Coloring eggs and baking yeast plaits are simply part of Easter. And while we tend to associate delicious cookies with Christmas, delicious pastries also taste great at Easter. Because let's be honest, what would the holidays be without a plate full of goodies? Whether as a small gift from the kitchen or a sweet accompaniment to afternoon coffee - cut-out Easter cookies are ideal for the festive cake table. Especially in the shape of bunnies, chicks or eggs and colorfully decorated, the fine delicacies will put you in a good mood at Easter brunch. So what are you waiting for? Open the bakery and learn how to bake the perfect Easter cookies here!
Bake Easter cookies: shortcrust pastry cookies to cut out
Bake yeast plaits andColoring eggshave a long tradition at Easter and are simply part of it. But how about you bake a few Easter cookies and decorate them to your heart's content? Whether small Easter bunnies, geese, chicks or eggs – our cut-out Easter cookies are guaranteed to be the absolute highlight on the cake table. Just have fun while decorating and unleash your creativity.
Ingredients for about 30-40 pieces:
- 200 grams of wheat flour
- 125 grams of granulated sugar
- 150 grams butter, cold
- 1 No
- 1 pack of vanilla sugar
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- The grated peel of a lemon
- 30-40 ml milk for brushing
Frosting:
- 100 grams of powdered sugar
- 2 tablespoons water or freshly squeezed lemon juice
- Food colors and sugar decoration of your choice
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- To make the shortcrust pastry, whisk together the wheat flour and baking powder in a large bowl.
- Add the remaining ingredients and work everything into a smooth dough using the dough hook of the hand mixer, first on the lowest setting and then on the highest setting.
- Lightly flour a work surface and roll out the dough to about 5 mm thick.
- Then cut out different Easter motifs and place the cookies on the baking tray.
- Brush with milk and bake for 10-12 minutes until golden brown.
- Allow the Easter cookies to cool completely.
- In the meantime, mix the icing ingredients in a bowl until smooth.
- Divide the icing into quarters or fifths as desired and add some food coloring.
- Put the icing in freezer bags and now you can decorate and decorate your Easter cookies to cut out as you wish.
- Anything you like is allowed – the main thing is that you have fun!
- And voilà – it’s so easy to bake delicious Easter cookies!
Coconut macaroons with Nutella recipe
Coconut macarons themselves are super delicious and always taste great. But with a dollop of Nutella and in shapefrom an Easter basketThese are the perfect Easter cookies for Easter brunch!
Ingredients for 10-12 pieces:
- 340 grams of desiccated coconut
- 210 ml sweetened condensed milk
- 280 Grams Nutella
- 1 egg white
- 1 TL Vanilleextrakt
- A pinch of salt
- Small chocolate Easter eggs
Preparation:
- Preheat the oven to 160 degrees and line a baking tray with baking paper.
- Place the sweetened condensed milk, egg whites, vanilla extract and salt in a large bowl and stir with a whisk until smooth.
- Add coconut flakes and mix everything well.
- Place about 2 tablespoons of the mixture on the baking sheet and press lightly into the center with your thumb to form a bird's nest.
- Bake for 17-20 minutes until golden brown and allow to cool completely.
- Place about 1 tablespoon of Nutella in the middle of each nest and decorate the Easter cookies with the chocolate Easter eggs.
- Enjoy!
Carrot cake cookies with cream cheese filling
Do you love carrot cake? Then you should definitely bake these Easter cookies today! Wonderfully refreshing, crispy and with a cream cheese filling – these carrot cake cookies provide a real taste explosion.
Ingredients:
- 250 grams of wheat flour or ground oat flakes
- 170 Gramm Butter
- 120 grams of brown sugar
- 50 grams of desiccated coconut
- 200 grams carrots, finely grated
- 70 grams of walnuts, chopped finely
- 100 grams white chocolate, chopped finely
- 1 Egg + 1 Eel
- 1 teaspoon each cinnamon and ginger
- A pinch of nutmeg
- 1/2 tsp baking powder
Filling:
- 250 grams of cream cheese
- 50 grams butter, at room temperature
- 30 grams of powdered sugar
- 1 TL Vanilleextrakt
- 1/2 tsp cinnamon
Preparation:
- Melt butter and sugar in a small saucepan over medium heat for 1-2 minutes and allow to cool completely.
- Place wheat flour, nuts, coconut flakes, carrots, chocolate, spices and baking powder in a large bowl and whisk well.
- Add the egg and egg yolk to the butter mixture and stir.
- Add to the dry ingredients and work everything into a smooth dough.
- Cover the dough with cling film and chill for 1 hour.
- Preheat the oven to 190 degrees and line two baking trays with baking paper.
- Place cookies on the baking sheet, leaving some space.
- Bake for 13-15 minutes until golden brown and allow to cool.
- In the meantime, mix the ingredients for the filling with a hand mixer until smooth and place in the refrigerator for 30 minutes.
- Pour the filling into a piping bag and spread it over half of the cookies.
- Place a second cookie on top and your delicious Easter cookies are ready!
Italian Easter cookies recipe
If you want to pamper your family with something out of the ordinary, then you should bake these Italian Easter cookies. Super soft, juicy and full of spring flavors - a real dream!
Ingredients:
- 300 grams of wheat flour
- 150 grams of sugar
- 85 grams butter, at room temperature
- 3 Owner
- 60 ml milk
- The grated peel of a lemon
- 1 tbsp Vanilla extract
- 1 THE Backpulver
- A pinch of salt
Frosting:
- 200 grams of powdered sugar
- 30 ml lemon juice, freshly squeezed
- 1 tbsp milk
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Beat the butter and sugar in a large bowl with a hand mixer for 2-3 minutes until creamy.
- Add eggs, vanilla extract and lemon zest and beat for another 1-2 minutes.
- Stir in milk and mix.
- Add flour, baking powder and salt and knead everything into a sticky dough.
- Cover and chill the dough for 1 hour.
- Form 25 small balls and bake for 12-15 minutes until golden brown. Allow to cool completely.
- In the meantime, mix the ingredients for the icing until smooth and spread it over the cookies.
- Decorate with decorative beads as desired and your Italian Easter cookies are ready.
Bake Easter cookies: Festive cake pops for Easter
In addition to baking Easter cookies, how about another delicious pastry for the cake table? Brightly decorated and colorfully decorated –Cake PopsNot only do they taste great, they are perfect for a great, edible table decoration for Easter.
Ingredients:
- 80 grams of wheat flour
- 60 grams butter, at room temperature
- 60 grams of sugar
- 2 Owner
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- A pinch of salt
Glaze:
- 300 grams of white chocolate coating
- 20 grams of coconut oil
- Food colors and decorative items of your choice
Preparation:
- Preheat the oven to 180 degrees and brush a cake pop mold with a little oil.
- Beat the butter and sugar in a bowl with a hand mixer for 2-3 minutes until fluffy.
- Stir in eggs and mix well.
- Add wheat flour, baking powder, vanilla extract and salt and process until smooth.
- Put the mixture in a piping bag and fill half of the mold with it.
- Close the mold with the second half and bake for 20 minutes.
- Allow to cool briefly and remove the cake pops from the mold.
- Melt the white chocolate with the coconut oil and divide the mixture into 3-4 containers.
- Stir in about food coloring at a time.
- Place the cake pops on the sticks and dip them into the chocolate coating.
- Decorate as desired and let dry.
- Enjoy the cake pops!
