10 Fun Easter Baking Ideas for Cookies, Cakes, and More

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Did you know that nearly 90 million chocolate bunnies are sold each Easter, making it one of the most popular celebrations of the year? If you’re looking to add some extra sweetness to your festivities, you’re in the right place! In this roundup, you’ll discover 10 delightful Easter baking ideas—from enchanting Bunny Ear Sugar Cookies to vibrant Rainbow Fruit Tart with Egg Custard—that will make your holiday celebrations truly memorable and delicious. Let’s get ready to whip up some fun!

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Table of Contents

1. Bunny Ear Sugar Cookies

Bunny Ear Sugar Cookies are a delightful treat perfect for Easter! These cute cookies not only look festive but also taste delicious with a sweet, buttery flavor. Let’s hop to the kitchen and bake some adorable Bunny Ear Sugar Cookies!

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes (chill time)
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
1-2 cups powdered sugar (for decoration)
Food coloring (pink, blue, or any colors for decorating)

Instructions:

In a medium bowl, whisk together 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 extract, and almond extract until combined.
Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
On a floured surface, roll out one disc of dough to about ¼ inch thick.
Using a bunny-shaped cookie cutter, cut out shapes and place on the prepared baking sheet.
Bake for 8-10 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, decorate the cookies with powdered sugar icing and food coloring as desired.

Tips:
To add extra flavor to your Bunny Ear Sugar Cookies, consider adding zest of lemon or orange to the dough. You can also use flavored extracts like coconut or peppermint for a twist. For a fun touch, sprinkle some colored sugar on top before baking!

Nutrition Facts:

Calories: 120
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 5g
Protein: 1g

2. Pastel Layered Carrot Cake

Indulge in the delightful flavors of spring with this Pastel Layered Carrot Cake! Beautifully crafted with tender spiced cake layers and creamy frosting, it’s perfect for any festive celebration. Let’s bring some cheer to your table!

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 2 hours (for cooling and frosting)
Total Time: 3 hours
Servings: 12

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple (drained)
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon milk (optional, for consistency)
Food coloring (pastel shades of your choice)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
In another bowl, whisk together oil, eggs, vanilla extract, grated carrots, and crushed pineapple until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Divide the batter evenly among the three prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the cream cheese and butter until creamy and well blended.
Gradually add the powdered sugar, mixing until smooth. If the frosting is too thick, add a teaspoon of milk to reach your desired consistency.
Divide the frosting into portions and tint each with your chosen food coloring to achieve pastel shades.
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Add the second layer and repeat the process.
Place the final layer on top and frost the entire cake with the remaining frosting. Decorate with sprinkles or edible flowers if desired.
Chill the cake for at least 30 minutes to help set the frosting before slicing and serving.

Tips:
For an extra burst of flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter. You can also incorporate some lemon zest into the frosting for a refreshing twist. Don’t hesitate to get creative with decorations to match your celebration theme!

Nutrition Facts:

Calories: 420
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 230mg
Carbohydrates: 65g
Fiber: 2g
Sugar: 45g
Protein: 4g

3. Egg-shaped Chocolate Chip Cookies

These delightful Egg-shaped Chocolate Chip Cookies are perfect for Easter celebrations! With a soft texture and a sweet chocolate surprise inside, they are sure to bring joy to your festivities.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 35 minutes
Servings: 12 cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1 cup colorful 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, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Using your hands, scoop out a tablespoon of dough and shape it into an oval or egg shape. Place the shaped cookie on the prepared baking sheet, spacing each about 2 inches apart.
Top each cookie with a sprinkle of colorful sprinkles for a festive touch.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers remain soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:
To elevate the flavor, try adding 1/2 teaspoon of almond extract along with the vanilla. For a fun twist, mix in mini chocolate eggs or other candies to the cookie dough for a crunchy surprise!

Nutrition Facts:

Calories: 190 per cookie
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 150mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 12g
Protein: 2g

4. Lavender Lemonade Cupcakes

Lavender Lemonade Cupcakes are a delightful treat that perfectly blend the refreshing flavors of lemonade with the subtle floral notes of lavender. These cupcakes are perfect for any spring celebration or as a sweet way to brighten up your day.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon dried culinary lavender

Instructions:

Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the milk, lemon juice, lemon zest, and dried lavender until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with your favorite lemon-flavored buttercream and garnish with a sprinkle of dried lavender if desired.

