• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Ingredients » Flour

    Italian Easter Cookies With Eggs

    Published: Apr 3, 2020 · Modified: Apr 5, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    These Italian Easter cookies are a tradition in the southern regions of Italy, they are easy to make and have different fun shapes. The perfect baking project to do with the children.
    These Italian Easter cookies are a tradition in the southern regions of Italy, they are easy to make and have different fun shapes. The perfect baking project to do with the children.

    These Italian Easter cookies with eggs in the middle are a tradition in the southern regions of Italy. They are called Cuzzupe, Cudduraci or Cucupi, and they are usually eaten at the end of Lent fasting. Very easy to make, they have a sweet vanillin aroma, a crisp and crumbly texture and an egg trapped inside. They can be made in different fun shapes, the perfect baking project for children.

    Italian Easter cookies
    Jump to:
    • Ingredients
    • Instructions
    • Bake them
    • How to eat them
    • More Italian Easter desserts
    • More Easter recipes
    • 📋Italian Easter Cookies

    These Italian Easter cookies are originally from the Southern part of Italy and every region has its name: cuddura, cuddhura, cuddurace, sguta, cuzzupa. The name cuddura comes from the antic greek Kollyra meaning loaf.

    The whole eggs are placed on top of the cookie, and they are the symbol of the resurrection of Jesus Christ. Those eggs are raw and will cook in the oven with the biscuits. A tradition is to shape these biscuits in the classic doughnut shape and put many eggs on them based on who you want to give them to.

    For example, if you want to donate to your boyfriend, you should put seven eggs on it, and the Calabrian saying reads: "Setta ma setta". You are giving hope to your boyfriend that he can officially present himself to the family.

    In addition to the doughnut shape, these cookies can be prepared in various forms that recall Easter symbols: braid, cross, twist, bow, or ribbon. They are easy and fun to make, a perfect project to do with the children,

    different shapes of the cookies

    Ingredients

    These Italian Easter cookies are made with a sweet shortcrust pastry.

    The pastry dough is very simple to make and requires the usual baking ingredients you always find in your kitchen:

    • butter at room temperature,
    • flour
    • sugar
    • eggs
    • baking powder
    • flavoring: you can use whatever you like. I used orange zest in this recipe, but you can also use lemon zest, vanilla, almond extract, and orange water blossom.

    Find the exact quantities in the recipe card.

    The dough is very malleable, and it doesn't stick to your hand, which is why it is so fun to use with children.

    Instructions

    The dough is very simple to make:

    1. Mix all the ingredients with an electric mixer
    2. Shape the dough into a large ball
    3. Use a piece of dough to make different shapes

    Hint: the butter should be at room temperature, NOT melted

    making the dough

    Here some of the shapes you can make:

    4 different cookies shapes

    Bake them

    1. Place the cookies on parchment paper in a baking dish
    2. Brush the top with one eggwash
    3. Sprinkle with colored sugar sprinkles
    4. Bake for 35 minutes at 355 F - 180 C
    Baking the cookies

    How to eat them

    Once cooked, these Italian Easter cookies can be stored in an airtight container, lasting for a week. You can brake a piece and eat it with a piece of chocolate, a great combination.

    The raw egg placed over the pastry for decoration cooks with the biscuits in the oven; therefore, you can just peel it and eat it like a boiled egg. In Italy, we eat it with salami and cheese bread (next article).

    They are perfect for bringing to your Easter Monday picnic.

    eating Cudduraci with chocolate

    More Italian Easter desserts

    Italians eat many classic desserts at Easter; besides these cookies, the most renowned is the Pastiera: a ricotta pie made with wheat and ricotta. Also, a classic is the Colomba, similar to panettone but baked in the shape of a dove. We usually buy it already made as it requires sourdough yeast and is too time-consuming to make.

    Mostly we eat a lot of chocolate, so if you want to try some chocolate recipes, here are some:

    • Caprese cake
    • Chocolate mousse
    • Chocolate sponge cake

    To finish the meal, you cannot miss a special homemade chocolate liqueur, recipe from Perugia.

