easter cookies

Soft, chewy and delicious Carrot Cake Cookies with cream cheese frosting. Don&#039;t forget to check out my step by step photos and tips above!

Carrot Cake Cookies

butter (softened (226 grams))

sugar ((100 grams))

brown sugar ((200 grams))

vanilla ((10 milliliters))

all-purpose flour ((270 grams))

baking soda

cinnamon

tsp nutmeg

ginger

rolled oats ((80 grams))

coconut ((60 grams))

salt

carrots (grated (about 1 cup 90 grams))

pecans ((80 grams))

sugar ((240 grams))

butter ((113 grams))

oz cream cheese ((226 grams))

tsp vanilla extract ((5 milliliters))

Food coloring for the decorations

Preheat oven to 350F and line baking sheets with parchment paper or silicone mats.

Combine the flour, spices, baking soda and salt in a large bowl then whisk together and set aside.

Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla extract and mix until combined. Scrape the bowl down then add the dry mixture and mix on low until almost combined.

Add the shredded carrot, oats, pecans, and coconut then mix on low until just combined.

Portion out heaping tablespoon balls of dough (35g), and place on lined cookie sheets about 2 inches apart. Bake for about 12 minutes or until the edges are golden.

While the cookies bake, cream the butter and cream cheese then add the powdered sugar and vanilla extract. Mix on high until well combined. You can add milk to adjust the consistency if desired.

Transfer a few tablespoons of the frosting into two small bowls and mix with orange and green food coloring. Transfer frosting to a piping bag fitted with a medium round tip or cut the tip off. If piping bunny faces choose a color for the fur and mix a tiny bit of pink buttercream for the ears.

Cover the cookies in butter cream then pipe carrots and bunny faces (see notes for decorating tips).

These Traditional Cookies made with a quick and easy dough. A simple lemon glaze tops these Italian Easter Cookies.&nbsp;

Italian Easter Cookies / Uncinetti

all purpose flour ((200 grams))

sugar ((40 grams))

baking powder

salt*

lemon

butter (melted and cooled) ((50 gramsrams))

milk (I use 2%)

-2 cups powdered / icing sugar

lemon juice ((approximately))

milk ((approximately))

Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.

Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.

ITALIAN EASTER COOKIE

In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).

LEMON GLAZE

Spring is in the air and Easter is right around the corner. This calls for a batch of adorable no bake butterscotch and peanut butter bird's nest cookies.

No Bake Butterscotch and Peanut Butter Bird's Nest Cookies

butterscotch chips

peanut butter

chow mein noodles

chocolate eggs (such as Cadbury mini eggs)

Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.

Pour the mixture into a large bowl of the chow mein noodles and stir to combine.

Fill up each compartment of a muffin tray with a spoonful of this mixture. (Note: to aid in removal of the cookies when set,  use a silicone muffin tray or line your muffin tray with cupcake liners).

Let cool for 10 minutes and remove from the tray. Be careful when you are removing the nests, as to not break them.

Add in some chocolate Easter eggs (I used Cadbury mini eggs).

Mmmmmm can’t wait to have this at my Easter party  every year this is sooo good. ???? ????

Can you spray the muffin tins with Pam to help in removal? I’ve made these using white chocolate in place of the butterscotch, but live the sound of the pb and butterscotch!!

These festive Easter cookies are soft and buttery with hints of vanilla and almond. Pretty in pastel shades, they're topped with my favorite royal icing and decorated like Easter eggs, PEEPS-inspired bunnies with marshmallow tails, and simple carrots. For simpler designs, like on the bunnies and carrots, you can use my easy glaze cookie icing.

Easter Cookies (Decorated &amp; Festive)

(1.5 sticks

(150 grams) granulated sugar

egg,

vanilla extract

almond extract (optional, but makes the flavor outstanding)*

icing

gel food coloring

sanding sugar sprinkles

mini marshmallows, halved (for bunny tails)

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Lightly dust one of the rolled-out dough portions with flour. Place a piece of parchment paper on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. I used an egg cookie cutter, bunny cookie cutters, and the carrot from this set.

Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)

Arrange cookies on baking sheets 3 inches apart. Bake for 11–12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheets halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Decorate

Prepare royal icing or cookie glaze icing. If you&#8217;re using royal icing, it&#8217;s best to use piping bags and tips. If you&#8217;re using the cookie glaze icing, you can use a squeeze bottle or piping bags/tips. Keep in mind that if you want sharp design detail on the Easter eggs, it&#8217;s best to use royal icing and piping bags/tips.