Tips:
For an extra kick of flavor, you can add a few more drops of lemon extract to the batter or frosting. If you prefer a lighter taste, consider using a lavender simple syrup in your buttercream. Always ensure you use culinary lavender for a safe and tasty infusion.

Nutrition Facts:

Serving Size: 1 cupcake
Calories: 210
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Total Carbohydrates: 31g
Dietary Fiber: 0g
Sugars: 16g
Protein: 2g

5. Springtime Snickerdoodles

Springtime Snickerdoodles are a delightful twist on the classic cookie, infused with the vibrant flavors of spring. These soft and chewy cookies, rolled in cinnamon sugar, are perfect for sharing with friends and family during the Easter season or simply enjoying with a cup of tea.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes (chill time)
Total Time: 55 minutes
Servings: 24 cookies

Ingredients:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

Instructions:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the butter and 1 ½ cups of sugar until light and fluffy, about 3-4 minutes.
Add the eggs, vanilla extract, and almond extract to the butter mixture, mixing until well combined.
Gradually mix in the dry ingredients until just incorporated. Be sure not to overmix.
Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small bowl, combine the remaining ¼ cup sugar and 1 tablespoon cinnamon.
Scoop a tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until fully coated.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The middles may seem soft, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:
For an extra pop of flavor, consider adding lemon zest or lavender to the dough. You can also experiment with different extracts, like coconut or orange, to bring a unique twist to your cookies.

Nutrition Facts:

Calories: 105 per cookie
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 14g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g

6. Coconut Cream Egg Pies

Indulge in the delightful taste of Coconut Cream Egg Pies, a perfect treat for any Easter celebration. These mini pies are bursting with creamy coconut flavor and are sure to impress your family and friends.

Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 mini pies

Ingredients:

1 package of mini pre-made graham cracker crusts
1 cup of sweetened shredded coconut
1 can (14 oz) of coconut cream
1 cup of heavy whipping cream
1/2 cup of powdered sugar
1 tsp of vanilla extract
4 large egg yolks
1/2 cup of granulated sugar
1/4 cup of cornstarch
1/4 tsp of salt
1 1/2 cups of milk

Instructions:

In a saucepan over medium heat, whisk together the granulated sugar, cornstarch, and salt until well combined.
Gradually add in the milk while stirring to avoid lumps. Cook the mixture until it thickens, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Once the milk mixture has thickened, slowly pour a little of it into the egg yolks while whisking constantly to temper them.
Pour the tempered egg yolk mixture back into the saucepan and continue to cook for another 2-3 minutes until thickened.
Remove from the heat and stir in the coconut cream, vanilla extract, and sweetened shredded coconut. Mix until well combined.
Allow the mixture to cool to room temperature, then spoon it into the mini graham cracker crusts.
Refrigerate the pies for at least 1 hour to set.
In a mixing bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Once the pies are set, top each pie with a dollop of the whipped cream.
Garnish with additional sweetened shredded coconut on top.

Tips:
For an extra coconut boost, add toasted coconut flakes on top of the whipped cream. You can also infuse some coconut extract for more intense flavor. Serve chilled for a refreshing treat!

Nutrition Facts:

Calories: 220 per pie
Total Fat: 15g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 100mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 10g
Protein: 2g

7. Floral Fondant Decorated Cakes

Indulge in the whimsical world of Floral Fondant Decorated Cakes this Easter! These beautifully crafted cakes are perfect for any spring celebration, bringing a touch of elegance and sweetness to your table.

Prep Time: 1 hour
Total Time: 6 hours
Servings: 8

Ingredients:

1 box of vanilla cake mix (plus ingredients required on the box)
4 cups of buttercream frosting
1 package of white fondant
Gel food coloring (various colors for flowers)
Edible glitter (optional)
Floral cutters or molds
Cornstarch (for dusting)

Instructions:

Bake the Cake: Prepare the vanilla cake according to the package instructions. Once baked, allow it to cool completely on a wire rack.
Level and Frost: Once the cake is cool, level the tops if needed. Apply a thin layer of buttercream frosting to create a crumb coat, then refrigerate for 30 minutes.
Final Frosting Layer: After chilling, apply a generous layer of buttercream frosting to the cake, smoothing it out using a spatula for a clean finish.
Prepare Fondant: Dust your surface with cornstarch. Roll out the white fondant to about ¼ inch thick. Make sure to keep it from sticking.
Cover the Cake: Carefully drape the rolled fondant over the frosted cake, smoothing it down to remove any air bubbles. Trim excess fondant at the base.
Create Flowers: Using floral cutters or molds, cut out shapes from colored fondant to make flowers. Add details with edible glitter.
Decorate the Cake: Arrange the fondant flowers as desired on the top and sides of the cake. Use a little water to help them stick.
Set the Cake: Allow the decorated cake to set for at least 1 hour to firm up before serving.

