Kidspot Kitchen

Kidspot Kitchen

Easter egg cookies recipe

These easter egg cookies are a little like shortbread. The pretty decoration make them an extra special easter treat.



  • 125g unsalted butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 125 unsalted butter
  • 1 tbsp caster sugar (to sprinkle)


  • 2 egg whites
  • 1 tsp lemon juice
  • 500g pure icing sugar
  • food colouring of your choice


In a food processor, add the butter and sugar and process until combined.

Add the egg and vanilla and process until combined.

In a separate bowl, sift the flour, baking powder and salt and stir to combine.

Add the flour mix to the food processor gradually until it is all mixed and a dough ball forms.

Shape this into a disk and refrigerate for 1 hour.

Preheat the oven to 160°C. Cover a baking sheet with baking paper and set aside.

Roll out the disk on a flour dusted suface using a rolling pin and roll it to a 5mm thickness. Dip your cutter into some flour and cut your shapes out, placing them on the tray. Sprinkle with caster sugar.

Bake for 25-30 minutes until slightly golden. Leave to cool for 5 minutes on the tray and cool and then transfer to a wire rack to finish cooling.


Using a hand mixer, mix the egg whites until frothy, add the lemon juice and gradually add the sifted icing sugar until fully combined.

Pour icing mixture into 4 bowls and colour each one with a touch of food colouring. Pour the icing into ziplock bags to use as piping bags and snip the tip off and ice the cookies.

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