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Easter is a time for joy, family gatherings, and, of course, delicious treats. When it comes to holiday baking, few things bring more excitement than Easter-themed cookies.
Among the many varieties, Easter egg cookies stand out as a colorful and festive way to celebrate the season. These cookies not only capture the essence of spring with their vibrant pastel hues but also offer a delightful blend of flavors and textures that appeal to both kids and adults.
Whether you’re planning an Easter egg hunt, creating a fun family baking session, or simply looking for a sweet treat to enjoy, Easter egg cookies are sure to be a hit.
In this article, we’ve curated a collection of over 30 Easter egg cookie recipes that are as fun to make as they are to eat.
From chewy peanut butter cookies topped with pastel candy eggs to soft sugar cookies decorated with colorful icing, there’s something for every taste and baking skill level.
So, gather your ingredients, preheat your oven, and let’s dive into these deliciously festive treats that will make your Easter celebrations extra special.
30+ Easy Easter Egg Cookie Recipes for a Colorful and Delicious Holiday
Easter egg cookies are a wonderful way to celebrate the holiday while indulging in sweet, colorful treats that everyone will love.
With so many varieties to choose from, including classic sugar cookies, coconut macaroons, and peanut butter delights, there’s no shortage of inspiration for your Easter baking.
These cookies are not just desserts; they’re a fun activity to enjoy with family and friends as you decorate and create together.
Whether you’re hosting a brunch, filling Easter baskets, or simply looking for a festive treat to share, these Easter egg cookies are sure to add a touch of sweetness to your holiday.
So, grab your cookie cutters, colorful candy eggs, and get ready to bake up some springtime magic in the kitchen!
Classic Easter Egg Sugar Cookies
These Classic Easter Egg Sugar Cookies are soft, sweet, and decorated with colorful candy egg toppings. The tender dough bakes into the perfect cookie base, complementing the crunchy and sweet candy eggs. With a light vanilla flavor and a touch of springtime joy, these cookies make a festive addition to any Easter celebration.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 2 tbsp milk
- 1 cup Easter candy-coated chocolate eggs (such as mini Cadbury eggs or candy-covered chocolate)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Add milk if the dough seems too dry.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few candy eggs into the top of each cookie.
- Bake for 8-10 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Classic Easter Egg Sugar Cookies are a delightful treat for Easter gatherings. The tender sugar cookie base provides the perfect backdrop for the colorful candy eggs, making them both fun and delicious. The combination of vanilla and almond extract adds a sweet complexity, while the candy coating brings a fun pop of color and crunch. Perfect for an Easter egg hunt or as a sweet snack, these cookies are sure to bring smiles to everyone’s faces.
Easter Egg Shortbread Cookies
These Easter Egg Shortbread Cookies are buttery, crisp, and decorated with colorful royal icing to resemble mini Easter eggs. The simple dough melts in your mouth, and the royal icing adds a bright touch of sweetness. This cookie is ideal for those looking for a delicate and elegant treat for their Easter table.
Ingredients:
For the shortbread cookies:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ cup powdered sugar
- 1 cup unsalted butter, softened
- ½ tsp vanilla extract
- 1/8 tsp salt
For the royal icing:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- Food coloring (optional)
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, cornstarch, powdered sugar, and salt.
- Add the softened butter and vanilla extract to the dry ingredients, and mix until the dough comes together.
- Roll the dough into a ball and flatten it out on a lightly floured surface. Roll the dough to about ¼ inch thickness.
- Use an Easter egg-shaped cookie cutter to cut out shapes from the dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- While the cookies bake, prepare the royal icing by whisking powdered sugar, milk, and vanilla extract in a small bowl. Divide into smaller bowls and color each with different food coloring (if desired).
- Once the cookies have cooled, use a piping bag or a small spoon to decorate them with the royal icing in egg patterns. Allow the icing to set before serving.
These Easter Egg Shortbread Cookies are a fantastic choice for those who enjoy a buttery, melt-in-your-mouth treat. The delicate shortbread pairs beautifully with the bright royal icing, making them visually appealing and irresistibly tasty. Their elegant appearance is sure to impress guests at your Easter gathering, while the simplicity of the recipe ensures that anyone can make them with ease. Whether you’re hosting a family brunch or a holiday tea, these cookies will add a touch of charm to the table.
