Sicilian Easter Cookies with Eggs

Sicilian Easter Cookies with Eggs are distributed to family and friends at Easter time in Sicily. This is a tradition that my mother has continued in our family. A batch of a basic cookie recipe usually made for dipping in coffee or milk for breakfast is wrapped around eggs to make these adorable sweet treats!

Origin of Sicilian Easter Cookies with Eggs

Easter in Sicily is celebrated by gifting cuddura (meaning crown in reference to their shape) to family and friends. The cuddura can be made out of bread dough, as in the recipe I previously shared with you: cuddura cu l’ova. 

As long as I could remember, my mother made her cuddura with bread dough, rather than a sweetened dough. I do enjoy the bread version because it’s perfect to enjoy with the baked egg. It just wouldn’t be Easter without cuddura!

However, my mother has also made this cookie dough version which I’m calling Sicilian Easter Cookies with Eggs. The cookie dough wrapped around the egg is that of a typical breakfast cookie. My mother crushes these cookies in a cup and covers them in warm milk for her breakfast. You’ll find another variation of this breakfast cookie, without the milk, on my blog here.

This recipe will make 12 large cookies, but you may choose to bake a few without the egg in the center as I did (as pictured above).

This is a very plain cookie and so I decided to add extra flavor with freshly grated lemon zest and vanilla extract. The colored candy sprinkles are also my addition. After all it’s Easter! You’ll notice that my eggs are not painted just as my mother has never painted hers.

Since my mother has not made this cookie recipe in years, I contacted my Sicilian connection. That’s right, my cousin Graziella who shares her recipes with me without hesitation. You’ll notice something quite different in this recipe. That is the addition of ammonium carbonate.

What is ammonium carbonate?

Before baking powder was available, ammonium carbonate was the commonly used leavening agent for baking. In fact, I was pleasantly surprised to see how much the cookies puffed up while baking! Note: be sure to place the cookies at least 2 inches apart on the baking sheet.

The ammonium carbonate also gives these cookies a nice crisp exterior and soft interior.  You’ll notice a particular odor while the cookies are baking, especially when you open the oven door. However, you definitely do not taste it in the cookies.

In case you’re wondering if it’s safe to bake with, have no worries! You can read more about ammonium carbonate here. I purchased mine in the baking section of my local grocery store.

What can I replace ammonium carbonate with?

If you don’t have access to ammonium carbonate or you simply choose not to use it, there is an alternative. Simply replace with the same amount of baking powder. In this recipe that would be 3 tsp of baking powder. However, for the sake of sticking to the authentic recipe as made in Sicily I used ammonium carbonate in the cookies pictured in this post.

How to make Sicilian Easter Cookies with Eggs

Remove eggs from the refrigerator about 2 hours ahead in order to bring them to room temperature.  While preparing the cookies, place the eggs that you will be baking with the cookies in a bowl and cover with hot tap water. This will prevent them from cracking while baking.

Preheat oven to 350F and cover 2 baking sheets with parchment paper.

In a large mixing bowl whisk together eggs and sugar (1) until frothy, about 2 minutes (2). Stir in oil and milk. Add grated lemon zest of 1 lemon and vanilla (3). Sift flour and ammonium carbonate over the bowl (4).

Stir with a wooden spoon until all the flour is incorporated. Use your hands to shape into a ball. The dough should be soft and slightly sticky.

Prepare a small bowl with a spoonful or two of vegetable oil to have on hand when rolling the dough. Break off a golf ball sized piece of dough. Dip your finger tips in the oil and roll the dough into a rope of about 1/2 inch (1 cm) thick and 14 inches (35 cm) long (1). Fold in half and twist as shown below (2). Join both ends to form a circle (3) and nestle the egg in the center of the dough (4). Place on the prepared baking sheets.Cover with colored candy sprinkles and bake for 25 minutes or until lightly browned on the bottom and golden on top. Transfer to a wire rack to cool.

Tips and suggestions:

• Take the eggs out of the fridge a couple of hours prior to making the cookies in order to bring them to room temperature. While you are preparing the cookies, place only the eggs that will bake with the cookies in a bowl and cover with hot tap water. This will prevent the eggs from cracking while baking.
• The same amount of baking powder may be substituted for the ammonium carbonate.
• This recipe makes 12 large cookies. You may also choose to bake a few without the egg in the center.
• Cookies with the eggs should be refrigerated for up to a week.
• The cookies, without an egg in the center, can be frozen in an airtight container for up to 3 months. Defrost at room temperature.

If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin the recipe for later! Happy Easter!