10 Delightful Easter Cookie Recipes to Try This Holiday Season

Easter is all about celebration. From inviting spring with deep affection to hiding easter eggs for a family egg hunt and baking delightful cookies, Easter is just another reason to have fun after Christmas. If you want to swap those store-bought cookies with homemade ones this Easter, then the below recipes could work in your favor. Surprise your family and friends with these baked goodies and earn some goodwill!

When it comes to Easter Sunday treats, one can never go wrong with bunnies, baby chicks, or egg-shaped treats. Bake treats containing lemon to eliminate flour this season to whip up a delectable platter for Easter. From bunnies to baby chicken to egg-shaped cookies – we have you covered for Easter cookies ideas.

Whether you prefer something classic or something that brings out the season’s flavor, these delicious cookie recipes will bring a smile to every face. Baking Easter cookies is not just about treats – it is a fun activity that can get kids involved. Simple and easy to whip, kids will enjoy being a part of baking and decorating these cookies.

Easter Cookie Recipes You Will Love to Make

Cookies are a must in any festival! So, get to know some easy but delightfully delectable cookie recipes for this Easter:

1. Chocolate Sugar Cookies

These decorated Easter cookies are pretty and need only seven ingredients to make. So what are you waiting for?

Ingredients 

• 3 cups all-purpose flour
• 1 cup cocoa (unsweetened)
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup unsalted butter (room temperature)
• 1 cup sugar
• 2 eggs (large)

Total Time

40 minutes

Servings 

50 cookies

How To Make 

1. Whisk cocoa, flour, baking soda, and kosher salt in a bowl
2. Beat butter and sugar in a large bowl with an electric mixer for 3 minutes at medium-low speed. Add one egg at a time and beat.
3. Gradually add flour mixture; mix at low speed until it is all incorporated.
4. Split the dough into two parts. Roll each part in two sheets of parchment paper to about ¼ inch thickness. Chill in refrigerator for 30 minutes or until it thickens
5. Pre-heat the oven at 350°F and line baking sheets with parchment paper. Use cookie cutters to cut out cookies. Place them on sheets and chill for 20 minutes before baking. Roll it again, chill and cut out the edges.
6. Bake and rotate the position of baking sheets midway for around 10-12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely.
7. Use tinted icing and sunflower seeds to make flowers in the cookies.

2. Cookie Dough Easter Eggs

Too cute to eat, these Easter egg cookies are a real treat. Resembling Easter eggs, these are delectable cookies.

Ingredients 

• ¾ cup peanut butter
• ¾ cup brown sugar
• 2 tsp vanilla extract
• 1 ½ cup graham crackers (crushed)
• ¼ tsp kosher salt
• 3 tbsp whole milk
• ¾ cup chocolate chips
• 2 cup white chocolate (melted and divided into three parts)
• Food coloring and rainbow-colored sprinkles

Total Time 

1 hour 35 minutes

Servings 

16

How To Make

1. Beat the peanut butter, brown sugar, and vanilla extract in a bowl until light and fluffy. Mix the crushed graham crackers, salt, and milk. Gently fold the chocolate chips.
2. Line a baking sheet with parchment paper. Scoop a portion of cookie dough and roll into an egg shape. Place on the sheet and repeat the process with the remaining dough. Freeze for 1 hour until solid.
3. When frozen, divide the white chocolate chips between three microwave bowls.
4. Microwave the chocolate chips on medium heat in intervals of 30 seconds until melted. Pour the food coloring into each bowl to dye the white chocolate.
5. Dip the cookie dough egg into melted chocolate, alternating between the colors. Drizzle with melted chocolate and sprinkles on top. Set in refrigerator for 10 minutes before serving.

3. Bunny Sugar Cookies

These bunny cookies are great décor for a cake or are plain fun by themselves. What is Easter without bunny-themed goodies?

Ingredients 

• 11/2 cup all-purpose flour
• ¼ tsp kosher salt
• ½ cup unsalted butter (room temperature)
• 1 lb cream cheese (room temperature)
• ½ cup granulated sugar
• 1 large egg and egg white from 1 large egg
• ½ tsp vanilla extract
• 2 cup confectioners’ sugar
• ½ tsp water
• ¼ cup unsweetened coconut (finely shredded)

Total Time 

2 hours

Servings 

2 dozens

How To Make

1. Whisk flour and salt in a bowl.
2. Add butter, cream cheese, and granulated sugar in a bowl and beat them with an electric mixer until light and fluffy for 2-3 minutes. Add the whole egg and vanilla extract. Now add the flour mixture and mix well until fully incorporated.
3. Flatten the dough in a disk and wrap it over with plastic wrap. Refrigerate for 1 hour or even a week.
4. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll the dough to ¼ inch thickness on a work surface spread with flour. Cut cookies with a bunny shaper.
5. Bake for 11-12 minutes and let it cool for 5 minutes.
6. For the icing, mix the confectioners’ sugar, egg white, and water. Beat until smooth. Transfer to a piping bag to outline the cookies.
7. Pipe on the outline of the cookies. Apply icing in the center and set aside to dry.
8. Now use some frosting to create the tails. Sprinkle with coconut.

