With Easter right around the corner, I wanted to make some fun treats for the holiday. We usually have a big family get together and eat ham, all the sides you can imagine and lots of homemade treats. This year we’ll be welcoming our little baby for Easter and it will be his first holiday so to say I’m more than excited for Easter to get here is an understatement.
I’m a big advocate of baking from scratch mainly because the treats taste so much better and I usually already have all of the ingredients handy. If you aren’t up for making these from scratch, you can always grab pre-made cookies or cookie dough from the bakery and decorate them yourself!
Easter Egg Cookie Recipe
This cookie recipe makes approximately 2.5 dozen cookies.
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 1 eggs
- 1 Circle cookie cutter
- Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- Add eggs…Continue to mix.
- Add the vanilla.. Continue mixing.
- Sift the four, baking soda, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Preheat oven to 325 degrees.
- Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
- Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
- Line the cookie sheet with parchment paper.
- Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (Approximately 10 minutes)
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- tooth picks
- Combine all ingredients except the colors into a standing mixing bowl.
- Mix on medium speed onto stiff peaks form
- Scoop icing into a bowl or onto a plate that has a dip and rim to it so that the icing doesn’t spill out.
- 1 1/2 C shredded sweetened coconut
- 5 drops of green food coloring
- 1 large ziplock bag
- 1 bag of Hersey almond chocolate eggs
- Combine the coconut and food coloring in the ziplock bag and shake until coconut is dyed green
- Add more food coloring to get the color you want
- Pour out the dyed coconut onto a plate
- Take cooled cookie and dip the top part face down in the icing
- Pull the cookie up so that access icing can drip off and then dip the cookie into the coconut
- Tilt the cookie back over and place the cookie, bottom down, onto a cookie sheet
- Take a tooth pick and dip it into the icing and then scrap off the icing onto the cookie and then place the chocolate egg onto the icing dot
- Repeat process with all cookies until all done
- Let sit for 30 minutes before enjoying!
What other Easter treats will you be making this April?