    Chocolate sculptures

    More Easter recipes

    • Traditional Neapolitan Easter Bread Casatiello vs Tortano
      Traditional Neapolitan Easter Bread Casatiello vs Tortano
    • Italian cheese bread
      Traditional Italian Cheese Bread Recipe - Crescia
    • crown roast of lamb
      Crown Roast Of Lamb Recipe With Rosemary And Wine
    • Pastiera Napoletana with a slice cut
      Creamy Pastiera Napoletana (Easter Ricotta Pie)

    If you are making these Italian Easter cookies leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Italian Easter cookies cuzzupe

    📋Italian Easter Cookies

    4.84 from 6 votes
    Laura Tobin
    Servings 6 large cookies
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Print Recipe Save Saved! Pin Recipe
    These Italian Easter cookies are a tradition in the southern regions of Italy, they are easy to make and have different fun shapes. The perfect baking project to do with the children.
    Prevent your screen from going dark

    Equipment

    • Mini Measuring Set
    • Measuring mugs
    • KitchenAid Mixer
    • Baking Utensil Set
    • Silicone Pastry Mat

    Ingredients
     

    • ⅔ cup butter at room temperature
    • 1 cup caster sugar
    • 3 fresh eggs
    • 2 cups flour
    • 2 tablespoon baking powder
    • 1 fresh eggs extra for egg wash
    • sprinkle of praline
    • fresh eggs whole and uncooked to put over the cookies

    Instructions
     

    • Mix all the ingredients with an electric mixer, make sure the butter is at room temperature
      ⅔ cup butter at room temperature, 1 cup caster sugar, 3 fresh eggs, 2 cups flour, 2 tablespoon baking powder
    • Shape the dough into a large ball and take each time a piece of dough to make different shapes.
    • Shape the cookies and place them on parchment paper in a baking dish
      fresh eggs
    • Brush the top with 1 egg wash
      1 fresh eggs
    • Sprinkle with colored sugar sprinkles
      sprinkle of praline
    • Bake for 35 minutes at 355 F - 180 C
    • Place in a basket and serve. They will last for a week

    Video

    Notes

    • Butter should be a room temperature, not melted
    • Once you mix the flour with the baking powder you need to make and bake the cookies within the hour otherwise the baking powder will lose it rising effect
    • In this recipe, I used orange zest but you can use whatever you prefer: lemon zest, vanilla, almond extract, orange water blossom.
    • Place the cookies on the baking tray at a distance as they will rise while cooking
    • You do not need to pre cook the eggs placed for decoration, they will cook in the oven
    • Don't keep the dough in your hands for a long time otherwise the dough will become too mushy
    • Store the cookies in an airtight container and they will last for the week

    Nutrition

    Calories: 507kcalCarbohydrates: 67gProtein: 8gFat: 24gSaturated Fat: 14gCholesterol: 163mgSodium: 227mgPotassium: 495mgFiber: 1gSugar: 34gVitamin A: 789IUCalcium: 202mgIron: 3mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Flour

    • pizza bianca Romana
      White Pizza Bianca Romana To Make At Home
    • Italian Polenta Cake Recipe With Ricotta and Pine nuts
      Sweet Italian Polenta Cake Recipe With Ricotta
    • Semolina bread cut in slices
      Semolina Bread With Sesame Seeds (Pane Siciliano)
    • Gnocco Fritto Dough Recipe
      Gnocco Fritto Dough Recipe - Fried Italian Street Food

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. Dannii

      April 04, 2020 at 8:43 am

      5 stars
      These look amazing, and perfect for the Easter weekend. I can't wait to try it.

      Reply
      • Laura

        April 04, 2020 at 2:55 pm

        thank you, you will have fun

        Reply
    2. Nart | Cooking with Nart

      April 04, 2020 at 2:14 pm

      5 stars
      Wow, these cookies look really fun. I've never had or seen them before. Loved reading out the origin too - all new to me!

      Reply
      • Laura

        April 04, 2020 at 2:55 pm

        Thank you, yes they are a classic here in Italy

        Reply
    3. Julia

      April 04, 2020 at 3:45 pm

      5 stars
      Perfect baking project for kids! Thanks for the inspiration 🙂

      Reply
      • Laura

        April 04, 2020 at 8:42 pm

        You are welcome

        Reply
    4. Alison

      April 04, 2020 at 5:00 pm

      5 stars
      These Easter cookies turned out really cute and delicious. I enjoyed reading the story of where they come from.

      Reply
      • Laura

        April 04, 2020 at 8:42 pm

        I am glad you liked them, thank you for letting me know

        Reply
    5. Jen

      April 04, 2020 at 5:19 pm

      5 stars
      This would be such a great new tradition to start with the holiday. Thank you for sharing!

      Reply
      • Laura

        April 04, 2020 at 8:41 pm

        you are very welcome

        Reply
    4.84 from 6 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

    More →

    Popular posts

    • Stuffed Round Courgettes
      Stuffed Round Courgettes - Round Zucchini
    • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
      Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
    • Pasta a frittata Italian fried pasta
      Pasta a Frittata: Italian Fried Pasta
    • Chiacchiare Italian fried cookies
      Chiacchiere - Italian Fried Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.