Easter is just around the corner, and what better way to celebrate than with some delicious Mrs. Fields Easter Cookies? These delightful treats are perfect for sharing with family and friends, and they’re sure to put a smile on everyone’s face. In this article, we’ll be sharing two fun and easy recipes for Mrs. Fields Easter Cookies that are sure to be a hit with kids and adults alike. So, let’s get started!
Recipe 1: Mrs. Fields Easter Egg Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Food coloring (pink, blue, green, and yellow)
- Egg-shaped cookie cutter
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the dough into four equal portions and add a few drops of food coloring to each portion. Mix until the desired color is achieved.
- Wrap each portion in plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll out each portion of dough to 1/4 inch thickness and use an egg-shaped cookie cutter to cut out the cookies.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack before decorating with icing, sprinkles, or other festive decorations.
Nutritional Information:
Serving Size: 1 cookie
Calories: 110
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 55mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugar: 7g
Protein: 1g
Cooking Time:
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Equipment:
- Stand mixer or hand mixer
- Bowl
- Whisk
- Plastic wrap
- Rolling pin
- Egg-shaped cookie cutter
- Parchment paper
- Baking sheet
- Wire rack
- Decorating supplies (optional)
Serving Suggestions:
These cookies are perfect for Easter celebrations, but they can also be enjoyed any time of year. Serve them alongside other festive treats, or package them up in colorful cellophane bags for a fun and festive gift.
Variations:
If you don’t have an egg-shaped cookie cutter, you can use a round cutter or any other shape you like. You can also experiment with different colors of food coloring to create a rainbow of colorful cookies.
Substitutions:
If you’re looking for a lower-fat option, you can substitute half of the butter with unsweetened applesauce. You can also use gluten-free flour to make these cookies gluten-free.
Storage:
These cookies can be stored in an airtight container at room temperature for up to 1 week.
Tips:
- Be sure to chill the dough before rolling it out. This will help the cookies hold their shape during baking.
- Don’t overmix the dough. Overmixing can result in tough cookies.
- Experiment with different shapes and colors to make these cookies your own.
FAQ:
Q: Can I freeze these cookies?
A: Yes, these cookies can be frozen for up to 1 month. Just be sure to store them in an airtight container or freezer bag.
Recipe 2: Mrs. Fields Easter Bunny Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- White chocolate chips
- Pink candy melts
- Candy eyes
- Pink heart sprinkles
- Bunny-shaped cookie cutter
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll out the dough to 1/4 inch thickness and use a bunny-shaped cookie cutter to cut out the cookies.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Melt the white chocolate chips in the microwave or on the stovetop according to package instructions.
- Dip the top half of each cookie into the melted white chocolate and place on a sheet of wax paper to set.
- Melt the pink candy melts in the microwave or on the stovetop according to package instructions.
- Use a toothpick or piping bag to draw two pink ears on each cookie.
- Place two candy eyes and a pink heart sprinkle on each cookie to create a bunny face.
- Allow the cookies to set before serving or packaging.
Nutritional Information:
Serving Size: 1 cookie
Calories: 180
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 75mg
Total Carbohydrates: 21g
Dietary Fiber: 0g
Sugar: 15g
Protein: 1g
Cooking Time:
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Equipment:
- Stand mixer or hand mixer
- Bowl
- Whisk
- Plastic wrap
- Rolling pin
- Bunny-shaped cookie cutter
- Parchment paper
- Baking sheet
- Wire rack
- White chocolate chips
- Pink candy melts
- Candy eyes
- Pink heart sprinkles
- Toothpick or piping bag
Serving Suggestions:
These cute and festive cookies are perfect for Easter celebrations or any springtime gathering. Serve them alongside other sweet treats, or package them up in colorful boxes or bags to give as gifts.
Variations:
You can experiment with different colors and decorations to make these bunny cookies your own. Try using different candy melts or sprinkles, or add other fun decorations like mini marshmallows or chocolate chips.
Substitutions:
If you don’t have white chocolate chips, you can use white candy melts instead. You can also use milk or dark chocolate chips if you prefer a different flavor.