4. Marble Egg Sugar Cookies

An impressive marbling technique makes these traditional Easter cookies a festive treat.

• 2¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp kosher salt
• 1 cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• 1 egg
• 1 ½ tsp vanilla extract

Icing

• 3 egg whites
• ½ tsp cream of tartar
• 1 lb confectioners’ sugar
• Gel food coloring

Total Time 

40 minutes

Servings 

50

How To Make 

1. Whisk flour, baking powder, and salt together. Add butter and sugar and beat in an electric mixer for 3 minutes or until light and fluffy. Add egg and vanilla extract.
2. Gradually add flour mixture at a low speed.
3. Shape dough in 4 circles, roll between 2 sheets of parchment paper to ¼ inch thickness. Refrigerate for 30 minutes.
4. Preheat oven to 350°F. Line baking sheets with parchment and cut cookies with egg-shaped cutters. Place on sheets.
5. Bake in the pan and rotate paper midway until cookies are golden brown for 10-12 minutes. Cool on wire racks.
6. For the icing, beat egg whites and cream of tartar on medium speed until it is foamy for 1 minute.
7. Add confectioners’ sugar gradually and beat it on low speed until mixed. Beat on high speed until the top peaks for 5-7 minutes.
8. Add 1 tsp of water at intervals to make the icing to a thin drizzling consistency. Pour 3 tbsp on a plate and then add a few drops of food color to it. Mix it with a wooden toothpick.
9. Place the cookie on the frosting, top-down, and slowly shake off the excess. Set on a wire rack until set.

5. Biscotti

These Italian Easter cookies are wonderful tea-time treats for dunking.

Ingredients 

• 2¾ cup all-purpose flour
• 1 tsp baking powder
• ¾ tsp kosher salt
• 1 tbsp espresso powder
• 1 tsp vanilla extract
• 3 eggs
• 1 cup sugar
• 1 cup semi-sweet chocolate chips

Total Time 

2 hours

Servings 

22

How To Make 

1. Line two baking sheets with parchment paper and preheat the oven to 325°F. Move the top and bottom oven racks to a third of the oven.
2. Mix flour, baking powder, and salt together.
3. Mix espresso powder and vanilla together. Beat eggs, sugar, espresso mixture for 10 minutes until thick with a mixer. Mix flour and incorporate at low speed. Once done, add chocolate chips.
4. Make two dough logs with wet hands and place them on a sheet (4″x¾”). Bake for 25 minutes and rotate pans midway.
5. Cool for 10 minutes and move one rack to the center.
6. Spray logs with water after 10 minutes. Slice cookies vertically to ¾ inch width.
7. Place cookies vertically on a cookie sheet and bake for another 25 minutes. Cool and store in an air-tight container.

6. Lemon Cutouts

Infused with a lemony flavor, these could even become all-year-round cookie treats.

Ingredients 

• 1 cup shortening
• 1 ½ cups sugar
• 2 eggs
• 1 ½ tsp lemon extract
• ½ tsp vanilla extract
• 3 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt

Frosting

• 1 pack of softened cream cheese
• ½ cup shortening
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 2 cups confectioners’ sugar
• Sugar (yellow colored)

Total Time 

50 minutes

Servings 

5 dozens

How To Make

1. Beat cream shortening and sugar on a low hear until light and fluffy. Add eggs and extracts. Add the flour, baking powder, and salt to another bowl. Mix in the creamed mixture.
2. Divide the dough in half and roll each portion to a 1/8 inch thick roll. Cut into the desired shape with a cookie cutter. Place on greased baking sheets and preheat oven to 375°F.
3. Bake for 8-10 minutes and cool in wire racks.
4. Beat cream cheese, extracts, and shortening in a bowl for frosting. Beat the confectioners’ sugar until smooth. Spread gently over cookies to coat and spread the colored sugar. Let it set and store in airtight containers.

7. Carrot Cake Thumbprint Cookies

Layers of flavor in every bite – have your flavorful cake or cookie!

