Ready to prepare some Magical Easter Cookies with me?! They’re so easy and quick to make that even the little ones can help and have fun!
“And why are they magical?!”
Because these Easter treats are made without cookie cutters and besides being beautiful, they are really delicious, healthy, and genuine!
Lactose-Free, perfect for breakfast on Easter or for a sweet treat at any time of the day!
These cookies are a burst of color thanks to the sugar pearls that I used to decorate them. They are made with few ingredients, simple and economical. Flour, sugar, eggs, oil, water, yeast, and orange zest.
Forget about cookie cutters, rolling pins, and long waits, enjoy the joy of Easter with a beautiful, tasty homemade treat!
These lactose-free Easter treats are a true feast of deliciousness, perfect for coloring our tables and winning the hearts of everyone, both young and old.
Their surface is sprinkled with colorful sprinkles in a perfect spring and Easter mood.
These quick Easter cookies are perfect for packaging in transparent bags as small gifts for friends and family!
Don’t wait any longer! Get ready to bake a mountain of happiness!
Prepare these delicious Magical Easter Cookies and bring a breath of joy and sweetness to your tables. Success is guaranteed!
Before starting, I’ll also leave you some other delicious recipes to try:
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 16 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 eggs (medium whole)
- 3/4 cups sugar
- orange zest (or lemon zest, vanilla flavor, almond flavor, orange blossom, etc.)
- 1/3 cups seed oil (or olive oil)
- 3/8 cups water (or vegetable drink or milk if you are not intolerant)
- 1 egg yolk (from medium eggs for brushing the cookies)
- 1 pinch salt
- 1 packet baking powder
- 4 1/4 cups all-purpose flour
- as needed sugar pearls (colored)
Tools
- Bowl
- Zester
- Whisk
- Spatula
- Baking Pan
- Small Bowl
Steps
Take a large bowl and add the sugar and the grated zest of a washed and dried organic orange.
You can also add the zest of a lemon or use only the lemon instead of the orange.
With the back of a spoon (or simply with your hands), press the citrus zest against the sugar to release all its aromas.
Break two medium whole eggs into the bowl and whisk vigorously with a hand whisk until you get a frothy mixture.
Now pour in the seed or olive oil and mix for a few minutes. Finally, add the water (an unsweetened vegetable drink works fine too) and mix.
We’re almost there! Incorporate the baking powder and flour, and mix first with a fork, then with your hands directly in the bowl.
If you prefer, you can transfer everything onto a pastry board and knead the dough more comfortably.
You should get a slightly sticky mixture, so please do not add more flour.
Now we need to shape the cookies! In a small bowl, pour just a tablespoon of seed or olive oil. Wet your fingers and take a piece of dough.
Roll it between your hands until you get a round ball, which you will place on a baking tray lined with parchment paper.
Continue the same way until all the dough is used up. Then, with your fingers, make a light pressure on the surface of all the cookies to flatten them.
Break an egg and put the yolk in a small bowl (do not throw away the white because you can reuse it for other preparations).
Brush the yolk over all the cookies and then decorate them with colorful sprinkles.
Look how wonderful! Your lactose-free Easter cookies made without molds are ready to go in the oven!
As always, you should have turned it on at least 20 minutes before, static mode at 340°F for about 20 minutes.
Fan mode is also fine, same temperature, but check 5 minutes earlier.
Please, do not let them darken too much, otherwise, they dry out and don’t stay soft! After the time, check the cookies, especially on the bottom.
If they are baked, remove them from the oven and let them cool completely on a rack so the moisture evaporates better.
And finally, we can enjoy one of these beautiful and delicious easy and quick lactose-free Easter cookies without molds.
A simple and fun way to celebrate Easter with a homemade, healthy, and genuine treat! Have fun and happy holidays to everyone!
I hope you enjoyed this recipe! Let me know in the comments if you try it! Until next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Storage:
Easter cookies can be kept at room temperature, in an airtight container, for about 4-5 days maintaining their crispness. We can also freeze them and enjoy them a little at a time without spoiling. Homemade breakfast cookies can be stored in the freezer for about 6 months, maintaining good quality.
Alternatives to enrich the cookies:
Chocolate: Add about 50-70 g of dark chocolate chips or white chocolate to the dough for a delicious touch.
Dried fruit: Incorporate into the dough 60 g of chopped walnuts, sliced almonds, or soaked raisins for a richer texture.
Spices: In addition to lemon or orange zest, you can add a pinch of cinnamon, nutmeg, or ginger powder for a more intense and festive aroma.
Icing: Once cooled, you can decorate the cookies with a simple icing of water and sugar or with a royal icing for an even more inviting appearance.
FAQ (Questions and Answers)
Can I bake the cookies in a fryer/air oven?
Of course, at 300°F for about 15-20 minutes. Check frequently because air fryer baking is faster. Flip the cookies to the other side for the last 5 minutes and finish baking 😉
Can I use ammonia instead of baking powder? If so, how many grams?
I also often use ammonia to make cookies but classic baking powder works just fine. However, in case of substitution, the amount of ammonia to use for this recipe is 10 grams, and it should be dissolved in water first and then added to the dough.
Can I add some cocoa to the dough?
Sure, you can make grandma’s cocoa cookies by adding 30 grams of unsweetened cocoa powder and removing 20 grams of flour. If you want, you can also add 80 grams of chocolate chips to the dough to make them even more delicious.
How many cookies can be made with this amount?
The number of cookies varies each time depending on the size you give to each of them. If you like them small, you will certainly get more than 20, but if you make them big like mine, I got 16.
