Ready to make with me some Magic Easter Cookies?! They are so easy and quick to make that even the little ones can lend a hand and have fun!
“And why would they be magical?!”
Because these Easter treats are made without cookie cutters and, besides being beautiful, they are truly delicious, healthy and wholesome!
Lactose-free, perfect for Easter breakfast or for a sweet treat anytime during the day!
These cookies are an explosion of color thanks to the sugar sprinkles I used to decorate them. They are made with few ingredients, simple and inexpensive: flour, sugar, eggs, oil, water, baking powder and orange zest.
No need for cutters, rolling pins or long waits — enjoy the joy of Easter with a homemade treat that’s beautiful and tasty!
These lactose-free Easter treats are a real triumph of deliciousness, perfect to brighten our tables and win everyone’s heart, young and old.
Their surface is sprinkled with colorful nonpareils in a perfectly springtime and Easter mood.
These quick Easter cookies are perfect to package in clear bags as little gifts for friends and family!
Don’t wait any longer! Get ready to bake a mountain of happiness!
Make these delicious Magic Easter Cookies and bring a wave of cheerfulness and sweetness to your table. Success is guaranteed!
Before you start, here are a few other tasty recipes to try:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 16 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 eggs (medium, whole)
- 3/4 cup sugar
- orange zest (or lemon zest, vanilla extract, almond extract, orange blossom, etc.)
- 6 1/2 tbsp vegetable oil (or olive oil)
- 3.4 fl oz water (or unsweetened plant drink or milk if you are not intolerant)
- 1 egg yolk (from a medium egg to brush the cookies)
- 1 pinch salt
- 1 packet baking powder
- 4 1/4 cups all-purpose flour (00)
- as needed sugar sprinkles (colored)
Tools
- Bowl
- Lemon grater
- Hand whisk
- Spatula
- Baking tray
- Small bowl
Steps
Take a large bowl and put the sugar and the grated zest of one organic orange, washed and dried, into it.
If you like, you can also add the zest of a lemon or use only lemon instead of orange.
With the back of a spoon (or simply with your hands) press the citrus zest against the sugar to release all its aromas.
Crack two medium whole eggs into the bowl and whisk vigorously by hand until the mixture becomes frothy.
Now pour in the vegetable oil or olive oil and combine for a few minutes. Finally add the water (an unsweetened plant drink works fine too) and mix.
We are almost there! Add the baking powder and the flour and mix first with a fork and then with your hands directly in the bowl.
If you prefer you can turn everything out onto a work surface and work the dough more comfortably.
You should obtain a slightly sticky dough so, please, do not add more flour.
Now we need to shape the cookies! Pour just a tablespoon of vegetable oil or olive oil into a small bowl. Wet your fingers and take a piece of dough.
Work it between your hands until you get a round ball and place it on a baking sheet lined with parchment paper.
Continue in the same way until all the dough is used up. At this point press lightly with your fingers on the surface of each cookie to flatten them.
Crack an egg and put the yolk in a small bowl (don’t throw away the white because you can reuse it for other preparations).
Brush all the cookies with the yolk and then decorate them with colorful sprinkles.
Look how wonderful! Your lactose-free Easter cookies made without cutters are ready to go into the oven!
As always, you should have the oven on at least 20 minutes before baking: static mode at 338°F for about 20 minutes.
Convection (fan) mode is fine too — same temperature, but check about 5 minutes earlier.
Be careful not to let them brown too much, otherwise they dry out and won’t be nice and soft! After the time has passed, check the cookies especially on the bottom.
If they are baked, take them out of 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 made without cutters.
A simple and fun way to celebrate Easter with a homemade treat, healthy and genuine! Have fun and happy holidays to everyone!
I hope you liked this recipe! Let me know in the comments if you try it! See you next time!
Article protected by copyright © – Gabriella Geroni © All rights reserved
Storage:
Easter cookies can be stored at room temperature, in an airtight container, for about 4-5 days while keeping their freshness. We can also freeze them and enjoy them little by little without spoiling them. Homemade breakfast cookies can be kept in the freezer for about 6 months, maintaining good quality.
Variations to enrich the cookies:
Chocolate: add about 50-70 g of dark or white chocolate chips to the dough for a more indulgent touch.
Dried fruit: fold 60 g of chopped walnuts, almond flakes or soaked raisins into the dough for a richer texture.
Spices: besides lemon or orange zest, you can add a pinch of cinnamon, nutmeg or ground ginger for a more intense, festive aroma.
Icing: once cooled, you can decorate the cookies with a simple water and sugar icing or with a royal icing for an even more inviting appearance.
FAQ (Questions & Answers)
Can I bake the cookies in an air fryer/air oven??
Sure, at 302°F for about 15-20 minutes. Check often because cooking in an air fryer is faster. In the last 5 minutes flip the cookies to the other side and finish cooking 😉
Can I use ammonium carbonate instead of baking powder? If so, how many grams??
I often use ammonium carbonate for cookies, but regular baking powder works fine too. If you substitute, the amount of ammonium carbonate to use for this recipe is 10 grams and it should be dissolved first in the water and then added to the dough.
Can I add some cocoa to the dough??
Of course, you can make cocoa grandmother cookies by adding 30 grams of unsweetened cocoa powder and removing 20 grams of flour. If you like, you can also add 80 grams of chocolate chips to make them even more indulgent.
How many cookies can I get with this amount??
The number of cookies varies depending on the size you give each one. If you prefer small ones you’ll certainly get more than 20, but if you make them as large as mine I got 16.
