With Easter coming up, we share recipes for adorable 3 Easter cookies. We started with simple and pretty bunny biscuits, and then show how to bake cute nest cookies and elaborate striped egg cookies. The cookies are a lovely treat for Easter brunch, and you can pack them up as gifts. For more delicious Easter and spring treats check out our cute honey almond Easter nests and nutty chocolate fudge. Each recipe comes with pretty printable treat boxes that you can use to get your sweets gift-ready.
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More cookie and biscuit recipes
Want more scrumptious cookie and biscuit recipes? Of course you do! Click on the links below for sweet and crumbly goodness:
- Meringue Kiss
- Ashley’s Blackberry Macarons
- Oreo Nutella Bites
- Bad Bat Biscuits
- Lemon Shortbread Stars
- Homemade Cookie Butter
- Raspberry Chocolate Whoopie Pies
- Caramel Fudge Biscuits
- Lavender Cookies
- Chocolate Chip Lemon Curd Sandwich Cookies
- Strawberry Rose Meltaways
- Brookies with Candy
- Classic Sugar Cookies
- 3 Christmas Sugar Cookies
Sugar cookie dough recipe
This tutorial focuses on the different techniques rather than a sugar cookie recipe. We used our classic sugar cookie dough and some variations to bake 3 Easter cookies, which you can find in this recipe. The oven temperature for all three versions is 180°C (350°F / gas mark 4).
We used the leftover cookie dough from the striped cookies to make these pretty marbled Easter egg cookies.
Bunny Biscuits
Aren’t these little critters adorable? We used vanilla, mocha and chocolate dough for the bunny biscuits to reflect different shades of bunny fur. The details are also made with cookie dough. We tinted a small amount of vanilla cookie dough pink to create the bunny noses. So, no fiddling with royal icing or fondant. Just bake and gift. Or nibble straight from the tray, a practice, we’re often occasionally guilty of.
Yields: 50 – 65 cookies
Materials
- 1/2 portion classic vanilla cookie dough
- 1/2 portion mocha cookie dough
- 1/2 portion chocolate cookie dough
Tools
- rolling pin
- bunny cookie cutter(s)
- non-stick baking mat, wax (greaseproof) paper or baking (parchment) paper
- baking tray (sheet)
- oven mitts or kitchen towel
- cooling rack
Instructions
1) Roll and cut out the biscuits
First, roll out the dough roll out the chilled sugar cookie dough between two perfection strips on a silicone baking mat to a thickness of approximately 6 mm (1/4 in). Then, cut out bunny shapes and remove the excess dough.
2) Decorate the biscuits
Now roll small amounts of pink, vanilla or chocolate dough into tiny balls and place them on the biscuits as eye, nose and tail. The smaller the dough balls are, the cuter the bunnies will look.
3) Bake the biscuits
Transfer to a baking tray and bake in the preheated oven for 8 to 9 minutes. Let the cookies cool for 15 minutes.
Striped Easter Egg Cookies
The striped Easter egg cookies are a bit more intricate than the bunny cookies and will keep your family guessing how you made them. Here’s the trick: roll out cookie dough in different colours, cut, and then stack the dough layers in a food container. It’s important to gently press down the layers after each addition to ensure they stay together when cutting out Easter eggs. We coloured our cookie dough in spring-like pastels. Of course, you can change the colour scheme to your liking. We also had lots of fun making gorgeous marbled cookies with the leftover dough. We really like the aquarelle effect.
Yields: 45 – 60 cookies
Materials
- 1 portion classic vanilla cookie dough
- pink gel paste food colouring
- orange or peach gel paste food colouring
- blue or aqua gel paste food colouring (Since the cookie dough is yellowish, expect a greenish/aqua colour.)
Tools
- cocktail sticks (toothpicks)
- sturdy plastic food container large enough for the cookie cutter
- rolling pin
- cling film (plastic/Saran wrap)
- cutting board
- paring knife
- Easter egg cookie cutter
- non-stick baking mat, wax (greaseproof) paper or baking (parchment) paper
- baking tray (sheet)
- oven mitts or kitchen towel
- cooling rack
Instructions
1) Prep the container
Line a square or rectangular plastic food storage container with clingfilm letting the clingfilm overhang on two sides. The container must be a little larger than the cookie cutter so you can cut out cookies. Our container had a size of 11 cm x 8 cm x 11 cm (4.3 in x 3 in x 4.3 in). Our cutter had a diameter of 6.5 cm (2.5 in.)
2) Colour the cookie dough
Then divided one portion of our classic cookie dough into three or four portions and tint each portion differently using paste food colour. We coloured our portions orange, pink and aqua, and left one portion white.
3) Roll out and trim the dough
Roll out each portion between two sheets of parchment paper to a thickness of 1 centimetre or half of an inch as explained in the previous step, and, using the container as a guide, trim the rolled out dough to the size of the container.
4) Fill and chill the container
Then stack the cookie dough layers inside the container, alternating between the colours. Place the container in the freezer for an hour.
5) Cut out cookies
After one hour, lift the cookie dough from the container, remove the clingfilm and cut into three millimetres or an eighth of an inch thick slices. Cut out eggs, place on a lined baking tray.
6) Bake the cookies
Bake the Easter egg cookies for 9 minutes. Allow cooling on a rack. We used the left-over dough to create pretty marbled Easter cookies.
3 Easter Nest Cookies
The Easter egg cookies are the cookie version of the honey almond Ester nests we came up with last year. They consist of delicious cookie dough, rolled in coconut and stuffed with mini candy eggs. Instead of vanilla, you can also whip up a batch of chocolate dough and roll them in chocolate sprinkles for more of a birds nest look. This recipe is great to do with kids, just be careful they don’t burn themselves when adding the mini eggs after baking.
Yields: 30 – 40 cookies
Materials
- 1 portion classic vanilla cookie dough
- 50 g (1/2 cup) desiccated coconut
- yellow gel paste food colouring
- mini candy eggs
Tools
- non-stick baking mat, wax (greaseproof) paper or baking (parchment) paper
- baking tray (sheet)
- oven mitts or kitchen towel
- cooling rack
Instructions
1) Tint the coconut
Put the desiccated coconut in a Ziploc bag, add a small amount of yellow food colouring. Then seal and shake the bag until the coconut is uniformly coloured. Transfer the coconut into a shallow bowl or dish. This step is optional.
2) Soften the cookie dough
Knead a few tablespoons milk or cream into vanilla cookie dough to make it softer. A softer, more elastic dough makes forming the nests easier and prevents unsightly cracks.
3) Form nests
Than roll tablespoons of dough into balls between the palms of your hand. Then roll each ball in the coconut and mould into a nest shape.
4) Bake the cookies
Place the nests on a lined baking tray and bake in the preheated oven for 10 to 11 minutes and lightly golden.
5) Decorate with mini eggs
Remove the cookies from the oven and let cool for 2 – 3 minutes. Then press three mini eggs into the middle of the nests. Let cool completely on a wire rack.