Easy chewy Easter sugar cookies require no chill time, use simple ingredients, and come together so easily. Best of all they tastes amazing and look gorgeous topped with Easter coloured sprinkles! Sometimes you don’t have time to make elaborate Easter cookies, these are just as …
These thick and chewy Easter monster cookies are not only delicious but easy to make. Full of peanut butter, oats, chocolate chips, and chocolate mini eggs. Perfect for Easter and Spring baking. If you’ve never had a monster cookie you definitely have to give it …
These delicious Easter egg cream cheese danishes are perfect for Easter breakfast. Sweet cream cheese with berries on puff pastry cut into cute Easter eggs. Best of all the recipe is easy to make and look gorgeous!
Easy. This recipe comes together so easily and uses minimal ingredients.
Festive. These are perfect for Easter breakfast or brunch. I love how cute they look and they’re also great to make with kids.
Customizable. I love that you can decorate them with fruit of your liking. Don’t like blueberries? Leave them off and use any fruit you want!
The first step is to thaw the puff pastry. Be sure to read to thawing instructions the day before you want to bake these danishes. Some say to thaw over night in the fridge and other say to thaw on the counter for 2 hours. So make sure you have your puff pastry thawed when you’re ready to bake.
Preheat your oven to 400 F and line a large baking pan with parchment paper.
The next step is to make the cream cheese filling. In a medium sized bowl mix cream cheese, sugar, and vanilla together until light and fluffy. I like to add in a few drops food colouring. Set aside.
Unfold the thawed puff pastry. Using a 3 inch easter egg shaped cookie cutter cut out 9 eggs. Place them on the baking sheet 1 inch apart.
Using a sharp knife or smaller egg shaped cookie cutter score a border about 1/4 inch from the edge. Be careful not to cut all the way through, you just want to create a shallow cut.
Spoon cream cheese mixture evenly on to all the eggs and spread it inside the border.
Decorate with berries of your choice. Push the berries gently into the cream cheese mixture and try to stay inside the border.
In a small bowl mix egg and cold water together to create an egg wash. Using your finger or a small baking brush apply the egg wash on the outside border.
Bake for 15-17 minutes or until edges are starting to turn a golden brown. Cool on the pan for 5 minutes before enjoying these danishes warm.
These danishes are best eaten the day the are made and do not keep well.
You’ll find puff pastry dough in the freezer section of the grocery store, usually beside the pre-made pie crusts. You want to make sure it’s puff pastry and not phyllo pastry (which if thinner and has a lower fat content).
Yes you can! Store bought puff pastry dough usually comes with two sheets. Just double all the amounts in the cream cheese filling and cut 1 cup worth of berries. You will not need to double the egg wash.
If you make these Easter egg cream cheese danishes please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Chocolate mini egg cookies are big , soft, and chewy chocolate cookies loaded with chocolate Easter mini eggs. This recipe requires no chilling and is easy to make. Perfect for Easter baking. WHY YOU’LL THESE Mini Egg COOKIES No dough chilling required. The recipe comes together …
These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting! If you love carrot cake these cookies are perfect for you! They’re easier to make than a traditional carrot cake, take less time to bake, …
Melting moments flower cookies have a light texture, pretty, and melt in your mouth! The taste is similar to shortbread. They’re perfect for spring and Easter themed desserts.
I have to say these cookies might just be the cutest thing I have ever baked! I make these cookies with the help of my two young children. This dough is super easy to make and uses only 5 ingredients.
Not going to lie, shaping the flowers can be tedious. Each cookie is made up of six 1/2 tsp balls of dough all individually scooped and rolled out by hand. However, all the work is worth it when you have the prettiest flower cookies to eat!
This type of cookie is made with no egg and cornstarch. The flavour of these cookies is similar to shortbread. The cookie uses only five ingredients flour, butter, cornstarch, vanilla, and powdered sugar. The cornstarch and powdered sugar give this cookies a light and airy texture, causing the cookie literally melts in your mouth. This cookie type is an amazing option for people with egg allergies.
Preheat oven to 350F and line baking sheets with parchment paper.
In a medium sized bowl whisk together flour and cornstarch. Set aside.
In a large bowl cream butter and powdered sugar until light and fluffy. I mix mine for about 3 minutes. Add in the vanilla, mix well.
Then, add in the flour mixture and mix until well combined.
Take out 1/4 cup of the dough and set it aside (this will be for the centre of the flowers). In the large bowl add in your desired colour of food colouring. Start with a small amount and keep gradually adding in more colouring and mixing until you reach the colour you like.
Scoop out 1/2 tsp of the white dough and roll into a ball. Place them on the baking sheet 2 inches apart from one another. Do this until all the white dough is used up. You should get about 22 white dough balls. These balls will be the centre of the flowers.
Next, scoop out 1/2 tsp of the coloured dough roll into a ball. These will be the petals. Place the ball around the white dough ball, gently pressing it together. Make 5 dough petal balls for each flower. Continue adding all the dough petals onto the flowers until all the dough is used up.
Next, using a fork gently push it down onto each petal dough ball to create a pretty design.
Bake for 8 minutes or until the bottoms are golden brown. Once baked, it is important to let them cool completely on the baking trays. The cookies are very delicate before cooling.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
If you make these melting moments flower cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Easter mini easter egg cookies are the perfect Easter dessert. These no chill chewy cookies are loaded with mini egg chocolates. They’re colourful, pretty, and so festive! Who doesn’t love mini eggs? I get so excited as soon as I see them hit the grocery …
These chewy Easter Mini Egg Brownies make the best Easter dessert. Easy to make brownies loaded with mini eggs! Beautiful and delicious! I love Easter and everything that goes with it! The hope of warmer weather, visiting family, and of course Easter chocolate! Mini eggs …