For the carrots and bunnies

Keep most of the icing white for the bunnies and carrot tops, and tint some orange for the carrots. Using icing tip #4 or a squeeze bottle, outline and flood the bunnies and the carrot tops with white icing. Immediately top with sanding sugar sprinkles. And, for the bunnies, add a halved marshmallow &#8220;tail&#8221; while the icing is still wet. If making the carrot cookies, outline and flood the orange icing after applying the green sprinkles on the carrot tops. Allow icing to set. No need to cover the decorated cookies as you wait for the icing to set. If it&#8217;s helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help speed up the icing setting. Royal icing sets within about 2 hours, and cookie glaze icing sets in about 24 hours. 

For the Easter eggs

Divide icing up among a few bowls. I used 4 colors: sky blue, lemon yellow, violet, and fuchsia. I left some icing white. Using icing tip #4, outline and flood with your base color(s). Allow icing to set (I place the cookies in the refrigerator so the icing sets in about 30 minutes). Using piping tip #2 or piping tip #1, add decorative designs in different colors like polka dots, squiggles, plaid, or stripes. Allow icing to set. No need to cover the decorated cookies as you wait for the icing to set. If it&#8217;s helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help speed up the icing setting. Royal icing sets within about 2 hours.

Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

Hi Sally, I love this recipe and get so many compliments on my cookies. Thank you. I just used this recipe for Shamrocks yesterday and am ready to get started on my Easter cookies now. I need to make A LOT of cookies. Can I double the recipe or should I make them in two separate batches? Oh, and I used your trick to bring butter to room temperature fast...what a brilliant idea! Thank you!!

I want to amend my earlier email. After looking at the site again, it would appear that I printed up the recipes prior to the typo being fixed. I made them both ways by the way and were really yummy. The dough was just a bit harder to work with in the dough with extra butter.
THANKS!
Joan

Truly the BEST Bakery Style Chocolate Chip Cookies EVER all dressed up for Easter! Soft and chewy, extra thick and just loaded with sweet chocolate! Come and get ’em!

Easter Chocolate Chip Cookies

unsalted butter (room temperature)

brown sugar

sugar

egg (room temperature)

tbsp vanilla extract

all-purpose flour

cornstarch

tsp baking soda

tsp salt

oz semi-sweet chocolate chips

M&Ms

Line a small baking sheet with parchment paper. Set aside.

Cream butter and sugars together in a large mixing bowl. Beat in the egg and vanilla until thoroughly combined.

Whisk together flour, cornstarch, baking soda, and salt in a small bowl.

Gradually add flour mixture to wet ingredients, mixing just until combined.

Fold in chocolate chips and M&amp;Ms.

Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.

Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used.&nbsp;

Cover the cookie dough balls with plastic wrap and freeze for at least an hour and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)

Preheat oven to 350F.

Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Cookies will appear slightly under-baked.&nbsp;Gently press additional candies and chocolate chips into the top of the cookies if desired.

Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.

Store in an airtight container for up to a week.

Easter Cake Mix Cookies

white cake mix

vegetable oil

eggs (room temperature)

candy melts

M&M's (or sprinkles of your choice)

Make dough.

Stir together the cake mix, vegetable oil, eggs and vanilla extract in a large bowl.

Chill.

Cover the dough and chill for 30 minutes in the refrigerator.

Preheat oven.

Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Scoop dough.

Scoop the cookie dough and form into 1-inch balls. Place balls on the prepared baking sheet making sure to leave about 2 inches in between each dough ball.

Bake cookies.

Bake cookies for 8 to 10 minutes. Be careful not to over bake!

Cool.

Let cookies cool for 2 to 3 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Melt chocolate.

Melt the Ghirardelli wafers or almond bark in the microwave following the package instructions.

Dip cookies.

Dip the cooled cookies about one third to half way into the melted chocolate and tap off the excess. Place on the parchment lined baking sheet or back on the cooling rack. Top with three M&amp;Ms or add some sprinkles and allow to set up before serving.

Deliciously thick and chunky Mini Egg Cookies.

Mini Egg Cookies

(1/2 cup or 1 stick) unsalted butter, COLD (straight

(1 cup) brown sugar

teaspoon vanilla extract

1 large egg, cold

(1 and 3/4 cup) plain flour or all purpose flour

teaspoon baking soda

150 grams (1 cup) Cadbury Mini Egg Easter eggs, roughly chopped

(1/2 cup) chocolate chips

Sea salt,

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over-mix.

Add flour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped Mini Eggs and chocolate chips, and beat briefly.

Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookies to spread.

Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Sprinkle cookies with sea salt before serving.

These soft and colorful frosted lemon Easter cookies are the perfect addition to your holiday party. Top with your favorite sprinkles!

Easter Cookies

butter (unsalted

white granulated sugar

real vanilla extract

juice of half of a lemon (optional (substitute 1½ tablespoons of water or milk if omitting))

all purpose flour

butter (unsalted, softened)

juice of half a lemon (optional (substitute 1½ tablespoons of water

pastel food coloring

Easter sprinkles

In a large bowl cream together the butter and both sugars until fluffy. Beat in the egg, vanilla and lemon juice. Add in the flour, baking powder and salt. Mix until just combined. The dough will be very crumbly.

