30 Delicious Easter Cookie Recipes to Sweeten Your Holiday

Easter has always been one of my favorite times of the year, not just for the bright colors and joyful celebrations, but for the chance to get creative in the kitchen. There’s something so special about baking treats that bring smiles to family and friends, especially when they’re beautifully decorated and full of festive cheer. Cookies are my go-to for Easter – they’re versatile, fun to make, and perfect for sharing.

I love how cookies can capture the essence of spring with pastel frosting, floral designs, and playful shapes like bunnies, chicks, and eggs. Whether I’m baking sugar cookies to decorate with the kids or whipping up a batch of indulgent chocolate delights, there’s always something magical about turning simple ingredients into edible works of art. Plus, cookies make wonderful gifts to tuck into Easter baskets or to bring along to a holiday gathering.

In this post, I’ve rounded up 30 of my favorite Easter cookie recipes that are sure to inspire your holiday baking. From traditional favorites to creative twists, there’s something here for everyone, whether you prefer classic flavors or love experimenting with new ideas. Let’s dive into a world of sweet treats that will make this Easter extra special!

Make sure you also take a look at these Easter recipes:

• Easter Cupcakes
• Easter Side Dishes
• Easter Brunch Ideas
• Easter Ham Recipes
• Easter Appetizers
• Easter Treats

1. Classic Sugar Cookies

When it comes to Easter baking, nothing beats the simplicity and charm of classic sugar cookies. I love how versatile they are – you can cut them into festive shapes and decorate them with colorful icing to match the holiday spirit!

Servings: 24 cookies

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 3-4 cups powdered sugar (for icing)
• Food coloring (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract.
4. Gradually blend the dry ingredients into the wet mixture.
5. Roll rounded teaspoonfuls of dough into balls, and place them onto ungreased cookie sheets. Flatten each ball slightly with the bottom of a glass.
6. Bake 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.
7. For icing, mix powdered sugar with a little water and food coloring as desired. Decorate cooled cookies.

2. Chocolate Chip Easter Egg Cookies

Chocolate chip cookies get a fun Easter twist with these adorable egg-shaped treats. I love how the pastel-colored chocolate eggs add a festive pop to a timeless favorite!

Servings: 24 cookies

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips
• 1 cup pastel chocolate eggs (like Cadbury Mini Eggs)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla until smooth. Beat in the eggs one at a time.
4. Gradually blend in the dry ingredients. Stir in chocolate chips and pastel chocolate eggs.
5. Drop by rounded tablespoons onto ungreased cookie sheets.
6. Bake for 10 to 12 minutes or until edges are golden. Allow to cool on the sheets for a few minutes before transferring to wire racks.

3. Lemon Easter Cookies

These lemon Easter cookies are a burst of sunshine in every bite! I love their zesty flavor and how they bring a refreshing twist to the holiday dessert table.

Servings: 24 cookies

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Drop rounded tablespoons of dough onto ungreased cookie sheets.
6. Bake for 10 to 12 minutes, until the edges are lightly golden. Let cool on wire racks.
7. Dust with powdered sugar before serving, if desired.

4. Coconut Macaroon Nests

Coconut macaroon nests have always been a favorite in my house around Easter. I love how easy they are to make, and the little candy eggs nestled on top bring back so many sweet memories of childhood egg hunts!

Servings: 18 nests

Ingredients:

• 2 ⅓ cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 1 cup chocolate eggs (e.g., Cadbury Mini Eggs or jelly beans)

Instructions:

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
4. Using a spoon or your hands, form small mounds of the mixture and place them on the prepared baking sheet, shaping them into nests.
5. Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and let cool.
6. Once cooled, fill each nest with chocolate eggs or jelly beans.

5. Peanut Butter Blossoms

Peanut butter blossoms are a classic treat that always remind me of family gatherings. There’s something so comforting about the combination of rich peanut butter and a sweet chocolate kiss on top – it’s impossible to eat just one!

Servings: 24 cookies

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 24 chocolate kisses

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture until combined.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10 to 12 minutes, or until lightly golden. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
6. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

6. Almond Joy Cookies

Almond Joy cookies are my indulgent go-to when I want something rich and satisfying for Easter. I love the mix of coconut, almonds, and chocolate – it’s like biting into pure happiness!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sweetened shredded coconut
• 1 cup chocolate chips
• 1 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
4. Fold in the shredded coconut, chocolate chips, and chopped almonds.
5. Drop rounded tablespoons of dough onto the prepared baking sheet.
6. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool on wire racks before serving.

7. Springtime Decorated Cookies

Springtime decorated cookies are my favorite way to get creative for Easter. I love turning simple sugar cookies into colorful works of art with pastel icing, sprinkles, and fun designs that capture the joy of the season!

