Happy Easter, foodies! We’ve crafted the most delicious Easter treat for you and your little chefs to indulge in this weekend, that’s bound to keep their little mittens occupied for some time. These Easter cookies are easy to make, super fun to get the creative juices flowing, and you’ll even learn how to make natural food colouring to decorate them. Here’s to a delightfully delicious Easter weekend!
110g butter, at room temperature
210g caster sugar
1 tsp vanilla (optional)
250g plain flour
Flour for dusting
400g icing sugar
50g butter, at room temperature
2 Tbsp hot water
Food colouring (see recipes below)
Natural Food Colouring
1/2 tsp ground turmeric (yellow)
1/4 cup frozen raspberries (pink)
1/4 cup frozen blueberries (purple)
1/2 cup water
MAKES: 12–16 cookies
- Preheat oven to 180°C. Line an oven tray with baking paper.
- In a large bowl, or bowl of your stand mixer, use electric beaters to cream together first measure of butter and sugar, about 3 minutes.
- Beat in egg and vanilla.
- Add flour, half at a time, mixing until incorporated.
- Dust bench and rolling pin liberally with flour and roll dough 1cm thick. Use cookie cutters to cut into shapes, then place on a lined oven tray. Re-roll any off-cuts.
- Bake for about 8–10 minutes, until cookies are just starting to turn slightly golden on the bottom (tops of cookies will have no colour).
- While cookies bake, place icing sugar and second measure of butter in a large bowl or bowl of your stand mixer. Use electric beaters to beat for about 2 minutes, until combined. Add hot water and beat a further 3 minutes, until light and fluffy. Split icing into bowls (depending on how many colours you want) and add a few drops of different coloured food colouring to each bowl. Mix each bowl for a further minute, until combined.
- Once Easter cookies have cooked, transfer to a wire rack to cool completely before decorating.
- Pick your desired colour and place that ingredient, along with the water, in a small pot and bring to the boil on medium heat. Cook for about 2 minutes, until reduced slightly. Keep an eye on your pot as the water will evaporate quickly.
- For turmeric mixture, use 1/2 tsp in icing to add a yellow hue.
- For either berry mixture, you will need to strain out the remaining berries. Place a strainer on top of your bowl and pour in your berry mixture. Use a spoon to push through as much liquid as you can, avoiding pressing seeds/chunks through. Use 1 tsp of this liquid in your icing to colour it.
*Love our Easter cookies? Be sure to check out our other fun and tasty Easter recipe and activities here.