50+ Delicious Easter Traditional Cookie Recipes for Every Celebration

Easter is a time of celebration, renewal, and, of course, delicious treats!

Whether you’re hosting an Easter brunch, planning an egg hunt, or simply looking to celebrate the season with family and friends, traditional Easter cookies are the perfect addition to your holiday spread.

These cookies not only offer a variety of flavors—from zesty lemon to rich chocolate—but also come in festive shapes that make them fun to decorate and share.

In this post, we’ve gathered over 50 traditional Easter cookie recipes that range from classic favorites to new twists on holiday classics.

These treats are easy to make, incredibly festive, and guaranteed to make your Easter celebrations even sweeter.

Whether you’re a fan of shortbread, sugar cookies, coconut macaroons, or something a little more decadent, these Easter cookies are designed to satisfy every sweet tooth.

Let’s dive into the world of Easter baking and discover the perfect cookies for your springtime festivities!

50+ Delicious Easter Traditional Cookie Recipes for Every Celebration

Easter cookies are not just treats; they’re a way to make memories with loved ones and enjoy the spirit of the season in a delicious, festive way.

With so many traditional recipes to choose from, it’s easy to create a beautiful and varied cookie platter that captures the essence of Easter.

From vibrant sugar cookies shaped like bunnies and eggs to rich, melt-in-your-mouth shortbread, there’s something for everyone to enjoy.

Whether you’re baking with children, surprising your guests with homemade goodies, or simply indulging in your favorite flavors, these Easter cookie recipes will make your holiday extra special.

So, put on your apron, gather your ingredients, and get ready to fill your kitchen with the delicious scents of Easter cookies!

Easter Sugar Cookies

Sugar cookies are a beloved classic during Easter, often decorated with pastel-colored icing and sprinkles. These cookies are soft, slightly chewy, and have a simple yet delightful flavor that makes them perfect for any holiday gathering. Their light texture combined with the sweetness of icing creates a festive treat that appeals to all ages.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• Colored sprinkles or sugar for decorating
• Royal icing (optional, for decorating)

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, followed by the vanilla and almond extract (if using), mixing well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Gently flatten each ball with the bottom of a glass or your hand. Add sprinkles or colored sugar on top of each cookie.
8. Bake for 8-10 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
9. Once cooled, you can decorate the cookies with royal icing for added flair, if desired.

The soft, buttery texture of these sugar cookies makes them a favorite at Easter. Their simplicity allows for a lot of creativity when it comes to decoration. Adding colorful icing or sprinkles brings out the joyful, vibrant spirit of Easter, making them a perfect treat for family gatherings or as a fun activity for kids to decorate themselves.

Easter Carrot Cake Cookies

Carrot cake is a classic dessert for Easter, and these carrot cake cookies bring the same moist, spiced goodness in an easy-to-eat form. They’re soft, flavorful, and packed with grated carrots, walnuts, and a hint of cinnamon. Topped with a creamy cream cheese frosting, these cookies are a delicious nod to the traditional Easter carrot cake.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts (optional)
• 1 cup rolled oats
• ½ cup cream cheese, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, cream the butter and brown sugar together until fluffy. Add the egg and vanilla, mixing well.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the grated carrots, walnuts, and oats.
6. Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are golden around the edges. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
9. Once the cookies are fully cooled, spread a dollop of frosting on top of each cookie.

These carrot cake cookies combine the flavors of a traditional Easter carrot cake with the convenience of a cookie. The light texture and slight chewiness of the cookie are complemented by the creamy, tangy cream cheese frosting. These cookies are perfect for serving to guests or as a homemade gift to friends and family during the Easter season.

Easter Coconut Macaroons

Coconut macaroons are a simple yet elegant treat for Easter. Their sweet coconut flavor and chewy texture, combined with a light golden crust, make them a perfect addition to any Easter celebration. These macaroons are naturally gluten-free, making them a versatile option for guests with dietary restrictions.

Ingredients:

• 4 large egg whites
• 1 ½ cups sweetened shredded coconut
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tbsp all-purpose flour (optional, for a firmer texture)
• ¼ cup semi-sweet chocolate chips (optional, for dipping)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites with the sugar, vanilla extract, and salt until stiff peaks form.
3. Gently fold in the shredded coconut and flour (if using) until the mixture is just combined.
4. Using a spoon or a small ice cream scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet.
5. Bake for 18-20 minutes, or until the macaroons are golden brown on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
6. If desired, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip the bottoms of the cooled macaroons in the chocolate and let the excess drip off. Place the macaroons on a piece of parchment paper to set the chocolate.

