19 Cute Easter Cookie Recipes to Bake This Year

There’s something about Easter baking that feels different from the holiday cookies we make in December. Maybe it’s the pastel colors, the spring shapes, or the fact that we’re finally emerging from winter. Or maybe it’s just that decorating cookies with little egg shapes and bunny faces is genuinely fun.

Here’s the thing, though—I’ve learned the hard way that not every cute cookie recipe is worth the effort. Some look adorable in photos but turn into a sticky mess in real life, especially if you’re baking with kids or short on time. Others require decorating skills most of us simply don’t have at 8 p.m. on a Saturday.

So I put together a list of Easter cookies that actually work. Some are simple enough for little hands to help with. A few look fancy but come together faster than you’d expect. And all of them? They’ll make your dessert table look like spring arrived.

1. Easy Easter Egg Sugar Cookies

Sometimes you just want a classic sugar cookie that holds its shape and tastes like butter and vanilla. These are the ones. The royal icing sets up hard, which means you can stack them without ruining your designs—perfect if you’re making treat bags for neighbors or classmates.

Recipe Metadata:

Time to Make: 2 hours (includes chilling and decorating time)

Servings: 24 cookies

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 6-8 tablespoons water
• Food coloring in pastel shades

Recipe Steps:

• Whisk flour, baking powder, and salt in a medium bowl.
• Beat butter and granulated sugar until light and fluffy, then mix in egg and vanilla.
• Gradually add dry ingredients and mix until dough forms.
• Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour.
• Roll dough to 1/4-inch thickness and cut into egg shapes.
• Bake at 350°F for 8-10 minutes until edges are lightly golden. Cool completely.
• Beat powdered sugar, meringue powder, and water until smooth for icing.
• Divide icing and tint with food coloring. Decorate cookies as desired.

2. No-Bake Easter Nests

These little nests solve two problems at once: they don’t require turning on the oven, and they give you a place to put all those tiny candy eggs you bought because they were too cute to leave at the store.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 18 nests

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 4 cups chow mein noodles
• 1 cup shredded coconut (optional)
• 36-54 small candy eggs

Recipe Steps:

• Melt chocolate chips and coconut oil in the microwave in 30-second bursts, stirring between each.
• Pour melted chocolate over chow mein noodles in a large bowl and stir until coated.
• Fold in shredded coconut if using.
• Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
• Use the back of a spoon to create a small well in the center of each nest.
• Press 2-3 candy eggs into each nest before the chocolate sets.
• Refrigerate for 15 minutes until firm.

3. Lemon Coconut Bunny Cookies

These cookies taste like spring feels—bright and a little bit sunny. The lemon cuts through the sweetness, and the coconut adds just enough texture.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 20 cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 cup shredded coconut
• Pink sprinkles for noses

Recipe Steps:

• Whisk flour, baking powder, and salt together.
• Beat butter and sugar until fluffy, then mix in egg, lemon zest, and juice.
• Gradually add flour mixture and mix until combined.
• Shape dough into a disc, wrap, and chill 30 minutes.
• Roll dough to 1/4-inch thickness and cut into bunny shapes.
• Bake at 350°F for 10-12 minutes until edges are lightly golden. Cool completely.
• Whisk powdered sugar with milk until smooth for glaze.
• Drizzle glaze over cookies and immediately sprinkle with coconut.
• Add pink sprinkle noses before glaze sets.

4. Carrot Patch Cookies

These might be the most adorable cookies on the list. The crushed cookies become the “dirt,” and those little candy carrots do all the heavy lifting.

Recipe Metadata:

Time to Make: 1 hour

Servings: 24 cookies

Ingredients:

• 1 batch sugar cookie dough (see recipe #1 above)
• 1/2 cup chocolate frosting
• 1 cup chocolate sandwich cookies, crushed into crumbs
• 48-60 candy carrot candies
• Green decorating icing

Recipe Steps:

• Prepare and bake sugar cookies as directed, using round cookie cutters.
• Cool cookies completely on a wire rack.
• Spread a thin layer of chocolate frosting on each cookie.
• Sprinkle crushed cookie crumbs over the frosting to look like dirt.
• Press 2-3 candy carrots into the “dirt” on each cookie.
• Pipe small green leaves at the top of each carrot using green icing.
• Let set for 15 minutes before serving.

