A Collection of Easter Cookies
for your Easter Entertaining

All your favorite Easter Cookies

Easter means different things to different people, but for many it is the chance to catch up with friends and family and that means sharing Easter cookies.

For children it often means Easter eggs and devouring loads of chocolate.

To assist you with your Easter entertaining, we bring you all your favorite Easter cookies. Our collection of Easter cookie recipes includes Easter bunny cookies, fruit cookie recipes, and easter sugar cookies.

Easy Easter Entertaining

Plan ahead. Decide what foods you will be serving, what you will be baking and stock up early. Do your shopping in advance and fill your pantry with a selection of foods.

Plan your Easter baking so that you have time to relax and enjoy time with your family.

Pre-bake as much as you can and leave the decorating to the last.

Chocolate shortbread dough and sugar cookie dough can be frozen ahead of time. Then simply remove from the freezer when needed, thaw and bake. We have all the information you need on freezing cookies.

Cater for all tastes. Not everyone wants to overload on chocolates. For those who don't have a sweet tooth, we have a traditional easter cookie recipe that is an ideal alternative to the usual sugar and calorie laden cookies.

Traditional Easter Cookie Recipe

In many cultures fruity buns and fruit cookies are eaten at Easter time.

These traditional Easter cookies are delicately spiced and filled with dried fruit.

Ingredients

115 g / 4 oz unsalted butter, chopped
75 g / 3 oz / 1/3 cup caster / superfine sugar
1 egg, separated
200 g / 7 oz / 1 ¾ cups plain / all-purpose flour
½ teaspoon ground mixed spice
½ teaspoon ground cinnamon
Scant 1/3 cup currants
1 tablespoon chopped mixed candied peel
1 - 2 tablespoons milk

Method

Preheat the oven to 200°C / 400°F. Line two baking trays with baking paper.
Cream together the butter and sugar using an electric mixer until light and fluffy. Beat in the egg yolk until the mixture is creamy.
Sift together the flour and spices and gently fold into the butter mixture. Mix in the currants and peel. Add sufficient milk to form a soft dough.
Turn the dough out onto a lightly floured board and gently knead until just smooth.
Roll the dough out using a floured rolling pin to ¼ inch thickness. Cut out shapes using a 2 inch fluted cookie cutter.
Place on the oven trays leaving sufficient room for the cookies to spread during baking.
Bake in the oven for 10 minutes and remove from the oven.
Brush the beaten egg white over the cookies, then sprinkle them with superfine sugar. Return to the oven and continue baking for a further 10 minutes, or until golden.
Remove from the oven and leave on the trays for a few minutes. Then, using a slotted spatula, transfer to wire racks to cool.