Easter Cookies – Classic & Iced Variations for Fun Easter
Nothing says spring like baking a batch of Easter cookies! Whether you keep it simple with sprinkles or go all out with icing, these cookies are perfect for your Easter baking ideas and great for a fun Easter dessert. Fun to decorate and even better to eat—kids and adults love them! Add a funny Easter quote to make it extra special.
Ingredients (Choose Regular or Vegan):
Basic Easter Cookies (No Icing)
Regular:
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (softened)
- ¾ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- Sprinkles for topping
Vegan/Dairy-Free:
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup vegan butter (softened)
- ¾ cup organic cane sugar
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- Dairy-free sprinkles
Easter Cookies with Icing (Decorated Egg Design)
Royal Icing:
- 3 cups powdered sugar
- 2 tbsp meringue powder (or aquafaba for vegan)
- 4-6 tbsp water
- Food coloring (natural or pastel shades)
Vegan/Dairy-Free Icing Tip: Use aquafaba instead of meringue powder for a perfect vegan icing.
Instructions:
- Make the Dough:
- Mix the dough ingredients based on your chosen version.
- Chill for 30 minutes.
- Cut & Bake:
- Roll out dough, cut into bunnies, eggs, or spring shapes.
- Bake at 350°F (175°C) for 8–10 minutes until edges turn golden.
- Cool completely.
- Decorate:
- No Icing: Add sprinkles before baking.
- With Icing: Pipe royal icing designs once cooled. Let dry.
These cookies are fun to decorate with the kids and perfect for your Easter desserts for kids lineup. Bonus? Both versions can be made completely vegan and dairy-free!
Tip: Package them as gifts or serve at brunch for an easy Easter themed dessert.
