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Easter cookies

The next holidays are just around the corner (or maybe they are already there) and you crave for some small but delicious sweets?

We think that cookies are not only tasty at Christmas time. So we thought we could create an Easter version of our most popular cookies.

Easter cookies

We used a shortcrust pastry with almonds as a base. It is quickly kneaded together before we let it rest in the refrigerator for half an hour. Then just roll it out and cut out the lovely Easter motifs.

If you don’t have cookie cutters with Easter motifs at home, you can also use something more neutral. Hearts, stars or flowers always work nicely.

Filled with jelly or jam of your choice (we just really like the quince jelly in it), the cookies will become a little more soft when stored in a tin can. And the fruity and sweet taste will please every little and big Easter bunny!

Easter cookies

Prep Time15 minutes
Cook Time10 minutes
Cooling time30 minutes
Total Time55 minutes
Course: Kleinigkeit, Nachspeise
Servings: 40 pieces
Author: Malgosia


  • 300 grams of flour
  • 100 g peeled and ground almonds
  • 200 g plant-based butter (cut into small pieces and no longer completely cold)
  • 90 g powdered sugar
  • 20 g vanilla sugar
  • ½ lemon (zest of the peel)
  • 5 tbsp quince jelly
  • Icing sugar for sprinkling


  • Mix the flour with the almonds, powdered sugar, vanilla sugar and lemon zest in a bowl.
  • Add butter and 1 tablespoon of cold water, quickly knead into a smooth dough and shape into a ball. Really only knead the dough until everything has mixed well. In contrast to yeast dough, long kneading is not helpful here.
  • Place in a closed container in the refrigerator for half an hour.
  • Preheat the oven to 180 ° C.
  • Roll out the dough on a floured surface and cut out the biscuits with and without a motif in the middle so that there are an equal number of tops and bottoms at the end.
  • Bake in the preheated oven for 10 minutes.
  • In the meantime, stir the jelly in a bowl until smooth.
  • As soon as the cookies are ready, put ¼ teaspoon of jelly on the still hot bottom parts of the cookies and immediately place a top part (see photo) on top and carefully press on. When the cookies have cooled down, the jelly will set.
  • At the end you can put the cookies on a wire rack and sprinkle with powdered sugar and the cute Easter treat is ready!

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