5. Speckled Easter Egg Cookies

The speckled effect looks impressive but only takes a few minutes—just dip a brush in food coloring and flick.

Recipe Metadata:

Time to Make: 1 hour 30 minutes

Servings: 30 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups candy melts in pastel colors
• 1 teaspoon coconut oil
• Brown or black food coloring for speckling

Recipe Steps:

• Beat butter and sugar until fluffy. Add egg and vanilla.
• Mix in flour, baking powder, and salt until combined.
• Form dough into a disc, wrap, and chill 1 hour.
• Roll dough to 1/4-inch thickness and cut into egg shapes.
• Bake at 350°F for 8-10 minutes. Cool completely.
• Melt candy melts with coconut oil in 30-second bursts, stirring until smooth.
• Dip each cookie halfway into melted candy, letting excess drip off.
• Place on parchment and let set until firm.
• Dip a stiff brush in food coloring mixed with a drop of water.
• Flick the brush over cookies to create speckles. Let dry completely.

6. Mini Egg Chocolate Chip Cookies

These take the classic chocolate chip cookie and make it Easter-ready by swapping in Mini Eggs. The candy shells stay slightly crunchy, and the chocolate inside gets melty.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 36 cookies

Ingredients:

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

Recipe Steps:

• Whisk flour, baking soda, and salt together.
• Beat butter and both sugars until creamy. Add eggs and vanilla.
• Gradually mix in dry ingredients until just combined.
• Fold in chopped Mini Eggs.
• Drop rounded tablespoons of dough onto baking sheets.
• Bake at 375°F for 9-11 minutes until edges are golden.
• Cool on baking sheets for 5 minutes, then transfer to wire racks.

7. Easter Bunny Tail Cookies

These are shortbread cookies shaped like bunnies with a fluffy coconut tail. The contrast between the buttery cookie and the sweet coconut is simple but satisfying.

Recipe Metadata:

Time to Make: 1 hour

Servings: 18 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup vanilla frosting
• 3/4 cup shredded coconut

Recipe Steps:

• Beat butter and powdered sugar until fluffy. Mix in vanilla.
• Gradually add flour and salt, mixing until dough forms.
• Shape dough into a disc, wrap, and chill 30 minutes.
• Roll dough to 1/4-inch thickness and cut into bunny shapes.
• Bake at 325°F for 12-15 minutes until edges are lightly golden. Cool completely.
• Spread a small circle of frosting on each bunny’s back for the tail.
• Press coconut into the frosting to cover.

8. Pastel Meringue Cookies

These are light as air and naturally gluten-free. They melt in your mouth and look like something from a fancy bakery, but they’re just egg whites and sugar with a little food coloring.

Recipe Metadata:

Time to Make: 3 hours (includes baking and cooling time)

Servings: 36 cookies

Ingredients:

• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Gel food coloring in pastel shades

Recipe Steps:

• Preheat oven to 200°F and line baking sheets with parchment.
• Beat egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Beat in vanilla extract.
• Divide mixture into bowls and gently swirl in food coloring.
• Pipe or spoon meringue onto prepared baking sheets.
• Bake for 2 hours, then turn off oven and leave cookies inside for 1 more hour.
• Store in an airtight container immediately to prevent softening.

9. Chocolate Dipped Shortbread Fingers

These look like little Easter eggs after a dip in pastel chocolate. The shortbread is sturdy enough for dipping and has that classic buttery flavor.

Recipe Metadata:

Time to Make: 1 hour

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups pastel candy melts
• Easter sprinkles for decorating

Recipe Steps:

• Beat butter and powdered sugar until creamy. Mix in vanilla.
• Gradually add flour and salt, mixing until dough comes together.
• Shape dough into a disc, wrap, and chill 30 minutes.
• Roll dough into a rectangle and cut into finger-sized strips.
• Bake at 325°F for 12-15 minutes until lightly golden. Cool completely.
• Melt candy melts according to package directions.
• Dip one end of each cookie into melted candy.
• Add sprinkles before the coating sets. Let dry on parchment.

