20 Best Easter Cookie Recipes for Your Spring Baking

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Did you know that cookies are the most popular sweet treat among Americans, with over 7 billion sold each year? As we hop into the vibrant season of spring, there’s no better way to celebrate than by baking up a batch of delightful Easter cookies! In this collection, you’ll discover 20 delicious recipes that bring whimsy and joy to your holiday festivities, from colorful frosted chicks to lavender lemon creams. Get ready to unleash your inner baker and create unforgettable treats that will have everyone asking for seconds!

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best-easter-cookie-recipes-for-your-spring-baking

1. Springtime Sugar Cookies

Springtime Sugar Cookies are the perfect treat to celebrate the beauty of the season. With their soft, buttery texture and delightful sugar coating, these cookies will bring a smile to everyone’s face and add a touch of sweetness to your spring festivities!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cookies

Ingredients:

2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
½ tsp salt
½ cup colored sugar or sprinkles (for decoration)

Instructions:

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar until smooth and fluffy using a hand mixer or stand mixer.
Beat in the egg, vanilla extract, and almond extract until fully incorporated.
Gradually blend in the dry ingredients, mixing until the dough comes together.
Chill the dough in the refrigerator for 30 minutes for easier handling.
Roll the dough into balls about 1 inch in diameter, then roll each ball in the colored sugar or sprinkles.
Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips:
For an extra burst of flavor, consider adding zest from a lemon or orange to the dough. You can also experiment with different flavored extracts, such as coconut or hazelnut, to create unique variations of these delightful cookies.

Nutrition Facts:

Calories: 150 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugars: 9g
Protein: 1g

2. Rainbow Egg Cookies

Get ready to celebrate Easter with these delightful Rainbow Egg Cookies! Bursting with vibrant colors and rich flavors, these cookies make for a fun and festive treat that everyone will love. Perfect for cookie decorating or as a sweet addition to any holiday gathering!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cookies

Ingredients:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
Food coloring (red, blue, green, yellow, and orange)
Powdered sugar for dusting

Instructions:

In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and milk until well combined.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Divide the dough into 5 equal portions and place each portion into a separate bowl.
Add a different color of food coloring to each bowl, mixing until the colors are well incorporated.
Chill the colored doughs in the refrigerator for 30 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Once chilled, take a small amount of each colored dough and flatten it into an oval egg shape. Layer and slightly overlap the different colors to create a rainbow effect.
Place the shaped cookies onto the prepared baking sheets, leaving space in between.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow cookies to cool completely on a wire rack, then dust with powdered sugar before serving.

Tips:
Use a variety of food colorings to create more vibrant and bright cookies. For added flavor, try mixing in almond extract or citrus zest to the dough for a delightful twist.

Nutrition Facts:

Calories: 120 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 6g
Protein: 1g

3. Honey Bunny Biscotti

Indulge in the delightful sweetness of these Honey Bunny Biscotti, perfect for celebrating Easter! With a touch of honey and crunchy nuts, these biscotti are ideal for pairing with your favorite tea or coffee.

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes (cooling)
Total Time: 1 hour 15 minutes
Servings: 12 biscotti

Ingredients:

2 cups all-purpose flour
1 cup chopped nuts (almonds, walnuts, or pistachios)
1/2 cup honey
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
In a separate large bowl, beat the eggs, sugar, honey, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chopped nuts until evenly distributed.
Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide.
Place the log on the prepared baking sheet, ensuring there is enough space for expansion.
Bake in the preheated oven for 30 minutes or until golden brown.
Remove from the oven and let it cool for about 15 minutes before slicing it into 1-inch thick pieces.
Return the sliced biscotti to the baking sheet and bake again for another 10-15 minutes, flipping halfway through, until crisp.
Allow the biscotti to cool completely on a wire rack for about 30 minutes before serving.

Tips:
For an extra layer of flavor, consider adding zest from an orange or lemon to your dough. You can also drizzle the biscotti with melted white chocolate after they cool for a delightful finish!

Nutrition Facts:

Calories: 120 per biscotti
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 50mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 6g
Protein: 3g

4. Lavender Lemon Cream Cookies

Indulge in the delightful combination of lavender and lemon with these Lavender Lemon Cream Cookies. Creamy, fragrant, and refreshing, these cookies are a perfect treat for any occasion.

