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How-To: Easter Bonnet Cookies


We loved themed desserts for holidays, so making an Easter cookies recipe was a no-brainer! Easter bunnies, Easter eggs, carrots—there are no shortage of Easter motifs, but we love the old-fashioned feel of these Easter bonnet cookies. It’s a reminder of days gone by—when people donned their very best on Easter Sunday, including hats adorned with beautiful ribbons and flowers. If you’re ready to make these Easter bonnet cookies, we’re ready to show you how. So let’s get started, y’all!

You’ll need the following ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ¼ cup confectioner’s sugar
  • 1 large egg
  • 2 tablespoons lemon zest
  • ½ teaspoon vanilla extract
  • 1½ cups all purpose flour, plus more for rolling
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • nonstick cooking spray
  • ½ cup prepared cake frosting
  • food coloring in colors of your choice (we opted for pastels)
  • macaroons (you can buy prepared macaroons or make your own Lemon Coconut Macaroons)
  • candied lemon zest
  • flower-shaped decorative sprinkles

You’ll also need the following tools:

  • Large mixing bowl
  • Electric mixer
  • Small mixing bowl
  • Sifter
  • Baking sheet
  • Plastic wrap
  • Wire racks
  • Piping bag

First, let’s start by making the cookies. In a large mixing bowl, beat the butter and sugars together at a medium speed until light and fluffy. Then add the egg, lemon zest, and vanilla, mixing until well combined.

In the small mixing bowl, sift together the flour, salt, and baking powder. Then, gradually beat the flour mixture into the butter mixture at low speed, until smooth. Divide the dough into 2 balls, wrap each ball in plastic wrap, and refrigerate for 1 hour.

After chilling the dough, roll it out to a quarter-inch thickness on a lightly floured surface. Then cut out your cookies with round, fluted 2-inch cutters, and place them on a baking sheet coated with nonstick cooking spray. Chill the cookies for 15 minutes more before baking.

Preheat the oven to 350°F, then bake the cookies for 10 minutes or until the edges are lightly browned. Let them cool on the pans for 2 minutes before cooling them completely on wire racks.

Now let’s get started on assembling these cute Easter cookies!

If you’re using multiple colors of frosting, divide up the frosting into separate bowls, and use the food coloring to reach your desired colors. Then, pipe frosting onto the middle of cookie, slightly larger in diameter than the macaroon. You’ll want some of the frosting to show.

While the frosting is still wet, gently press a macaroon onto the cookie. The frosting will act as an adhesive.

Use the Candied Lemon Zest to form the tails of a ribbon, gluing it into place with a very small amount of frosting. If you prefer, you can use licorice instead of the candied zest.

Add the flower-shaped decorative sprinkles to top off your Easter bonnet cookies. After all, every Easter bonnet needs a little floral moment!

Repeat for all remaining cookies, then enjoy! If you’re wanting to make them ahead of time, these cute Easter Bonnet Cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.

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