Pugliese Easter Braided Sugar Cookies

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These soft, lightly sweet braided cookies are a beloved Easter tradition in Puglia, southern Italy. Made with simple pantry staples and shaped into symbolic forms like braids, rings, and baskets, they're finished with pastel sprinkles for the holiday table.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 47 gCarbs
• 1 gFiber
• 19 gSugar
• 6 gProtein
• 160 mgSodium
• 75 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1/3 cup (80 ml) mild olive oil or sunflower oil
• 1/4 cup (60 ml) dry white wine or whole milk
• 1 tablespoon finely grated lemon zest
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt

For decorating

• 1 large egg beaten with 1 tablespoon milk
• 1/3 cup pastel-colored sugar sprinkles
• 2 tablespoons coarse sparkling sugar

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly combined.
3. In a separate bowl, whisk the eggs with the olive oil and white wine (or milk) until smooth and lightly emulsified.
4. Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a soft, pliable dough forms. Turn out onto a lightly floured surface and knead briefly for 1 to 2 minutes until smooth, adding a touch more flour if sticky.
5. Divide the dough into 6 equal pieces, about 110 g each. Roll each piece into three thin ropes about 12 inches long, braid them together, pinch the ends to seal, and curve into a ring or basket shape. Place the shaped cookies on the prepared sheets, leaving about 2 inches between them.
6. Brush each cookie generously with the egg wash, then sprinkle with pastel sprinkles and coarse sugar for a sparkling finish.
7. Bake for 18 to 22 minutes, rotating the pans halfway through, until the cookies are just pale golden on the bottom and set on top — they should remain tender and soft rather than crisp.
8. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve at room temperature, traditionally as part of the Easter breakfast spread.

Cook’s Notes

• For a traditional symbolic touch, nestle a small peeled hard-boiled egg in the center of one cookie before baking — it represents rebirth and is common in older Pugliese family recipes.
• Olive oil gives a subtle, slightly fruity flavor characteristic of southern Italian baking; use a mild variety or substitute sunflower oil for a more neutral taste.
• Do not overbake — these cookies are meant to stay pale and soft, more bread-like than crisp, so pull them as soon as the bottoms turn lightly golden.
• Store in an airtight container at room temperature for up to 5 days; the flavor actually deepens by the second day as the lemon and vanilla notes settle.
• Try shaping some into doves, fish, or simple rings — every Pugliese family has its own symbolic tradition passed down through generations.

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