Chocolate-Dipped Easter Egg Cookies
Chocolate-Dipped Easter Egg Cookies are a decadent twist on traditional Easter treats. The soft and chewy chocolate chip cookies are adorned with a dip in rich chocolate and a sprinkle of colorful Easter egg candies. These cookies balance the sweetness of the chocolate with the rich flavor of the cookie dough, creating a crowd-pleasing dessert that’s both indulgent and festive.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups semisweet chocolate chips
- 8 oz milk chocolate, chopped (for dipping)
- ½ cup Easter candy eggs, chopped or whole
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add the eggs and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden but the center is soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- While the cookies cool, melt the milk chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 20 seconds until smooth.
- Once the cookies are cool, dip half of each cookie into the melted chocolate, then sprinkle with chopped or whole Easter candy eggs. Allow the chocolate to set before serving.
These Chocolate-Dipped Easter Egg Cookies are a dream for chocolate lovers. The chewy cookie base and rich chocolate coating create a delightful contrast, while the colorful candy eggs bring a touch of fun and whimsy. Whether you’re making them for an Easter celebration or just as a special springtime treat, these cookies are sure to be a hit. They also make for a great gift or party favor, offering both beauty and indulgence in every bite.
Easter Egg Lemon Cookies
Easter Egg Lemon Cookies are a fresh and zesty twist on traditional cookies. With a light lemon flavor that pairs perfectly with the sweetness of pastel-colored candy eggs, these cookies offer a refreshing citrusy bite that’s perfect for springtime. Soft and chewy, with a hint of tang from lemon zest and juice, they are a wonderful addition to any Easter celebration.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- ½ cup pastel-colored candy-coated eggs (mini M&Ms or similar)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few candy-coated eggs into the top of each cookie.
- Bake for 8-10 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Easter Egg Lemon Cookies are the perfect balance of citrusy freshness and sweet candy crunch. The combination of bright lemon flavor and soft, chewy texture makes them a refreshing option for Easter desserts. The addition of colorful candy eggs gives them a festive and fun look, adding an extra touch of cheer to your holiday celebration. Whether served as a dessert or a treat for the kids, these cookies are sure to bring some springtime sunshine to your table.
Peanut Butter Easter Egg Cookies
Peanut Butter Easter Egg Cookies are a rich, nutty twist on traditional sugar cookies, with a creamy peanut butter center and a festive candy egg topping. The combination of smooth peanut butter and soft, chewy cookie dough makes for a comforting yet exciting treat. These cookies are perfect for peanut butter lovers and a great way to add some indulgence to your Easter festivities.
Ingredients:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup Easter candy eggs (such as Reese’s or peanut butter-filled eggs)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, mix the peanut butter and granulated sugar together until smooth and creamy.
- Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a peanut butter egg or candy egg into the center of each dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Peanut Butter Easter Egg Cookies are a dream come true for peanut butter enthusiasts. The creamy peanut butter center perfectly complements the soft and chewy texture of the cookies, while the candy egg topping adds a colorful and festive touch. These cookies are perfect for those looking for a sweet, nutty treat that also celebrates the spirit of Easter. Serve them up for a fun dessert or share them as a special gift for loved ones this holiday season.
Easter Egg Oatmeal Cookies
Easter Egg Oatmeal Cookies are a hearty, wholesome treat that blends the warmth of cinnamon-spiced oatmeal with the bright colors of Easter candy eggs. The chewy oats and the touch of cinnamon in the cookie dough make each bite satisfying, while the pastel candy eggs on top add a playful, colorful flair. These cookies are a perfect balance of comfort and festivity for your Easter gatherings.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pastel-colored candy-coated eggs (mini candy-coated chocolate or similar)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few candy eggs into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Easter Egg Oatmeal Cookies are a delicious, wholesome treat with a festive twist. The combination of chewy oats and cinnamon makes them comforting, while the colorful candy eggs on top add a cheerful pop of color. These cookies are perfect for those who enjoy a heartier dessert that doesn’t compromise on sweetness. Whether you’re preparing for an Easter brunch or simply want a fun cookie to share, these oatmeal cookies will make your holiday extra special.
Easter Egg Coconut Cookies
Easter Egg Coconut Cookies are a tropical treat that combines the chewiness of coconut with the fun, festive spirit of Easter. These cookies are soft and chewy, with the perfect balance of coconut sweetness and a slight crunch from the pastel candy eggs. The coconut flavor gives them an exotic twist, while the colorful candy eggs on top make them perfect for an Easter dessert table.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ cups shredded unsweetened coconut
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pastel-colored candy-coated chocolate eggs (or similar)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, shredded coconut, baking powder, and salt.