10. Jelly Bean Surprise Cookies

These soft sugar cookies hide a jelly bean in the center. The jelly bean softens slightly as they bake, creating a chewy surprise in the middle of each bite.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 30 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 30-36 jelly beans
• Extra sugar for rolling

Recipe Steps:

• Beat butter and sugar until fluffy. Add eggs and vanilla.
• Whisk flour, baking powder, and salt together, then gradually add to wet ingredients.
• Roll dough into 1-inch balls.
• Press a jelly bean into the center of each ball and reshape dough around it.
• Roll balls in sugar and place on baking sheets.
• Bake at 350°F for 10-12 minutes until edges are set but centers are soft.
• Cool on baking sheets for 5 minutes before transferring to racks.

11. Easter Egg Thumbprint Cookies

Thumbprint cookies get an Easter makeover with pastel icing in the center. The almond-flavored cookie base pairs perfectly with the sweet filling.

Recipe Metadata:

Time to Make: 1 hour

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2-3 tablespoons milk
• Gel food coloring in pastel shades
• Easter sprinkles

Recipe Steps:

• Beat butter and sugar until creamy. Mix in egg yolk and almond extract.
• Gradually add flour and salt, mixing until dough forms.
• Roll dough into 1-inch balls and place on baking sheets.
• Use your thumb to make an indentation in each ball.
• Bake at 350°F for 12-14 minutes until edges are lightly golden.
• If indentations have puffed up, gently press again immediately.
• Cool completely.
• Whisk powdered sugar with milk until smooth, then divide and tint.
• Fill each indentation with colored icing and top with sprinkles.

12. Cadbury Creme Egg Cookies

These are for the people who wait all year for Cadbury Creme Eggs. The cookies are thick and chewy, with chunks of creme egg throughout that get slightly melty and caramelized.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 24 cookies

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
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 6 Cadbury Creme Eggs, chopped into chunks

Recipe Steps:

• Whisk flour, baking soda, and salt together.
• Beat butter and both sugars until fluffy. Add egg, egg yolk, and vanilla.
• Gradually mix in dry ingredients until just combined.
• Gently fold in chopped creme egg chunks.
• Chill dough for 30 minutes to prevent spreading.
• Drop rounded tablespoons of dough onto baking sheets.
• Bake at 350°F for 10-12 minutes until edges are golden.
• Cool on baking sheets for 10 minutes before transferring to racks.

13. Bird’s Nest Cookies with Coconut

These take the classic nest idea and add toasted coconut for extra flavor. The coconut gets golden and slightly nutty, which pairs beautifully with the chocolate.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 20 nests

Ingredients:

• 3 cups shredded coconut
• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 40-60 mini candy eggs

Recipe Steps:

• Spread coconut on a baking sheet and toast at 350°F for 5-7 minutes, stirring once. Cool completely.
• Melt chocolate chips with coconut oil in 30-second bursts, stirring until smooth.
• Stir toasted coconut into melted chocolate until well coated.
• Drop spoonfuls of mixture onto parchment-lined baking sheets.
• Use the back of a spoon to create a well in each nest.
• Press 2-3 candy eggs into each nest.
• Refrigerate for 15-20 minutes until firm.

14. Easter M&M Cookies

These are the cookies you make when you want something colorful but don’t feel like fussing with icing. The pastel M&Ms do all the decorating work for you.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 30 cookies

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
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups pastel M&Ms, plus extra for pressing on top

Recipe Steps:

• Whisk flour, baking soda, and salt together.
• Beat butter and both sugars until creamy. Add egg and vanilla.
• Gradually mix in dry ingredients until just combined.
• Fold in 1 cup of pastel M&Ms.
• Drop rounded tablespoons of dough onto baking sheets.
• Press remaining M&Ms onto the tops of each dough ball.
• Bake at 350°F for 10-12 minutes until edges are lightly golden.
• Cool on baking sheets for 5 minutes before transferring to racks.