These coconut macaroons offer a delightful contrast of crisp edges and chewy centers. Their light texture is complemented by the richness of chocolate (if used), making them a luxurious yet simple treat. The natural coconut flavor shines through, and the macaroons are easy to make, requiring minimal ingredients. Whether served as part of an Easter dessert table or enjoyed with a cup of tea, they’re sure to be a hit.

Easter Lemon Shortbread Cookies

Lemon shortbread cookies are a refreshing, tangy treat for Easter, offering a delightful balance of buttery richness and zesty citrus. These cookies melt in your mouth and are perfect for pairing with a hot cup of tea or enjoying as a light dessert after a big holiday meal. The bright lemon flavor adds a touch of spring, making them a fantastic choice for the season.

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ½ tsp salt
• 1 tbsp lemon zest (about 2 lemons)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Extra sugar for sprinkling (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and powdered sugar together until smooth and fluffy.
3. Add the lemon zest, lemon juice, and vanilla extract, mixing until well incorporated.
4. Gradually add the flour and salt, mixing until the dough comes together and is smooth.
5. Roll the dough into a log shape about 12 inches long, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
6. Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing about 1 inch apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. If desired, sprinkle with extra sugar while the cookies are still warm.

These lemon shortbread cookies offer a delightful citrusy twist on the traditional buttery shortbread, making them a refreshing choice for Easter. The addition of lemon zest and juice brings a tangy brightness that complements the richness of the buttery dough. These cookies are perfect for those who enjoy light, flavorful treats that aren’t too sweet.

Easter Almond Joy Cookies

Inspired by the beloved Almond Joy candy bar, these cookies bring together the rich flavor of chocolate, the crunch of almonds, and the sweet chewiness of coconut. These Easter cookies are a decadent treat that will surely satisfy any sweet tooth. With their combination of textures and flavors, they make an indulgent snack or dessert for the holiday.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups sweetened shredded coconut
• 1 cup semisweet chocolate chips
• 1 cup whole almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream the butter and brown sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
5. Fold in the shredded coconut, chocolate chips, and almonds.
6. Using a spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These Almond Joy cookies are a playful take on the classic candy bar and bring a rich combination of flavors to your Easter dessert table. The crunchy almonds and chewy coconut balance perfectly with the sweetness of the chocolate chips, creating a delightful bite in every mouthful. Whether served as a festive treat or a fun addition to a dessert platter, these cookies are a must-try for chocolate lovers.

Easter Chocolate-Covered Peanut Butter Cookies

Peanut butter and chocolate are a timeless flavor pairing, and these chocolate-covered peanut butter cookies are a perfect indulgence for Easter. The soft, peanut butter-filled cookie is dipped in rich, smooth chocolate, making each bite a satisfying blend of salty and sweet. These cookies are simple to make and perfect for anyone who loves a combination of textures and flavors.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 ½ cups semisweet chocolate chips
• 2 tbsp vegetable oil (for melting the chocolate)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, and sugar until smooth and fluffy.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing about 2 inches apart.
6. Use a fork to gently press a crisscross pattern on top of each cookie.
7. Bake for 8-10 minutes, or until the edges are golden. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
8. To coat the cookies in chocolate, melt the chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
9. Dip each cookie halfway into the melted chocolate, allowing any excess to drip off, and place on parchment paper to set.

These chocolate-covered peanut butter cookies bring together the rich, nutty flavor of peanut butter with the smoothness of chocolate, making them a decadent Easter treat. The combination of soft, slightly chewy cookies with a chocolate coating is simply irresistible. These cookies are perfect for those who appreciate classic flavors with an indulgent twist, and they are sure to be a hit at any Easter gathering.

Easter Bunny Thumbprint Cookies

These adorable thumbprint cookies are perfect for Easter with their fun bunny shape and colorful jam centers. Soft and buttery, these cookies offer a delightful contrast between the crumbly shortbread base and the sweet fruit jam filling. The Easter bunny design adds a playful touch, making them a favorite for kids and adults alike during the holiday season.

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 ½ cups all-purpose flour
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup fruit jam (such as strawberry, raspberry, or apricot)
• Colored sugar or sprinkles for decorating (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Gradually add the flour and salt, stirring until just combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
6. Use your thumb (or the back of a spoon) to make an indentation in the center of each cookie.
7. Fill each indentation with about ½ tsp of fruit jam.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Once cooled, decorate with colored sugar or sprinkles to resemble bunny faces or other Easter-themed designs.