- In a separate large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them onto the prepared baking sheet.
- Gently press a few pastel candy eggs into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Easter Egg Coconut Cookies are a unique and tropical twist on classic Easter treats. The chewy coconut flavor combined with the fun pastel candy eggs makes them the perfect festive cookie for spring. Whether you’re celebrating Easter with a tropical theme or just looking for something different, these cookies offer a delightful, chewy texture and colorful appeal that will be enjoyed by everyone at your gathering.
Easter Egg Sugar Cookies
Easter Egg Sugar Cookies are a classic, buttery treat that’s perfect for decorating with festive Easter designs. These cookies are soft, slightly crispy on the edges, and the ideal blank canvas for fun springtime decorations. Topped with pastel candy eggs, they capture the spirit of Easter in every bite and are perfect for both kids and adults alike to decorate and enjoy.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- ½ cup pastel candy-coated eggs (mini chocolate eggs or similar)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and milk, mixing until combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few pastel candy-coated eggs into the center of each cookie.
- Bake for 8-10 minutes, or until the edges are slightly golden and the centers are firm.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Easter Egg Sugar Cookies are a timeless favorite that brings a sense of nostalgia to any holiday gathering. The buttery, soft texture of these cookies is a wonderful backdrop for the bright, festive pastel eggs, making them not only delicious but also visually appealing. These cookies are a hit with kids who can enjoy decorating them, and they make a perfect addition to any Easter party or as a homemade gift to share with friends and family.
Easter Egg Shortbread Cookies
Easter Egg Shortbread Cookies are a simple, elegant treat with a buttery flavor that melts in your mouth. The rich, crumbly texture of the shortbread pairs perfectly with the light, crunchy candy eggs placed on top, making these cookies a delightful choice for an Easter dessert. With minimal ingredients, these cookies offer a sophisticated flavor while still being easy to make.
Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup pastel candy-coated eggs (mini or regular size)
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and salt, and mix until combined.
- Gradually add the flour, mixing until just incorporated.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few pastel candy eggs into the center of each ball of dough.
- Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Easter Egg Shortbread Cookies are a delightful, buttery treat that’s perfect for Easter celebrations. Their rich and crumbly texture is complemented by the colorful candy eggs, adding a fun and festive twist. These cookies are ideal for anyone who enjoys simple yet elegant desserts, and they can easily be made ahead of time for a stress-free holiday treat. Whether served with a cup of tea or alongside other Easter desserts, these shortbread cookies are sure to impress your guests.
Easter Egg Carrot Cake Cookies
Easter Egg Carrot Cake Cookies combine the warmth and spice of carrot cake with the fun and festive spirit of Easter. These soft and chewy cookies are packed with finely grated carrots, cinnamon, and nutmeg, making them a perfect springtime treat. Topped with pastel candy eggs, they offer a sweet, colorful twist on a beloved classic, perfect for Easter gatherings.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or raisins (optional)
- ½ cup pastel-colored candy eggs
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Stir in the grated carrots and walnuts or raisins (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few pastel candy eggs into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Easter Egg Carrot Cake Cookies are the perfect balance of sweet and spiced, offering all the flavors of carrot cake in a cookie form. The addition of colorful candy eggs makes them even more festive, adding a playful and bright touch to your Easter treats. Whether you’re serving them at an Easter brunch or packing them in an Easter basket, these cookies are sure to bring smiles to everyone’s face.
Easter Egg Chocolate Chip Cookies
Easter Egg Chocolate Chip Cookies are a chocolate lover’s dream with an Easter twist. This recipe takes the classic chocolate chip cookie and adds pastel candy eggs for an extra burst of color and sweetness. With gooey chocolate chips in every bite and a pop of Easter fun, these cookies are perfect for Easter egg hunts or as a delicious after-dinner treat.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups chocolate chips (milk or semi-sweet)
- ½ cup pastel candy-coated eggs (mini or regular-sized)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter with both sugars until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and half of the pastel candy eggs.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press the remaining pastel candy eggs into the top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Easter Egg Chocolate Chip Cookies are a fun and delicious treat that adds a bit of Easter charm to a beloved classic. The chocolate chips bring their signature richness, while the pastel candy eggs on top offer a colorful and festive touch. These cookies are perfect for any Easter occasion, whether it’s a casual family get-together or an elegant springtime dessert table. They are sure to be a crowd-pleaser, combining comfort and festivity in every bite.
