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Recipe for a delicious frosting cookie! Easter shortbread cookies Easter cookies are very beautiful.

If for the Christmas holidays, fragrant gingerbread dough is used to cut out various figures, this delicate shortbread dough is ideal for Easter cookies. If aruffledMaking gingerbread cookies at Christmas has already become a good tradition in our area; on Easter, few people indulge themselves in such an anti-stress activity. And it's worth it! It is especially worth making children happy. I don't know a single child who wouldn't loveruffledeat cookies, regardless of gender. My eldest daughter loves to draw cookies so much that for her sake I also overcame my dislike for all kinds of decorations.yu baking. (I have two left hands for this :-)). And this is how we got cookies.

Goodpainted cookies can be used to decorate the Easter table, putting on a plate such a small surprise for everyone whopersits him down. Believe me, adults are still happym surprisepits no lessthan children.



The cookies are crumbly, moderately sweet, with a pleasant, refreshing citrus aroma. This Easter cookie dough is easy to make and relatively easy to roll out.and as far as possible with shortcrust pastry. For coloring cookies, I used my favorite

Ingredients

  • 75 grams of sugar
  • 1 yolk
  • 200 grams of flour
  • 100g butter, cool well, cut into pieces
  • A pinch of salt
  • Zest of 1/2 lime, finely grated
  • Zest of 1/2 lemon, finely grated

1) Place all cookie ingredients in a deep bowl or planetary mixer bowl. Quickly grind dry ingredients with butter and yolk to a crumbly consistency.

2) Beat the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

3) Remove the cookie dough from the refrigerator. Preheat the oven to 180 ᵒС.

4) Roll out the shortcrust pastry thinly on a floured surface and cut the cookies into the desired shape.

5) Put the cut out cookies on a baking sheet covered with parchment or a silicone mat.

On the Easter holiday, please your loved ones with bright, delicious Easter cookies: chickens, bunnies, painted eggs are the most interesting ideas.

English Easter cookies are extremely popular in the UK. For Easter, it is baked in almost every family, especially since at home it is prepared quite quickly and easily, as you will soon see by reading our step-by-step recipe with a photo.

The main feature of this English biscuit is the huge amount of spices in its composition, which make the aroma of baking simply incredible. And such an ingredient as blackcurrant berries gives the liver a pleasant slightly sour taste. In general, it tastes like something between shortbread and oatmeal, although it does not contain oatmeal at all.

Traditional English Somerset Easter cookies are usually served at the Easter table tied in threes, thereby alluding to the Holy Trinity. Usually it becomes a festive gift-compliment to guests.

  • wheat flour - 225 gr
  • butter - 110 gr
  • blackcurrant - 110 gr
  • powdered sugar - 110 gr for dough, 70 gr for decoration
  • egg - 1 pc.
  • cinnamon - ½ tsp
  • vanilla essence - 1 tsp
  • cognac - 2 tbsp.
  • milk - 2-3 tablespoons
  • salt - a pinch

We prepare the ingredients.

We put dry spices on the table. For 18 cookies, we need ½ tsp. a ready-made mixture of spices, which will include ground ginger, cardamom, nutmeg, star anise, cloves, allspice or white pepper. It’s okay if you don’t have some spices: you can replace them with your favorites or just skip them.

110 g of blackcurrant berries pour 2 tbsp. l. cognac or brandy, add a teaspoon of vanilla essence and leave for 10 minutes. In a separate container in 225 g of sifted flour with a mixture of spices, cinnamon, food salt and granulated sugar, add butter grated on a coarse grater.

Lightly beat one chicken egg with a fork and mix with blackcurrant infused with cognac. Pour the butter-flour mixture here and quickly knead a soft, but not quite homogeneous dough. We form a ball out of it and, wrapping it with food polyethylene, send it to the refrigerator for 20 minutes.

Taking the chilled dough out of the refrigerator, roll it into a layer about half a centimeter high or a little more. Before rolling out the dough, you need to sprinkle a little flour or roll it through parchment, otherwise it will stick to the rolling pin. From the layer with a glass, a cup or a special mold (preferably with corrugated edges), we cut out circles with a diameter of 6 cm (you should get 18 pieces) and put them on a baking sheet covered with parchment.

We send the baking sheet to the oven preheated to 180 degrees, where the English Easter cookies will be baked for 15-20 minutes. Then take it out and cool it on a wire rack. After that, if desired, it can be smeared with powdered sugar (3 tablespoons), pounded until smooth with 2-3 tablespoons. l. milk, but you can not do this. We knit three ready-made Easter cookies and serve them to the table, treating them to relatives and friends.

Recipe 2: Easter Egg Cookies (Step by Step Photos)

For the preparation of such cookies, shortcrust pastry is usually used. A very simplified version of it will be given here.

  • flour - 2 cups
  • baking powder - 1 teaspoon
  • sugar - 1 cup
  • butter - 100 gr
  • egg - 1 pc
  • vanilla sugar - 2 sachets

Sift the flour through a sieve together with the baking powder twice into a large bowl. Add sugar and vanilla sugar.

Make a small hole in the center and add the egg, mix with a fork.

Remove butter 82.5% in advance from the refrigerator, cut it into cubes and let it thaw a little. Then add it to the flour and rub it with your hands into crumbs.

Knead the dough, wrap in cling film and refrigerate for 1 hour.

Roll out the dough to a thickness of 1 cm. Try to roll it evenly over the entire surface.

Make cookie blanks with a special recess or a suitable shape. If there is no recess, then you can use a plastic mold from Kinder - Surprise, although it is round, but pliable. Lightly squeezing it, you can set the desired shape.

Sprinkle a baking sheet with flour and carefully shift the blanks onto it, slightly correcting them so that there is an even oval. It is better to transfer using a flat spatula or a knife with a wide blade.

Bake in an oven preheated to 180 degrees for 15 minutes until slightly golden. Then carefully remove with a knife and leave to cool.

Decorate with prepared glaze, powder, chocolate. You can simply cover with icing and sprinkle with various sprinkles, or you can make such a work of culinary art by decorating it with lace.

Recipe 3: Easter cookies with icing sugar

Traditions of preparing beautiful sweets for Easter are hundreds of years old, and Easter cookies are probably one of the first places among sweet gifts on this bright Holiday. Easter cookies with sugar icing can be prepared long before the holiday, they keep well, do not deteriorate for a month or even more. If you are not too lazy and build beautiful boxes for cookies, you will get a nice present for every guest, because handmade gifts are very expensive.

  • 50 g of honey;
  • 100 g of powdered sugar;
  • 120 g butter;
  • 3 g baking powder;
  • 175 g wheat flour;
  • egg;
  • 2 tsp ground cinnamon;
  • nutmeg, cardamom, cloves, salt.
  • pink, light green and yellow food coloring;
  • 45 g egg white;
  • 300 g of powdered sugar;
  • 2 g vanillin.

Making cookie dough. We start, as always, with softened butter. Beat it for a few seconds, then add honey and powdered sugar, mix again with a mixer until the mixture becomes airy. Separate the egg yolk, add it to the bowl, beat again.

Mix wheat flour and baking powder, add to whipped ingredients. At this stage, the dough can be mixed with your hands, but this must be done quickly so that the oil does not get very hot.

Easter baking should be fragrant, so do not spare the spices. Add 1/3 grated nutmeg, ground cinnamon, ground cardamom and cloves in a mortar.

We put the finished dough in a bag and put it on the bottom shelf of the refrigerator for 30 minutes so that it rests.

Sprinkle the board with wheat flour, roll out the dough with a layer of about 5 millimeters.

Lay the eggs on a baking sheet. Since there is butter in the dough, you do not need to grease the baking sheet with anything. You can lay out cookies on a silicone mat, it is very convenient and you do not need to wash the baking sheet.

We heat the oven to 175°C. We put a baking sheet with cookies in a hot oven, bake for 11 minutes.

After the cookies have completely cooled, you can start decorating them.

In a porcelain bowl, grind raw egg white (enough proteins from two medium-sized eggs), gradually add vanillin and sifted powdered sugar to the bowl.

We divide the white icing into equal parts, add food colors - pink lime and yellow.

We roll a small bag out of cellophane, fill it with icing and paint the eggs in different colors.

Let the glazed eggs rest for 30 minutes. When the main background is dry, you can draw convex multi-colored flowers on them.

The next color (yellow) must be applied after another 20-30 minutes, otherwise the glaze will mix and spread. We leave ready-made "Easter eggs" at room temperature for several hours, but better at night.

After the drawing dries, the Easter cookies can be folded without fear of damage, as the decorations made from sugar icing are durable.

Easter cookies with sugar icing are ready. Enjoy your meal!

Recipe 4: Easter cookies with apricots (with photo)

Delicious and beautiful cookies for the bright holiday of Easter are easy and simple to prepare. These are shortbread cookies with sweet and sour sugar fudge and fragrant apricot on top.

  • Butter (73%) - 100 g
  • Egg - 1 pc.
  • Milk - 1 tbsp. a spoon
  • Sugar - 6 tbsp. spoons
  • Flour - 250 g
  • Powdered sugar - 180 g
  • Lemon juice - 3 tbsp. spoons
  • Canned apricots, halves - according to the number of cookies

We prepare in advance the necessary products for shortbread cookies with sugar icing and canned apricots.
Butter should be softened. Let's worry in advance and lay out a pack of butter from the refrigerator on the table.

Putting the pieces of softened butter in a bowl for whipping, pour them with granulated sugar, beat the butter together with sugar.

Continue beating while adding milk and egg to the butter-sugar mixture.

Sift the wheat flour directly into the beaten mixture. You can add vanilla.

Knead soft dough. It is not necessary to knead the dough for a long time.

We roll out the prepared dough into a thin layer on a kitchen board sprinkled with flour. We make a layer with a thickness of 0.5 centimeters.

Now, having picked up a recess or a glass with a diameter of 6.5 centimeters, we cut out circles.

We cover the baking dish with parchment, grease the parchment with oil.

Lay out the dough pieces on the parchment paper. Place in preheated oven.

Remove the shortbread cookies from the oven when they are slightly golden (after about 15 minutes). Carefully lay out the finished cookies on a special wire rack (for cooling).

While the shortbread cookies are cooling, we take out the halves of canned apricots from the jar.
We spread the apricots on a paper towel - it will absorb excess liquid. (Peaches can also be substituted for apricots.)

Let's prepare the icing for Easter cookies. Add lemon juice to powdered sugar, mix and beat.

Lubricate the cooled shortbread cookies with icing sugar. Then in the center of each cookie lay out half of canned apricots. When the fondant hardens, place the festive Easter cookies in a basket or put them on a plate.

Recipe 5: Bunny Easter Cookies for Children

Small sugar-coated shortbread cookies with a beautiful pattern will delight kids on the bright Easter holiday. To prepare them, you need the most common and affordable ingredients. Purchase edible paints and a culinary felt-tip pen at a candy store and bake shortbread cookies in the shape of bunnies in the shell (cookie template in photo # 3). And then, together with the kids, color the cookies according to the recommendations that you will find in the recipe.

Sand dough:

  • butter (soft) - 70 g
  • sugar - 75 g flour - 175 g
  • egg (yolk) - 1 pc.
  • water - 30 g

Icing:

  • egg (protein) - 1 pc.
  • powdered sugar - 200 g
  • food paint (pink, light green, yellow, red) - 1 g

We mix the liquid ingredients of the dough in a blender: yolk, butter, water and sugar. We combine the mixture with wheat flour of the highest grade.

We mix the dough. We put the bun in a food bag and roll it into a thin layer. We clean in the refrigerator (10 minutes).

Cut out the outline of the hare from paper according to the size indicated in the figure.

Roll out the dough into a thin layer (7 millimeters). Cut out the bunny.

We heat the oven to 160 degrees Celsius. We bake cookie blanks for 12 minutes.

Knead the protein glaze. To do this, first filter the raw protein through a very fine sieve. We also sift the powdered sugar through this sieve to remove random inclusions of large sugar particles. Grind the powder and protein. As necessary, we compose the desired colors, and in the process of drawing, we store the glaze in a closed jar. Icing for painting on the liver needs a very thick consistency.

We draw cheeks with pink icing, and then immediately need to apply white icing.

Fill a pastry bag with white icing. We paint over three blanks of rabbits.

Before you draw a light green shell, we wait 15 minutes until the white color dries. We fill the bag with light green glaze and draw a shell with a broken edge.

Draw ears with pink icing, then put white dots in them. With white icing, draw paws on the shell.

We mix a little red glaze, draw a flower and spouts.

We paint over a yellow flower on a light green shell, and mark the center of the red flower with yellow.

After 1 hour has passed since the application of the white glaze, draw the eyes with a culinary felt-tip pen. We leave the sweets in a dry place for 6 hours so that they gain strength.

Recipe 6, step by step: Easter cookies Hen

Prepare small gifts that are customary to give for Easter with your own hands. Easter cookie set is a great gift! It certainly won't gather dust in the closet until next year, although it can be stored for two months. Icing or painting icing is easy to make with egg whites and powdered sugar, and food-grade paints in a variety of colors are now sold everywhere. And you will find a template with which you can give the cookie a curly shape in the recipe. With a little time, you will prepare an exclusive, sweet gift for Easter.

for the test:

  • softened butter - 65 g;
  • sugar - 115 g;
  • flour - 155 g;
  • egg - 1 pc.;

icing (icing):

  • powdered sugar - 190 g;
  • egg - 1 pc.;
  • food colors (1 g each): pink, light green, yellow, orange.

We cut out the chicken and eggs for it in the kit from thick paper. Cut out a few eggs from paper, so it will be more convenient to lay out the patterns on a piece of dough.

Mix the dough ingredients. Fold the finished dough into a bag. Roll out with a rock. Put in the refrigerator (preferably in the freezer) for 5-10 minutes.

Roll out a piece of dough on the board. Put it on a baking sheet. Attach a pattern of chicken and eggs to the dough, circle. Cut out with a sharp knife.

Remove any leftover dough. Cut out a few more cookie sets.

Preheat the oven. Bake Easter cookies for 10 minutes. Temperature 160 degrees.

Prepare the icing (icing). Strain the raw protein. Sift the powdered sugar. Mix and rub the mass with a spoon. On the basis of white icing, prepare colored paints: pink, yellow, light green and orange. Paint over the chicken with pink icing, as shown in the photo. Put yellow dots on its background while the pink paint is wet.

Wait for the pink color to dry (15 minutes), paint the light green details of the chicken and paint one egg with a light green color.

After the light green icing dries, draw a white eye.

Draw an orange beak and comb. Color the egg with orange icing.

Make yellow paws and a yellow egg.

Dot the edges of all the eggs with white icing.

Easter cookie set is ready. When the white icing dries, draw a black eye on the chicken with a culinary felt-tip pen. Put the cookies in a dry and warm room. Dry 5 hours.

Recipe 7: Bright Easter Cookies

Easter cookies are a flight of culinary fantasy, which simply has no limits. So this year I decided to test my own, and at the same time learn how to draw with icing sugar. We can say that we will learn together!

I used industrial food dyes, but you can use natural ones for coloring - beet juice, spinach, turmeric. Okay, enough of the lyrics, let's quickly cook delicious and beautiful shortbread cookies with icing for Easter!

  • wheat flour - 250 gr
  • butter - 100 gr
  • powdered sugar - 100 gr
  • egg yolk - 2 pcs

Icing:

  • egg white - 1 pc.
  • powdered sugar - 8 tbsp
  • food coloring - 4 drops

This shortbread dough does not require the addition of baking powder - ready-made pastries based on it always turn out tender and crumbly. Put soft butter in a bowl and knead it with a fork or spoon.

After the required time, we take out the dough and roll it out between two sheets of parchment paper. No need to dust the dough with flour! The thickness of the layer is about 5-7 milliliters.

Then we cut out figures with notches and molds for dough - which ones we like best. I made blanks in the form of chicken eggs, rabbits and cockerels.

We shift the future cookies to a baking sheet covered with parchment paper. Gather the rest of the dough into a ball, roll it out and cut out the cookies. Shortcrust pastry is very pliable, so all the scraps will easily come together and you won't have any leftovers. In total, from this number of products, you can make 30-35 medium-sized cookies.

We bake sand blanks in a preheated oven for 15 minutes at 180 degrees. The finished cookies will brighten and lightly brown on the bottom. It must be completely cooled before decorating with icing sugar.

Pour the protein into a small bowl and start adding the sifted icing sugar by a teaspoon. We stir everything until a homogeneous state, as if rubbing.

Add powder until the frosting is thick enough. By the way, depending on the size of the egg and, accordingly, its mass, the protein can also be different, so stock up on powder for future use (well, at least another 3-4 tablespoons). With this icing we will make a contour with a cookie.

We shift a third of the glaze into a new plastic bag and tie it. Cover the rest of the frosting in a bowl with cling film to keep it from drying out.

Cut off the end of the bag with scissors. The hole should not be large - literally 1 millimeter. The icing will flow out in a continuous thread that does not break until you yourself want it to. We trace the outline of cookies in the form of eggs - this is quite simple, especially after 3-4 pieces. In the photo, the first attempt to work with glaze, then everything went faster and more accurately.

It turned out to be more difficult to circle the rabbits, since there are bends there. But the icing is easy to control - just release the thread 2-3 centimeters and lead it in the right direction.

Everything, now the thick glaze needs to dry completely. By the way, by the time I finished tracing the last cookie, the first ones had already dried out.

Now turn on the fantasy! Approximately (or exactly) imagine how your pattern on a cookie will look like. And we dilute the glaze with dyes (industrial or natural - it's up to you) - separately in different bowls. Control the color saturation, do not overdo it - you need about a drop of liquid. And you also need to dilute the thick glaze, for which we add boiled water or lemon juice just a few drops at a time. Sugar icing should be of such a consistency that it is not liquid, but at the same time spreads well. You can try on one cookie.

We shift the finished glaze into bags and tie them. I have yellow and white basic colors for rabbits, cockerels and eggs. Pink for the ears and cheeks of rabbits, so there is little icing and it is in a bowl. We will paint the ears and other small details with a toothpick. I also spread some green icing for the cockerel tails. And I also made a little red for the tails, scallops and beaks of birds. The remaining red icing was used to cover the eggs and design on them.

We take and squeeze white icing out of the bag, filling the body of the rabbit. Little by little, otherwise the icing may come out of the edges. The sides of the thick glaze, which has already dried up, do not allow the liquid to spread, but still. Use a toothpick to push the frosting towards the edges. Then with another toothpick (each color has its own) fill the ears with pink. The rabbits are almost ready.

We take care of roosters. It is based on yellow glaze, with which we fill everything except scallops and beak. While she has not had time to grab yet, we draw a tail and wings in red and green. And finally, the red comb and beak.

We paint Easter eggs as you please - then my fantasy began to leave me. I just filled in the background with whatever glaze was left. Then it turned out what you have in the photo. I almost forgot: we will make cheeks for the rabbits - just a drop of pink icing. I made the eyes of the kids from small sugar balls - I just opened the tube for milk (you can always buy such tubes from us in the store - large tubes filled with multi-colored granules through which they drink milk). And I also painted noses for the rabbits - painted quite a bit of glaze of any color with black dye.

Delight your kids with homemade cakes, but do not forget that everything should be in moderation. Cookies contain a large amount of sugar, so a couple of things with milk and no more!

Recipe 8: Easter Gingerbread Cookies (Step by Step)

Both children and adults are always very pleased to receive beautifully decorated edible figurines as a gift. You will be pleased to give such a gift, especially if it is made by yourself. And homemade cakes are much tastier than store-bought ones, as the soul of the hostess is invested in it. I have my own simple gingerbread cookie recipe that I have been using for years. It always produces delicious and beautiful homemade ginger figurines.

  • Flour 300-350 g
  • Eggs 1 pc.
  • Cream margarine/butter 100 g
  • Honey 1 tbsp. l.
  • Sugar 80 g
  • Soda 1 tsp
  • Dry ginger 1.5 tsp
  • Cinnamon 1.5 tsp

For glaze:

  • one protein;
  • sugar - 160 g.

To make cookies, we need very soft butter or margarine. Therefore, we take it out of the refrigerator in advance. Melt honey in a steam bath. It will give the cookies a beautiful brown color and make the taste brighter and richer.

While the honey is cooling, take a deep bowl and beat the butter and sugar in it with a mixer turned on at medium speed. If you have such a wonderful kitchen helper as a food processor, then you can start preparing the dough in it.

In the same container, add honey and break the egg. Whisk everything together until smooth.

Pour two-thirds of the flour into a separate bowl. Add ginger, baking soda and cinnamon to the flour. Mix or sieve. You can also use fresh ginger, grated on a fine grater. In this case, it is added to the liquid part of the dough, which must be mixed properly. I like cinnamon gingerbread cookies, but you can leave it out. You can also add grated lemon or orange zest to the dough.

Pour the dry mixture into the honey-oil mixture. Mix thoroughly so that no lumps remain. It will be difficult to do this with a mixer with whisks. Usually I change the nozzles to spiral ones or stir with a spoon.

Add the rest of the flour and knead the dough. It should turn out soft, not swim and not stick to your hands.

We wrap the dough with a film or put it in a bag and keep it in the refrigerator for 1.5-2 hours. During this time, the dough will harden, and it will be more convenient to work with it.

Before making the gingerbread cookies, preheat the oven to 180°C and cover the baking sheet with parchment. We take out the dough. We cut off half, and again hide the rest in the refrigerator. This dough can be stored in the freezer for up to a week and thawed in the refrigerator before use. Sprinkle the surface on which the dough will be rolled out with flour. Also coat the rolling pin in flour.

Knead the dough a couple of times with your hands, making a cake out of it. You need to do everything very quickly, until the dough is heated. We roll out the cake into a layer no thicker than half a centimeter.

We squeeze out various figures and put them on a baking sheet. To make stick figures, gently insert toothpicks. The dough will better lag behind the molds if it is lightly dusted with flour. Place the unused dough in the refrigerator.

Bake cookies for about 8-10 minutes. In the process of baking, it will acquire a beautiful dark shade and become smooth and even.

Carefully transfer the finished cookies to a flat dish. At first it will be soft, but when it cools completely, it will become hard and crispy. If you later want to hang the cookies, then just right, carefully make holes in it. Let the baking sheet cool, and during this time we take out the dough and make the second serving of cookies. Completely cooled figures are decorated with icing.

To prepare the glaze for gingerbread cookies, beat the protein for about 7-8 minutes in a stable foam. To make the mass denser, you can add a pinch of citric acid or a teaspoon of lemon juice.

Slowly add sugar and beat for another 5-6 minutes at the highest speed of the mixer. If possible, replace the sugar with powdered sugar or grind it in a coffee grinder. If you want to get glaze of different colors, set aside a little in a separate container and add a couple of drops of food coloring or a little colored powder.

We shift the icing into a confectionery syringe or a bag rolled out of parchment and paint the figures. For example, we draw a face and buttons for a little man, decorate Christmas trees or star snowflakes with thin patterns, and so on. You can simply coat the surface with icing and decorate with multi-colored sprinkles or beads.

Decorated cookies should be tried not to stack on top of each other for several hours until the icing hardens. To make Easter gingerbread cookies, you need to cut and bake egg-shaped figures and decorate them accordingly. The classic iced gingerbread cookies prepared according to this recipe with a photo can be made in advance and stored in a box for about a week and a half.

Recipe 9: Easy Easter Gingerbread Cookies

The Easter table is famous not only for Easter cakes and Easter cakes, but also for various pastries - tasty, sweet and always bright, iridescent-colorful.

Every year I try to make something new, but since ginger shortbread is one of my favorites, this time I decided to repeat it.

Despite the fact that, judging by its name, gingerbread cookies are really dedicated to Easter, the recipe is good because the cookies can always be modified and adjusted to any celebration.

We will divide the set of ingredients according to the recipe into two stages. The first stage is the products needed for the dough, and the second is for decoration.

The dough for Easter cookies is shortbread. The finished cookies are surprisingly fluffy, soft, slightly layered, tender, with the condition that they are made correctly. And for this, you should strictly follow the recipe.

  • wheat flour - 340 gr;
  • chicken eggs - 2 pcs;
  • butter - 180 gr;
  • ground ginger - 1 tsp;
  • white chocolate - 50 gr;
  • dark chocolate - 50 gr;
  • vanilla sugar - 5 gr;
  • cream 30% - 70 ml;
  • powdered sugar - a glass;
  • apricot jam - 70 gr

The quality of finished products from shortcrust pastry is also greatly influenced by the ambient temperature. Everything should be cold: butter, eggs, dishes and hands. This is the first.

The second is to knead the dough very quickly.

Sift the flour and combine it with ginger. Add chilled butter cut into cubes.

With cold fingers, quickly rub the mixture of flour and butter into crumbs. We beat the eggs and knead the dough. We do everything quickly.

We collect the dough in a lump, wrap it with a film or cellophane and put it in the refrigerator for 20 minutes.

We roll out the finished dough with a thickness of 5 mm and begin to cut out the figures.

For "adult" cookies, I used a tartlet mold, and for "children's" cookies, I used curly shapes in the form of animals.

Since the finished cookies are double, the figures should be cut out in two identical pieces. One whole, and in the second to make a hole. I have a special notch for this purpose. If one is not available, you can simply cut it with a knife.

Cookies cut in this way are baked at a temperature of 180º until browned.

Put the finished cookies on a plate and give it time to cool.

During this time, prepare the rest of the ingredients.

For decoration, we will use apricot jam, creamy glaze and two types of chocolate - white and black.

Let's prepare creamy icing, by the way, for me, there is no tastier icing for Easter cakes.

In a heat-resistant dish, heat the cream, add and bring a spoonful of butter to complete dissolution.

Remove the bowl from the heat, add vanilla sugar and a glass of powdered sugar to the hot cream, mix.

Beat with a mixer until the mixture cools and thickens. It should be remembered that the fatter the cream, the thicker the icing is.

Lubricate whole figures with creamy glaze. Place a small heap of jam in the center of the biscuit and cover with a biscuit with a hole.

The result is appetizing.

We will leave cookies for adults unchanged, and for kids we will cover them with chocolate icing.

To do this, melt black and white chocolate in separate plates, and lay out the children's cookies on a flat surface of the table.

To apply the glaze, you can use a pastry syringe or bag, a plastic bag, or simply apply in a thin stream with a regular spoon. I adapted a bottle with a thin spout for topping. Very comfortably.

We apply the icing with sweeping movements, not being afraid to smear the table. So the hand feels more confident.

In order to prepare delicious shortbread cookies for Easter, you need to show a little imagination, prepare simple, affordable products and allocate some free time. The cookies are very tender, crumbly and melt in your mouth.

Prepare the necessary ingredients for making Easter cookies with icing.

Put soft butter in a deep bowl and add vanilla sugar.

Immediately add baking powder.

Following send sugar, a pinch of salt and a chicken egg.

Beat the mass with a mixer at medium speed.

Pour in half the sifted flour.

Continue beating with the mixer until all the flour is incorporated.

The dough will become very tender, with a pleasant dense texture.

Only then add the second part of the sifted flour. You can continue to knead the dough with a mixer, you can do it with your hands.

Knead a soft, tender dough. Wrap it in cling film and refrigerate for at least 30 minutes.

Roll out the dough into a thin layer, not thicker than 1 cm.

Using a cookie cutter, cut out cookie shapes. I used a template that imitates an Easter cake.

Arrange the cookie cutters in a parchment-lined pan.

Bake cookies for 15-20 minutes at a temperature of 180-200 degrees.

Remove cookies from oven and cool completely.

Prepare the ingredients for making the glaze: protein and powdered sugar.

Pour the protein into a deep container and start beating at a low mixer speed. When the mass increases by 3-4 times and turns into a lush foam, without stopping the mixer, pour in the powdered sugar. Continue whisking until smooth.

Then put the icing in a pastry bag and draw a “hat” on the Easter cake. Garnish immediately with candy sprinkles.

Beautiful, shortbread, delicious Easter cookies with icing are ready - you can serve them on the table, treat and surprise your family and loved ones.

Enjoy your meal. Cook with love.


Easter is a celebration of traditions and rituals. Bake Easter cakes, brew cottage cheese Easter, paint eggs with children, make Easter cookies. Go to church in the morning, gather the whole family at the festive table. Play a game whose dye is stronger. Exchange the obligatory triple “Christ is Risen!” Traditions and rituals.

What is accepted in your family? Surely there is something that comes from childhood, is especially pleasantly remembered and repeated from year to year now by you. However, if there are no such memories, it is never too late to invent them yourself. Easter cookies, for example, may well become your own family tradition: before Easter, it is customary in many families to bake many, many different and beautiful cookies! It decorates the table, it is handed out as gifts to children, they are regaled throughout the Easter holidays. It's warm, it's sincere and it's - yes, yes! It's about traditions.

Decide on an Easter cookie recipe and start your own Easter ritual this year. "Magic Food" has collected ideas from all over the world - choose what you like and be sure to bake. This is a special treat!

Poland - Mazurka holiday cookies

At Christmas, Easter and on the occasion of other major holidays in Poland, mazurkas are baked - simple but tasty homemade cookies that can be stored for quite a long time without staleness and without losing their taste.

Ingredients:

  • 3 eggs;
  • 1/3 tsp salt;
  • 100-120 g of sugar;
  • 150 g almonds;
  • 150 g raisins;
  • 30 g butter;
  • 200 g flour;
  • 1 tsp baking powder

Chop nuts into small pieces. Raisins are cut into 2-4 parts (small can not be touched).

Beat eggs with sugar, add flour with baking powder, salt. Mix, add nuts and dried fruits. Spread the finished dough in an even layer on a greased baking sheet (you can simply cover it with parchment).

We bake for 20-25 minutes at a temperature of 180 degrees, cut into diamonds when hot. Cool, if desired, sprinkle with powdered sugar, almond petals, icing, etc.

Greece - koulourakia butter cookies

These traditional shortbread cookies with a light aroma of cinnamon, almonds and oranges are often prepared in Greece, but at Easter they are a must.

Ingredients:

  • 200 g butter;
  • 1 egg;
  • 3/4 cup powdered sugar;
  • 1/2 tsp almond essence;
  • 2.2 cups flour;
  • 1/2 tsp orange peel;
  • 1/3 tsp cinnamon;
  • 1/3 tsp salt.

Softened butter is rubbed with powdered sugar, add the egg, beat in a cream. Add zest, cinnamon, almond essence, salt. Mix, add flour. You should get a soft non-sticky dough.

We divide it into small balls, roll each into a tourniquet. We divide the tourniquet visually into three parts, fold it in a tight zigzag immediately onto a baking sheet. Bake at 170 degrees for 15 minutes.

Ready-made cookies can be sprinkled with powdered sugar if desired. Koulourakia is traditionally formed in a zigzag, but in some cases there is also an S-shape.

Malta - figoli Easter cookies

Traditional Maltese cookies with almond filling - figoli for Easter are baked in the form of fruits, animals, toys, children. The figurines are decorated with icing, decorated with chocolate. Sometimes sweet “pearls” are placed on cookies, supplemented with chocolate eggs. Figolli are not small in size - usually up to 20-30 cm in diameter, which allows you not to limit your imagination when decorating pastries. A very chic holiday outfit!

Dough Ingredients:

  • 350 g of sugar;
  • 800 g flour;
  • 400 g butter;
  • 4 yolks;
  • zest of 1 orange.

Filling Ingredients:

  • 3 proteins;
  • zest of 2 lemons;
  • 600 g almond crumbs;
  • 600 g of powdered sugar;
  • 2 tbsp. l. orange juice.

Grind butter, sugar and flour in a bowl until crumbs are obtained, add zest. In the center we make a recess, pour the yolks, knead a soft, non-sticky dough. We round the resulting mass, divide it into 2 equal parts, wrap each in a bag and put it in the refrigerator.

For the filling, mix the almond crumbs with powdered sugar, add the zest, proteins and orange juice. Knead until a homogeneous mass.

Put the chilled dough on the work surface, cut out paired blanks. We put the first one on a baking sheet, spread the filling over the figurine - with a generous non-thin layer, leaving a distance of about 8-10 mm along the edge, cover with the second blank, press the edges. We make all the other cookies in the same way.

Bake in an oven preheated to 170 degrees for about 25 minutes - until golden brown. Cool on a wire rack, then decorate with icing.

France - lavender cookies

By Easter, and often just like that in France, shortbread cookies with lavender are baked - very fragrant, crumbly. It is quite simple to prepare, but at the same time it has a delicate elegant taste.

Ingredients:

  • 150 g of sugar;
  • 200 g butter;
  • 340 g flour;
  • 100 g of starch;
  • 2/3 tsp soda;
  • 2/3 tsp salt;
  • 1 tsp dried lavender.

Lavender pour a small amount of boiling water.

Rub the butter with sugar, add soda and salt, add starch and flour. Drain the water from the lavender flowers, squeeze them lightly and transfer to a bowl. We knead the dough, collect it into a ball, wrap it in a film and put it in the refrigerator.

After an hour, divide the dough into balls the size of a walnut, spread on a baking sheet, press each with the palm of your hand, slightly flattening. Bake in an oven preheated to 180 degrees for about 15 minutes.

Israel - coconut cookies

According to tradition, the Israelis do not eat leavened dough during the Passover (Pesach) period, so they use either matzo flour for baking, or do without it at all. Flourless coconut cookies are just the second option. Simple, fast, tasty and fragrant.

Ingredients:

  • 1 cup of sugar;
  • 3 cups of coconut flakes;
  • 4 egg whites;
  • 2 tbsp. l. potato starch.

In a bowl of sufficient volume, beat the egg whites in a tight foam. Gradually introduce sugar. At the end, carefully add starch. Turn off the mixer and mix in the coconut flakes by hand.

On a parchment-lined baking sheet, spread the slides from the protein-coconut mass with a spoon. If necessary, bake beautiful holiday cookies, it is better to deposit the dough through a pastry bag.

Coconut cookies are baked at 160 degrees for about 30 minutes.

England - Somerset Easter Cookies

Sedgemoor Easter Cookies, which are made in almost every home in the UK for Easter, are filled with flavors. From the basket in which it is stored, it is impossible to tear yourself away! By the way, they serve it in portions - tying three cookies with twine, which symbolize the Holy Trinity.

Ingredients:

  • 110 g butter;
  • 225 g flour;
  • 1/2 tsp cinnamon;
  • 1 tsp vanilla essence;
  • 1/3 tsp nutmeg;
  • 1/4 tsp star anise;
  • 1/4 tsp allspice;
  • 1/3 tsp cardamom;
  • 2 tbsp. l. cognac;
  • 1 egg;
  • 1/2 tsp salt;
  • 110 g of powdered sugar;
  • 110 g blackcurrant.

My berries, dry, pour cognac and vanilla essence. Leave for 10 minutes, then add a lightly beaten egg.

Sift spices, salt and flour. Mix with powdered sugar, add grated frozen butter. Stir, then add the currants and quickly knead the dough - not quite homogeneous, but equally moist, not sticky. Round, wrap in cling film, put in the refrigerator for 1-1.5 hours.

We roll out the chilled dough between two sheets of parchment paper, cut out cookies with a round mold with a diameter of 5-6 cm. We remove the excess dough, collect the scraps again into a ball and put them in the refrigerator, so that they can be rolled out again into a layer and cut out cookies.

Bake in an oven preheated to 180 degrees for about 15 minutes. Gently and delicately transfer to a wire rack and cool to room temperature.

Armenia - Easter cookies with dried apricots

Easter biscuits with dried apricots are rich in taste, rich homemade pastries that please both with excellent filling and pleasant decor. Very cozy and family, before Easter it is baked in large quantities and usually by the whole family.

Ingredients:

  • 500 g of cottage cheese;
  • 3 cups flour;
  • 200 g butter;
  • 200 g dried apricots;
  • 1/2 tsp salt;
  • 1 tsp soda;
  • 2/3 cup sugar;
  • 1 protein;
  • 200 g of powdered sugar;
  • colorful sugar decor.

We mix cottage cheese, butter and sugar into a homogeneous mass. Add salt, soda and flour, knead the dough, round and hide in the refrigerator for an hour.

We prepare the filling - pour boiling water over dried apricots, leave for 5 minutes, after which we drain the water well, dry the berries, twist through a meat grinder.

We divide the prepared dough into balls the size of a walnut, flatten each one, put a little stuffing on the cake, wrap it up. We spread on a baking sheet with a seam down, bake at a temperature of 180 degrees for about 15 minutes.

We cover the cooled cookies with protein mixed with powdered sugar, sprinkle with colored sugar decor. Another option for sculpting and design is in the photo.

Germany - Easter Bunny Cookies

With the general trend towards international integration and the advent of the Internet in our lives, it is often difficult to determine the original home of a recipe. Cookies "Easter Bunnies" can equally represent the cuisine of any other European country - not only Germany. However, it is here that in the pre-Easter period, the stalls in huge numbers begin to fill up with colorful hares, tasty and endlessly loved by both children and adults. Shall we try cooking?

Ingredients:

  • 500 g flour;
  • 200 g butter;
  • 250 g of powdered sugar;
  • 2 eggs;
  • 1 tsp vanilla essence;
  • 1/2 tsp soda;
  • 1/2 tsp salt.

Whisk butter at room temperature with powdered sugar, add salt and soda. Add eggs one at a time, beat until fluffy. Gradually add flour, knead a smooth, non-sticky dough. Round, wrap in a bag, hide for half an hour or an hour in the refrigerator.

Roll out the prepared dough into a thin layer of the same thickness. Cut out figures from the dough with a cookie cutter in the form of hares. If there is no suitable mold, we make a paper template, apply it to the dough and cut out the desired contours with a sharp knife.

Bake cookies at 160 degrees for about 15 minutes. Cool down.

We decorate the finished cookies with colored icing (purchased or homemade). If desired, the hares can simply be poured over with melted chocolate and sprinkled with colorful sugar decor.

Ukraine - puff Easter bunnies

Kids love cookies, but kids love stories even more. In many regions of western Ukraine, Easter stories are told by rabbits, which are baked by caring motherly hands especially for the holidays. Of course, homemade cakes are based on homemade dough, but modern housewives have the luxury of choosing - and therefore, as an alternative, we suggest you use ready-made puff pastry.

Ingredients:

  • 1 pack of puff pastry without yeast;
  • 2 tbsp. l. any thick jam;
  • raisins, almond petals for decoration.

Defrost the puff pastry, unfold it, roll it out slightly if necessary. Lubricate the entire area with jam. If desired, add a little sugar, cinnamon, orange zest. Jam can be replaced with a grated mixture of poppy seeds and raisins.

Roll up the dough into a roll. We cut into portioned slices up to 1.5 cm thick. Then we collect rabbits: for each cookie you need two pieces of roll, the first is the muzzle, the second is the ears. We put the first piece flat and leave it as it is, unfold the second, fold it in half, then in half again, but not completely - we got ears. We attach them to the muzzle. From raisins or chocolate drops we form eyes and nose, almond petals - rabbit teeth.

Bake in an oven preheated to 200 degrees for 20 minutes. Transfer carefully to a wire rack and serve.