Ingredients 

• 1 stick melted unsalted butter and ½ stick at room temperature for frosting
• 1/3 cup light brown sugar
• 1/3 granulated sugar
• Egg yolk from 1 large egg
• 1 cup all-purpose flour
• ½ tsp ground ginger and ground cinnamon
• ¾ tsp coarse salt
• ¾ cup old-fashioned rolled oats
• ¾ cup finely grated carrots
• ¼ cup raisins chopped
• ¾ cup chopped pecans
• ¼ cup confectioners sugar
• 2 lb fresh goat cheese or cream cheese
• 1 ½ tsp apricot jam

Total Time 

2 hours

Servings 

18 cookies

How To Make 

1. Whisk melted butter, granulated brown sugar, and egg yolk in a bowl. Mix ginger, cinnamon, salt, and flour together in another bowl. Mix the dry and wet ingredients. Add oats, carrots, and raisins. Cover and chill for 30 minutes. Preheat oven to 350°F.
2. Roll dough into balls of  1 1/2inch and coat them in pecans. Spread on parchment-lined baking sheets. Bake for 10 minutes and make a dent in the center of the cookie with the back of a wooden spoon. Bake again until golden brown for 10-12 minutes. Cool on wire rack.
3. Beat remaining ½ stick butter and confectioners’ sugar on medium heat until smooth. Add the goat cheese until combined. Swirl the jam in and fill the center of each cookie with this mixture.

8. Flourless Fudge Cookies

No flour, no butter – these treats are divine and as fudgy as they should be.

Ingredients 

• Cooking spray
• 2½ cup powdered sugar
• ¾ cup unsweetened cocoa powder
• ¼ tsp kosher salt
• 4 large egg white
• ½ tsp vanilla extract
• 11/2 cup chocolate chips

Total Time 

20 minutes

Servings 

2 dozens

How To Make

1. Line two baking sheets with parchment paper and grease with cooking spray. Combine powdered sugar, salt, and cocoa powder; preheat oven to 350°F.
2. Stir the egg whites, vanilla, and chocolate chips. Rest the dough for 20 minutes. Scoop oval-shaped mounds onto the baking sheet. Bake for 10-12 minutes. Cool for 5 minutes, and then cool completely on a wire rack.

9. Chocolate Macaroons

These delicacies are hard to beat and serve just as cookies.

Ingredients 

• Cooking spray
• Egg whites from 3 large eggs
• 2/3 cup granulated sugar
• ½ tsp vanilla extract
• A dash of kosher salt
• 5 cup unsweetened desiccated coconut
• ¼ cup unsweetened cocoa powder
• 1 ½ chocolate chips melted and divided
• 1 tablespoon coconut oil

Total Time

45 minutes

Servings 

2 dozens

How To Make 

1. Line two baking sheets with parchment paper and grease with cooking spray. Preheat oven to 350°F.
2. Whisk egg whites, vanilla, sugar, and salt until the mixture is light and foamy. Add the desiccated coconut, cocoa, and 1/3rd of melted chocolate.
3. Scoop even-sized mounds and place them on a baking sheet. Bake for 25 minutes and let them cool on baking sheets.
4. Mix the remaining melted chocolate and oil and whisk until smooth. Dip the bottom of the macaroons in the chocolate mixture and trickle the top with the remaining mixture.

10. Easter Shortbread Sandwich Cookies

Elegantly tart-like cookies, these are ideal for tea time and a hit with kids and adults alike.

Ingredients 

• 2 cups all-purpose flour
• ¼ cup cornstarch
• ¼ cup teaspoon salt
• 1 cup unsalted butter ( room temperature)
• ½ cup powdered sugar and some more for dusting
• ½ tsp vanilla extract
• 1 tablespoon lemon zest
• 1 cup lemon curd

Total Time 

20 minutes

Servings 

16 sandwich cookies

How To Make 

1. Sift the flour, salt, and cornstarch in a bowl and keep aside.
2. Beat butter and powdered sugar until light and fluffy in another mixing bowl. Mix the flour mixture until well blended. Shape the dough into a flat disk. Wrap in plastic wrap and keep in the fridge for 1 hour.
3. Roll the dough on a floured surface to 1/8 inch thickness; preheat oven to 350°F. Cut the dough into the desired shape (preferably egg-shaped). Use a tiny chick cookie cutter to carve a chick in the center of the egg. Gather the remains and roll the dough again to make as many cookies as you can.
4. Place cookies about an inch apart on an ungreased cookie sheet that is lined with parchment paper. Bake for 8-10 minutes until light brown. Make sure not to overbake. Cool for 5 minutes, and then cool completely on a wire rack.
5. Once cookies are cool, spread the lemon curd on the bottom of the solid cookie; place a chick-shaped cookie on top. Sprinkle the powdered sugar on top.

While it is important to hide eggs, fill baskets, and make sure the Easter bunny visits, Easter is not quite finished without its share of treats. The store-bought eggs may seem to suffice, but baked goodies make this springtime special and phenomenal. You could bake a cake and brownies, but there needs to be a platter of specially baked cookies on the side to up the game by a notch. The above exhaustive list of recipes will have you covered for Easter cookie delights. From bunny cookies to chocolate-dipped macaroons, these simple treats will leave your audience stunned. You will surely have a request to quit your job and start baking professionally.  So whether you have an Egg hunt organized or just a family lunch this year, there is always room for a batch of homemade cookies to make your Easter special.

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