Easter Egg Cinnamon Roll Cookies
Easter Egg Cinnamon Roll Cookies take the warm, comforting flavors of a cinnamon roll and turn them into a cookie form, with a playful Easter twist. These soft, buttery cookies are rolled with cinnamon sugar and topped with pastel-colored candy eggs for a sweet and festive touch. They’re perfect for breakfast or a dessert treat during Easter festivities.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ½ cup pastel-colored candy-coated eggs
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter with the granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and milk, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- In a small bowl, combine the brown sugar and cinnamon.
- Roll the dough into a rectangle on a lightly floured surface. Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Roll the dough up into a log and slice it into ½-inch thick rounds.
- Place the cookie rounds on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few pastel candy eggs into the top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Easter Egg Cinnamon Roll Cookies are a creative and delicious way to enjoy the flavors of a cinnamon roll in a cookie form. The rich, buttery dough and the sweet cinnamon swirl are complemented by the festive pastel candy eggs, making these cookies a perfect choice for Easter morning or as a fun addition to any Easter celebration. Soft and sweet, these cookies are sure to be a favorite among both kids and adults alike.
Easter Egg Peanut Butter Cookies
Easter Egg Peanut Butter Cookies are a delightful blend of creamy peanut butter and a soft, chewy cookie base. The addition of colorful pastel candy eggs on top not only adds a festive touch for Easter but also enhances the flavor with a pop of sweetness. These cookies are perfect for peanut butter lovers and make for a sweet snack or dessert during the Easter holiday season.
Ingredients:
- 1 cup unsalted peanut butter
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup pastel-colored candy eggs
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, combine the peanut butter, granulated sugar, and brown sugar, and beat until smooth.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Gently press down on each dough ball with a fork to create a crisscross pattern.
- Press a few pastel candy eggs into the center of each cookie.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Easter Egg Peanut Butter Cookies are an irresistible combination of sweet, salty, and creamy flavors, making them a crowd favorite during Easter. The peanut butter provides a rich, satisfying taste, while the pastel candy eggs on top add a playful and colorful twist. These cookies are perfect for Easter baskets, family gatherings, or as a special treat after an egg hunt. Their chewy texture and delicious flavor make them a must-try this Easter season.
Easter Egg Coconut Macaroons
Easter Egg Coconut Macaroons are a light, chewy coconut treat with a beautiful golden color and a crunchy exterior. These macaroons are made with sweetened shredded coconut, egg whites, and a little sugar, and they are topped with pastel candy eggs for an Easter-inspired look. Their sweet coconut flavor and colorful appearance make them a perfect addition to your Easter dessert table.
Ingredients:
- 3 cups sweetened shredded coconut
- 2 large egg whites
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- ½ cup pastel-colored candy eggs
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, vanilla extract, almond extract, and salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until fully combined.
- Using a spoon or your hands, form the mixture into small mounds, placing them on the prepared baking sheet.
- Press a pastel candy egg into the top of each macaroon.
- Bake for 18-20 minutes, or until the edges of the macaroons are golden brown.
- Allow the macaroons to cool completely on the baking sheet before transferring them to a wire rack.
Easter Egg Coconut Macaroons are a light, flavorful treat that’s perfect for those who love coconut. The chewy interior and crispy exterior are delightful, and the pastel candy eggs give each macaroon a festive Easter charm. These macaroons are easy to make and bring a sweet, tropical flavor to your Easter celebrations. Whether enjoyed alone or shared with friends and family, these coconut treats are sure to be a hit at any Easter event.
Easter Egg Lemon Sugar Cookies
Easter Egg Lemon Sugar Cookies offer a tangy twist on a classic sugar cookie. The refreshing lemon flavor pairs perfectly with the soft, chewy texture of the cookie, and the colorful candy eggs on top bring a burst of springtime cheer. These cookies are simple to make, yet they’re festive enough to impress at any Easter gathering.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ½ cup pastel-colored candy eggs
- 1 tbsp granulated sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar before placing them on the baking sheet, spacing them about 2 inches apart.
- Gently press a pastel candy egg into the top of each cookie.
- Bake for 8-10 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Easter Egg Lemon Sugar Cookies are the perfect balance of sweet and tangy, making them an ideal treat for the spring season. The refreshing lemon flavor gives these cookies a vibrant twist, while the pastel candy eggs on top add an extra layer of festivity. Whether you serve them at a family gathering or pack them in an Easter basket, these cookies will bring a burst of brightness and flavor to your holiday celebrations.
Note: More recipes are coming soon!
