg in the center after baking for decoration. This avoids any risk of overcooking the egg in the oven.

How Can I Naturally Dye The Eggs?

Dyeing eggs naturally is a great way to avoid artificial colors while achieving beautiful, vibrant shades. You can use ingredients like vegetables, spices, and teas to create different colors.

Steps for Natural Egg Dyeing:
1. Prepare the dye: In a pot, combine 2 cups of water with 1–2 tablespoons of vinegar and your chosen natural ingredient.
2. Boil the mixture for about 15–20 minutes, then let it cool to room temperature.
3. Strain the liquid to remove solid pieces, leaving only the dyed water.
4. Soak the eggs in the dye for at least 30 minutes (or longer for deeper colors).
5. Let them dry completely before placing them in the cookies.

Natural Ingredients for Different Colors:

- Yellow: Turmeric powder
- Blue: Red cabbage leaves
- Pink/Red: Beetroot
- Orange: Onion skins
- Green: Spinach leaves
- Purple: Hibiscus tea

Can I Make Smaller Or Larger Cookies?

Yes! You can easily adjust the size of Sicilian Easter cookies while keeping their taste and texture perfect.

Smaller Cookies:
- Reduce the dough portions and shape smaller rings or braids.
- Use quail eggs instead of regular eggs for a traditional look on mini cookies.
- Bake for 5–7 minutes less than the original recipe to prevent overbaking.
Larger Cookies:
- Increase the dough size and shape bigger rings while keeping the egg centered.
- Ensure the cookies are evenly shaped to bake uniformly.
- Bake for 5–10 minutes longer, but keep an eye on them to avoid burning.

Can I Make Sicilian Easter Cookies Ahead Of Time?

Yes, you can easily make these cookies in advance while keeping them fresh and delicious.

Making the Dough Early: Prepare the dough a day ahead, wrap it tightly in plastic wrap, and refrigerate. Let it sit at room temperature for about 10 minutes before rolling and shaping.
Baking Ahead: Once cooled, store the cookies in an airtight container at room temperature for up to three days.
Freezing for Later: These cookies freeze well. Place them in a sealed container and store them for up to three months. When ready to serve, thaw them at room temperature.
Decorating Later: If using icing or glaze, it’s best to add it just before serving to maintain a fresh, appealing look.

Why Is My Dough Too Sticky Or Too Dry?

Dough consistency is crucial for achieving perfect cookies. Here’s how to fix common problems:

If the dough is too sticky:
- You may have added too much liquid or not enough flour.
- Gradually add a small amount of flour, mixing well after each addition.
- Chill the dough for 30 minutes to firm it up.
If the dough is too dry:
- This can happen if you’ve used too much flour or not enough liquid.
- Add a teaspoon of milk or water at a time while kneading until it becomes soft and pliable.
- Ensure that butter and eggs are at room temperature before mixing to get a smoother texture.

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

Keeping the shape of these cookies is important, and spreading can be prevented by:

Chilling the dough after shaping the cookies for at least 20–30 minutes before baking.
Using parchment paper or a silicone mat instead of greasing the baking sheet, which can cause spreading.
Baking at the right temperature: Ensure your oven is fully preheated to 350°F (175°C) before baking.

Can I Make Sicilian Easter Cookies Without The Egg In The Center?

Yes! While the egg is a traditional decoration, you can absolutely make these cookies without it.

Shape the dough as usual and bake without pressing in an egg.
Decorate with sprinkles, icing, or a glaze after baking to maintain a festive look.
The flavor remains just as delicious and authentic, even without the egg in the center.