These bunny thumbprint cookies are a charming way to celebrate Easter. The soft, buttery texture pairs beautifully with the jam filling, and the playful bunny design makes them perfect for Easter egg hunts or family gatherings. The bright colors and fruity flavors bring a festive vibe to your dessert table, and they’re fun to make with children.

Easter Raspberry Almond Cookies

These raspberry almond cookies are a delicious, nutty treat with a sweet, tart raspberry jam center. The almond flavor complements the fruitiness of the raspberry jam, creating a perfect balance of sweet and savory. These cookies are elegant yet easy to make, and their sophisticated flavor makes them an ideal addition to any Easter celebration.

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 tsp almond extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup finely chopped almonds
• 1/3 cup raspberry jam

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg and almond extract, mixing well.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and stir until combined.
5. Fold in the chopped almonds.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Press your thumb gently into the center of each dough ball to create an indentation.
8. Fill each indentation with about ½ tsp of raspberry jam.
9. Bake for 10-12 minutes, or until the edges are lightly golden and the jam has set.
10. Allow to cool on a wire rack.

These raspberry almond cookies are a refined yet easy-to-make treat that will add elegance to your Easter table. The buttery almond dough pairs perfectly with the tangy raspberry jam, creating a balanced and flavorful cookie. These cookies are ideal for anyone looking for a light, fruity, and nutty addition to their holiday spread.

Easter Chocolate Mint Cookies

Chocolate and mint are a classic pairing, and these chocolate mint cookies take that combination to a new level with a rich, fudgy cookie base and a refreshing minty flavor. Topped with a mint chocolate ganache, these cookies are an indulgent treat that perfectly captures the spirit of Easter.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 2 tbsp heavy cream
• 1 tsp peppermint extract (for ganache)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until smooth and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
10. For the ganache, heat the heavy cream in a microwave-safe bowl until warm. Pour it over the chocolate chips and stir until smooth and glossy. Stir in the peppermint extract.
11. Drizzle the mint ganache over the cooled cookies and allow it to set.

These chocolate mint cookies are rich, fudgy, and have just the right amount of minty freshness. The mint chocolate ganache adds an extra layer of flavor that makes them irresistibly decadent. These cookies are perfect for anyone who loves the refreshing combination of mint and chocolate and is looking for a festive Easter treat that feels indulgent yet familiar.

Easter Pecan Sandies

These buttery, melt-in-your-mouth pecan sandies are a delightful treat for Easter. The combination of toasted pecans and rich, crumbly shortbread creates a delicate texture that’s both sweet and nutty. With a light dusting of powdered sugar, these cookies are as elegant as they are delicious, making them perfect for any Easter celebration or dessert platter.

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup finely chopped pecans, toasted
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Stir in the vanilla extract and salt.
4. Gradually add the flour, mixing until a dough forms.
5. Fold in the toasted pecans, ensuring they’re evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart.
7. Use the bottom of a glass to gently press each cookie down, flattening them slightly.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Once the cookies have cooled, dust them with powdered sugar before serving.

These pecan sandies are a lovely choice for anyone who enjoys a nutty, slightly sweet cookie. Their simple, shortbread-like texture makes them a light addition to your Easter dessert table, while the toasted pecans provide a comforting crunch. With their delicate sweetness and subtle buttery flavor, they are a sophisticated and delicious treat.

Easter Chocolate-Peanut Butter Blossoms

Chocolate and peanut butter are a perfect pair, and these chocolate-peanut butter blossoms are an irresistible Easter treat. The cookies are soft and chewy with a sweet, nutty flavor, and they are topped with a creamy peanut butter cup for the ultimate indulgence. These cookies are sure to be a hit at any Easter gathering.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• ¼ cup peanut butter
• 24 mini peanut butter cups, unwrapped

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
4. Add the egg and vanilla extract, mixing well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are set but the centers are soft.
8. As soon as the cookies come out of the oven, gently press a mini peanut butter cup into the center of each cookie.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These chocolate-peanut butter blossoms are a deliciously indulgent treat that perfectly combines the richness of chocolate with the creamy, salty sweetness of peanut butter. The addition of the mini peanut butter cup on top creates a decadent finish to each cookie, making them a perfect Easter dessert. They’re simple to make yet have an impressive flavor that will have everyone reaching for more.

