How to Make Easter Cookies

I was anxious to learn how to make Easter cookies to have on hand decorated for holiday visitors. A colorful tray of cookies is nice to serve with coffee or tea. Wrap cookies individually to place in children’s Easter baskets; they are so much better than commercially made treats.

I always look for special baking pans at stores like Tuesday Morning, Ross and TJ Max.  The prices are usually like half price and often you can find pans which you do not find in other stores. I found this “spring flowers” pan by NORPRO marked down from $25.99 to $12.99. It is very good quality and can be used to make cookies, chocolate molds or gelatin; I even made eggs shaped like flowers.

If you want to learn how to make Easter cookies, simply use your imagination. Even if you have no cookie cutters, you can cut the dough in rounds using a glass and decorate in Easter colors. You could draw Easter bunnies and eggs on the rounds with food coloring. I often make patterns for shapes which I do not have. After cutting around the pattern and baking, I decorate in pretty colors. Tinted coconut and pastel colored sugar make pretty Easter cookies without a lot of time and money involved.


How to Make Easter CookiesHow to Make Easter Cookies

Learn how to make Easter cookies shaped perfectly in a mold pan.

  • 1 ½ Cups unsalted butter
  • 1 Cup sugar
  • 2 Large egg yolks
  • 3 ¾ Cups sifted flour
  • ¼ Teaspoon salt
  • 1 Tablespoon pure vanilla extract
  • Colored sugars

Preheat oven to 350F degrees.
Cream butter and sugar in a large bowl until light and fluffy.
Add egg yolks, flour, salt and vanilla; mix thoroughly.
Roll dough into 1 inch balls; press dough into baking pan molds.
Bake until cookies are light brown 7 to 10 minutes.
To ensure even baking, rotate sheet halfway through the baking process.
Cool on wire rack; sprinkle cookies with colored sugar, glaze or frosting.
Makes 2 to 3 dozens.


  • 6 Tablespoons fresh lemon juice
  • ¼ Cup milk
  • 6 to 8 Cups powdered sugar
  • Food coloring

Combine lemon juice and milk in a large bowl.
Gradually beat in sugar until desired stiffness for spreading or decorating.


Easter Brownie BunniesEaster Brownie Bunnies

I included this BAKERS CHOCOLATE RECIPE for brownies when I learned how to make Easter cookies. Everyone loves chocolate brownies and these are cut out into Easter shapes decorated with colored frosting. Since brownies are thicker than cookies you will need cutters which have no top on them just the rim. For these I often cut my own pattern from cardboard; it works well.

  • 4 Squares Bakers unsweetened chocolate
  • ¾ Cup butter
  • 2 Cups sugar
  • 3 Eggs
  • 1 Teaspoon vanilla
  • 1 Cup flour
  • White coconut frosting
  • Assorted candy decorations

Preheat oven to 350F degrees.
Line 9 X 13 inch baking pan with foil extending over the edges to form handles; grease foil.
Heat chocolate and butter over low until completely melted.
Stir sugar into the chocolate mixture until well blended; mix in eggs and vanilla.
Stir flour in until well blended; spread into prepared pan.
Bake 30 to 35 minutes or until toothpick comes out with FUDGY CRUMBS; DO NOT OVER BAKE.
Cool brownies in pan; run knife around edges to loosen from the sides.
Using handles of foil lift brownies from the pan onto a cutting board.
Frost with white coconut frosting
Refrigerate brownies 10 minutes to set frosting; cut Easter shapes with cookie cutters.
NOTE: Larger cutters with rims only work best (NO CUTTERS WITH TOPS HAVING INTRICUT DESIGNS)
After cutting, decorate with decorative frosting and candies.


Easter Basket and EggsEaster Basket and Eggs

Learn how to make Easter cookies with packaged refrigerated cookie dough or homemade dough. I have included below the recipes for homemade dough.

  • 1 Package (20 Ounces) sugar cookie dough (refrigerated sliceable)
  • 1 Package (20 Ounces) peanut butter dough (refrigerated sliceable)
  • 1 Package (8 Ounces) cream cheese (Softened)
  • ½ Cup creamy peanut butter
  • 1 Package (1 Pound) powdered sugar (Sifted)
  • 1 Teaspoon vanilla
  • 1 Cup shredded coconut
  • Few drops green food coloring
  • OPTIONAL: Jelly beans, other candies for decorating

Preheat oven to 350F degrees.

Cut sugar cookie dough into ¼ inch thick slices; press slightly into egg shape.

Place eggs on lightly greased cookie sheet; bake until lightly browned about 9 minutes. 

Cool cookies completely on wire rack.

Lightly grease a 10 inch pizza pan; press peanut butter cookie dough into pan.

Bake cookie for 18 minutes or until browned; cool on rack in pan.

Beat cream cheese and peanut butter on medium speed until creamy.

Gradually beat in powdered sugar until well blended; stir in vanilla.

Use to frost egg cookies and large cookie.

Combine coconut and green coloring in a jar; cover jar and shake until tinted.

Press black and brown jelly beans into frosting on large cookie for basket weave.

