Easter Egg Rainbow Cookies Recipe

Easter Egg Rainbow Cookies Recipe is made with butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, food coloring, and a touch of milk. This cheerful and easy Easter Egg Rainbow Cookies recipe creates a festive dessert that takes about 1 hour to prepare and can serve up to 24 people.

Easter Egg Rainbow Cookies Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• ¼ cup (60ml) milk
• Food coloring in pastel shades (pink, yellow, blue, green, purple)

Easter Egg Rainbow Cookies Instructions

1. Cream the butter and sugar In a large mixing bowl cream the softened butter and sugar until light and fluffy (about 2–3 minutes).
2. Add the eggs and vanilla You add the eggs one at a time and then mix in the vanilla extract and mix until combined.
3. Mix the dry ingredients Separate the flour from the baking powder in a separate bowl.
4. Combine wet and dry Gradually add the dry ingredients to the butter/milk mixture alternating with milk until a soft dough forms.
5. Divide and color Split the dough into 5 equally sized portions, tint each portion with a different color pastel food coloring ( knead little until color is even ).
6. Shape into Easter eggs Roll teaspoon size balls of dough and flatten slightly into oval ” egg ” shape. Place them on a parchment paper line baking sheet with some space between each cookie.
7. Bake Preheat the oven to 350°F (175°C). Bake for 8–10 minutes until the edges are just set (the cookies should still be soft and colorful).
8. Cool and enjoy Wash and dry the baking sheet then put the cookies onto a wire rack to cool for 2 minutes. Serve immediately or store in an airtight container for up to 5 days.

Recipe tips

• Use room temperature ingredients: Cold butter and eggs make the dough harder to mix and can affect texture. Let them sit out for about 30 minutes before starting — trust me, your mixer will thank you.
• Go easy on the food coloring: A little goes a long way! For softer, pastel shades, add coloring drop by drop. If the dough feels sticky after adding color, just dust your hands with a touch of flour.
• Don’t overbake: These cookies should stay soft and chewy in the center. Pull them out when the edges are just set — they’ll keep baking a little on the tray.

How To Store Easter Egg Rainbow Cookies

Refrigerate: Allow the Easter Egg Rainbow Cookies to cool completely; then place them in an airtight container with thin layers of parchment paper (they don’t stick together if you lay it out flat) and store in the refrigerator for up to 5–6 days.

Freeze: To ensure longer storage, layer the cookies thawed in one layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container – leaving space for layering with parchment paper – and freeze them for up to 2 months. Thaw before eating – no reheating.

How To Reheat Leftover Easter Egg Rainbow Cookies

In The Oven: Preheat the oven to 300°F (150°C). Place the leftover cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Warm for 5–7 minutes, or until they are just heated through and slightly soft.

In The Microwave: Place 1–2 cookies on a microwave-safe plate. Cover with a lightly damp paper towel to keep them from drying out. Heat on medium power for 10–15 seconds — just enough to make them warm and tender.

In The Air Fryer: Preheat the air fryer to 300°F (150°C). Arrange the cookies in a single layer in the basket. Heat for 2–3 minutes, checking halfway to keep them soft and colorful.

What to serve Easter Egg Rainbow Cookies

Easter Egg Rainbow Cookies Recipe pairs well with hot chocolate, warm milk, strawberry milkshake, and fresh lemonade. It also can be served alongside fruit salad, vanilla ice cream, whipped cream, and a bowl of mixed berries for better savoring of the meal.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, but cut back on the salt added in the recipe ( if any ) to not have the cookies taste too salty. Unsalted butter is preferred, because you can modify the flavor.

How to make the cookies don ‘t break up while baking?

Chill the shaped dough in the refrigerator for about 10 minutes before you bake it so the egg shape doesn’t spread out.

Can I make the dough ahead of time?

Yes. You can prepare the dough, wrap it in plastic wrap and put it in the refrigerator for up to 2 days and when ready color, shape and bake it.

More cookie recipes:

• Green Shamrock Sugar Cookies Recipe
• Almond Cinnamon Crescent Cookies Recipe
• Spiced Treacle Cookies Recipe