Easter Coconut Cream Cookies

Coconut lovers will adore these coconut cream cookies, which are packed with sweetened shredded coconut and topped with a rich coconut-flavored cream. The soft, chewy texture of the cookie pairs perfectly with the creamy filling, making each bite a tropical indulgence. These cookies are perfect for adding a sunny, tropical touch to your Easter festivities.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ cups sweetened shredded coconut
• ½ cup heavy cream
• 1 ½ cups powdered sugar
• ½ tsp coconut extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Stir in the shredded coconut until evenly distributed.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart.
8. Flatten each ball slightly with the bottom of a glass or your fingers.
9. Bake for 8-10 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
10. For the coconut cream filling, beat together the heavy cream, powdered sugar, and coconut extract until smooth and thickened.
11. Once the cookies are cool, spread a layer of coconut cream on the flat side of one cookie and top with another cookie to form a sandwich.

These coconut cream cookies offer a rich, tropical flavor that’s perfect for Easter. The soft, chewy cookies are complemented by a creamy coconut filling, creating a delightful contrast of textures. Whether served at a family gathering or as part of an Easter dessert buffet, these cookies are sure to impress with their decadent flavor and tropical flair.

Easter Carrot Cake Cookies

Inspired by the beloved carrot cake, these carrot cake cookies combine the moist, flavorful essence of the cake in cookie form. With a perfect blend of warm spices, grated carrots, and a creamy cream cheese frosting drizzle, these cookies bring the taste of spring right to your dessert table. They’re soft, chewy, and have just the right amount of sweetness, making them ideal for an Easter treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ 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)
• 1 cup rolled oats
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2 tbsp unsalted butter, softened
• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and brown sugar together until light and fluffy.
4. Add the egg and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the grated carrots, oats, and nuts (if using).
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool completely on a wire rack.
9. For the frosting, beat together the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
10. Drizzle or pipe the cream cheese frosting over the cooled cookies.

These carrot cake cookies bring the flavors of traditional carrot cake into a more portable and fun form. The combination of spices, sweet grated carrots, and creamy frosting makes for a comforting, indulgent treat that’s perfect for Easter. They’re soft, flavorful, and will be a favorite among carrot cake fans.

Easter Sugar Cookie Nests

These sugar cookies are shaped into little nests and filled with colorful candy eggs, making them an adorable and festive treat for Easter. The soft, buttery cookies provide the perfect base for a sweet candy surprise, and the nest design adds a fun, playful touch to your holiday desserts. They’re simple to make and great for family baking sessions.

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 large egg
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 1 tbsp milk
• ½ cup colored candy eggs (e.g., candy-coated chocolates or jelly beans)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and baking powder.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg, vanilla extract, and almond extract, mixing well.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart.
7. Using your thumb or the back of a spoon, gently press a well into the center of each cookie to create a nest shape.
8. Bake for 8-10 minutes, or until the edges are lightly golden.
9. While the cookies are still warm, press a few candy eggs into the center of each cookie nest.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These sugar cookie nests are a fun and festive way to celebrate Easter. The simple sugar cookie dough is transformed into playful, colorful nests that are perfect for kids and adults alike. With a crunchy candy egg center, they add a touch of sweetness and joy to your holiday celebrations.

Easter Coconut Macaroons

Coconut macaroons are a classic dessert that brings a light, chewy texture with a tropical flavor to your Easter spread. These macaroons are naturally gluten-free and can be made with just a few simple ingredients. The sweet coconut flavor and golden edges make them an irresistible addition to any holiday dessert platter.

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• ¼ tsp salt
• 4 large egg whites
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sugar, and salt.
3. In a separate bowl, whisk the egg whites until they form soft peaks.
4. Fold the egg whites gently into the coconut mixture until well combined.
5. Stir in the vanilla extract and almond extract, if using.
6. Using a spoon, drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 18-20 minutes, or until the edges are golden brown and the tops are lightly toasted.
8. Allow the macaroons to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These coconut macaroons are light, chewy, and packed with sweet coconut flavor. With their crispy golden edges and tender centers, they make a deliciously simple Easter treat. They’re also naturally gluten-free, making them a great option for anyone with dietary restrictions. These macaroons will be a hit with coconut lovers and are a perfect way to celebrate the holiday in a sweet, simple way.

Note: More recipes​ are coming soon!