Introduction
Easter is just around the corner, and it’s the perfect time to indulge in some sweet treats. From chocolate bunnies to colorful candies, there are plenty of options to satisfy your cravings. But if you’re looking for something a bit more special, why not try making some Easter cookies? Not only are they delicious, but they’re also a fun activity to do with family and friends. In this article, we’ll share two different recipes for Easter cookies to buy that are sure to impress.
Recipe 1: Easter Egg Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Food coloring (pink, blue, green, and yellow)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract and beat until well combined.
- Add the flour mixture to the butter mixture and mix until just combined.
- Divide the dough into 4 equal parts and dye each part a different color using food coloring.
- Roll each dough ball into a log shape and place them side by side. Gently press them together to create a large rectangle.
- Using a sharp knife, cut the rectangle into about 1/4-inch thick slices.
- Place the slices onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 25mg
- Total Carbohydrates: 17g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 1g
Cooking Time
Cook Time: 10-12 minutes
Equipment
- Mixing bowls
- Mixer or hand mixer
- Measuring cups and spoons
- Sharp knife
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These Easter egg cookies are perfect for serving at Easter brunch or as a sweet treat after dinner. They’re also a great addition to any Easter basket.
Variations
If you don’t want to dye the dough, you can also add sprinkles or chocolate chips to the cookie dough for some added texture and flavor.
Substitutions
If you don’t have unsalted butter, you can use salted butter, but be sure to omit the additional salt in the recipe.
Storage
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
Be sure to use gel food coloring instead of liquid food coloring, as the liquid can affect the consistency of the dough.
Notes
This recipe makes about 24 cookies.
Frequently Asked Questions
Can I freeze these cookies? Yes, these cookies can be frozen for up to 3 months. Just be sure to store them in an airtight container or freezer bag.
Recipe 2: Carrot Cake Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Cream cheese frosting (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg and vanilla extract and beat until well combined.
- Add the flour mixture to the butter mixture and mix until just combined.
- Stir in the grated carrots, raisins, and chopped walnuts.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If desired, top with cream cheese frosting.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 85mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
Cooking Time
Cook Time: 12-15 minutes
Equipment
- Mixing bowls
- Mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These carrot cake cookies are perfect for serving at Easter brunch or as a sweet treat after dinner. They’re also a great addition to any Easter basket.
Variations
If you don’t like raisins or walnuts, you can omit them or substitute them with other add-ins, such as chocolate chips or dried cranberries.
Substitutions
If you don’t have brown sugar, you can use granulated sugar instead.
Storage
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
Be sure to use freshly grated carrots instead of pre-shredded carrots, as the pre-shredded carrots can be too dry.
Notes
This recipe makes about 24 cookies.
Frequently Asked Questions
Can I make these cookies without the frosting? Yes, these cookies are delicious on their own, but if you want to add some extra sweetness, you can top them with cream cheese frosting.
Personal Thoughts
Both of these Easter cookie recipes are delicious and easy to make. The Easter egg cookies are perfect for adding some color to your Easter celebrations, while the carrot cake cookies are a great way to enjoy the flavors of carrot cake in a convenient cookie form. Whether you’re making them for yourself or as a gift, these cookies are sure to impress. So why