These cute and easy shortbread Easter egg cookies are perfect for homemade Easter gifts or fun Easter baking with kids!
I have another cute Easter treat for you today - these easy Easter egg cookies! These simple Easter cookies are made from shortbread and have only 5 easy to find ingredients, so they're perfect for baking with the kids.
I coloured my Easter egg cookies with gel food colourings and they came out so bright and cheerful! I almost always use Wilton Gel colours for my baking projects as they are so vibrant and a few drops go a very long way.
These cute Easter shortbread cookies would be perfect for packaging up for homemade Easter gifts, or popping into cellophane bags to give out to friends and family.
If you'd rather not colour them, my simple shortbread recipe works just as well without the colour and they taste every bit as delicious!
Shortbread Easter Egg Cookies
Ingredients (makes approx. 50 mini cookies):
- 250g unsalted butter
- 125g golden caster sugar
- 2 tsp vanilla extract
- 375g plain flour
- gel food colourings of your choice
Method:
Preheat the oven to 160°C (Gas mark 2/325°F). Line 2 baking trays with baking paper.
Pop the butter, sugar and vanilla extract into a large mixing bowl, then whisk together with an electric whisk until pale and fluffy.
Sieve in the flour. Whisk again until the mixture comes together to form a dough (You may need to pull the dough together with your hands as it's quite crumbly).
Divide the dough into 3 or 4 pieces, then colour each piece with a different gel food colouring of your choice - kneading the colour into the dough until evenly coloured. I used purple, pink, yellow and green for my cookies.
Roll one of the coloured doughes out on a lightly floured surface to around 1cm thick. Using a cookie cutter, cut egg shapes from the dough. I used a small Easter egg themed plunger cutter which also presses a pretty design on the surface of the cookies.
Repeat with the remaining coloured doughs until you have an assortment of coloured Easter egg cookies.
Carefully transfer the cookies to the baking trays, then bake for around 12-15 minutes until the edges are just starting to brown.
After removing from the oven, leave the cookies to cool on the baking trays for at least 10 minutes before transferring to a cooling rack to finish cooling. Be careful as these cookies are very soft and crumbly whilst still warm.
Once completely cool, package up the cookies in cellophane bags for gifts or store the cookies in an airtight container until ready to serve.
Enjoy!
If you liked this recipe, you might enjoy these easy Easter cookie ideas too:
For more fun Easter food and activity ideas, check out the Fun Easter Food section here on the Eats Amazing blog or pop over and follow my Easter Pinterest boards for lots more fun ideas from around the web; Healthy Easter Food and Easter.
Grace
Shortbread Easter Egg Cookies
Ingredients
- 250 g unsalted butter
- 125 g golden caster sugar
- 2 tsp vanilla extract
- 375 g plain flour
- 3 or 4 gel food colourings of your choice
Instructions
- Preheat the oven to 160°C (Gas mark 2/325°F). Line 2 baking trays with baking paper.
- Pop the butter, sugar and vanilla extract into a large mixing bowl, then whisk together with an electric whisk until pale and fluffy.
- Sieve in the flour. Whisk again until the mixture comes together to form a dough (You may need to pull the dough together with your hands as it's quite crumbly).
- Divide the dough into 3 or 4 pieces, then colour each piece with a different gel food colouring of your choice - kneading the colour into the dough until evenly coloured. I used purple, pink, yellow and green for my cookies.
- Roll one of the coloured doughes out on a lightly floured surface to around 1cm thick. Using a cookie cutter, cut egg shapes from the dough. I used a small Easter egg themed plunger cutter which also presses a pretty design on the surface of the cookies.
- Repeat with the remaining coloured doughs until you have an assortment of coloured Easter egg cookies.
- Carefully transfer the cookies to the baking trays, then bake for around 12-15 minutes until the edges are just starting to brown.
- After removing from the oven, leave the cookies to cool on the baking trays for at least 10 minutes before transferring to a cooling rack to finish cooling. Be careful as these cookies are very soft and crumbly whilst still warm.
Notes
Love this recipe? Why not save it to Pinterest so you can easily find it again!
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