Prep Time: 20 minutes
Total Time: 1 hour
Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon culinary lavender, finely chopped
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar (for dusting)

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the lemon juice, lemon zest, lavender, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture to the wet ingredients, stirring until a dough forms.
Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each ball with the bottom of a glass or your palm.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.

Tips:

For a deeper lavender flavor, increase the amount of lavender used but be careful not to overpower the lemon.
Adding a few drops of lemon extract can enhance the lemon flavor and create a more fragrant cookie.

Nutrition Facts:

Calories: 120 per cookie
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 50mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g

5. Chocolate-Covered Carrot Cookies

Indulge in the delightful blend of rich chocolate and healthy carrots with these Chocolate-Covered Carrot Cookies. Perfect for Easter or any occasion, these cookies are a sweet treat that packs a nutritious punch!

Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes (to chill)
Total Time: 1 hour 2 minutes
Servings: 12 cookies

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 cup grated carrots (about 2 medium carrots)
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil (for melting the chocolate)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated carrots until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 15 seconds until smooth.
Once the cookies are completely cool, dip the tops into the melted chocolate, allowing any excess to drip off. Place the chocolate-covered cookies back on the wire rack to set.
If desired, you can refrigerate the cookies for about 30 minutes to speed up the chocolate setting process.

Tips:
For an extra burst of flavor, consider adding 1/4 cup of chopped walnuts or pecans to the dough. You can also sprinkle some sea salt on top of the chocolate before it sets for a delicious sweet and salty contrast.

Nutrition Facts:

Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 10g
Protein: 2g

6. Festive Flower Petal Cookies

Delight your guests this Easter with these beautiful and flavorful Festive Flower Petal Cookies. These charming cookies are not only easy to make but will also brighten up your holiday table with their vibrant colors and floral appeal.

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cookies

Ingredients:

2 ¾ cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon baking powder
½ teaspoon salt
1 cup edible flower petals (e.g. pansies, violets, marigolds)
1 cup icing sugar (for decoration)
2 tablespoons milk (for icing)
Food coloring (optional)

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract to the mixture and beat until well combined.
In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until a dough forms.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Preheat your oven to 350°F (175°C) while the dough is chilling.
Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness.
Use a flower-shaped cookie cutter to cut out cookies, and place them on a baking sheet lined with parchment paper.
Gently press a few edible flower petals onto the top of each cookie.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
While the cookies cool, prepare the icing by mixing icing sugar with milk until smooth. Add food coloring if desired to create colorful icing.
Once the cookies are completely cool, drizzle or pipe the icing over the cookies as desired.

Tips:
For an extra touch, mix in finely chopped citrus zest into the dough for a zesty flavor. You can also experiment with different edible flowers for variety in color and taste.

Nutrition Facts:

Calories: 120 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 14g
Dietary Fiber: 0g
Sugars: 5g
Protein: 1g

7. Vanilla Bean Marshmallow Peeps Cookies

Enjoy a delightful twist on traditional cookies with these Vanilla Bean Marshmallow Peeps Cookies! The soft and fluffy texture combined with the fun, peep-shaped marshmallows makes them perfect for any Easter celebration.

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cookies

Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract
1 cup mini marshmallows
24 marshmallow peeps (for decoration)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, vanilla bean paste, and vanilla extract until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the mini marshmallows gently to distribute evenly throughout the dough.
Using a tablespoon, scoop out the dough and place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are slightly golden.
Immediately after removing from the oven, press one marshmallow peep into the center of each cookie.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:
For an extra touch of flavor, consider adding a sprinkle of sea salt on top of the cookies after baking. You can also use flavored extracts, such as almond or coconut, to create a unique taste.

Nutrition Facts:

Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 80mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugars: 10g
Protein: 1g

8. Coconut Macaroon Nests

Bring the joy of Easter to your kitchen with these delightful Coconut Macaroon Nests! These sweet treats are not only chewy and full of coconut flavor but also beautifully shaped like nests, perfect for holding colorful candy eggs.

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Servings: 12 nests

Ingredients:

2 ¼ cups shredded sweetened coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon salt
Chocolate eggs or jelly beans for decoration

Instructions:

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until the coconut is evenly coated.
In a separate bowl, whip the egg whites and salt until stiff peaks form. This should take about 3-5 minutes with an electric mixer.
Gently fold the whipped egg whites into the coconut mixture until just combined.
Using a tablespoon or a cookie scoop, drop the coconut mixture onto the prepared baking sheet, forming small mounds.
Using your fingers, create an indentation in the center of each mound to form a nest shape.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
Remove from the oven and let cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, fill the centers of each nest with chocolate eggs or jelly beans for decoration.

