Easter cookies

Easter cookies. Deliciously easy, melt-in-your-mouth cookies, these buttery vanilla cookies are so simple to make and they are perfect to make with kids!

They bake in about 10 minutes and are ready to decorate with jam or chocolate once cooled. Simple, easy and delicious, these are the perfect cookies for the holidays!

This recipe is ideal for cutting out shapes, because the short-pastry holds its shape perfectly when baked.

Let’s see how to make Easter cookies recipe! So let’s get started.

Other delicious recipes for Easter: Chocolate and Hazelnut Kisses, Millefeuille with Chantilly Cream Strawberries and Blueberries, Canestrelli Cookies

Easter cookies
  • CuisineItalian


23/4 cups all purpose (AP) flour (12 oz – 350 g)
1 cup potato starch (or corn starch 5,3 oz – 150 g)
1 cup unsalted butter (cold – 7 oz – 200 g)
1 cup powdered sugar (5 oz – 120 g)
1 egg (+ 1 yolk)
1 teaspoon baking powder for sweets
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon bitter cocoa powder (or 2 tbsps to taste)
food color (yellow – to add to a small piece of shortcrust pastry to make chick-shaped cookies and for the central part of the flowers)
apricot jam


1 Pastry board
1 Rolling pin
1 Baking Tray


Easter cookies are easy to make.

First, process flour, potato starch and powdered sugar in a food processor for a few seconds until combined. If you don’t have a food processor, you can use a pastry board or do it by hand on a work surface.

Add cold butter and mix until mixture becomes crumbly and resembles coarse meal.

Now, add the eggs, salt, vanilla extract and mix everything until the dough starts to clump together. Take a piece of dough, about 1/4, and stir in the bitter cocoa, mixing well. Shape into a ball.

Wrap with plastic wrap and refridgerate for at least 1/2 hour: this step is essential because resting allows time for the gluten in the dough to relax.

Tip: if you don’t want to use the dough right away, you can refrigerate it for up to 6 days, or freeze it for up to a month and then thaw overnight in the fridge.

Cutting cookies

Preheat the oven to 350°F (180°C).

Remove the dough from the fridge and let it sit at room temperature for 5 – 10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick.

At this point, cut the cookies with the molds. I used these in the shape of a flower and these in the shape of an egg, a chick (to make the chick I used shortcrust pastry mixed with a few drops of yellow coloring) and bell shaped (to make them I used cocoa shortcrust pastry). Of course, you can use whatever shapes you like.

Egg and flower shaped cookies

Cut the shortcrust pastry with the egg-shaped cookie cutter and with a small round cutter remove the center only to half the biscuits.

Do the same with the flower-shaped ones. Here they are.

Easter cookies


Arrange the biscuits on a baking sheet lined with parchment paper and bake them in a preheated oven for about 10 – 15 minutes., until golden.

Easter cookies

Remove from the oven and let them cool.

Easter cookies

Here they are. Easter cookies are ready.

Easter cookies


Easter cookies

Happy Easter!

Easter cookies

Easter cookies


You can store Easter cookies in an airtight container for up to a week.

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