Easter Egg Cookies

Easter is only 10 days a way!  Besides your traditional Easter egg hunt and dying of Easter eggs, what do you have planned?  Have you ever thought about starting a new tradition with your family in the kitchen?  Don’t just create Easter eggs with your family this Easter, establish the new custom of designing your own Easter egg cookies!  Let your imagine go wild with the unique designs and vibrant colors of spring.  Share your creations with us on Facebook or Twitter!


Photo Courtesy of Cooking Light
Photo Courtesy of Cooking Light



  • 1 ½ cup all-purpose flour (about 6 ½ ounces)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • ¼ teaspoon vanilla extract
  • Food Coloring Optional



1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.

3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.

4. Preheat oven to 375°F.

5. Cut dough with a 2 ¼ inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.

6. To prepare icing, combine powdered sugar, milk, and ¼ teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.

The recipe and photo used in this post were courtesy of Cooking Light. To see the originally posted recipe please click here.

Easter Bunny Carrots!

I don’t know about you, but when I was little my family and I would leave carrots on a plate out for the Easter Bunny the night before Easter. Then every Easter Sunday I’d wake up to find an empty plate and a Easter basket. I always found this to be a great tradition and I continue to honor it with my own children. However, instead of disposing of the Easter Bunny’s carrots, I usually put them to good use and whip up a delicious side to go with Easter supper.

Photo Credit: ccharmon via Compfight cc


Sauteed Carrots
Serves 4-6


  • 5-7 jumbo-sized carrots, sliced (or one 1lb bag of baby carrots)
  • 1 small white onion, diced
  • 1 tbsp olive oil
  • 1 tbsp fresh basil
  • 1 tsp dried rosemary
  • Salt and pepper to taste



  1. In a large skillet, heat olive oil. Add sliced carrots and cook for 5-7 minutes or until they begin to soften slightly.
  2. Add onion and spices, allow to cook for 3-5 minutes, or until the onions appear translucent.
  3. Set aside and allow to cool.
  4. Serve and enjoy!


For some more festive holiday sides, check out Cooking Light’s Easter ideas! There are some tasty recipe options!

Egg Salad

With our recent test on hard boiling eggs, we had quite a few eggs leftover. So, we decided to experiment with ways to use up some hard boiled eggs and turn them into a delicious dish. We highly recommend this dish for you to reuse those hard boiled Easter eggs next month!

Photo Credit: World to Table via Compfight cc


  • 8-10 hard boiled eggs, chopped
  • 1/2 cup mayonnaise (we like to use mayo with olive oil)
  • 1/4 cup celery, chopped
  • 1/8 cup red onion, chopped
  • 1 tbsp mustard of choice
  • Salt and pepper, to taste



  • Pickles, diced
  • Tomatoes, diced
  • Walnuts, diced
  • 1-2 tsp hot sauce



  1. Mix all ingredients in medium mixing bowl. Serve with a couple slices of whole wheat bread or on top of a bed of salad greens.