Easter Cookies (Decorated & Festive) Recipe

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Easter cookies are delicate and buttery with vanilla and almond flavours. They have pastel colours, my favourite royal icing, Easter eggs, PEEPS-inspired bunnies with marshmallow tails, and carrots. Simple designs like bunnies and carrots can be made using my glaze biscuit frosting.

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Ingredient

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– 2 and 1/4 cups (281g) all-purpose flour – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 3/4 cup (12 Tbsp; 170g) unsalted butter – 3/4 cup (150g) granulated sugar – 1 large egg, at room temperature – 2 teaspoons pure vanilla extract – 1/2 teaspoon almond extract For Decorating – Royal icing or easy cookie glaze icing – Gel food colouring – Sanding sugar sprinkle – Mini marshmallows, halved (for bunny tails)

Ingredient

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Mix flour, baking powder, and salt in a medium bowl. Set aside. Beat the butter and sugar in a large bowl with a handheld or stand mixer with a paddle attachment on high speed for 2 minutes until smooth and creamy. 

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Step 1

Instructions

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Mix egg, vanilla, and almond extract for 1 minute on high speed. Beat again to blend after scraping the basin sides and bottom. Reduce speed and mix dry and wet components. Somewhat soft dough. 

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Step 2

If dough is too soft to roll, add 1 tablespoon flour. Make two equal dough parts. On lightly floured parchment paper or silicone baking mat, place each portion.  

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Step 3

Use a lightly greased pin to roll the dough 1/4-inch thick. Add flour to sticky dough. If it's 1/4-inch thick, rolled dough can be any shape. Roll out one dough piece and lightly flour. 

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Step 4

Top with parchment. It prevents stickiness. Place the second rolled-out dough on top. Cover with plastic wrap or aluminium foil and refrigerate 1–2 hours to 2 days. 

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Step 5

After chilling, preheat oven to 350°F (177°C). Cover 2–3 large baking sheets with parchment or silicone. Remove the top dough piece from the fridge carefully. Rub your hand under it to remove it if it sticks to the bottom.  

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Step 6

Use cookie cutters to shape dough. Used egg, bunny, and carrot cookie cutters from this collection. Reroll and cut the dough till gone. Use second dough. Rerolling dough scraps makes multiple cookies despite their little size. 

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Step 7

Set cookies 3" pan spacing. Bake sides 11–12 minutes until lightly browned. Rotate baking sheets halfway through if your oven has hot spots. After 5 minutes on the baking sheet, cool biscuits on a wire rack before decorating.

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Step 8

Decorate: Make royal or cookie glaze frosting. Using royal icing involves piping bags and tips. Squeeze bottles or piping bags/tips for cookie glaze icing. Royal icing and piping bags/tips create accurate Easter egg patterns. 

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Step 9

Refrigerate decorated cookies on a baking sheet to speed frosting. Two- and 24-hour royal and cookie glaze icing set. Bowls of Easter egg icing. I used sky blue, lemon yellow, violet, and fuchsia. I left white icing.

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Step 10

Serve cookies immediately after icing. Once the icing sets, these cookies make great gifts. Plain or decorated firmly covered cookies keep soft for 5 days at room temperature. Keep covered in the fridge for 10 days. 

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Step 11

Also see

My Favourite Carrot Cake Recipe For Easter Day 2024 

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