Coloring eggs, decorating the apartment colorfully and snacking on chocolate bunnies – we can hardly wait for the Easter holidays! Easter is a great opportunity to spend some time with our family and treat ourselves to culinary delights. Easter lambs and yeast plait are a classic Easter cookie, but how about some delicious Easter egg cookies? Whether with jam or icing – these Easter cookies are ideal for Easter brunch or as a small snack in between. What are you waiting for? Open the bakery and enjoy!
Like herBake your own yeast braids for Easter, we have already shown you. Today we would like some crispy Easter egg cookies with jam! It's really easy to prepare and perfect for keeping the kids busy.
Ingredients:
- 250 grams of wheat flour
- 70 grams of sugar
- 130 grams butter, at room temperature
- 1 No
- A pinch of salt
Filling and icing:
- 100 grams of apricot jam
- 100 grams of powdered sugar
- Water
Bake Easter egg cookies
- Place all the ingredients for the cookies in a large bowl and knead with your hands to form a smooth dough.
- Form the dough into a large ball and wrap it with cling film.
- Place in the refrigerator for at least 1 hour.
- Preheat the oven to 200 degrees and line 2 large baking trays with baking paper.
- Roll out the dough on a floured work surface to about 3 mm thick.
- Cut out eggs with a cookie cutter and place them on the baking sheet.
- Cut a small hole in half of the cookies and bake the cookies for 8-10 minutes until golden brown. Keep an eye on the oven and make sure the cookies don't get too dark.
- To make the icing, mix the powdered sugar with a little water in a bowl until smooth.
- Dip the cookies with holes in the icing and let dry.
- If necessary, heat the jam briefly in the microwave.
- Spread the cookies without holes with the jam and place the other cookies on top.
- And voilà – it’s so easy to bake Easter egg cookies!
Easter egg cookies from the Thermomix
Obclassic Crema Catalanaor Galaktoboureko – almost anything can be prepared in the Thermomix. If you also love your kitchen helper, then you should remember our recipe for Easter egg cookies from the Thermomix!
Ingredients:
- 400 grams of wheat flour
- 200 grams butter, at room temperature
- 200 grams of sugar
- 1 No
- The grated zest of 1 lemon
- 40 ml freshly squeezed lemon juice
- A pinch of salt
- Apricot jam
- powdered sugar
Preparation:
- Place butter and sugar in mixing bowl and mix for 30 seconds/speed setting 5 until fluffy.
- Add the egg and mix for 30 seconds/speed 5.
- Add lemon zest, lemon juice and salt and mix for 30 seconds/speed 5.
- Then add wheat flour to the mixing bowl and knead into a crumbly dough for 3 minutes in “kneading dough” mode.
- Form the dough into a ball, wrap it in cling film and put it in the fridge for 1 hour.
- Preheat the oven to 190 degrees and line a baking tray with baking paper.
- Roll out the dough on a floured work surface to about 3 mm thick and cut out eggs.
- Cut a small hole in half of the cookies and bake for about 6-8 minutes.
- Spread the underside of the cookies with the jam and place the remaining cookies with holes on top.
- Mix the powdered sugar with water until smooth and brush over the cookies.
- And your Easter egg cookies from the Thermomix are ready!
Colorful Easter cookies with icing
Pretty, delicious and deliciously crunchy, these Easter egg cookies with icing are a sweet tooth's dream come true! How you decorate them is entirely up to you – just have fun and unleash your creativity.
Ingredients:
- 250 grams of wheat flour
- 180 grams butter, at room temperature
- 100 grams of sugar
- 1 No
- 1 TL Vanilleextrakt
- 250 grams of powdered sugar
- 2 tbsp lemon juice
Preparation:
- Place sugar and butter in a large bowl and beat with a hand mixer until fluffy, 3-4 minutes.
- Add the wheat flour, salt, egg and vanilla extract and knead into a smooth dough.
- Form the dough into a ball, wrap it in cling film and put it in the fridge for 40-60 minutes.
- Preheat the oven to 200 degrees and line a large baking tray with baking paper.
- Roll out the dough on a floured work surface and cut out eggs.
- Bake for 10 minutes and let cool slightly.
- Mix the powdered sugar and lemon juice in a bowl until smooth and brush on the Easter egg cookies.
- Decorate with other motifs as desired and enjoy!
