Zesty Lemon Glaze Treats

Featured in Sweet Treats for Any Day.

These sweet Italian cookies (Uncinetti) combine pantry basics into soft and zesty bites. You’ll mix a simple dough using flour, butter, and lemon zest, then shape into circles or knots. Covered in lemony icing, they balance just the right amount of sweet and tangy. Quick to make—about 25 minutes total—or freeze for later. Swap butter for olive oil or dust with powdered sugar for variety.
Una donna con un cappello a coda di cavallo e un vestito nero.
Updated on Sat, 22 Mar 2025 21:42:03 GMT
Cookies freshly baked and topped with sprinkles. Pin it
Cookies freshly baked and topped with sprinkles. | kylierecipes.com

Easter chocolate nests bring a touch of spring magic to any celebration. I've tweaked this fun treat over the years, mixing crunchy cereal with smooth melted chocolate to craft adorable little homes for colorful Easter candy. My version hits just the right balance - they snap when you bite them but won't crumble all over your lap.

Things might get a bit sticky while you're making these, but watching everyone's faces light up as they decorate their own little nests makes the cleanup totally worth it.

Must-Have Components

  • Cereal Base: Shredded wheat gives you that realistic nest look, but cornflakes work great too
  • Chocolate Selection: Try mixing milk and dark chocolate for a more interesting flavor
  • Unsalted Butter: You'll need this to get everything to the right texture
  • Golden Syrup: This sticky sweetener holds everything together while adding a hint of caramel taste
A tray of cookies with sprinkles on it. Pin it
A tray of cookies with sprinkles on it. | kylierecipes.com

Easy Instructions

Chocolate Prep
Slowly melt the chocolate with butter and syrup over low heat. Keep stirring until it's all smooth and shiny.
Cereal Prep
Break up your cereal into different sizes. Don't crush it too much - you want some bigger pieces for texture.
Putting It All Together
Mix the chocolate stuff with your cereal until everything's coated. Shape them into little nests on a lined tray, making dents in the middle for candies later.

Making these treats has become a special part of Easter for many families, bringing everyone around the kitchen table.

Chocolate Know-How

Don't rush the melting process or your chocolate might turn grainy. Keep the heat low and your eye on the pot.

Nest Formation

Using a spoon to shape each nest gives them that natural, uneven look that real nests have.

Make-Ahead Options

You can make these up to 5 days before your event. Just keep them in an airtight box and add the candy right before serving.

Decoration Ideas

Try mini eggs, colorful sprinkles, or even pastel chocolate chips to make each nest unique.

These sweet little nests mix old-school Easter baking with your own creative touch, which is why they never go out of style during spring celebrations.

A tray of cookies with sprinkles on it. Pin it
A tray of cookies with sprinkles on it. | kylierecipes.com

Frequently Asked Questions

→ How long will these cookies stay fresh?
Store them in a sealed container to keep fresh for up to a week. You can freeze the dough for 3 months if needed.
→ Can olive oil be used instead of butter?
Definitely! Using a mild olive oil gives a more traditional twist.
→ What’s an easy way to shape the dough?
Roll thin strips about 5–6 inches, then form them into knots or connect the ends for a circular shape.
→ Do I have to use the glaze?
Nope! If glaze isn’t your thing, you can skip it and sprinkle powdered sugar instead.
→ What oven temperature works best?
Preheat to 300°F and bake for 15–18 minutes. Or go with 350°F for around 13 minutes.

Lemon Glaze Treats

These sweet knots are soft, citrusy, and coated with lemon glaze—great for Easter or anytime you want something special.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Kylie

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian

Yield: 15 Servings (15 cookies)

Dietary: Vegetarian

Ingredients

→ Cookie Dough

01 1 1/2 cups plus 2 tbsp all-purpose flour (200g total)
02 3 tbsp and 1/4 tsp granulated sugar
03 1 tsp baking powder
04 A tiny bit of salt (1/4 tsp if not using salted butter)
05 Zest from a single lemon
06 1 large egg
07 1/4 cup butter, melted and cooled
08 4 tbsp milk (whole or 2%)

→ Lemon Glaze

09 1.5 to 2 cups of powdered (confectioners') sugar
10 1 tbsp freshly squeezed lemon juice
11 1 tbsp milk or cream

Instructions

Step 01

Heat your oven to 150°C (300°F). Cover a big baking pan with parchment paper.

Step 02

In a big bowl, mix flour, sugar, baking powder, salt, and lemon zest. Make a little hole in the center, then add the milk, egg, and cooled butter. Use a fork to gently mix till it starts to stick together, then lightly knead on a clean surface till smooth.

Step 03

Form long, thin strips of dough about 5-6 inches each. Twist these into shapes like circles or knots and place them on your lined tray.

Step 04

Pop them in the oven for 15-18 minutes, just until you see a light golden color on the edges. Let them cool down completely before adding the glaze.

Step 05

Sift the powdered sugar, then stir in milk and lemon juice till the glaze has a smooth, drippy texture. Spread it over the cooled cookies or dust some extra sugar on top.

Notes

  1. Olive oil (light) works fine instead of butter
  2. Store them in a sealed jar at room temperature for up to a week
  3. Freeze the raw dough for as long as 3 months
  4. For a quicker bake, raise the oven to 350°F and cook for 13 minutes

Tools You'll Need

  • A large sheet for baking
  • Parchment for lining your pan
  • Big mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy included (milk, butter)
  • Eggs are present
  • Flour contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 76
  • Total Fat: 4 g
  • Total Carbohydrate: 9 g
  • Protein: 2 g