Tips:
Use different floral shapes and colors to make the cake visually stunning. Experiment with flavored extracts in the buttercream for a unique taste, like lemon or almond.

Nutrition Facts:

Serving Size: 1 slice
Calories: 350
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 200mg
Total Carbohydrates: 50g
Sugars: 30g
Protein: 3g

8. Choco-Bunny Brownies

Indulge in these delightful Choco-Bunny Brownies, perfect for Easter celebrations! Rich, chocolatey, and dotted with adorable bunny-shaped candies, these brownies are sure to bring a smile to everyone’s face.

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
Servings: 12

Ingredients:

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chocolate chips
1 cup bunny-shaped candies (like Cadbury Bunnies or similar)

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.
Add the eggs, one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips gently into the brownie batter.
Pour the batter into the prepared baking pan and spread it evenly.
Sprinkle the bunny-shaped candies on top of the brownie batter, pressing them in slightly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
Allow the brownies to cool in the pan for about 5 minutes, then lift them out using the parchment paper (if used) and let them cool completely on a wire rack before slicing.

Tips:
For an extra decadent twist, add a sprinkle of sea salt on top before baking. You can also substitute some of the chocolate chips with white chocolate or peanut butter chips for a different flavor profile!

Nutrition Facts:

Calories: 250 per serving
Fat: 12g
Carbohydrates: 36g
Protein: 3g
Sugar: 23g

9. Peeps-Stuffed Cookie Sandwiches

Indulge your sweet tooth this Easter with these delightful Peeps-Stuffed Cookie Sandwiches! Combining soft, chewy cookies with cute marshmallow Peeps, this fun treat is perfect for kids and adults alike. They’re easy to make and even more fun to eat!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 12 sandwiches

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
12 Peeps (any color or flavor)

Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips until evenly distributed throughout the cookie dough.
Using a tablespoon, scoop dough and form balls. Place half of them on the prepared baking sheets, ensuring enough space between each ball.
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 sheets for about 5 minutes, then transfer to wire racks to cool completely.
Once cooled, take one cookie and place a Peeps on top, then sandwich with another cookie. Repeat with remaining cookies.
Allow the cookie sandwiches to set for 30 minutes before serving for the flavors to meld.

Tips:

For extra flavor, try adding 1/2 teaspoon of almond extract to the dough.
Experiment with different flavored Peeps to create various cookie sandwich combinations.
Roll the edges of the cookie sandwiches in sprinkles for a vibrant appearance!

Nutrition Facts:

Calories: 240 per sandwich
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 120mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 15g
Protein: 2g

10. Rainbow Fruit Tart with Egg Custard

Indulge in the vibrant flavors of spring with this delightful Rainbow Fruit Tart with Egg Custard! This stunning dessert not only looks beautiful but also offers a delicious combination of creamy custard and fresh fruit that’s perfect for Easter celebrations.

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 2 hours (chill time)
Total Time: 2 hours 50 minutes
Servings: 8

Ingredients:

1 pre-made tart shell (9-inch)
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/3 cup sugar
1 tablespoon vanilla extract
2 tablespoons cornstarch
A variety of fresh fruits (such as strawberries, blueberries, kiwi, and mango)
Fresh mint leaves for garnish (optional)

Instructions:

In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it is hot but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
Once the custard is cool, pour it into the pre-made tart shell, spreading it evenly.
Arrange the fresh fruits beautifully on top of the custard in a rainbow pattern.
Refrigerate the tart for at least 2 hours before serving to allow it to set properly.
Before serving, garnish with fresh mint leaves if desired.

Tips:

For an extra burst of flavor, consider adding a splash of lemon juice or a few drops of almond extract to the custard mixture.
Use seasonal fruits for the best taste, and feel free to get creative with your fruit arrangements for a more visually appealing tart.

Nutrition Facts: