25 Cute Easter Cookie Ideas

If you’re ready to bake something sweet and adorable for spring, these cute Easter cookie ideas are perfect for egg hunts, brunch tables, and classroom parties.

From bunnies and chicks to speckled eggs and carrots, these Easter cookie ideas are fun to decorate and even more fun to share.

1. Pastel Bunny Sugar Cookies

These classic bunny-shaped sugar cookies are decorated with soft pastel icing and tiny details.

Ingredients

• 1 (17.5-ounce) pouch sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• Bunny-shaped cookie cutter
• 2 cups prepared royal icing
• Pastel gel food coloring
• 24 small candy eyes

Directions

1. Prepare the sugar cookie dough according to package directions using the softened butter and egg, then chill for 30 minutes in a mixing bowl.
2. Roll dough on a lightly floured surface to ¼-inch thickness and cut bunny shapes with a bunny cookie cutter.
3. Place on a parchment-lined cookie sheet and bake at 350°F (175°C) for 8–10 minutes; cool completely on a cooling rack.
4. Tint royal icing in pastel shades, flood each bunny with color using piping bags, then add candy eyes and little noses once the base sets slightly.

2. Speckled Easter Egg Cookies

These egg-shaped cookies are covered in pale icing and flecked with cocoa “speckles.”

Ingredients

• 1 (16.5-ounce) roll refrigerated sugar cookie dough
• Egg-shaped cookie cutter
• 2 cups prepared royal icing
• Blue gel food coloring
• 1 teaspoon unsweetened cocoa powder
• Food-safe paintbrush

Directions

1. Roll chilled cookie dough to ¼-inch thickness on a floured work surface and cut out egg shapes with your cutter.
2. Bake on a parchment-lined rimmed baking sheet at 350°F (175°C) for 8–9 minutes; cool completely.
3. Tint royal icing a soft robin’s egg blue and flood each cookie using a squeeze bottle or piping bag.
4. Mix a small splash of water with cocoa powder, dip a food-safe brush in it, and flick speckles onto the dried icing for a realistic egg look.

3. Fluffy Lamb Face Cookies

These round cookies are decorated to look like fluffy little lambs with coconut wool. They’re sweet, soft, and perfect for spring dessert tables.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• 2-inch round cookie cutter
• 1 ½ cups vanilla frosting
• 1 cup shredded sweetened coconut
• 24 candy eyes
• 12 pink candy chips
• Black decorating gel

Directions

1. Prepare sugar cookie dough per package directions and roll to ¼ inch thickness with a rolling pin, then cut circles.
2. Bake on a parchment-lined cookie sheet at 350°F (175°C) for 8–10 minutes and cool.
3. Spread vanilla frosting over each cookie, then press shredded coconut around the outer edge, leaving a small oval in the center unfrosted for the lamb’s face.
4. Add candy eyes and a pink candy nose, then use black gel to draw a sweet little mouth and details around the face.

4. Baby Chick Thumbprint Cookies

These lemony thumbprint cookies get filled with yellow icing and decorated like tiny chicks. They’re bright, cheerful, and easy enough for beginners.

Ingredients

• 1 (17.5-ounce) lemon cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• 1 cup powdered sugar
• 2–3 tablespoons milk
• Yellow gel food coloring
• 24 orange rod sprinkles
• 48 mini candy eyes

Directions

1. Prepare lemon cookie dough, roll into 1-inch balls, and place on a parchment-lined sheet pan.
2. Press your thumb into the center of each ball to create a well, then bake at 350°F (175°C) for 8–9 minutes and let cool.
3. Whisk powdered sugar and milk into a thick glaze, tint bright yellow with food coloring, and spoon into the wells of each cookie.
4. While the glaze is still soft, add two mini eyes and one orange sprinkle beak to each to create sweet little chick faces.

5. Carrot Patch Shortbread Cookies

These buttery shortbread rectangles are decorated to look like tiny carrot garden rows. They’re a cute, slightly more sophisticated take on Easter cookie ideas.

Ingredients

• 1 (17.5-ounce) shortbread cookie mix
• ¾ cup unsalted butter, softened
• Rectangle cookie cutter
• 1 cup chocolate frosting
• Orange decorating icing
• Green decorating icing

Directions

1. Mix shortbread dough according to package directions and roll to ¼ inch thickness with a rolling pin, then cut rectangles.
2. Bake on a parchment-lined sheet at 325°F (165°C) for 10–12 minutes or until edges are just golden; cool.
3. Spread a thin layer of chocolate frosting over each cookie to resemble soil.
4. Use orange icing to draw small carrots poking up from the “dirt” and add green icing tops for the carrot leaves.

6. Stained Glass Cross Cookies

These pretty cross-shaped cookies have candy centers that look like stained glass. They’re beautiful for more faith-focused gatherings and still fun to eat.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• Cross-shaped cookie cutter
• 1 cup crushed clear hard candies
• Parchment paper

Directions

1. Prepare sugar cookie dough, roll to ¼ inch thickness, and cut out cross shapes with a cross cutter.
2. Use a small knife or mini cutter to remove a window in the center of each cookie.
3. Place cookies on a parchment-lined cookie sheet and fill windows with crushed hard candies.
4. Bake at 350°F (175°C) for 8–9 minutes until candies melt; cool completely on the sheet before carefully removing.

7. Bunny Butt Sugar Cookies

These cookies show a bunny’s fluffy tail and feet from behind, as if it’s hopping into a burrow. They’re playful, funny, and a hit with kids.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• 3-inch round cookie cutter
• 1 ½ cups vanilla frosting
• 1 cup shredded coconut
• 12 mini marshmallows
• ½ cup white candy melts
• Pink round sprinkles

Directions

1. Slice or roll and cut sugar cookie dough into circles and bake on a cookie sheet at 350°F (175°C) for 9–10 minutes; cool.
2. Spread vanilla frosting on each cookie and dip in shredded coconut for fluffiness.
3. Melt white candy melts and pipe small oval “feet” on parchment, then dot with pink sprinkles for toes and paw pads.
4. Attach a mini marshmallow tail and two candy feet onto each cookie with a dab of frosting so the bunny looks like it’s diving into the coconut.

8. Polka Dot Easter Egg Cookies

These iced egg-shaped cookies are covered in fun pastel polka dots. They’re a simple way to add color without complicated piping work.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• Egg-shaped cookie cutter
• 2 ½ cups royal icing
• Pastel gel food colors

Directions

1. Prepare sugar cookie dough, roll to ¼ inch thick, and cut egg shapes with an egg cutter.
2. Bake at 350°F (175°C) for 8–9 minutes on a parchment-lined sheet pan and cool.
3. Tint most of the royal icing white or pale pastel and flood each cookie using icing bottles.
4. Tint small amounts of icing in several pastel shades and pipe dots onto the still-wet base to create smooth polka dots that sink in.

9. Glittery Bunny Silhouette Cookies

These cookies have a solid pastel base with a sparkly bunny silhouette in the center. They look like they came from a bakery but are easy to make at home.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• Round cookie cutter, 3-inch
• 2 cups royal icing
• Pastel gel food coloring
• Bunny cookie stencil
• Edible glitter or sanding sugar

Directions

1. Slice or roll cookie dough and cut circles; bake on a cookie sheet at 350°F (175°C) for 8–10 minutes and cool.
2. Tint royal icing pastel and flood cookies using a piping bag, letting them dry fully.
3. Place a bunny stencil on top of each cookie and lightly brush a thin layer of icing or clear piping gel inside the stencil.
4. Sprinkle edible glitter or sanding sugar over the opening, remove stencil, and tap off excess to reveal a sparkling bunny silhouette.

10. Nest-Topped Chocolate Cookies

Rich chocolate cookies are topped with a little “nest” of frosting and candy eggs.

Ingredients

• 1 (17.5-ounce) chocolate cookie mix
• ⅓ cup vegetable oil
• 2 large eggs
• 1 ½ cups chocolate frosting
• Grass piping tip
• 36 mini egg candies

Directions

1. Mix the chocolate cookie mix with oil and eggs per package directions and drop spoonfuls onto a lined cookie sheet.
2. Bake at 350°F (175°C) for 8–9 minutes until set at the edges; cool on a cooling rack.
3. Fill a piping bag fitted with a grass tip with chocolate frosting and pipe a small circle of “nest” on each cookie.
4. Press three mini egg candies into the center of each nest before the frosting sets.

11. Sprinkle-Dipped Bunny Ears Cookies

These elongated cookies look like bunny ears dipped in colorful sprinkles.

Ingredients

• 1 (17.5-ounce) shortbread cookie mix
• ¾ cup unsalted butter, softened
• Oval or ear-shaped cookie cutter
• 1 ½ cups white candy melts
• 1 cup pastel sprinkle mix

Directions

1. Prepare shortbread dough, roll into a rectangle, and cut long ear-shaped cookies with an oval cutter.
2. Bake at 325°F (165°C) on a parchment-lined baking sheet for 10–12 minutes; cool.
3. Melt white candy melts in a microwave-safe bowl and pour sprinkles into a shallow dish.
4. Dip the top half of each cookie in melted candy, then immediately into sprinkles, and place on parchment to set.

12. Rainbow Swirl Easter Cookies

These round cookies are decorated with colorful swirls of royal icing that look like tie-dye. They’re eye-catching and surprisingly easy to make with just a toothpick.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• 2-inch round cookie cutter
• 3 cups royal icing
• Rainbow gel food colors
• Toothpicks

Directions

1. Prepare and roll sugar cookie dough, cut circles, and bake on a cookie sheet at 350°F (175°C) for 8–9 minutes; cool.
2. Flood each cookie with white royal icing using icing bottles.
3. Place small colored dots of tinted icing randomly on the wet surface, using several colors for each cookie.
4. Drag a toothpick through the dots in swirls and loops to create a marbled rainbow pattern, then let dry completely.

13. Chocolate-Dipped Chick Cookies

Soft sugar cookies are dipped in yellow candy coating and finished with chick faces. These sweet little birds are simple to decorate and very photogenic.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• 2-inch round cookie cutter
• 1 ½ cups yellow candy melts
• 30 small candy eyes
• 15 small orange triangle candies or sprinkles

Directions

1. Roll dough to ¼ inch thick, cut circles, and bake on a parchment-lined cookie sheet at 350°F (175°C) for 8–9 minutes; cool.
2. Melt yellow candy melts in a microwave-safe bowl until smooth.
3. Dip the top surface of each cookie into the melted candy and tap off excess, then place on parchment.
4. While coating is still wet, add two candy eyes and an orange candy beak to create adorable chick faces.

14. Carrot-Shaped Sugar Cookies

These carrot-shaped cookies get bright orange icing and leafy green tops. They’re cute tucked around a cake stand or served in a basket like real carrots.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• Carrot-shaped cookie cutter
• 2 ½ cups royal icing
• Orange gel food coloring
• Green gel food coloring

Directions

1. Mix sugar cookie dough and roll to ¼ inch; cut out carrot shapes with a carrot cutter.
2. Bake at 350°F (175°C) on a parchment-lined sheet pan for 8–10 minutes; cool completely.
3. Tint half the icing orange and half green; outline and flood the carrot body with orange icing and the leafy top with green.
4. Once mostly set, pipe a few additional orange lines on the carrot body for dimension and let dry fully.

15. Jelly Bean Window Cookies

These cookies have little jelly bean “windows” that peek through the center. They’re colorful, chewy, and a fun twist on classic cut-out cookies.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• 3-inch round cookie cutter
• 1-inch round cutter
• 1 cup jelly beans, chopped
• Parchment paper

Directions

1. Roll dough to ¼ inch thick and cut out large circles; use the small cutter to remove centers from half of them.
2. Place solid circles on a parchment-lined cookie sheet and top each with a ring cookie to form a border.
3. Fill each hollow center with chopped jelly beans, piling slightly higher than the dough.
4. Bake at 350°F (175°C) for 9–10 minutes until candies soften and dough is golden; cool completely before lifting.

16. Bunny Face Sandwich Cookies

Two soft cookies are sandwiched with frosting and decorated into sweet bunny faces. They’re decadent, adorable, and fun to personalize with different expressions.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• 2-inch round cookie cutter
• 2 cups vanilla buttercream
• 1 cup mini marshmallows
• 48 candy eyes
• 24 pink heart sprinkles
• Black decorating gel

Directions

1. Bake round sugar cookies as directed and cool on a cooling rack.
2. Pair cookies and pipe a layer of vanilla buttercream on one in each pair using a piping bag, then sandwich together.
3. Cut mini marshmallows diagonally to create ear shapes and stick two on top of each sandwich with a dab of frosting.
4. Add candy eyes, a heart sprinkle nose, and draw whiskers and a mouth with decorating gel on the front cookie.

17. Confetti Sprinkle Easter Cookies

These soft cookies are packed with colorful sprinkles inside and out. They’re cheerful, easy to make, and perfect for a big batch of Easter cookie ideas.

Ingredients

• 1 (15.25-ounce) vanilla cake mix
• ⅓ cup vegetable oil
• 2 large eggs
• ½ cup rainbow sprinkles
• ½ cup Easter sprinkle mix

Directions

1. Mix cake mix, oil, and eggs in a large mixing bowl until combined, then fold in rainbow sprinkles.
2. Scoop tablespoon-sized balls onto a parchment-lined cookie sheet and gently press tops.
3. Sprinkle with Easter sprinkle mix and bake at 350°F (175°C) for 8–9 minutes, until edges are set.
4. Cool on a cooling rack before stacking or packaging.

18. Pastel Iced Shortbread Bunnies

Delicate shortbread bunnies are topped with a smooth pastel glaze. These pretty cookies pair beautifully with tea and more elegant Easter gatherings.

Ingredients

• 1 (17.5-ounce) shortbread cookie mix
• ¾ cup unsalted butter, softened
• Bunny cookie cutter
• 2 cups powdered sugar
• 3–4 tablespoons milk
• Pastel gel food coloring

Directions

1. Prepare shortbread dough, roll to ¼ inch, and cut bunnies with a bunny cutter.
2. Bake on a parchment-lined sheet at 325°F (165°C) for 10–12 minutes; cool.
3. Whisk powdered sugar and milk into a pourable glaze, then divide and tint in pastel shades using gel colors.
4. Dip the tops of cooled cookies into the glaze, let excess drip off, and dry on a rack until set.

19. Chocolate Chip Easter Egg Cookies

These chewy chocolate chip cookies get pressed with candy eggs on top. They’re simple Easter cookie ideas that combine everyone’s favorite flavors.

Ingredients

• 1 (17.5-ounce) chocolate chip cookie mix
• ⅓ cup vegetable oil
• 2 large eggs
• 1 ¼ cups mini chocolate eggs

Directions

1. Mix cookie dough according to package instructions in a large mixing bowl.
2. Scoop balls onto a parchment-lined cookie sheet and slightly flatten.
3. Press 3–4 mini chocolate eggs into the top of each dough ball.
4. Bake at 350°F (175°C) for 9–11 minutes until edges are lightly golden; cool before serving.

20. Bunny Paw Print Cookies

These round cookies are decorated to look like cute bunny paw prints. They’re great for kids’ parties and easy to make with simple icing and sprinkles.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• 2.5-inch round cookie cutter
• 1 ½ cups vanilla frosting
• Pink sanding sugar
• 36 mini marshmallows

Directions

1. Prepare dough and cut round cookies with a round cutter, then bake at 350°F (175°C) for 8–9 minutes; cool.
2. Spread a thin layer of vanilla frosting on each cookie using an offset spatula.
3. Sprinkle pink sanding sugar in an oval paw shape near the bottom of each cookie.
4. Press three mini marshmallows along the top of the oval to form the toe pads of the paw.

21. Marble Cross Cookies

These cross-shaped cookies have a marbled icing pattern in soft spring colors. They’re elegant Easter cookie ideas that look more complicated than they are.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• Cross cookie cutter
• 2 cups powdered sugar
• 3–4 tablespoons milk
• Pastel gel food colors
• Shallow pie dish

Directions

1. Roll dough to ¼ inch thickness, cut crosses, and bake on a parchment-lined sheet at 350°F (175°C) for 8–9 minutes; cool.
2. Whisk powdered sugar and milk into a smooth glaze and pour into a shallow dish.
3. Add a few drops of pastel gel color to the surface and swirl lightly with a toothpick.
4. Dip the tops of each cookie into the marbled glaze, pull straight up, and let excess drip off before drying on a rack.

22. Bunny Trail Sprinkle Bars (Cut into Cookies)

These cookie bars are baked in a pan, topped with sprinkles, and cut into neat squares.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, melted
• 1 large egg
• ½ cup mini chocolate chips
• ½ cup Easter sprinkles
• 9x13-inch baking pan

Directions

1. Stir sugar cookie mix, melted butter, and egg in a mixing bowl until combined, then fold in mini chocolate chips.
2. Press dough evenly into a greased or parchment-lined 9x13 pan.
3. Sprinkle Easter sprinkles over the top and press lightly into the dough.
4. Bake at 350°F (175°C) for 15–18 minutes, cool completely, then cut into small cookie squares.

23. Ombre Easter Egg Cookies

These egg-shaped cookies feature ombre icing that fades from dark to light.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• Egg-shaped cookie cutter
• 2 cups powdered sugar
• 3–4 tablespoons milk
• Pink gel food coloring
• Shallow dish

Directions

1. Roll dough and cut egg shapes with an egg cutter, then bake at 350°F (175°C) for 8–9 minutes on a cookie sheet; cool.
2. Whisk powdered sugar and milk into a glaze, then divide into three small bowls and tint each a different intensity of pink.
3. Pour glazes into a dish in horizontal stripes from darkest to lightest.
4. Dip each cookie top-first through the stripes so the color fades from dark at the bottom to light at the top, then dry on a rack.

24. Chick Hatching from Egg Cookies

These cookies show a chick “hatching” out of a cracked egg shell.

Ingredients

• 1 (17.5-ounce) sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• Egg cookie cutter
• 2 ½ cups royal icing
• Yellow gel food coloring
• Orange decorating icing
• 24 candy eyes

Directions

1. Prepare dough, roll, and cut egg shapes with an egg cutter, then bake at 350°F (175°C) for 8–9 minutes; cool.
2. Outline and flood the bottom half of each cookie with white icing, piping a zigzag crack along the top edge of the shell.
3. Flood the top half with yellow icing to create the chick’s body and head.
4. Add candy eyes and an orange icing beak to the yellow area, and let the cookies dry completely.

25. Sprinkle-Frosted Bunny Head Cookies

These bunny head cookies are outlined with frosting and filled with sprinkles for quick, graphic designs.

They’re perfect when you want cute cookies without complicated piping.

Ingredients

• 1 (16.5-ounce) roll sugar cookie dough
• Bunny head cookie cutter
• 2 cups vanilla buttercream
• 1 ½ cups Easter sprinkle mix
• Piping bag with small round tip

Directions

1. Roll cookie dough, cut bunny heads with a bunny head cutter, and bake at 350°F (175°C) for 8–9 minutes; cool.
2. Fill a piping bag fitted with a small round tip with vanilla buttercream and outline the bunny head on each cookie, then pipe a line just inside the ears and face to create a frosting “wall.”
3. Fill the outlined area with Easter sprinkles, gently pressing them so they adhere to the frosting.
4. Optional: pipe a tiny dot for a nose or add a single sprinkle in the center of the face for added cuteness.

FAQ

Can I use store-bought dough for these Easter cookie ideas?

Yes, many of these cookie ideas work perfectly with refrigerated or mix-based dough, which can save you a lot of time when you’re baking multiple treats.

Just be sure to chill the dough a bit before cutting shapes so bunnies and eggs hold their outlines on the baking sheet.

You can always add homemade touches with colorful frosting, candy decorations, and fun Easter cookie cutters.

How far in advance can I bake and decorate Easter cookies?

Most of these ideas can be baked 2–3 days ahead and stored in an airtight container at room temperature.

For the best texture, wait to decorate with icing and candies until 1–2 days before serving, and let decorated cookies dry fully on a cooling rack.

If you’re using soft candies or marshmallows, keep cookies in a single layer or separate layers with parchment sheets so details stay neat.

What kind of icing is best for decorating Easter cookies?

For detailed cookie ideas like speckled eggs, bunny faces, and marbled crosses, royal icing is ideal because it dries smooth and firm.

If you prefer softer frosting, you can use a thicker buttercream for simple outlines and swirls, especially on drop cookies or bars.

Keep a bag of royal icing mix and some piping tips on hand so you can easily switch between styles.

How can I make these Easter cookie ideas kid-friendly?

To keep things kid-friendly, choose simpler shapes like eggs, circles, and bunnies and prep the baking step ahead of time so little helpers can focus on decorating.

Set out bowls of sprinkles, mini candies, and easy-squeeze bottles of icing, and cover your table with a washable table cover.

Many of these Easter cookie ideas, like nests and sprinkle bars, are perfect for small hands and don’t require precision piping.

How do I package Easter cookies for gifts or classroom treats?

To package these cookie ideas as gifts, let icing fully harden and then place cookies in clear treat bags with a pastel ribbon.

For delicate designs, layer cookies in shallow cookie boxes with parchment between layers so bunny ears and candy eggs stay intact.

Adding a little paper grass or a printed tag makes your Easter cookie ideas feel extra special and gift-ready.

Can I adapt these Easter cookie ideas for gluten-free or dairy-free diets?

Yes, many of these can easily be adapted with specialty mixes and substitutions.

Look for a good gluten-free cookie mix and swap regular butter for a plant-based alternative if needed.

Also, check your decorations—pick dairy-free candies and allergen-friendly sprinkles, and use simple powdered sugar glazes made with non-dairy milk for decorating.

Easter Cookies

With these cute Easter cookie ideas, you can create a platter full of bunnies, eggs, chicks, and spring shapes that feel both festive and personal.

Whether you reach for a simple sugar cookie mix or bake from scratch, a good cookie sheet, reliable cookie cutters, and colorful sprinkles are all you need to transform basic dough into something special.

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