Easter Cookie Recipe
Learn to bake these delicious Easter cookies for your customers and loved ones this spring!
If you're able to hold off nibbling your mini eggs to use for this recipe then you will be fine lol or just grab an extra bag! One for you one for the recipe ;)
Easter brings with it all kind of yummy treats, and what better way to celebrate Easter than by baking with the family, for loved one of for your customers if you own your own baking business. These Easter cookies will make a great addition to any treat boxes or Easter Bento boxes you're creating for customers.
My recipe is deliciously naughty and promises to add an extra layer of delight to your Easter festivities. Picture this – flour-dusted hands, colorful sprinkles, and the anticipation of biting into a scrumptious treat. Have fun baking and eating together this Easter, and let my recipe be a part of your Easter celebrations!
To make them you will need
165g caster sugar
165g soft light brown sugar
230g cold, unsalted butter
2 large eggs
1 tsp vanilla extract
300g plain flour
200g self raising flour
A pinch of salt
2tsp baking powder
1/4 tsp bicarb
300g chocolate eggs (plus extra for decoration. about 120g) These can be any little eggs you have left over. Obviously the ones with the pastel shells look visually prettier and represent more of an Easter theme.
Baking Instructions:
1. Start of my mixing your butter with the brown & white sugar together until combined and becomes a light colour.
2. Add the two eggs with your vanilla extract and combine gently.
3. (Stress reliever) Place your chocolate eggs in a sandwich bag and smash the eggs up with a rolling pin, Add them to a bowl with your flour. Be sure everything is fully coated in the flour. This will help your cookies not sink.
4. Then add the baking powder and salt and combine all your ingredients together.
5. Roll your mixture into 50g balls, be sure not to roll the mixture too tightly. Then freeze them for at least 2 hours this is essential before baking. This helps your cookie brown better, spread less, and develop a richer chewy texture.
6. Cook for 12-14 minutes at 180 fan until golden brown.
7. While your cookies are warm place sprinkles of your chocolate eggs on top of the cookies and lightly press them in slightly to the cookie dough.
8. Leave to cool for 10-15 minutes on a cooling tray or eat whilst still slightly warm, my preferance, with a fresh cuppa ! SO yummy!
TIP: If you happened to make two batches you always pop them in the freezer for when you're feeling peckish. hehe! Roll the dough into a long tube and you can then just slice the dough into discs and place them on the baking tray!
How About Brownies:
You could also make a simple batch of brownies, smash up a few mini eggs and sprinkles on the top just before they full set! Naughty but oh so good…..
There are so many things you can do with your left over Easter eggs!
Easter Cupcakes:
Of course if you have the Lady Berry Cupcake recipe you could always bake them add a swirl of buttercream and dress with mini eggs!
By Garnish and Glaze
Then grate a little chocolate over the top to represent a little chocolate nest!
Grab the Online Easter Classes when they are available this time of year and add extra fondant Easter details to your designs! So many new fondant skills to learn!
What about an Easter Cheese Cake? The prefect dessert for Easter Sunday! Check out this delicious No bake Easter cheese cake recipe from Taming Twins! A great way to use up and any left over mini eggs from your cookies …if there are any lol
IDEA: Make these all in batches the cookies, brownies with lady berry Easter cupcakes and then use them in those Easter treat boxes or make them for friends and family over Easter!
Do feel free to tag me on Instagram if you make any it’s always a joy to see your creations!
