Delicious and tasty Easter cookies. There’s very little time left until the sweetest holiday of the year, and you can’t miss out on many delicious decorated cookies perfect for breakfast on festive days. A soft shortcrust pastry twisted and decorated with lots of colorful sprinkles. For the cookie dough, I used a soft shortcrust pastry with little butter and added plain yogurt, which makes it super soft. Just imagine the delicious aroma and taste of these Cookies with sprinkles. They are perfect for breakfast, but also for a snack or simply to decorate your holiday table. You can prepare them in advance and store them in a container, and they’ll be perfect even after a few days. Don’t you also find them perfect as a cute and appreciated gift for Easter for relatives and friends? Let’s hurry into the kitchen and prepare some delicious Easter Cookies together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Portions: For 24-25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 128.40 (Kcal)
- Carbohydrates 21.33 (g) of which sugars 7.22 (g)
- Proteins 3.05 (g)
- Fat 3.92 (g) of which saturated 2.39 (g)of which unsaturated 1.40 (g)
- Fibers 0.45 (g)
- Sodium 10.70 (mg)
Indicative values for a portion of 50 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 Soft Decorated Cookies
- 1 egg
- 2 cups all-purpose flour
- 4 tbsps butter
- 7 tbsps plain yogurt
- 1/2 cup sugar
- 1/2 lemon zest (untreated)
- 1 tsp baking powder (4 grams)
- 3 tbsps colorful sprinkles
- 4 tbsps milk
How to Prepare Easter Cookies
You can prepare the cookie dough by hand or with the help of a mixer. Cut the softened butter into small pieces and mix it in a bowl with the sugar and the flour. Add the grated zest of half an untreated lemon, an egg, plain yogurt, and a teaspoon of baking powder.
Mix well quickly until you have a soft but not sticky dough. Form a loaf, wrap it in plastic wrap, and let the shortcrust pastry rest in the fridge for at least 30 minutes.
Take the dough. Cut it into pieces and roll the shortcrust pastry on a lightly floured work surface. You need to form very thin rolls because they will slightly rise in the oven. Cut two sticks of 7 inches in length and roll them together, joining them at the ends to form a sort of small ring.
Prepare them all the same way and arrange them slightly apart as you prepare them on a baking tray lined with parchment paper. Brush them with milk and decorate with the colorful sprinkles. Bake the Easter cookies in a preheated static oven at 356°F for about 16-18 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The cookies remain soft in a container for a few days
Don’t miss the recipe for Almond Nougat