Tips:
For an extra layer of flavor, consider adding a teaspoon of almond extract to the coconut mixture. To make these nests even more visually appealing, use brightly colored chocolate eggs that fit perfectly in the nests!

Nutrition Facts:

Calories: 150 per nest
Total Fat: 5g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 30mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugars: 20g
Protein: 2g

9. Colorful Frosted Chick Cookies

These Colorful Frosted Chick Cookies are the perfect sweet treat to brighten up your Easter celebrations! Adorned with cheerful colors and delicious frosting, these cookies will delight everyone at your gathering.

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies

Ingredients:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
Food coloring (yellow, pink, blue, green)
Royal icing (for decoration)
Sprinkles (optional, for extra color)

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Divide the dough into four equal portions. Add a few drops of food coloring to each portion and knead until the color is evenly distributed.
Roll out the colored dough to ¼ inch thick and use a chick-shaped cookie cutter to cut out cookies.
Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Once cooled, use royal icing to decorate your cookies. Add sprinkles for a fun touch!

Tips:
Try different flavors of extracts to enhance the cookie flavor; lemon can give a refreshing twist! Make sure to let the icing dry completely before stacking the cookies to avoid smudging.

Nutrition Facts:

Calories: 150 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugars: 9g
Protein: 1g

10. Lemon Zest Shortbread Eggs

Indulge in the delightful combination of buttery shortbread and refreshing lemon zest with these charming Lemon Zest Shortbread Eggs. Perfect for Easter celebrations, these cookies are simple to make and will impress everyone with their vibrant flavor and elegant shape.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes (chill time)
Total Time: 1 hour 5 minutes
Servings: 12 cookies

Ingredients:

1 cup unsalted butter, softened
2/3 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1 egg for egg wash (optional)

Instructions:

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract, lemon zest, and salt to the bowl, mixing until well incorporated.
Gradually add the all-purpose flour and baking powder to the wet ingredients, mixing until a dough forms.
Once fully combined, shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Preheat your oven to 350°F (175°C) while the dough chills.
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
Use an egg-shaped cookie cutter to cut out shapes and place them on a baking sheet lined with parchment paper.
If using, lightly brush the tops of the cookies with the egg wash for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Pay attention to avoid overbaking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips:
For extra flavor, try adding a few drops of lemon extract to the dough. You can also dust the cooled cookies with more powdered sugar for a beautiful presentation. Don’t hesitate to experiment by incorporating the zest from other citrus fruits!

Nutrition Facts:

Calories: 150 per cookie
Protein: 1g
Total Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Sugars: 6g
Fiber: 0g
Cholesterol: 20mg
Sodium: 30mg

11. Almond Joy Chocolate Cookies

Indulge in the delightful combination of chocolate, coconut, and almonds with these Almond Joy Chocolate Cookies! Perfect for any occasion, these cookies are soft, chewy, and bursting with flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes (for cooling)
Total Time: 35 minutes
Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup shredded coconut
1 cup chopped almonds

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract, making sure everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the semi-sweet chocolate chips, shredded coconut, and chopped almonds until evenly distributed.
Using a cookie scoop or tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Tips:
To enhance the flavor, consider toasting the almonds before chopping them and adding them to the dough. This will give your cookies an extra crunch and deeper nutty taste. Additionally, try substituting half of the semi-sweet chocolate chips with dark chocolate chips for a rich twist!

Nutrition Facts:

Calories: 150 per cookie
Protein: 2g
Fat: 8g
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g

12. Tangy Orange Blossom Cookies

Indulge in the delightful flavor of these Tangy Orange Blossom Cookies that are sure to brighten up any occasion. With their zesty orange aroma and floral notes, these cookies are a perfect treat for springtime celebrations.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 24 cookies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tablespoon orange zest
1 tablespoon orange blossom water
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting)

Instructions:

In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate bowl, cream the butter with granulated sugar and brown sugar until light and fluffy.
Beat in the egg, orange zest, orange blossom water, and vanilla extract until well combined.
Gradually mix in the dry ingredients until just combined.
Cover the dough and refrigerate for 30 minutes for easier handling.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, lightly dust with powdered sugar before serving.

Tips:
For an extra burst of flavor, consider adding chopped nuts or dried cranberries to the dough. To enhance the floral notes, drizzle a small amount of orange blossom syrup on top before serving.

