The Easter egg cookies with cream are delicious filled shortcrust pastries, scenic and easy to prepare.
You will only need an egg-shaped cookie cutter and a smaller round one (or even a bottle cap) to create the hole in the cookie through which the filling is visible, to prepare scenic cookies perfect for Easter or an Easter-themed snack, a crumbly shortcrust filled with delicious custard that delights the palate of both adults and children!
Read how to make Easter egg cookies with cream, or Easter egg cookies, with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 1.76 lbs approximately
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Easter Egg Cookies with Cream
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1 tsp baking powder (about 4 g)
- lemon zest (grated from one lemon)
- 1 cup custard (click for the homemade recipe)
- powdered sugar (to decorate the cookies)
Tools
- 1 Cookie Cutter Oval cutter
- 1 Cookie Cutter Smaller round cutter or a bottle cap
Preparation of Easter Egg Cookies with Cream
In a large bowl, place the flour, baking powder, grated lemon zest, and sugar, and mix them.
Add the softened butter cut into pieces and mix until you get a sandy mixture.
Add the egg and knead vigorously until you have a smooth and homogeneous dough.
Form a loaf, wrap it in some plastic wrap, and let it rest for thirty minutes in the refrigerator.After the resting time, flour the work surface and roll out the prepared dough with the help of a floured rolling pin to a thickness of about 1/5 inch.
With an egg-shaped cookie cutter, cut an even number of cookies, possibly recombining the scraps, and with another round cookie cutter, make a hole near the base of half of the cookies created.Place them on a baking sheet lined with parchment paper and bake them at 356°F in a preheated fan oven for twelve minutes, until lightly golden.
Remove them from the oven and let them cool completely on a rack.
Sprinkle the holed cookies abundantly with powdered sugar.
Spread some custard on the whole cookies and cover them with the holed ones, pressing slightly to make them adhere.
Serve your Easter egg cookies with cream.
Notes
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