Introduction
Easter is just around the corner, and nothing says “celebration” quite like a batch of delicious cookies. Whether you’re baking for your family, friends, or just for yourself, these Easter cookie recipes are the perfect way to get into the holiday spirit. They’re easy to make, fun to decorate, and they taste absolutely amazing. So go ahead and whip up a batch of these scrumptious treats – your taste buds will thank you!
Recipe 1: Easter Sugar Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into two equal portions and shape each into a disk.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
- Cut out your desired shapes using cookie cutters.
- Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 60mg
- Total Carbohydrates: 16g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
Equipment:
- Mixing bowl
- Whisk
- Cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These Easter sugar cookies are delicious on their own, but they’re even better when decorated with colorful icing or sprinkles. Serve them alongside a glass of milk or cup of tea for the perfect afternoon snack.
Variations:
If you want to switch things up a bit, try adding some lemon zest or almond extract to the dough for a unique twist on the classic recipe. You can also use different cookie cutters to create fun shapes that are perfect for Easter – think bunnies, eggs, and flowers.
Substitutions:
If you don’t have unsalted butter on hand, you can use salted butter instead – just be sure to reduce the amount of salt in the recipe by half. You can also use a gluten-free flour blend if you’re looking to make these cookies gluten-free.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days.
Tips:
Be sure to chill the dough before rolling it out – this will help prevent the cookies from spreading too much in the oven. You can also use a pastry brush to dust off any excess flour from the cookies before baking.
Frequently Asked Questions:
- Can I make the dough ahead of time and freeze it?
- Yes, you can make the dough up to 3 days ahead of time and store it in the refrigerator, or freeze it for up to 3 months.
- Can I use margarine instead of butter?
- We recommend using butter for the best flavor and texture, but margarine can be used as a substitute if needed.
- Can I use a different type of sugar?
- Yes, you can use brown sugar or a combination of brown and white sugar for a slightly different flavor.
Recipe 2: Chocolate Easter Egg Cookies
Ingredients:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped chocolate or chocolate chips
- 1/2 cup chopped Easter candy (such as mini eggs or jelly beans)
Instructions:
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped chocolate and Easter candy.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Scoop the dough into balls and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 40mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 1g
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
Equipment:
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These chocolate Easter egg cookies are perfect for any chocolate lover. Serve them with a glass of milk or a hot cup of coffee for a delicious treat.
Variations:
You can use any type of chopped candy you like in these cookies – try using chopped Reese’s eggs or Cadbury mini eggs for a different flavor. You can also use white chocolate or dark chocolate chips instead of milk chocolate.
Substitutions:
If you don’t have brown sugar on hand, you can use all granulated sugar instead. You can also use a gluten-free flour blend if you’re looking to make these cookies gluten-free.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days.
Tips:
Be sure