Sprinkle green coconut on cookie for the grass.

Press small jelly beans in the frosting on the egg cookies to decorate.

Place cookie eggs in the basket.


Peanut Butter Cookie Dough

  • ½ Cup shortening
  • 1/3 Cup peanut butter
  • ½ Cup brown sugar
  • ½ Cup granulated sugar
  • 1 Egg
  • ½ Teaspoon vanilla
  • 1 ½ Cups flour
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt

Preheat oven to 350F degrees.

Beat together shortening, peanut butter and sugars until creamy.

Add egg and vanilla beating until light and fluffy.

Combine flour, baking soda and salt; add to the creamed mixture.

Stir until well blended; press dough into a lightly greased pizza pan.

NOTE: Leave about ½ inch border around pan clear for dough to spread.

Sugar Cookie Dough for Easter Eggs

  • ½ Cup softened butter
  • 1 Cup sugar
  • 1 Egg (At room temperature)
  • ½ Teaspoon vanilla
  • 1 ½ Cups flour
  • 1 Teaspoon baking powder
  • Pinch salt

Cream butter and sugar in mixing bowl.

Add egg and vanilla; beat until creamy and fluffy.

Sift together the flour, baking powder and salt.

Gradually mix dry ingredients into creamed mixture.

Cover and refrigerator for 2 hours.

PREHEAT OVEN to 375F degrees.

On floured surface roll dough to 1/8 to ¼ inch thickness.

Cut into egg shapes; carefully lift cookies to greased cookie sheet.

NOTE: Space about 2 inches apart on baking sheet.

Bake 8 to 10 minutes; with spatula lift cookies to wire rack to cool.

When cookies are cold frost and decorate for Easter.

Vanilla Butter Cream Frosting Recipe

  • 1 Cup Crisco shortening
  • 1 Pound sifted powdered sugar
  • 1 Tablespoon powdered meringue
  • 1 Teaspoon vanilla
  • 7-8 Tablespoons water

Combine and beat until fluffy. Divide frosting into small bowls depending on the colors you want to tint for the cookies. 

NOTE: Instead of decorating with jelly beans, I use a pastry bag and tip to make a basket design.

HOW TO MAKE BUTTER COOKIES (Make ahead cookies)

When I learned how to make Easter cookies, I included this recipe for several reasons. First, they are delicious! These cookies are simple to make only having 5 basic ingredients. They also can be made up to 3 days in advance making it easy to divide up the time for busy schedules.

  • 1 ½ Cups softened butter
  • 1 Cup powder sugar
  • ¼ Teaspoon salt
  • 1 Teaspoon vanilla
  • 2 ¾ Cups sifted flour
  • Simple icing (Recipe below)

Beat butter, sugar and salt at medium speed until creamy; add vanilla and beat until blended.
Gradually add flour.
NOTE: Dough will get very stiff; I finish mixing with my hands.
Divide dough in two portions; wrap each in plastic wrap and flatten like a disk.
Chill 2 to 24 hours.
Preheat oven to 350F degrees.
Unwrap 1 dough disk on a well floured surface.
Cover with large piece of plastic wrap and roll to ¼ inch thickness.
Cut into desired shapes with 3 ½ inch cookie cutters; place 1 inch apart on cookie sheets.
Chill for 15 minutes; repeat procedure with remaining dough disk.
Bake at 350F degrees for 15 to 17 minutes or until edges are lightly browned.
Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.
Decorate with simple icing.


  • 6 Cups powdered sugar
  • 2 Tablespoons meringue powder
  • ½ Teaspoon lemon extract
  • Water
  • Food coloring

Beat together powdered sugar, meringue powder and lemon extract.
Divide mixture into 5 or 6 small bowls; tint icing in each bowl to desired colors and blend well.


When I learned how to make Easter cookies, I quickly included this recipe for lemon cookies. They are easier than “cutouts” but still have the taste and presentation for Easter. The flavor of lemon is always welcomed no matter what time of the year or for what occasion.

  • 1 Cup softened butter
  • 1 Cup sugar
  • 2 Eggs
  • 3 Cups sifted flour
  • 1 Teaspoon baking soda
  • 16 Ounces frozen lemonade concentrate (thawed) DIVIDED
  • ¼ Cup powder sugar

Preheat oven to 400F degrees.
Cream butter and sugar; add eggs beating until light a fluffy.
Sift flour and soda together; add alternately with ½ CUP lemonade to creamed mixture.
Drop by teaspoons about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 9 minutes until set.
Combine powder sugar with remaining lemonade and brush on hot cookies.
Sprinkle cookies with Easter colors of decorating candies or sugars.


When I learned how to make Easter cookies, I wanted to add recipes from other countries to my collection. This Greek recipe is traditionally eaten on Good Friday.

