Easter Cookies
User Reviews
5
Easter Cookies
Description
This Easter Cookies recipe starts with a dough combining all-purpose flour, cornstarch, salt, butter, sugar, eggs, and vanilla extract. Creaming butter and sugar until fluffy is key to the cookie’s light texture. Chilling the dough before shaping helps maintain the cookies' form during baking. The dough is rolled out to a half-inch thickness and cut into circles before baking at 375°F for about 12 minutes.
The baked cookies are soft with a tender crumb enriched by the cornstarch. The accompanying buttercream frosting uses unsalted butter, confectioners’ sugar, vanilla extract, and heavy cream to achieve a smooth, spreadable consistency. Toasted sweetened coconut flakes provide a toasty crunch, while the chocolate speckle—made from cocoa powder, vanilla, and chocolate eggs—adds a decorative touch suitable for the holiday.
These cookies are best when fully cooled before frosting to prevent melting. They can be stored in a cool, dry place for several days or frozen for longer storage. Rolling dough between parchment layers facilitates clean handling and even thickness. Gradually adding confectioners’ sugar to the buttercream avoids lumps and messiness while whipping. Overall, this baking process yields festive, flavorful cookies ideal for springtime gatherings.
Ingredients
For the Coconut Flakes:
- 5 oz coconut flakes sweetened
For the Cookies:
- 4 cups all-purpose flour 500g
- ¾ tsp salt
- ½ cup cornstarch 60g
- 2 butter 230g, room temp, sticks
- 1 cup sugar 240g
- 2 egg
- 1 tsp vanilla extract
For the Buttercream:
- 1 ½ butter 200g, unsalted, room temp, sticks
- ½ bag confectioners' sugar 350g
- 1 tsp vanilla extract
- 1 tbsp heavy cream
For the Chocolate Speckle:
- 1 tbsp cocoa powder nice quality
- 1 tbsp vanilla extract
- 1 bag chocolate eggs
Instructions
For the Coconut Flakes:
- Preheat oven to 325F.
- Spread out coconut on a baking sheet.
- Bake for about 5 -10 min.
For the Cookies:
- Increase oven temp to 375F.
- Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.
- Scrape down the bowl before adding eggs.
- Add eggs. Mix until combined.
- Add dry ingredients to the wet.
- Mix on low with a paddle attachment until just combined. Drizzle in vanilla.
- Transfer dough to parchment paper.
- Roll into a disk.
- Chill for about 1 hour.
- Press to flatten and roll between 2 pieces of parchment paper.
- Roll dough to ½ inch.
- Use 2.5 inch circle cookie cutters.
- Place cookies onto a baking sheet with a silpat.
- Bake for 12 min.
- Let cool before decorating.
For the Buttercream:
- In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add a cream and vanilla.
- Transfer to a piping bag.
- Snip off the tip.
For the Speckles:
- Mix cocoa powder and vanilla in a bowl.
- Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin’s egg look.
For the Assembly:
- Pipe a ring of buttercream on each cookie.
- Press on toasted coconut to create a nest look.
- Add speckled eggs to the nest.
Notes
- Chilling dough between parchment sheets helps shape and store it easily.
- Stir toasted coconut halfway through baking to prevent burning.
- Allow cookies to cool fully before frosting to avoid melting the buttercream.
- Butter for frosting should be room temperature for a smooth texture and add powdered sugar gradually to prevent lumps.
- Store cooled cookies in a cool, dry place up to 5 days or freeze for extended preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 240kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 110mg | 5% |
| Potassium | 23mg | 0% |
| Sugar | 22g | 44% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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