Servings: 24 cookies

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar (for icing)
• 2-3 tablespoons milk (for icing)
• Food coloring (various colors)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and mix until combined.
5. Roll out the dough on a floured surface to about ¼ inch thick and cut into desired shapes.
6. Place cookies on the prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden. Let cool on wire racks.
7. For icing, mix powdered sugar with milk and add food coloring as desired. Decorate cooled cookies with icing.

8. Oatmeal Raisin Cookies with a Twist

Oatmeal raisin cookies with a twist are a fun way to shake up a classic. I love experimenting with add-ins like white chocolate chips or dried cranberries to give these nostalgic treats a fresh, festive vibe for Easter!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups rolled oats
• 1 cup raisins
• 1 cup sweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
3. In another bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture.
4. Stir in the oats, raisins, and shredded coconut until evenly mixed.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are golden. Let cool on wire racks.

9. Raspberry Almond Cookies

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup raspberry jam
• Sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until smooth. Beat in the egg and almond extract.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture and mix until combined.
4. Roll dough into 1-inch balls and place them on the prepared baking sheets. Make a small indentation in the center of each ball with your thumb.
5. Fill each indentation with a small amount of raspberry jam and top with sliced almonds.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

10. Lemon Poppy Seed Cookies

Lemon poppy seed cookies are a bright and cheerful addition to any Easter spread. I love their delicate balance of zesty lemon and the subtle crunch of poppy seeds – it’s like spring in every bite!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
3. In another bowl, whisk together flour, baking powder, salt, and poppy seeds. Gradually add to the wet mixture and mix until combined.
4. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

11. Chocolate Mint Cookies

Chocolate mint cookies are a refreshing treat that always feels a little extra special. I love how the rich chocolate pairs perfectly with the cool mint flavor – perfect for indulging during Easter festivities!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, vanilla extract, and peppermint extract.
3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture and mix until combined. Stir in chocolate chips if using.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until the edges are set. Let cool on wire racks.

12. Cinnamon Roll Cookies

Cinnamon roll cookies are like a bite-sized version of one of my favorite comfort foods. I love how they combine the warm, cozy flavors of cinnamon and sugar with a soft, buttery cookie – perfect for Easter morning or anytime!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons ground cinnamon
• ½ cup brown sugar, packed (for filling)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until fluffy. Beat in the egg and vanilla extract.
3. In another bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add to the wet mixture until combined.
4. In a small bowl, mix brown sugar and cinnamon for the filling. Roll out the dough on a floured surface into a rectangle about ¼ inch thick. Sprinkle the filling evenly over the dough.
5. Roll the dough tightly into a log and slice into ½-inch rounds. Place the rounds on the prepared baking sheets.
6. Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.
7. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.

13. Funfetti Cookies

Funfetti cookies are always a hit in my house, especially during Easter. I love how the colorful sprinkles add a festive touch to these soft, buttery cookies – they’re pure joy in every bite!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup rainbow sprinkles

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
4. Fold in the rainbow sprinkles.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

14. White Chocolate Cranberry Cookies

White chocolate cranberry cookies are a sweet and tangy treat I love making for Easter. The creamy white chocolate and tart cranberries create the perfect balance of flavors in every bite!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
4. Stir in white chocolate chips and dried cranberries.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

15. Matcha Green Tea Cookies

Matcha green tea cookies are a unique and vibrant treat I love bringing to Easter celebrations. Their earthy flavor and soft green hue make them as delightful to look at as they are to eat!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons matcha green tea powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup white chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla extract.
3. In another bowl, whisk together flour, matcha powder, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in white chocolate chips if desired.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until the edges are set. Allow to cool on wire racks.

16. Carrot Cake Cookies

Carrot cake cookies are a must-make for Easter in my kitchen. I love how they capture all the cozy flavors of classic carrot cake in a soft, handheld treat – especially with a dollop of cream cheese frosting on top!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups grated carrots
• 1 cup chopped walnuts or pecans (optional)
• 1 cup raisins or currants (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet mixture until just combined.
4. Fold in grated carrots, nuts, and raisins if using.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

17. Strawberry Shortcake Cookies

Strawberry shortcake cookies are a delightful way to bring a taste of spring to Easter. I love their buttery texture, sweet bursts of strawberry, and how they remind me of sunny days and fresh-picked berries!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup diced fresh strawberries

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined. Gently fold in the diced strawberries.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.
6. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.

18. Chocolate Peanut Butter Swirl Cookies

Chocolate peanut butter swirl cookies are an irresistible treat I can’t get enough of during Easter. I love the way the rich chocolate and creamy peanut butter swirl together to create a perfectly indulgent bite!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup creamy peanut butter

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
4. Take a tablespoon of cookie dough and a tablespoon of peanut butter, and place them together on the baking sheet. Swirl the two together gently with a toothpick or knife.
5. Bake for 10-12 minutes, or until the edges are set. Allow to cool on wire racks.

