What not to love about these Easter egg cookies! They are simple to make, tasty and super attractive. They will be a great addition to your Easter table!
These simple cookies are classic shortbread made with only few ingredients, but these are given an Easter makeover with a colourful toppings. We used three different colours, but feel free to play with colours and use your favourite one.
You should make a bunch of these and put them in cute little cellophane bags and give them as a food gift. If you are looking for more Easter cookie ideas, check our the one with lemon curd or dark chocolate Easter cookies topped with zesty lemon icing. For something completely different, try our egg-shaped chocolate truffles, very attractive and so yummy.
Making these Easter egg-shaped cookies is so easy and quick. This is the easiest dough to work with. It is not sticky, rolls out smooth, cuts clean, and is so easy to transfer to your cookie sheet. This is the best dough to work with.
First combine flour, baking powder and salt in one bowl. In another beat softened butter with demerara sugar until creamy then add an egg, finely grated lemon zest and vanilla bean paste for some extra aroma.
Now, add flour in batches to the wet mixture and mix with eletric mixer until it start to form a dough, then continue with your hands. The dough should be rest in the fridge for about 1 hour to set and to be easier to handle.
Once ready, roll out the dough thinly and cut shapes using Easter egg cookie cutter. These cookies are pretty thin and bake quickly, they need only 5 - 6 minutes to turn golden. Once baked, leave them to cool on the baking tray while baking another tray. If using only one baking tray, let the tray cool after baking 1st batch, then continue with second one.
For decorating these Easter egg cookies, we use the simplest topping ever. You will only need WHITE CHOCOLATE, a few tablespoons of WHIPPING CREAM and GEL FOOD COLOURINGS.
For the decoration, broke the white chocolate into smaller pieces and place in the heatproof glass bowl and place together over a saucepan of simmering water.
Once melted, divide into three small bowls, then add a few drops of each colour to the bowls. Stir and you are ready to decorate. We use Dr Oetker's Gel Food Colourings in three colours: red, yellow and blue. You can play with these colours and get other colours (red + yellow = orange, red + blue = violet) and different shades.
For decorating, you will need 3 disposable piping bags - one for each colour. If you don't have on hand piping bags, use small zip-lock bags - the result will be the same. Spoon mixtures into piping bags, cut off the small end of the bag and start decorating the cookies. This is best done on the baking tray. Once you are done, leave the cookies to set then serve.
These Easter egg cookies can be stored in an airtight container but we don't think they will last for a long as they are so tempting.
Cookies need to be completely cool before they are stored. If you store them while they're still warm, they will become soggy. Once cooled, store them in a glass cookie jar at room temperature for up to 7 days.
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