15 Fun, Easy, and Festive Easter Cookie Ideas

ByTwo Forkin Foodies
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Easter is a time of celebration, renewal, and—of course—delicious treats!

Whether you’re hosting a festive gathering, planning an afternoon of baking with family, or just looking for a sweet way to embrace the holiday spirit, these 15 Easter cookie ideas are sure to bring joy to your table.

From classic bunny-shaped sugar cookies to whimsical chocolate nests and vibrant pastel macarons, there’s something for everyone to enjoy. These recipes are easy to follow, fun to make, and perfect for creating delightful memories with loved ones.

Plus, they’re great for gifting or setting up a colorful dessert spread.

So grab your mixing bowls, preheat your oven, and let’s get baking—because Easter wouldn’t be complete without a batch of freshly made, beautifully decorated cookies!

1. Easter Bunny Sugar Cookies

These adorable sugar cookies are shaped like bunnies and decorated with pastel royal icing or buttercream. They are perfect for Easter celebrations and can be customized with different colors and patterns.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Icing:

  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Food coloring (pastel colors)
  • Sprinkles (optional)

Instructions:

  1. In a large bowl, beat the butter and sugar until light and fluffy.
  2. Add the egg, vanilla, and almond extract, and mix well.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  5. Chill the dough for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C) and roll out the dough to about 1/4-inch thickness.
  7. Cut out bunny shapes using a cookie cutter and place them on a lined baking sheet.
  8. Bake for 8-10 minutes or until the edges are lightly golden.
  9. Allow cookies to cool completely before decorating with icing and sprinkles.

2. Speckled Egg Cookies

These sugar cookies are beautifully decorated with pastel icing and black food coloring splatter to mimic the look of speckled bird eggs.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Icing:

  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Food coloring (pastel blue, pink, yellow, and green)
  • Black food coloring or cocoa powder (for speckling)

Instructions:

  1. Prepare the sugar cookie dough as per the Easter Bunny Sugar Cookies recipe above.
  2. Chill the dough, roll it out, and cut out oval shapes to resemble eggs.
  3. Bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
  4. Mix the icing ingredients and separate into different bowls, tinting each with a pastel color.
  5. Dip each cookie into the icing and let it set for 10 minutes.
  6. Mix black food coloring with a drop of water and use a brush to flick speckles onto the cookies.
  7. Let the icing dry completely before serving.

3. Carrot Cake Cookies

These soft and chewy cookies capture all the warm, spiced flavors of carrot cake with a delightful cream cheese drizzle.

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded carrots
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup raisins (optional)

For the Drizzle:

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  3. In another bowl, beat the butter and sugars until light and fluffy.
  4. Mix in the egg and vanilla extract.
  5. Gradually add the dry ingredients and mix until combined.
  6. Fold in shredded carrots, walnuts, and raisins if using.
  7. Scoop tablespoon-sized dough balls onto the baking sheet and flatten slightly.
  8. Bake for 10-12 minutes until golden brown. Cool completely.
  9. For the drizzle, beat cream cheese, powdered sugar, vanilla, and milk until smooth.
  10. Drizzle over the cooled cookies and serve.

4. Easter Basket Cookies

Thumbprint cookies filled with colored coconut flakes and mini chocolate eggs, resembling tiny Easter baskets.

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • Food coloring (green, yellow, pink)
  • Mini chocolate eggs or jelly beans

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Beat butter and sugar together until light and fluffy.
  3. Mix in vanilla extract and gradually add flour and salt.
  4. Scoop tablespoon-sized portions of dough, rolling them into balls.
  5. Press a small indent into the center of each cookie using your thumb.
  6. Bake for 10-12 minutes until lightly golden.
  7. Meanwhile, mix coconut flakes with a few drops of food coloring.
  8. Once cookies have cooled, place a small amount of coconut in each indent and top with mini eggs.
  9. Let set before serving.

5. Bunny Butt Cookies

Round sugar cookies decorated to look like bunny tails using frosting and marshmallows.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white buttercream frosting
  • 1 cup shredded coconut
  • 12 mini marshmallows (for tails)
  • Pink sprinkles (optional, for paws)

Instructions:

  1. Prepare and bake sugar cookies as per the Easter Bunny Sugar Cookies recipe.
  2. Once cooled, frost each cookie with buttercream.
  3. Sprinkle shredded coconut over each cookie.
  4. Place a mini marshmallow in the center to resemble a bunny tail.
  5. If desired, use pink sprinkles to decorate as bunny paw prints.

6. Cadbury Mini Egg Cookies

Soft chocolate chip cookies with crushed Cadbury Mini Eggs mixed in for a delicious, festive twist.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed Cadbury Mini Eggs
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, beat butter and sugars until creamy.
  4. Add eggs and vanilla extract, mixing well.
  5. Gradually add the dry ingredients and stir until combined.
  6. Fold in crushed Cadbury Mini Eggs and chocolate chips.
  7. Scoop dough onto the baking sheet and bake for 10-12 minutes.

7. Peep Marshmallow Cookies

Sugar cookies topped with a Peep marshmallow and a drizzle of chocolate for a cute and festive treat.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 marshmallow Peeps
  • 1/2 cup melted chocolate (for drizzling)

Instructions:

  1. Prepare and bake sugar cookies as per the Easter Bunny Sugar Cookies recipe.
  2. While cookies are still warm, gently press a Peep onto each one.
  3. Drizzle melted chocolate over the top.
  4. Allow to set before serving.

8. Lemon Bunny Cookies

Light and zesty lemon sugar cookies shaped like bunnies and dusted with powdered sugar for a refreshing Easter treat.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Powdered sugar, for dusting

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until creamy.
  4. Add egg, vanilla extract, lemon zest, and lemon juice, mixing well.
  5. Gradually add the dry ingredients and mix until combined.
  6. Roll out dough to 1/4-inch thickness and cut out bunny shapes.
  7. Bake for 10-12 minutes until edges are lightly golden.
  8. Allow cookies to cool, then dust with powdered sugar.

9. Easter Thumbprint Cookies

Vanilla or almond-flavored thumbprint cookies filled with pastel-colored jam for a simple yet elegant Easter dessert.

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup assorted pastel jams (strawberry, apricot, raspberry, etc.)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Beat butter and sugar together until light and fluffy.
  3. Mix in vanilla extract, then gradually add flour and salt.
  4. Roll dough into small balls and place on baking sheet.
  5. Press a thumbprint into each cookie and fill with a small amount of jam.
  6. Bake for 10-12 minutes until edges are golden.
  7. Allow to cool before serving.

10. Easter Swirl Cookies

Rolled sugar cookies with vibrant pastel-colored doughs swirled together for a fun and colorful Easter treat.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Food coloring (pink, yellow, blue, green)

Instructions:

  1. Prepare sugar cookie dough following the Easter Bunny Sugar Cookies recipe.
  2. Divide dough into four equal portions and tint each with a different pastel food color.
  3. Roll each colored dough into a long strip.
  4. Layer the strips on top of each other and roll into a log shape.
  5. Slice into rounds and place on a baking sheet.
  6. Bake at 350°F (175°C) for 10-12 minutes.
  7. Cool completely before serving.

11. Chocolate Nest Cookies

No-bake cookies made with chow mein noodles and chocolate, shaped into bird nests and filled with mini eggs.

Ingredients:

  • 2 cups chocolate chips
  • 1 cup peanut butter
  • 2 cups chow mein noodles
  • 1/2 cup mini chocolate eggs or jelly beans

Instructions:

  1. Melt chocolate chips and peanut butter together until smooth.
  2. Stir in chow mein noodles until fully coated.
  3. Scoop mixture onto a parchment-lined baking sheet and shape into small nests.
  4. Place mini eggs in the center of each nest.
  5. Allow to set at room temperature or chill in the fridge.
  6. Serve once fully hardened.

12. Easter Sprinkle Cookies

Soft sugar cookies rolled in colorful pastel sprinkles for a simple and festive look.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pastel sprinkles

Instructions:

  1. Prepare sugar cookie dough following the Easter Bunny Sugar Cookies recipe.
  2. Roll dough into small balls and coat in pastel sprinkles.
  3. Place on a lined baking sheet and flatten slightly.
  4. Bake at 350°F (175°C) for 10-12 minutes.
  5. Allow to cool before serving.

13. Carrot Patch Dirt Cookies

Chocolate cookies topped with crushed Oreo “dirt” and little frosting carrots for a fun, garden-inspired treat.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 crushed Oreos (for dirt topping)
  • Orange and green frosting (for carrots)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt.
  3. Beat butter and sugar until creamy, then add egg and vanilla extract.
  4. Mix in dry ingredients until combined.
  5. Scoop dough onto baking sheet and flatten slightly.
  6. Bake for 10-12 minutes.
  7. Once cooled, spread a thin layer of frosting on top and sprinkle crushed Oreos over.
  8. Pipe small carrot shapes using orange and green frosting.

14. Bunny Ear Sandwich Cookies

Soft and buttery shortbread cookies sandwiched with frosting and decorated with bunny ears for a fun Easter treat.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup vanilla buttercream frosting
  • White and pink candy melts (for bunny ears)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Beat butter and powdered sugar until smooth.
  3. Mix in vanilla extract, then gradually add flour and salt.
  4. Roll out dough to 1/4-inch thickness and cut out small circles.
  5. Place on baking sheet and bake for 10-12 minutes until lightly golden.
  6. Once cooled, spread frosting on one cookie and sandwich with another.
  7. Melt white and pink candy melts, then pipe or shape bunny ears.
  8. Attach ears to cookies using melted chocolate and allow to set.

15. Easter Macarons

Light and delicate French macarons in pastel colors filled with creamy buttercream or ganache.

Ingredients:

  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • Food coloring (pastel colors)
  • 1 cup buttercream or chocolate ganache (for filling)

Instructions:

  1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift almond flour and powdered sugar together to remove lumps.
  3. Beat egg whites until foamy, then gradually add granulated sugar and beat to stiff peaks.
  4. Fold in dry ingredients gently until batter flows like lava.
  5. Divide batter into bowls and tint each with pastel food coloring.
  6. Pipe small circles onto the baking sheet and let sit for 30 minutes.
  7. Bake for 12-15 minutes until firm.
  8. Allow to cool completely before filling with buttercream or ganache.
  9. Sandwich two macarons together and serve.
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