Introduction
Easter is just around the corner, and what better way to celebrate than with some delicious cookies? Whether you’re looking for a fun activity to do with the kids or want to impress your guests with some tasty treats, we’ve got you covered. In this article, we’ll share some of our favorite ideas for Easter cookies that are sure to delight everyone.
Recipe 1: Bunny Butt Cookies
Ingredients
– 1 1/4 cups all-purpose flour – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup unsalted butter, at room temperature – 1/2 cup granulated sugar – 1 egg – 1/2 teaspoon vanilla extract – Miniature marshmallows – Pink candy melts – White candy melts – Pink sanding sugar
Instructions
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 2. In a large bowl, beat the butter and sugar together until light and fluffy. 3. Add the egg and vanilla extract, and beat until well combined. 4. Gradually add the dry ingredients to the wet ingredients, and mix until a dough forms. 5. Roll the dough into small balls, and place them on a baking sheet lined with parchment paper. 6. Flatten each ball slightly with the bottom of a glass. 7. Bake at 350°F for 8-10 minutes, or until the edges are lightly golden brown. 8. Remove from the oven and let cool completely. 9. Cut miniature marshmallows in half and place a half on each cookie, pressing down slightly to adhere. 10. Melt pink candy melts in a microwave-safe bowl until smooth. 11. Dip the top of each cookie into the melted candy melts, coating the marshmallow as well. 12. Place the cookies back on the parchment paper to dry. 13. Melt white candy melts in a microwave-safe bowl until smooth. 14. Use a toothpick or small paintbrush to make bunny feet on each cookie with the white candy melts. 15. Sprinkle pink sanding sugar over the melted pink candy melts. 16. Let the cookies dry completely before serving.
Nutritional Information
– Calories: 120 – Fat: 6g – Carbohydrates: 15g – Protein: 1g – Sodium: 50mg – Sugar: 9g
Cooking Time
– Prep Time: 20 minutes – Cook Time: 8-10 minutes – Total Time: 40 minutes
Equipment
– Mixing bowls – Hand mixer – Baking sheet – Parchment paper – Microwave-safe bowls – Toothpick or small paintbrush
Serving Suggestions
Serve these cute bunny butt cookies on a platter with other Easter treats, or package them up in individual bags to give as gifts.
Variations and Substitutions
– Use different colors of candy melts to make different colored bunnies. – Substitute regular sugar for the granulated sugar. – Use different shaped cookie cutters to make different Easter-themed cookies.
Storage
Store these cookies in an airtight container at room temperature for up to a week.
Tips and Notes
– Make sure to let the cookies cool completely before decorating them. – If you don’t have pink sanding sugar, you can use a different color or omit it altogether. – You can also use white sanding sugar instead of pink.
Frequently Asked Questions
Q: Can I make these cookies ahead of time? A: Yes, you can store these cookies in an airtight container at room temperature for up to a week. Q: Can I use different colors of candy melts? A: Yes, you can use any color you like to make different colored bunnies.
Recipe 2: Carrot Cake Cookies
Ingredients
– 2 cups all-purpose flour – 1 teaspoon baking powder – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/2 teaspoon salt – 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
Instructions
1. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside. 2. In a large bowl, beat the butter and sugars together until light and fluffy. 3. Add the egg and vanilla extract, and beat until well combined. 4. Gradually add the dry ingredients to the wet ingredients, and mix until a dough forms. 5. Stir in the grated carrots, raisins, and chopped walnuts. 6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper. 7. Bake at 350°F for 10-12 minutes, or until lightly golden brown. 8. Remove from the oven and let cool completely before serving.
Nutritional Information
– Calories: 150 – Fat: 7g – Carbohydrates: 21g – Protein: 2g – Sodium: 60mg – Sugar: 12g
Cooking Time
– Prep Time: 20 minutes – Cook Time: 10-12 minutes – Total Time: 40 minutes
Equipment
– Mixing bowls – Hand mixer – Baking sheet – Parchment paper
Serving Suggestions
Serve these delicious carrot cake cookies with a glass of milk or a cup of tea for a sweet and satisfying snack.
Variations and Substitutions
– Use different nuts, such as pecans or almonds, instead of walnuts. – Substitute dried cranberries for the raisins. – Add a cream cheese frosting on top for an extra special treat.
Storage
Store these cookies in an airtight container at room temperature for up to a week.
Tips and Notes
– Make sure to grate the carrots finely so they are evenly distributed throughout the dough. – Don’t overbake the cookies, or they will be dry and crumbly. – You can add a cream cheese frosting on top for an extra special treat.
Frequently Asked Questions
Q: Can I add more spices to the dough? A: Yes, feel free to adjust the spices to your liking. Q: Can I substitute other nuts for the walnuts? A: Yes, you can use any kind of nut you like in this recipe.
Conclusion
These two Easter cookie recipes are sure to be a hit with everyone. Whether you prefer cute and playful bunny butt cookies or delicious and flavorful carrot cake cookies, there’s something for everyone. So why not try one (or both!) of these recipes out for yourself and enjoy a sweet and festive Easter treat?