These pretty, pastel springtime Easter cookies are almost too pretty to eat. I did say, “almost”. They make a great hostess gift, too.
Originally published March 26, 2013
Yes, I know, just last week I made flower cupcakes and now I’m enticing you to make these lovely little Easter cookies (or biscuits–depending on where you live).
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Given what the weather’s been like in places like the East Coast and the UK this past week, I understand if you’re not getting that springtime “feeling” quite yet. I get it; I have lived in Scotland and Michigan, so I empathize with you. However, it’s just a matter of time before the sun will be shining, and flowers will be bursting into bloom.
These little floral cookies are perfect for your Easter festivities. Here’s a great tip: you can make these and decorate the tops, up to a week ahead of time! Just sandwich them together with jam on the day you plan to eat them or gift them.
If you recall, last December I was an LA Times 2012 Top 10 Holiday Cookie Contest Winner with my Snow Cookies recipe. Well, these Springtime Cookies are made with that exact same recipe, and by adding a little color (if desired) to the icing, and instead of sprinkling coconut on the top cookie, I placed a flower before the icing dried. Aren’t they lovely?
How perfect are these for a baby or bridal shower? What about putting 4 in a little pastry box, tying on a beautiful pastel ribbon and giving them as a hostess gift, or just because you’re a wonderful person who likes to surprise friends and family with a thoughtful gift for no reason?!
You can either make the little flowers with Royal Icing, as I did (future post!) or purchase ready-made decorative sugar flowers. Truly, you could turn these into any theme you like by just using different colored icings and themed toppings. For example, green icing with farm animals for a children’s party, or pink and blue icing with rattles and pacifiers for a baby shower.
You can also use different shaped cookie cutters to make single cookies, and decorate them without the flowers on top. These are simply decorated with powdered/confectioner’s sugar and water to a flowing consistency; super easy!
Regardless of how you decorate them, they will be delicious.
Printable recipe is below for these…
Pretty, Pastel Springtime Easter Cookies
recipe by Christina Conte (printable recipe below)
After you’ve made the cookies and matched them up into pairs, it’s time to decorate the top half. I always choose the best ones for the top. Mix the icing.
Start with a cup of powdered/confectioner’s sugar and just start adding water or milk (half teaspoonful at a time to begin) and stirring until a smooth, and thick/runny consistency is achieved. You can test it on a spare cookie and if it runs off too quickly, add more sugar. Too thick? Add more liquid, but just a tiny bit can make a big difference, so go easy. I like using a condiment bottle to decorate the cookies.
However, it’s not a necessity as a butter knife or small spoon can do the trick, too. The following photo shows the proper consistency of the icing.
Once they are iced, add decorations as desired. When completely set (at least a few hours), they can be sandwiched together with your favorite jam. Personally, I love raspberry, but I sometimes use plum, cherry or strawberry jam.
Prepare the icing:
Serving Size: 2 cookies
Amount Per Serving:Calories: 538 Total Fat: 17g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 135mg Carbohydrates: 95g Fiber: 1g Sugar: 77g Protein: 3g
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