These Egg Hunt Easter Cookies are a delightful and festive treat that’s perfect for Easter celebrations or a spring-themed snack. With a soft and buttery cookie base and a fluffy green frosting that resembles grass, these cookies are decorated with colorful chocolate eggs for a fun and delicious presentation.

Why You’ll Love This Recipe

Festive and Fun: The combination of the egg-shaped cookies, green frosting, and colorful chocolate eggs creates a delightful and festive treat that’s perfect for Easter or spring gatherings.
Easy to Make: With simple ingredients and straightforward instructions, these cookies are a breeze to bake and decorate.
Kid-Friendly: They’re a great option for a kid-friendly snack or dessert that’s both tasty and fun to eat.

Ingredients

Here’s what you’ll need to bake a batch of these delicious cookies:

For the Cookies:

All-purpose flour: Provides structure and texture.
Baking powder: Helps the cookies rise and become light and airy.
Salt: Enhances the overall flavor.
Vegetable shortening: Creates a tender and chewy texture.
Sugar: Adds sweetness.
Eggs: Bind the ingredients together.
Vanilla extract: Adds a touch of warmth and sweetness.
Buttermilk: Adds moisture and a slightly tangy flavor.

For the Frosting:

Vegetable shortening: Creates a stable and fluffy frosting.
Unsalted butter: Softened, adds richness and flavor.
Confectioners’ sugar: Creates a sweet and smooth frosting.
Vanilla extract: Adds warmth and flavor.
Milk: As needed, to adjust the consistency of the frosting.
Green food coloring: Optional, for coloring the frosting.

For Decoration:

Piping bags and “grass” tip: For creating the grass-like frosting decoration.
Small chocolate eggs: Adds a colorful and festive touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Egg Hunt Easter Cookies

Step 1: Make the Cookie Dough

In a large bowl, sift together the flour, baking powder, and salt. Set aside. In a stand mixer with the paddle attachment (or using a hand mixer), cream together the vegetable shortening, sugar, eggs, and vanilla extract until light and fluffy. Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the buttermilk and mix until combined. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix. Cover the dough and refrigerate it overnight or for at least 4 hours to allow it to chill and firm up.

Step 2: Shape and Bake the Cookies

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out about a quarter of the chilled dough to ¼-inch thickness. Use a 3-inch circle cookie cutter (or an egg-shaped cookie cutter, if you have one) to cut out the cookies. Transfer the cut-out cookies to an ungreased baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are just set and lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.

Step 3: Make the Frosting

While the cookies are cooling, prepare the frosting. In a large bowl, cream together the vegetable shortening and softened butter until light and fluffy. Gradually add the confectioners’ sugar, 1 cup at a time, mixing on low speed until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches a spreadable consistency. Add a few drops of green food coloring and mix until you achieve the desired shade of green.

Step 4: Decorate

Transfer the frosting to a piping bag fitted with a “grass” tip. Once the cookies have cooled completely, pipe the frosting onto the cookies to create a grass-like effect. Top each cookie with 3 chocolate eggs, gently pressing them into the frosting to secure. Let the frosting set completely before serving or storing.

Pro Tips for Making the Recipe

Chill the dough: Chilling the dough is essential for making it easier to handle and preventing the cookies from spreading too much during baking.
Don’t overbake: Overbaking will result in dry and crumbly cookies. Bake just until the edges are set and lightly golden.
Use a piping bag: A piping bag with a “grass” tip makes it easy to create a decorative frosting effect.

How to Serve Egg Hunt Easter Cookies

Easter Treats: These Egg Hunt Easter Cookies are perfect for Easter parties, egg hunts, or classroom treats.
Spring Snack: Enjoy them as a fun and festive spring snack for kids and adults alike.
Dessert: Serve them as a simple yet satisfying dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

FAQs

Can I use butter instead of shortening?

Yes, you can use all butter for the cookies, but the shortening helps create a softer and chewier texture.

Can I use a different type of frosting?

Yes, you can use any type of frosting you like, but a buttercream frosting is recommended for its stability and ability to hold its shape when piped.

Can I add other decorations to these cookies?

Absolutely! Feel free to add sprinkles, edible glitter, or other candies to decorate the cookies.

How can I make these cookies vegan?

You can use vegan butter and shortening, and a flax egg (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water) as an egg substitute.

There you have it! A fun, festive, and easy-to-make recipe for Egg Hunt Easter Cookies that will impress your friends and family. Enjoy!