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Easter Egg Cookies

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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.

how to make Easter Egg cookies

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.

making the cookie dough

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.

cutting & baking cookies

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.

useful tip

For these cookies we used Easter egg cookie cutter which can be ordered online. If you don't have on hand the one, you can make a trick and take small round cookie cutter from your collection and squeeze it into the egg shape. 

making cookie decoration

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.

Storing Easter egg cookies

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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Easter Egg cookies

MAKES: 80 small cookies
COOKS IN: 1 hour plus cooling time



  • 260g plain flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 140g butter, at room temperature
  • 90g demerara sugar
  • 1 medium egg, at room temperature
  • 1 teaspoon vanilla paste
  • grated zest of 1 lemon or orange


  • 100g white chocolate
  • 3 - 4 tablespoons whipping cream
  • gel food colouring (yellow, red, blue)


  1. FOR THE COOKIES, combine flour, baking powder and salt in a medium bowl.

  2. In a large bowl using a hand mixer or stand mixer, beat softened butter, demerara sugar on a medium speed until smooth and creamy. Add egg, finely grated lemon zest and vanilla bean paste and mix for another 1 - 2 minutes. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.

  3. Add flour to the butter/sugar mixture in two bathes, and beat until it starts clumping together. Bring the dough into a smooth ball with your hands. If the dough is too crumbly and isn't coming togehter, add 1 teaspoon of milk.

  4. Flatten the dough into a disc, wrap in a cling film and place in the fridge for about 1 hour.

  5. Preheat the oven to 175°C (347°F). Line two baking trays with baking paper.

  6. Take the dough from the fridge and roll out to a thickness of  2 mm. Use Easter egg cookie cutter to cut the shapes from the dough. Re-roll any scraps and cut out more cookies. Use a knife or thin cookie spatula to transfer the cookies to the prepared baking tray.

  7. Bake until cookies are set and just beginning to turn golden around edges, about 5 - 6 minutes. Leave cookies on the tray for a couple of minutes, then transfer to cooling rack to cool.

  8. FOR THE DECORATION, broke white chocolate into smaller pieces and place together with whipping cream in a heatproof bowl. Place the bowl on the top of the saucepan with simmering water. Stir until the white chocolate is melted and you get a smooth silky texture. 

  9. Divide the mixture into three small bowls, then add a few drops of food colouring into each bowl until you achieve the desired shade.

  10. Spoon one mixture into disposable piping bag, cut off small corner in the bottom and decorate part of the cookies. This is the best done on the baking tray lined with baking paper. Continue with other colours. Firs pine a border around the edge of each cookie, then fill the rest of the surface. Leave cookies to completely set and decorating is firm.

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