I know most people get all hyped up about Christmas, New Year’s, and even Halloween—and hey, I love a good holiday party as much as anyone—but for me, Easter is the real MVP. There’s just something magical about it. The fresh spring air, the pastel everything, and oh yes… the Easter baking traditions.
In our family, we’ve got a few Easter rituals—an egg hunt in the backyard, big family brunch, and my personal favorite: baking Easter cookies. Every year we try something new (because experimenting with cookies is basically a love language, right?), but one thing never changes—Easter without cookies just isn’t Easter.
This year, I stumbled on something that immediately screamed “must make”: these adorable Easter egg cookies by Kitchen By Anna K. I saw the post in The Official Christmas Cookies and Baking Recipes Facebook Group, and I was instantly hooked. The cookies looked like little powdered sugar-dusted eggs with bright yellow “yolks” in the middle. They’re sugar cookies filled with white chocolate ganache and lemon curd. I mean… come on.
Haven’t tried baking them yet, but I’ve already saved her blog link and stared at the photos like they’re art (which, to be fair, they kinda are). If you’re already drooling, here’s Anna’s recipe—definitely check out her blog for the full step-by-step.
But for now, let’s break down how to make your own version of these gorgeous cookies at home. I’ve done the research, reviewed Anna’s ingredient list, and pulled together everything you need to get baking.
What Are Easter Egg Cookies?
Easter egg cookies are decorative, egg-shaped sandwich cookies, usually made from sugar cookie dough. The top cookie has a small circle cut out, and the center is filled with something colorful—in this case, a creamy white chocolate ganache and bright lemon curd, giving the look of a sunny egg yolk.
They’re soft, sweet, tangy, and ridiculously cute. These are the kind of cookies that make people say, “Wait… you made these?!”
Ingredients You’ll Need
Here’s Kitchen By Anna K’s exact ingredient list:
Cookie Dough:
- 300 g all-purpose flour
- 150 g butter (cold and cut into small cubes, unsalted. If using salted butter, omit the salt)
- 80 g powdered sugar (sifted)
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
White Chocolate Ganache:
- 150 g white chocolate (finely chopped)
- 50 g double cream (in the US, you can use heavy or whipping cream)
Lemon Curd:
- 1 portion lemon curd (Anna uses her own recipe which you can find here, but store-bought works too)
Toppings:
- 40 g powdered sugar (for dusting the top cookies)
Step-by-Step Instructions
Let’s get baking. These cookies involve a few simple components but the end result is absolutely worth it.
1. Make the Sugar Cookie Dough
Cream the cold cubed butter and powdered sugar together until just combined. Add the egg and vanilla extract and mix until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms.
Divide the dough into two discs, wrap them in plastic, and refrigerate for at least 1 hour. Don’t skip chilling—this is what helps them keep their shape while baking.
2. Roll and Cut the Cookies
Roll the dough on a floured surface to about ¼-inch thick. Use an egg-shaped cookie cutter to cut out even shapes. Half will be the bottoms. For the tops, use a small round cutter or piping tip to punch a “yolk” hole in the center.
Place cookies on parchment-lined baking trays and bake at 175°C (350°F) for 8–10 minutes. They should be lightly golden around the edges. Let cool completely.
3. Make the White Chocolate Ganache
Heat the double cream in a small saucepan until it just starts to steam (don’t boil). Pour over the chopped white chocolate and let sit for 1 minute. Stir until completely smooth and let cool to room temperature until thick enough to spread.
4. Make the Lemon Curd
If using homemade, follow Anna’s lemon curd recipe. If using store-bought, just make sure it’s chilled and thick enough to spoon neatly into the cookies.
5. Assemble the Cookies
Spread a small amount of ganache on each bottom cookie. Dust the top cookies (with the hole) with powdered sugar before placing them on top. Carefully spoon a little lemon curd into the hole so it peeks through like an egg yolk.
That’s it—you’ve made the cutest cookies of the season.
Tips for Success
- Chill your dough before rolling for clean edges
- Don’t overbake—they should be pale with just a hint of golden
- Use a piping bag or small spoon for tidy ganache and curd filling
- You can freeze the dough ahead to save time later
Want to simplify the cookie base even more? Try this 3-ingredient sugar cookie recipe for a quick alternative.
More Cookies to Try This Easter
If you’re building a cookie tray or baking for a group, these other recipes pair perfectly with your Easter egg cookies:
- Easy Easter Blossom Cookies – super cute and kid-friendly
- Lemon Crinkle Cookies – tart, chewy, and great for spring
- Whipped Shortbread Cookies – buttery and melt-in-your-mouth soft
- Holiday Cookie Ideas – perfect if you want a full spread of festive treats
Why You’ll Love These Easter Egg Cookies
These cookies are a triple win: they look stunning, taste amazing, and are surprisingly easy to make. The combo of the sweet ganache and tangy lemon curd wrapped in a buttery cookie makes them totally irresistible. And honestly, they’re just plain fun.
They’re also a great make-ahead treat since the dough, ganache, and curd can all be prepped in advance.
Baking is one of those little traditions that makes holidays extra memorable. Whether you’re baking for kids, friends, family, or just yourself (we’ve all been there), these Easter egg cookies are the perfect way to add a little magic to your celebration.
Huge thanks to Kitchen By Anna K for sharing this genius idea—it’s absolutely going in our Easter rotation.
