Easter Cookies: The Recipe for Quick and Easy Decorated Easter Cookies

Yo easter cookies they are delicious and crumbly shortcrust pastry candies cut with Easter molds to reproduce egg, bunnies, campanelina or the ways you prefer. Once ready, these delicious Easter cakes are decorated with colored water icing, but they are also great eaten on their own or filled with jam. Alternatively, you can also decorate them with royal icing or fondant, or add them to the surface. Chocolate chips either colored tails. We have scented them with vanilla extract, but depending on your tastes you can flavor the cookies with orange or lemon zest, or, for a spicy touch, a pinch of cinnamon.

Preparing these shortbread cookies is so quick and easy that you can also involve the children: in fact, it takes a few minutes to make the dough, which after resting in the fridge for 30 minutes is ready to roll out and cut. Thanks to a little trick, cookies they hold their shape perfectly even after baking in the oven, making them ideal for decorating.

Discover now how to prepare decorated Easter cookies: they are perfect for Easter breakfast or for sandwich of adults and children and, if they are well preserved, they fall apart for a long time. Closed in a tin box or in an airtight container, in fact, the cookies keep for up to a month, so they are also suitable give.

If you liked this recipe, also try the Easter taralli, cuddura cu l’ova, Easter tart, or soft pain brioche bunnies.

How to make Easter cookies

Start preparing the Easter cookies with the shortcrust pastry: put the flour in a bowl, then add the cold butter cut into small pieces and start kneading with your fingertips. 1until you get crumbs.

Then add the sugar, the eggs 2the salt and the vanilla essence and continue kneading with your hands, first in a bowl and then on a work surface.

Work the dough until you have a firm and homogeneous dough, then shape it into a ball. 3wrap it in transparent film and let it rest in the fridge for about 30 minutes.

After the resting time, roll out the shortcrust pastry with a rolling pin until you get a sheet approximately 1 cm thick. 4.

Then cut out the cookies using the Easter shapes you have chosen. 5. Proceed like this also with the remains of dough, which you will have to stretch and cut again.

When done, place the cookies on a baking sheet lined with a sheet of parchment paper. 6, then let them rest in the fridge for 20-30 minutes or in the freezer for 15 minutes: the thermal shock they will suffer once in the oven will make them keep their shape perfectly. Then bake at 180 °C for about 15 minutes; when they are lightly browned on the surface, take them out of the oven and let them cool.

Meanwhile, make the frosting: Mix the icing sugar with the water in a bowl, adding a few drops at a time. You will need to obtain a fluid, smooth and full-bodied consistency 7.

Then divide the resulting frosting into three small bowls and add a few drops of food coloring of your choice of dye to each. 8.

Finally, transfer the frosting to a sac à poche and decorate the cookies as desired. 9.

Your Easter cookies are ready: move them to a cake rack and let them dry completely before serving. 10.