• Ali

Easter cookies

I did this recipe for a Facebook group, Challenge each day, a group put together by a friend Rebecca, who was looking for inspiration and ideas to help parents and children who were being home schooled during the lockdown.

I thought I had a set of Easter cookie cutters at home but didn't, so I downloaded images from the internet of chicks and Easter bunnies and then made a template to use as a cutter. I am no artist or a very good cake icer, but was quite pleased with the results!

The cookie dough can of course be used for any other type of biscuit, and you can add different flavours such as orange or lemon zest, or chocolate chips, nuts or raisins! (add in at stage 2).

Cookie dough ingredients

250g very soft butter

140g caster sugar

1 egg yolk (keep the white for the icing)

2 tsp vanilla essence or 1 tsp vanilla bean paste

300g plain flour


1. Beat the butter and sugar together with a hand mixer until soft and light coloured.

2. Beat in the egg yolk and vanilla essence

3. Sift the flour into the butter mixture and fold in with a metal spoon. You may have to get your hands in to get the last bit of flour in to make a soft dough.

4. Tip the dough onto a floured board and shape into a flat round. Wrap in greaseproof paper and put into the fridge for 30 minutes.

5. Set the oven to 160C

6. Roll out the dough to about 1/2 cm thick and cut into shapes with your cutters or template. Bring together the left over dough, wrap and put back into the fridge for another day, or you can freeze it.

7. Carefully lift the cookies onto a baking sheet lined with a silicone mat or baking paper. Don't put them too close together as they spread a little bit

8. Bake in the preheated oven for 10-15 minutes. Leave to crisp up for a few minutes and then lift carefully on to a wire rack. Let them cool completely before you ice them.

Icing ingredients

1 egg white

1/2 tsp lemon juice

110g icing sugar, sifted.

Food colouring


  • Whisk the egg white with the lemon juice until it forms soft peaks, don’t whisk it too much or it will go dry. You should be able to tip it over your head!

  • Add the sifted icing sugar a tablespoonful at a time, whisk each lot of sugar in well before adding the next.

  • When all the sugar has been added take 2 small freezer bags and place 1 tbsp of the white icing in the corner of one. With the remaining icing you can colour as you wish, different colours whatever you want. I used yellow.

  • Place the coloured icing in more small freezer bags, making sure it goes right into one corner.

  • Snip, with scissors, a tiny amount off the corner of your bag and then you can pipe the icing onto the cookies. Be creative!!

  • Allow the icing to dry for about an hour, then you can store the cookies in a tin.


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