Divide the dough into 6 equal portions and form each portion into a ball. Just until it  comes together. Refrigerate for at least 30 minutes.

Bake the cookies at 350° for 15-18 minutes. You want the edges to just be golden brown, &amp; we want the cookies to stay chewy. Cool 5 minutes and then transfer to a rack to cool completely.

While the cookies are baking make the frosting.  Using an electric mixer whip the butter until fluffy. Add in the powdered sugar and beat to combine. Add in the juice of half a lemon.

Divide the buttercream into 3-4 bowls and color each one with pastel food coloring.  Place the buttercream in a piping bag spreading each color on the side of the bag.

Using a 1mm round tip pipe the buttercream around the top of the cookies. Top with Easter sprinkles.

Italian Easter cookies are perfectly tender and melt-in-your-mouth delicious! This authentic Italian cookie recipe is easy to make, too!

Italian Easter Cookies Recipe (Soft & Buttery)

almond extract

milk

corn syrup

gel food coloring (in purple, pink, blue and yellow)

rainbow sprinkles

Preheat oven to 350°F.

In a mixing bowl, beat together butter and sugar until creamed.Add eggs one at a time, beating to combine between each.

Beat in vanilla and almond extracts. Mixture will be pale yellow and slightly separated.

In a separate bowl, sift together flour, baking powder, and salt.

Add half of the milk to the butter/sugar mixture, then half of the flour mixture, the remaining milk, and then the remaining flour. Mix just until combined, scraping the bowl as needed.

Use a 1 ½ tablespoon cookie scoop to form scoops of dough. Place each scoop of dough on a lightly floured surface and roll into a 6-7” log. Twist the log into a knot for half of the cookies. For the other half of the cookies, form donut shapes by joining the two ends of the log together - or simply roll the scoop of dough into a ball and then press your finger down into the center of it to make a hole, shaping the “donut” around your finger.

Place cookies on a baking sheet lined with parchment paper.Bake for about 9 minutes or until the bottoms of the cookies are just slightly golden brown.

Transfer cookies to a cooling rack to cool.

Meanwhile, whisk together all of the icing ingredients to form a smooth glaze. Divide the glaze between four bowls and add a tiny drop of gel food coloring to each bowl. Stir to distribute the coloring evenly throughout the glaze.

Dip a cooled cookie into the glaze; hold it above the bowl for a few seconds to allow the excess glaze to drip off. Place on a sheet of parchment paper and sprinkle with nonpareils. Leave untouched until glaze sets and is dry to the touch.

Easter Spritz Cookies are a colorful pastel flower-shaped cookie that melts in your mouth. A cream cheese spritz cookie that is perfect for Easter, spring, or entertaining guests.

Easter Spritz Cookies

flour

salt (optional)

butter,

cream cheese,

vanilla

Easter M&Ms

Preheat oven to 350 degrees. Put two cookie...

Preheat oven to 350 degrees. Put two cookie sheets into the fridge to chill. In large mixing bowl, beat butter and cream cheese on medium speed until well combined.

Add sugar and beat 2 minutes until fluffy....

Add sugar and beat 2 minutes until fluffy. Add egg yolk, vanilla and almond extract and mix well. Add flour 1 cup at a time and keep mixing until it forms a dough.

Fill cookie press with dough and press onto...

Fill cookie press with dough and press onto an ungreased cookie sheet. Bake for 8-11 minutes or until just beginning to turn golden around the bottom outside edges.

Remove from oven and press an Easter M&M...

Remove from oven and press an Easter M&M into the center of each flower. It’s important to complete this last step quickly or the cookie will harden and will crack when the M&M is pressed down!

Top 14 easter cookies recipes from across the web

The most viewed easter cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carrot Cake Cookies

Italian Easter Cookies / Uncinetti

No Bake Butterscotch and Peanut But...

No Bake Butterscotch and Peanut But...

Easter Cookies (Decorated & Fes...

Easter Chocolate Chip Cookies

Easter Cake Mix Cookies

Mini Egg Cookies

Easter Cookies

Italian Easter Cookies Recipe (Soft...

Easter Spritz Cookies

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies

Greek Easter Orange Cookies - Koulo...

Top 14 easter cookies recipes from across the web

The most viewed easter cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Cookies

Italian Easter Cookies / Uncinetti

No Bake Butterscotch and Peanut But...

No Bake Butterscotch and Peanut But...

Easter Cookies (Decorated &amp; Fes...

Easter Chocolate Chip Cookies

Easter Cake Mix Cookies

Mini Egg Cookies

Easter Cookies

Italian Easter Cookies Recipe (Soft...

Easter Spritz Cookies

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies

Greek Easter Orange Cookies - Koulo...

The most viewed easter cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Easter Cookies (Decorated & Fes...