15. Lavender Shortbread Cookies

These are for the grown-up table. The lavender adds a subtle floral note that feels sophisticated, and the cookies are beautiful dusted with a little powdered sugar.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1 tablespoon culinary lavender buds
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Extra powdered sugar for dusting

Recipe Steps:

• Beat butter and powdered sugar until creamy.
• Grind lavender buds slightly with a mortar and pestle, then add to butter mixture.
• Gradually add flour and salt, mixing until dough forms.
• Shape dough into a log about 2 inches in diameter, wrap in plastic, and chill for 1 hour.
• Slice dough into 1/4-inch rounds and place on baking sheets.
• Bake at 325°F for 12-15 minutes until edges are just starting to brown.
• Cool completely, then dust with powdered sugar.

16. Peeps Sugar Cookies

These use store-bought Peeps as decoration. The marshmallow gets slightly toasty and chewy in the oven, and the sugar coating adds a nice crunch.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 12 cookies

Ingredients:

• 1 batch sugar cookie dough (see recipe #1 above)
• 12 marshmallow Peeps in Easter colors
• 1/2 cup pastel sprinkles

Recipe Steps:

• Prepare sugar cookie dough and roll into 3-inch rounds.
• Place cookies on baking sheets and bake at 350°F for 8 minutes.
• Remove from oven and gently press a Peep into the center of each cookie.
• Return to oven and bake for 3-4 more minutes until Peeps are slightly puffed.
• Immediately add sprinkles around the Peep.
• Cool completely before serving.

17. Carrot Cake Cookies with Cream Cheese Filling

All the flavor of carrot cake in cookie form, with a tangy cream cheese filling sandwiched in the middle. The grated carrot keeps them incredibly moist.

Recipe Metadata:

Time to Make: 1 hour

Servings: 18 sandwich cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar

Recipe Steps:

• Whisk flour, baking soda, cinnamon, nutmeg, and salt together.
• Beat butter and brown sugar until fluffy. Add egg and vanilla.
• Gradually mix in dry ingredients, then fold in carrots and walnuts.
• Drop rounded tablespoons onto baking sheets.
• Bake at 350°F for 10-12 minutes until edges are set. Cool completely.
• Beat cream cheese and butter until smooth. Gradually add powdered sugar.
• Spread filling on half the cookies and top with remaining cookies.

18. Egg White Easter Egg Cookies

These use a simple glaze made from egg whites and powdered sugar instead of royal icing. They’re easier to work with and still give you that glossy, smooth finish.

Recipe Metadata:

Time to Make: 2 hours

Servings: 24 cookies

Ingredients:

• 1 batch sugar cookie dough (see recipe #1 above)
• 3 cups powdered sugar
• 2 large egg whites
• 1 teaspoon lemon juice
• Food coloring in pastel shades

Recipe Steps:

• Prepare and bake sugar cookies as directed using egg-shaped cutters. Cool completely.
• Beat egg whites with lemon juice until frothy.
• Gradually add powdered sugar and beat until smooth and glossy.
• If needed, add water 1 teaspoon at a time until icing is thick but flows slightly.
• Divide icing into bowls and tint with food coloring.
• Spoon icing onto cookies and spread gently to edges.
• Let dry for at least 4 hours or overnight until completely set.

19. Chocolate Easter Egg Cut-Outs

These are for the chocolate lovers. The dough has cocoa powder in it, so the cookies themselves are chocolatey, and they hold their shape just as well as sugar cookies.

Recipe Metadata:

Time to Make: 2 hours

Servings: 24 cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups powdered sugar
• 3 tablespoons meringue powder
• 5-6 tablespoons water
• Food coloring in spring colors

Recipe Steps:

• Whisk flour, cocoa, baking powder, and salt together.
• Beat butter and sugar until fluffy. Add egg and vanilla.
• Gradually add dry ingredients and mix until dough forms.
• Divide dough in half, flatten into discs, wrap, and chill 1 hour.
• Roll dough to 1/4-inch thickness and cut into egg shapes.
• Bake at 350°F for 8-10 minutes. Cool completely.
• Beat powdered sugar, meringue powder, and water until smooth.
• Divide icing and tint with food coloring. Decorate cookies as desired.