  • 8 Cups flour
  • 1 ½ Cups sugar
  • ½ Cup vegetable oil
  • 1/3 Cup dry white wine
  • 1/3 Cup anise flavor liqueur
  • Pinch salt

Preheat oven to 350F degrees.
Combine and mix flour, sugar, oil, wine, liqueur and salt.
Knead mixture for a few minutes until it forms a smooth dough.
Roll out the dough to ¼ inch thickness; cut into 3 inch rounds with a cutter or glass.
Nick the edges of the rounds with a knife; prick rounds with a fork and sprinkle with sugar.
Arrange rounds on floured baking sheets; bake 20 to 30 minutes or until lightly browned.


I learned how to make Easter cookies like this Russian cookie recipe because of the wonderful flavor and texture made by the lemon and sour cream. They make a great addition to Easter and can make a pretty presentation with the addition of pastel colored sugar.

  • 1 Cup of softened butter
  • ½ Cup granulated sugar
  • ¼ Teaspoon salt
  • 3 Beaten eggs
  • 3 Tablespoons sour cream
  • ½ Teaspoon grated lemon peel
  • 1 Teaspoon fresh lemon juice
  • 3 ½ Cups flour
  • 1/8 Teaspoon baking soda
  • Coarsely crushed sugar cubes

Preheat oven to 450F degrees.
Beat butter, sugar and salt until fluffy; beat in eggs.
Mix in sour cream, lemon peel and lemon juice; gradually mix in the flour.
Roll dough to ¼ inch thickness on floured board; sprinkle with coarse sugar.
With a knife cut dough in diagonal lines and then cut into diamond shaped cookies.
Place on buttered and floured baking sheets.
Bake about 8 minutes until cookies are just golden.


Learn how to make Easter cookies in the shape of Easter bonnets.

  • 1 Cup softened butter
  • 1 Cup sugar
  • 2 Eggs
  • 4 Cups flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • ¼ Teaspoon nutmeg
  • ¼ Cup milk
  • 1 ½ Teaspoons vanilla
  • 1 Package (7 Ounces) marzipan 
  • White chocolate frosting (Recipe below)
  • Liquid food coloring
  • Vanilla butter cream frosting (There is a recipe above)

On medium speed of mixer beat butter in mixing bowl until creamy.

Gradually add the sugar beating well; beat in the eggs one at a time.

In another bowl combine flour, baking powder, salt and nutmeg.

Add flour mixture alternately with the milk beating on low speed.

Beat in vanilla; shape into a smooth ball, wrap in plastic and chill 2 hours.

PREHEAT OVEN TO 375F degrees.

On floured surface roll dough to ¼ inch thickness.

Cut with a round scalloped cookie cutter; place on greased cookie sheets.

Bake for 8 minutes or until edges begin to brown; cool completely on rack.

Cut marzipan in ¼ inch thick slices; cut slices with 1 ½ inch round cutter.

Place 1 marzipan round in the center of each cookie.

Divide white chocolate frosting into 3 parts.

Stir 2 drops desired food coloring into each part blending well.

NOTE: In both white chocolate frosting and butter cream use only 1 color per part.

Spread colored frostings alternately on cookies.

Divide Vanilla butter cream frosting into 3 parts.

Add 2 drops of food coloring to each part blending well.

Spoon each colored part into a pastry bag with round tip or leaf tip.

Pipe flowers, leaves and ribbons onto cookies to resemble bonnets.

White Chocolate Frosting

  • 4 Squares (2 Ounces each) vanilla candy coating
  • 3 Tablespoons heavy whipping cream

Place candy coating in small bowl.

Microwave on HIGH 2 minutes or until melted.

NOTE: Stir after first minute.

Stir in whipping cream; yields about 1 cup.


  • 2/3 Cup softened butter
  • 1 Cup sugar
  • 1 Egg
  • 1 Package (3 Ounces) softened cream cheese
  • 1 Teaspoon grated lemon peel
  • ½ Teaspoon lemon juice
  • 2 Cups flour
  • ½ Teaspoon baking powder
  • ½ Teaspoon salt
  • 1/8 Teaspoon baking soda
  • Orange marmalade
  • Easy Creamy Icing (Recipe below)

Beat butter, sugar, egg, cheese, lemon peel and juice until fluffy.

Combine flour, baking powder, salt and soda together.

Mix together flour mixture with the creamed mixture.

Cover and chill dough at least 3 hours.

PREHEAT OVEN TO 350F degrees.

Remove¼ of dough at a time from refrigerator.

Roll to 1/8 inch thickness on floured surface; cut into 1 inch rounds.

Place half the rounds on lightly greased baking sheet.

Spoon about ¼ teaspoon marmalade in center of each round.

Cover with remaining rounds; press edges with floured finger to seal.

Bake 8-10 minutes until edges begin to brown; cool completely.

Frost with easy creamy icing; makes about 7 dozen.

Easy Creamy Icing

  • 3 Cups powdered sugar
  • ¾ Teaspoon salt
  • 1 ½ Teaspoons vanilla
  • About 1-3 tablespoons water
  • Drops food coloring (For Pink, blue, green or yellow).

Combine sugar, salt and vanilla.

Add drops of water to moisten.

Divide in parts to make desired colors.

Add a drop of coloring to tint the icing. For spreading consistency add more drops of water if needed.