10 Easter cookie decorating ideas:

  1. Using a paper template, cut out a chicken and a dozen eggs. Having painted cookies with multi-colored glazes, you will get a wonderful Easter composition.
  2. Buy tubes of ready-made confectionery glazes for children and bake oval-shaped cookies - having shown imagination, kids can paint cookies in the form of pysanky and krashenok.
  3. Volumetric cookies in the form of ellipses can be easily turned into Easter bunnies - it is enough to mark the ears with scissors, make eyes and a nose from improvised products.
  4. Easter cookies-fried eggs look beautiful on the festive table: rather big round blanks are baked, halves of peaches are laid out in the center of each, the rest of the area is filled with icing.
  5. Cookies in the form of an egg with a surprise inside can be baked in this way: cut out four identical blanks with an oval-shaped template, cut the inner perimeter of the oval shape in two. Baking - two full "eggs", two - a rim. With the help of icing, we begin the assembly: a full egg, a rim, another rim, put a small souvenir or sugar decor in the middle, close it with a full egg, decorate.
  6. Biscuits can be baked in a muffin tin. After baking, form the inside of each cookie, removing the excess, and decorate everything like miniature baskets with sweets - multi-colored dragees, raisins, nuts.
  7. Easter cookies can be made on a stick - immediately after baking, you need to insert a barbecue stick into each cookie. Children like these “chupa-chups” like crazy!
  8. Sets of cookies in the form of Easter eggs and Easter cakes look beautiful. The work is not difficult, but effective.
  9. Do you like garlands? Edible decorations are a controversial topic, but if you don't see anything wrong with decorating your kitchen with cookies, make a small hole in, say, Easter eggs or chickens before baking. Having threaded a ribbon into products, you will get an excellent garland.
  10. If you decide to assemble a basket from cookies (like a gingerbread house using icing) and fill it with Easter eggs, you will have the most beautiful Easter table decor!

Easter is the best reason to gather at the same table with your family, to warmly congratulate relatives and friends, call old friends, congratulate a lonely neighbor. Let your holiday be filled with sincere communication, beautiful decor, delicious Easter cakes, velvety curd desserts, brightly colored eggs and incredibly delicious Easter cookies! Enjoy yourself and treat your friends - and then your Easter will definitely be colorful, colorful, sincere and generous!

Easter is a long-awaited holiday for children. Indeed, at this time, all relatives gather, set a beautiful table with many delicious dishes, you can arrange games with eggs and give each other cute Easter souvenirs. We will tell you how to make Easter cookies that kids will surely love.

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What makes cookies "Easter"? Of course, the choice of thematic forms and traditional Easter plots is a priority. Eggs, rabbits and hares, chickens and chickens, flowers and baskets, butterflies and birds - do not limit your imagination, feel free to experiment!

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Easter Cookie Recipe

Ingredients: 200 g softened butter, 1 egg, 300 g flour, 130 g sugar, 1/2 tsp. baking powder, vanillin. Optionally, you can add honey, cinnamon, ginger to cookies.

Cooking method. Mix eggs and sugar, beat with a mixer at medium speed. Add oil and stir until smooth and creamy. Gradually add the sifted flour, add vanilla. Knead elastic dough. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 1.5-2 hours.

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Take out in portions and roll into a thin layer, sprinkling with flour if necessary. Cut out the desired shapes.

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You can use molds or pre-drawn and cut out templates from paper.

To make the edges of the cookies even and smooth, it is better to cut them out of raw dough!

Line a baking sheet with parchment paper and place cookies on it. Bake in an oven preheated to 180°C for about 10 minutes. Cool the finished cookies on a wire rack. Decorate with icing only after complete cooling!

shortbread recipe

Each housewife has her own recipe, tested and approved by the household. We offer another option for Easter cookies.

Ingredients: 85 g butter at room temperature, 5 g vanilla sugar, 160 g flour, 1 egg (yolk), 25 g milk.

Icing (icing) for Easter cookies

And now, the most important part - decorating Easter cookies. It is the decor that makes these Easter cookies.

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Aising is a sugar-protein mass with which you can draw anything you like.

For glaze: 1 egg white, 6 tbsp. l. powdered sugar, 2 tbsp. l. lemon juice, food coloring.

Beat 1 protein with sifted powdered sugar. More powder may be needed (depending on the size of the egg). At the end of whipping, add lemon juice or citric acid on the tip of a knife. The mass should be smooth and elastic: not liquid and not too thick. Beat on low speed first, then on high speed for a couple of minutes.

The glaze dries very quickly, so immediately after preparation, cover it with a film.

Divide the glaze between bowls and tint with food coloring.

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Icing is applied using a paper cone or a confectionery syringe.

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First make a contour (the icing should be thicker so that the line does not spread). Give the contour half an hour to dry. Then cover the rest of the planes with a more liquid icing (dilute the composition with warm water). We check the consistency. Take a knife and draw a line in the middle of the finished icing, count out loud to three. On the count of three, the separated parts of the glaze should close together. The consistency is right! So that there are no bubbles on the finished product and the icing spreads evenly, you need to let the icing stand, knock lightly so that the air bubbles rise up.

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Properly prepared glaze hardens quickly and does not stick to your hands. The shelf life of the finished icing in a tightly closed container is 4 days. Definitely in the fridge! Before work, the glaze must be mixed well and do not forget to cover it with a wet towel or film during work: the composition dries VERY quickly.

Since raw protein is used to make the glaze, eggs must be THOROUGHLY washed with soap or dry protein should be used. This will protect against salmonellosis and other "chicken sores".

How to wrap Easter cookies for a gift

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If you want to give cookies, you can pack them in a transparent cling film and arrange them in beautiful boxes.

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You can also stick it on a wooden skewer and decorate dishes on the table.

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Easter Cookie Ideas

Of course, hens, cockerels, chicks and the eggs themselves are the main characters of the Easter theme in any decor, Easter cookies are no exception.

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Do not try to make a cookie template with small details, they can easily break off. It is better to cut the dough along the most simplified contour, and just draw everything you need.

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Any glaze can be tinted with natural juices. The color will be pastel shades, and the quality guarantee is 100%. This is especially true for children with allergies.

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White icing looks very stylish. You can not tint the icing at all.

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Try baking Easter egg-shaped cookies. Inside you can hide a small surprise, and decorate the outside with colored glaze.

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The Easter box consists of several parts that are cut out according to a pattern, and after baking, they are interconnected with icing or liquid chocolate.