Nutrition Facts:

Serving Size: 1 cookie
Calories: 120
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 14g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g

13. Funfetti Easter Egg Cookies

Indulge in the whimsy of spring with these delightful Funfetti Easter Egg Cookies! Bursting with vibrant colors and a soft, chewy texture, they’re perfect for Easter celebrations or anytime you want to brighten up your day.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies

Ingredients:

2 ¼ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup rainbow sprinkles
1/2 cup pastel M&M’s or chocolate eggs (optional, for decoration)

Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Gently fold in the rainbow sprinkles and the pastel M&M’s or chocolate eggs, if using.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips:
To enhance the flavor, consider adding 1/2 teaspoon of almond extract along with the vanilla. For a fun twist, try adding some coconut flakes into the cookie dough for extra texture and flavor!

Nutrition Facts:

Calories: 110 per cookie
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 15g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g

14. Peanut Butter Bunny Paw Prints

Peanut Butter Bunny Paw Prints are adorable treats that will steal the show at your Easter celebration! Filled with creamy peanut butter and decorated with chocolate, these cookies are not only cute but delicious.

Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 24 cookies

Ingredients:

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips (preferably semi-sweet)
1/4 cup white chocolate chips (for decoration)

Instructions:

In a large mixing bowl, combine the peanut butter, granulated sugar, egg, vanilla extract, baking soda, and salt. Mix until thoroughly blended.
Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
Use a cookie scoop or tablespoon to scoop out the dough and roll it into balls. Place them onto the prepared cookie sheet, spacing them about 2 inches apart.
Gently press down on each cookie ball with the back of a fork to create a crosshatch pattern, resembling bunny paws.
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
While the cookies cool, melt the white chocolate chips in the microwave in 30-second increments, stirring until smooth.
Use a piping bag or a small Ziploc bag with the corner snipped off to pipe small paw prints onto the cooled cookies using the melted white chocolate.
Place chocolate chips on each cookie as the pads of the bunny paws, using the white chocolate to help them stick if necessary.
Allow the cookies to set for about 20 minutes before serving.

Tips:
For an extra burst of flavor, try adding a pinch of cinnamon or vanilla bean to the dough. You can also substitute smooth almond butter for a different taste twist!

Nutrition Facts:

Calories: 120
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 60mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 8g
Protein: 3g

15. Berry Burst Linzer Cookies

Delightful and beautifully presented, Berry Burst Linzer Cookies are a perfect treat for any occasion, especially during Easter. These cookies are not only delicious but also allow for a fun and creative way to showcase your favorite berry jam, creating a burst of flavor with every bite.

Prep Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 12 cookies

Ingredients:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup ground almonds (or almond flour)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mixed berry jam (such as raspberry or strawberry)
Powdered sugar for dusting

Instructions:

In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup granulated sugar, and 1/4 cup powdered sugar until light and fluffy.
Add in 1 large egg and 1 teaspoon vanilla extract, mixing until well combined.
In a separate bowl, sift together 2 cups all-purpose flour, 1/2 cup ground almonds, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Gradually incorporate the dry mixture into the wet ingredients, stirring until a dough forms.
Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one disk of dough to about 1/8 inch thickness on a lightly floured surface. Cut out cookies using a round cookie cutter.
For half of the cookies, use a smaller cookie cutter to cut out the center to create a window.
Place all cut-out cookies onto the baking sheets and bake for 8-10 minutes, or until lightly golden around the edges.
Allow the cookies to cool completely on a wire rack.
Spread mixed berry jam on the solid cookies, then top with the cookies that have cut-out centers. Dust with powdered sugar before serving.

Tips:
To enhance the flavor, consider adding a teaspoon of lemon zest to the cookie dough. Experiment with different types of berry jams for a unique twist! You can also dip the edges of the cookies in melted chocolate for added richness and visual appeal.

Nutrition Facts:

Calories: 150 per cookie
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 50mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 7g
Protein: 2g

16. Mint Chocolate Chip Easter Delights

Indulge in the sweet taste of spring with these Mint Chocolate Chip Easter Delights. These delightful cookies, bursting with refreshing mint flavor and chocolatey goodness, are perfect for Easter celebrations or any sweet occasion.

Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 teaspoons peppermint extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mint chocolate chips
1/2 cup sprinkles (optional, for decoration)

Instructions:

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add in the eggs, vanilla extract, and peppermint extract. Mix well until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the mint chocolate chips until evenly distributed in the dough.
Chill the cookie dough in the refrigerator for 30 minutes to make it easier to handle.
Scoop the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle a few sprinkles on top of each scoop of dough.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked but will firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:
For an extra festive touch, consider adding Easter-themed sprinkles or a drizzle of melted chocolate on top. You can also substitute regular chocolate chips for dark chocolate chips for a richer flavor. Adjust the level of peppermint extract for a more or less intense mint flavor.

Nutrition Facts:

Calories: 140 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 10g
Protein: 1g

17. Pistachio and Cranberry Surprise Cookies

Indulge in the delightful blend of pistachios and cranberries with these Pistachio and Cranberry Surprise Cookies. Soft, chewy, and bursting with flavor, these cookies make for a perfect treat to celebrate any occasion!

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shelled pistachios, roughly chopped
1 cup dried cranberries
1/2 cup white chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated.
Fold in the pistachios, dried cranberries, and white chocolate chips (if using) until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked but will firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:
For an extra burst of flavor, try adding a teaspoon of almond extract along with the vanilla. Toasting the pistachios before adding them to the dough will enhance their flavor and provide a delicious crunch.

Nutrition Facts:

Calories: 150 per cookie
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 70mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 10g
Protein: 2g

18. Caramel-Stuffed Bunny Cookies

These adorable Caramel-Stuffed Bunny Cookies are perfect for Easter celebrations! With a fun bunny shape and a gooey caramel center, they’re sure to delight both kids and adults alike.

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 12 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 caramel candies, unwrapped
Colored sugar or sprinkles for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
Chill the dough in the refrigerator for 30 minutes for better handling.
Once chilled, scoop out a tablespoon of dough and flatten it in your palm.
Place a caramel candy in the center and fold the dough around it, rolling it into a ball.
Place the cookie balls on the prepared baking sheet, about 2 inches apart.
Gently shape them into bunny ears using your fingers.
Bake for 10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, toss them in colored sugar or sprinkles for decoration, if desired.

Tips:
For a richer flavor, you can add 1 teaspoon of almond extract along with the vanilla. If you like a bit of a crunch, consider mixing in some chocolate chips or chopped nuts to the dough.

Nutrition Facts:

Serving Size: 1 cookie
Calories: 180
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 80mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugars: 12g
Protein: 2g

19. Cinnamon Roll Rabbit Shapes

Get ready to hop into the kitchen this Easter with these delightful Cinnamon Roll Rabbit Shapes! These whimsical treats combine the classic flavors of cinnamon rolls with a fun rabbit shape that’s perfect for your festive celebrations. Everyone will love these sweet and adorable baked goods!

Prep Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 rabbit shapes

Ingredients:

1 tube of refrigerated cinnamon roll dough
½ cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter
1 egg (for egg wash)
Sprinkles (optional, for decoration)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon filling.
Open the cinnamon roll dough and unroll each roll, flattening it slightly with your hands.
Brush a small amount of melted butter onto the dough, then sprinkle the cinnamon mixture evenly over each piece.
Carefully roll each piece back up, ensuring that the filling stays inside, and shape the rolls into a bunny form by creating two long ears.
Place the bunny shapes on the prepared baking sheet.
Beat the egg and brush it over the tops of each cinnamon roll rabbit for a shiny finish.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Let the rabbits cool slightly before adding any sprinkles or additional decorations.

Tips:
To enhance the flavor, consider adding a touch of vanilla extract to the melted butter. For extra fun, try drizzling a simple icing made of powdered sugar and milk over the cooled bunnies for an added sweet touch!

Nutrition Facts:

Calories: 210 per serving
Total Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 25mg
Sodium: 350mg
Total Carbohydrate: 32g
Dietary Fiber: 0g
Sugars: 10g
Protein: 3g

20. S’mores Delight Spring Cookies

Indulge in the sweet, gooey goodness of S’mores Delight Spring Cookies! These delightful treats are packed with the classic flavors of a campfire favorite, making them the perfect dessert to celebrate the spring season.

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 45 minutes
Servings: 24 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
1 cup crushed graham crackers
1/2 cup coarsely chopped nuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully combined.
Fold in the chocolate chips, mini marshmallows, crushed graham crackers, and nuts (if using) until evenly distributed in the dough.
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:
For an added touch of flavor, consider sprinkling a pinch of sea salt on top of the cookies before baking. You can also substitute half of the chocolate chips with white chocolate chips for a delightful twist!

Nutrition Facts: