Whether you’re looking for something cute and decorative or bright and charming, this list of Easter cookies has your dessert table covered.
Because we can only eat so much Easter chocolate…right?
From clever bunny tails and fluffy sheep to chocolate birds’ nests and chewy coconut treats, you’ll find more than a few treats to make this Easter.
I hope you’ve stocked up on butter, powdered sugar, and plenty of food coloring because each one of these is even sweeter than the last.
Let’s hop in.
25 Super-Cute Easter Cookie Recipes To Make This Spring
I always know Easter is close when I notice pastel decorations in all the stores and Cadbury Mini Eggs on the shelves.
For this recipe, you’ll make sugar cookie dough and portion it into balls.
Bake them without pressing down, and then nestle three Mini Eggs in the middle after they’ve cooled a little.
Of course, there are plenty of other egg-shaped candies you can use, and they make decorating Easter cookies so easy.
Taralli are traditional Italian cookies you’ll see all over the place as Easter rolls around.
The cookie itself is a simple vanilla dough, although the crumb is a little tighter because you add the butter when it’s melted.
Since you don’t beat the butter and sugar here, there’s no added air in the mix. So the texture ends up being quite firm.
Shortbread cookies have such a lovely light and crumbly texture.
To achieve this, it’s important not to over-mix the dough. It should be pretty shaggy when you turn it out onto your counter.
In addition, shortbread cookies don’t have any eggs in the mix, so they’re super easy to make vegan.
Just swap the butter for vegan butter and the half & half for coconut milk.
As mentioned above, it’s customary to use pastel colors for Easter. So, with the right color icing, you could easily use round or square cookie cutters.
Still, little bunnies and eggs would be extra adorable!
Cadbury Mini Eggs are the epitome of Easter candies. I can remember getting them as a child and always being so excited.
After all, Cadbury is one of the best chocolate makers around, and the coating on these is super thin and crisp.
That makes them the perfect addition to a batch of chewy cookies.
Just toss them in a Ziplock bag and smash them with a rolling pin. Or, if you have the time, you can cut them with a knife.
If you need cookies to give out as little Easter gifts, you have to try this recipe.
You’ll find bunny decorations and plastic bags at Michael’s, or maybe even the dollar store.
I used striped paper straws instead of lollipop sticks for a pop of color.
For the cookies, you just need to make a quick shortbread with added nuts.
If you’ve ever made Mexican wedding cookies or snowball cookies, these will look familiar.
Easter isn’t just about bunnies and eggs. It’s also the start of spring, and what welcomes the sunshine more than a tray full of flower cookies?
Since these have pretty distinct petals, I found it easier to pipe a border of thicker icing around the edges, and then you can just “flood” the insides.
Make the icing thick in the beginning, and then once each cookie has a border, add the smallest amount of water, and it will pour into and fill that shape so easily.
Have you ever stayed in a DoubleTree hotel? I haven’t recently, but the last time I did, I was so happy to see they were still giving out cookies!
It’s such a homey way to welcome people after a long day on the road. But these are so good; you won’t want to wait until your next vacation to try them.
These aren’t your average chocolate chip cookie, and what sets these apart is the cinnamon, oats, and walnuts in the mix.
Spring is the time for new life. That means flowers are blooming and baby animals are being born.
Sure, bunnies are cute and all. But what about little fluffy sheep?
These cookies are made using a simple circle cookie cutter, desiccated coconut, and chocolate buttons.
If you’re not a coconut lover, you could use grated white chocolate. Just be careful and try not to handle it too much, as it will melt quickly.
The concept for these is similar to the very first recipe, only they look a lot more like bird’s nests. But surprisingly, they really don’t take that long to make.
Believe it or not, you’ll make the nests using chow mein noodles.
Not only are they the perfect size, shape, and texture, but they also provide a lovely saltiness to the mix.
If you don’t want any nuts in here, feel free to just use chocolate. Though I suggest you add a bit of butter or oil, so it doesn’t set too hard.
Why make plain old chocolate chip cookies when you can make super chewy, toffee-filled cookies?
Using toffee rather than caramels gives these a pleasant crunch, along with a beautiful buttery taste.
Just smash up a few Heath bars, or use toffee bits and chocolate chunks.
We can’t have a list of Easter recipes without including something with carrot, right?
I always make carrot cake over Easter (or cupcakes), and it’s such a hit. But have you ever tried carrot cake cookies?
These have the same texture as carrot cake-baked oats, and they should be pretty thick, in my opinion.
They’re chewy, tender, cakey, and full of delightful dried fruits, too.
Not only that, but these are borderline healthy, thanks to the mashed bananas, almond butter, and rolled oats.
I love using cake mixes in baking because it saves so much time. And if you use something like lemon or spiced cake, you’ll get the bonus of extra flavor.
This recipe uses lemon cake mix to make the chicks yellow, but you could use vanilla (or your favorite) and then just add a layer of icing.
That said, I think chocolate would be a little too dark, and angel food cake won’t come out right with this recipe.
If you’re thinking, “I’ve never seen a bunny paw cookie cutter before!” don’t worry. You won’t be using a cookie cutter at all here.
Instead, you’ll portion the cookie dough into little balls and sort of press them into the larger piece of dough.
As it bakes, the dough will fuse together to make one giant cookie.
Even though gluten-free flour is available in most grocery stores these days, it’s nice to have a cookie on the table that’s exclusively gluten-free.
These coconut macaroons are made using just egg whites, honey, vanilla, coconut, and salt, so there’s no question about them being safe for people with intolerances.
Try dipping them in dark chocolate and adding colorful sprinkles if you want to dress them up.
If you’re feeding a crowd and you don’t have the time to make a million individual cookies, this recipe is a lifesaver.
Plus, the thicker the cookie, the chewier and more decadent it is!
All you need to do is make your favorite cookie dough with Mini Eggs and press it into a baking dish.
Nestle a few whole Mini Eggs on the top, and bake until the edges turn brown.
I also like to pipe a layer of frosting around the edges, but that’s not necessary.
If you can look past the unappealing name, I think these will become your favorite Easter cookie recipe of all.
Trash cookies get their name from the use of so many extras in the dough. That might include pretzels, chips, M&Ms, and dried fruit.
The idea is to use a whole bunch of delicious, sweet, and salty additions to make these extra special.
Of course, with it being Easter, these babies are full of mini eggs and pastel sprinkles, along with crushed potato chips and creamy white chocolate chips.
These little white cookie puffs will leave a smile on your face and a dusting of powdered sugar on your shirt.
They’re light, buttery, tender, and melt in your mouth at first bite. To make these extra festive, feel free to add sprinkles or crushed Mini Eggs.
Or, if you want to go all out, try making colorful powdered sugar to roll these in! It’s easier than you think.
Spring is all about color, right? So, that means your dessert table should be full of bright shades and fresh food!
Strawberries are always a family favorite because they’re sweet, juicy, and vibrant.
In this recipe, you’ll soak them in lemon juice and sugar to help release their incredible flavors before gently stirring them into the cookie dough.
Save the juices and mix in some powdered sugar for an easy, zesty, and vivid glaze.
Nutter Butters are sandwich cookies loaded with sweet and salty peanut butter taste.
They’re also the perfect shape to make these fun little cookies.
Although it will take a few steps to get the decorations right, you’ll save a ton of time using readymade cookies.
Plus, this would be so fun for the kids to help with.
I recommend using Milano cookies if you can’t have peanut butter.
I can’t get over how pretty these cookies look.
Pastels are just so sweet and delicate looking, and these cookies complement that with how incredibly tender they are.
You’ll be using almonds for this, and they need to be toasted to bring out their flavor.
Just line a tray and bake them until they turn slightly golden and fragrant.
For the coloring, I like to use freeze-dried fruits. Raspberry and mango are my go-to’s, but feel free to experiment!
Love ‘em or hate ‘em, it’s not Easter without Peeps!
For this recipe, all you need is store-bought cookie dough and a package of Peeps. Wrap the little chicks in dough and chill before baking.
Though, even with time in the fridge, these will probably spread quite a bit, so be sure to leave some room on the tray.
Of course, you could just use plain marshmallows for this, but that wouldn’t give you a pop of color.
This recipe is similar to seven-layer magic bars, only it has an Easter twist.
It all starts with a graham cracker crust.
On top of this, you’ll layer condensed milk, chocolate, and peanut butter chips, which will come together in the oven to make a fudgy filling.
Finally, top it off with oats, coconut, and M&Ms or Mini Eggs.
Having a sugar cookie recipe is on hand essential if you like to make cookies during the holidays.
In case you don’t have a favorite, I suggest you give this a try!
These are so soft and chewy; you’ll have trouble giving them away.
Add some rainbow sprinkles to the mix, and you’ll have easy Easter cookies in less than 30 minutes.
Similar to the cookie cake from above, these are a terrific choice if you’re feeding a crowd.
Everybody loves shortbread, and you can make a big batch in a 13 by 9-inch baking dish in a matter of minutes.
This recipe is for Christmas and uses red and green sprinkles. For Easter, I would try to find pastel nonpareils.
I had to save the best until last. I mean, how do you top double chocolate chip cookies with bright and crispy Mini Eggs?
When making chocolate cookies, it’s crucial that you use top-quality cocoa.
Ghirardelli makes a really lovely powder, and so do Hershey’s. Just remember that it should be unsweetened, as anything else will make these sickly.
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