19. Pistachio Cookies

Pistachio cookies are a delicate and nutty treat that always add a touch of elegance to my Easter table. I love their soft green color and subtle, buttery flavor – they’re as beautiful as they are delicious!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup shelled pistachios, chopped
• ½ cup white chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
4. Fold in the chopped pistachios and white chocolate chips if using.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

20. S’mores Cookies

S’mores cookies bring a campfire favorite right into my Easter celebrations. I love the gooey marshmallows, melted chocolate, and sweet graham cracker crunch all baked into one delicious cookie!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup mini marshmallows
• 1 cup chocolate chips
• 1 cup crushed graham crackers

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
4. Fold in the mini marshmallows, chocolate chips, and crushed graham crackers.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are set and the marshmallows are lightly toasted. Allow to cool on wire racks.

21. Maple Pecan Cookies

Maple pecan cookies are a warm and cozy treat that always remind me of home. I love the rich maple flavor combined with the buttery crunch of pecans – perfect for sharing during Easter!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup maple syrup
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract, then mix in the maple syrup.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
4. Fold in the chopped pecans.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

22. Chocolate Chip Caramel Cookies

Chocolate chip caramel cookies are a decadent twist on a classic favorite. I love how the gooey caramel pairs with the rich chocolate chips, creating an irresistible treat that’s perfect for Easter indulgence!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chips
• 1 cup caramel bits or chopped soft caramel candies

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
4. Fold in the chocolate chips and caramel bits.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

23. Lemon Lavender Cookies

Lemon lavender cookies are a delicate and fragrant treat that feel so special for Easter. I love the bright citrusy lemon paired with the subtle floral notes of lavender – it’s like a little taste of spring in every bite!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Zest of 1 lemon
• 1 tablespoon dried culinary lavender
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract, lemon zest, and lemon juice.
3. In another bowl, whisk together flour, baking powder, salt, and dried lavender. Gradually add to the wet mixture until just combined.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

24. Coconut Lime Cookies

Coconut lime cookies are a tropical-inspired treat I love making for Easter. The zesty lime and sweet coconut create a refreshing combination that’s perfect for celebrating the season!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lime
• 2 tablespoons lime juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, lime zest, and lime juice.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the shredded coconut.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

25. Cherry Almond Cookies

Cherry almond cookies are a sweet and nutty delight that always find a place on my Easter table. I love the way the tart cherries and rich almond flavor come together for a treat that’s both festive and flavorful!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup dried cherries, chopped
• ½ cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and almond extract.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
4. Fold in the chopped cherries and sliced almonds.
5. Drop rounded tablespoons of dough onto the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

26. Honey Ginger Cookies

Honey ginger cookies are a warm and spicy treat I love making for Easter. The natural sweetness of honey combined with the zing of ginger creates a cookie that’s both comforting and unique – perfect for sharing!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, sugar, and honey until smooth. Beat in the egg and vanilla extract.
3. In another bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Gradually add to the wet mixture until just combined.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until the edges are set. Allow to cool on wire racks.

27. Orange Creamsicle Cookies

Orange creamsicle cookies are a nostalgic treat that always brighten up my Easter celebrations. I love their creamy citrus flavor – it’s like enjoying a bite of sunshine!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, orange zest, and orange juice.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the white chocolate chips.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on wire racks.

28. Raspberry Almond Biscotti

Servings: 24 biscotti

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup dried raspberries
• ½ cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and almond extract.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the dried raspberries and sliced almonds.
4. Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
5. Bake for 25-30 minutes, or until golden. Remove from the oven and let cool for 10 minutes. Slice into ½-inch thick pieces and place them cut-side down on the baking sheet.
6. Bake again for 10-12 minutes, or until the biscotti are crisp. Allow to cool completely.

29. Peanut Butter Egg Cookies

Peanut butter egg cookies are a festive twist on a classic, shaped like adorable Easter eggs. I love how the rich, nutty flavor pairs perfectly with their fun and unique design – perfect for celebrating the holiday!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup powdered sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
4. Roll the dough into egg shapes (about 1.5 inches long) and place on the prepared baking sheets.
5. Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.
6. Once cooled, roll the cookies in powdered sugar for a fun finish.

30. Maple Bacon Cookies

Maple bacon cookies are the ultimate sweet-and-savory treat I can’t resist making for Easter. I love how the smoky bacon and rich maple syrup come together in these uniquely delicious cookies!

Servings: 24 cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup cooked and crumbled bacon
• ½ cup maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla extract.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, alternating with the maple syrup, until just combined. Fold in the crumbled bacon.
4. Drop rounded tablespoons of dough onto the prepared baking sheets.
5. Bake for 10-12 minutes, or until lightly golden. Allow to cool on wire racks.

Whether you’re baking with family, surprising loved ones with homemade gifts, or simply treating yourself to something delicious, these recipes offer endless inspiration. I hope you’ve found a few ideas to try and that your Easter is filled with joy, laughter, and of course, plenty of cookies. Happy baking, and have a wonderful Easter!