These Easter egg cookies are super easy and beautiful. They are so fun and delicious that they are always a big hit, and for a delightful and cheerful Easter breakfast, they are perfect like the little doughnuts.
They are a perfect idea to involve our children in the kitchen. Let’s get help to prepare these homemade, wholesome, and very delicious cookies. Shall we discover the recipe together? And if you want, follow me on my Facebook page, my Instagram profile, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment. See you soon, Susy🐾
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 112.29 (Kcal)
- Carbohydrates 16.50 (g) of which sugars 7.35 (g)
- Proteins 1.83 (g)
- Fat 4.74 (g) of which saturated 2.94 (g)of which unsaturated 1.80 (g)
- Fibers 0.41 (g)
- Sodium 21.01 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 20 Easter Egg Cookies
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 lemon zest
- 1 pinch salt
- 1/3 cup apricot jam
Let’s Prepare the Easter Egg Cookies
On the work surface, I make a well with the flour and place the butter in pieces, sugar, eggs, lemon zest, and a pinch of salt in the center. Using a fork, I mash and soften the butter, quickly mixing it with the sugar. Then I proceed with all the other ingredients. After obtaining the dough, I wrap it in parchment paper and leave it in the fridge for a couple of hours.
After resting, I roll out the dough on a lightly floured surface with a rolling pin. Using the egg-shaped cookie cutter, I cut out our cookies and make a central hole in half of them.
I place them on the baking tray and bake at 350°F for 10-12 minutes; they should not darken. I take them out of the oven and let them cool.
I put a teaspoon of jam on the cookie base without a hole, spreading it well, and then place the cookie with the hole on top. Sprinkle with powdered sugar, and our cookies are ready!
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