Who doesn’t love all those cookies at Christmas? But Christmas is always so far away, so why wait when you can just bake Easter cookies!
My children always actively support me, whether kneading dough, cutting out biscuits or, of course, decorating. And obviously eating the decoration. Teamwork, so to speak.
For my Easter cookies (or for my Christmas cookie cutters) I use a simple cookie dough with marzipan. The dough works best if I grate the marzipan with a cheese grater and then add it to the other ingredients. With this simple trick, everything is kneaded together in no time.
Help, the dough keeps sticking to the rolling pin!
Then I have a trick for you too! Simply roll out the dough between 2 cling film. Or dust a clean work surface with flour and cover the dough with a layer of cling film, and then roll out with your rolling pin. Tada and nothing sticks! 🙂
How long do the Easter cookies keep?
Unfortunately, I can’t tell you that because they’ve never been in my kitchen for more than a week. I guess I just have 2 pretty big cookie eaters at home. We call them 7 headed caterpillars.
And if you are still looking for a recipe for easy chocolate cookies, then I have a recipe for you here!
All the best,
sabrina x
Easter cookies
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 200 g flour
- 40 g sugar
- 80 g marzipan
- 120 g softened butter
- 1 pinch of salt
- 3 drops of vanilla essence
- 1 egg
- some lemon zest
- 100 g powdered sugar
- 2 tsp lemon juice
- some food colouring
Instructions
- Mix flour with sugar, marzipan, butter, salt, vanilla, lemon zest and egg to form a smooth dough
- Wrap the dough in food safe cling film and chill in the fridge for 1 hour
- Preheat the oven to 180° circulating air
- Line 2 baking trays with baking paper
- Roll out the dough between 2 layers of cling film to a thickness of approx. 4-5 mm
- Cut out the desired cutters with cookie cutters
- Place the biscuits a little apart on the baking sheet and knead the leftover dough together again and again, roll it out and prick the biscuits.
- Bake the cookies one at a time in the preheated oven for 10-12 minutes
- Let the cookies cool on a wire rack
- Mix together the powdered sugar and lemon juice.
- If you like them colored, just add a few drops of food coloring
- Carefully decorate the cookies with it and if you like, you can of course add chocolate sprinkles or sugar pearls
- Put the flour with the sugar, marzipan, butter, salt, vanilla, lemon zest and egg into the Thermomix and knead together and mix 30- 40 seconds/ speed 5
- Wrap the dough in food safe cling film and chill in the fridge for 1 hour
- Proceed with the recipe as above from step 3
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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