25 EASY EASTER COOKIES (+ RECIPE COLLECTION)
These Easter cookies are sure to delight everyone on Easter Sunday! Enjoy sugar cookies, shortbread, bird's nest cookies, and more Easter-themed treats!
Provided by insanelygood
Categories Cookies Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Easter cookie in 30 minutes or less!
Nutrition Facts :
DOUBLE CHOCOLATE EASTER COOKIES
For kids, Easter is about chocolate - lots of chocolate! Double Chocolate Easter Cookies are cute, whimsical, and packed with chocolate - a perfect treat for your little egg hunters!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees.
- In a large bowl, use your hand mixer to cream the butter and both sugars together.
- Add both eggs and the vanilla; mix until completely combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt, and beat until all combined.
- Using a wooden spoon, mix in the oats and one cup of the chocolate chips
- Using a small ice-cream scoop, position the mounds of cookie dough onto a baking sheet
- Gently roll the mounds into the remaining mini chocolate chips so that they stick to the top of the cookie dough.
- Bake for 10 minutes.
- Allow to cookies to sit for two minutes before transferring to a wire cooling rack to cool completely.
DOUBLE CHOCOLATE COOKIES
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
DOUBLE CHOCOLATE EASTER DANISH
Everyone loves a Danish pastry, especially when it's chocolaty and big enough to share
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h25m
Number Of Ingredients 16
Steps:
- Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.
- For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.
- Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.
- Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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