Recipe Roundup

61 Exceptional Easter Cookie Recipes

At Easter, lemon bars are a must and anything with coconut is fair game.
Several pistachio and dried cranberrystudded cookies drizzled with white chocolate on a pale pink platter.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
  • Egg white recipes don't get better than these golden brown cookies. They're a perfect example of what to do with egg whites
    Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    1/61

    3-Ingredient Hazelnut Cookies

    Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton
    2/61

    Pistachio-Rose Shortbread Squares

    A coating of crushed, freeze-dried raspberries and pink sanding sugar adds color, sparkle, and crunch to these festive cookies.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    3/61

    Carnation Lemon Bars

    These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    4/61

    Black Bottom Brownie Cookies

    Like a plastic Easter egg, these fudgy cookies hold a prize inside: a rich, chocolate-studded cream cheese filling.

    Get This Recipe
  • Photo by Tara Donne, food and prop styling by Diana Yen
    5/61

    All-in-One Sugar Cookie Dough

    Our favorite sugar cookie dough is good for more than just Christmas. Use egg-, lamb-, and chick-shaped cutters and pastel icing to turn them into Easter cookies.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    6/61

    No-Bake Pistachio–White Chocolate Cookies

    These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    7/61

    Mixed Berry Pie Bars

    If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.

    Get This Recipe
  • Photo by Elizabeth Coetzee, Food styling by Mira Evnine
    8/61

    Linzer Cookies

    Classic linzers are round with a fluted edge, but what's to stop you from picking up your nested Easter egg cutters or a bunny rabbit with a star cut-out?

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton
    11/61

    White Chocolate Fruitcake Bars

    These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    12/61

    No-Bake Butterscotch-Coconut Cookies

    These butterscotch "buttons" come together fast and don't require an oven.

    Get This Recipe
  • Photo by Kelsey McClellan
    17/61

    Pistachio Thumbprints

    You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.

    Get This Recipe
  • Photo by Davide Luciano
    18/61

    Coffee Malteds

    Freshly ground espresso beans (instant espresso or coffee also works) and unflavored malt powder—you can find it in supermarkets—gives these cookies a warm, mildly vanilla taste.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    19/61

    Chocolate-Tahini Linzer Cookies

    Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.

    Get This Recipe
  • Photo by Kelsey McClellan
    20/61

    Honey-Vanilla Sablé Cookie Dough

    This dough recipe produces a finely textured, surprisingly flavorful cookie that holds its shape well.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    21/61

    Grapefruit Bars with Candied Zest

    The twice-cooked curd method ensures that these citrus bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even when sliced.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    22/61

    Raspberry Rugelach

    Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

    Get This Recipe
  • Dan Forbes
    23/61

    French Macarons With Raspberry-Rose Buttercream

    To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    24/61

    Double Pecan Thumbprints

    These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    27/61

    Snickerdoodle Party Cookies

    We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.

    Get This Recipe
  • Photo by Kelsey McClellan
    28/61

    Frosted Malt-Chocolate Cookies

    This chocolate-on-chocolate cookie is better than any store-bought Easter candy could ever think about being.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott
    33/61

    Chocolate Blackout Cookies

    We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.

    Get This Recipe
  • Photo by Laura Murray, Food Styling by Judy Mancini
    34/61

    Tahini Cookies

    Think of these tahini cookies as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

    Get This Recipe
  • Photo by Paige Green
    35/61

    Jam Bars

    The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott
    36/61

    Black-and-White Halvah

    Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Diana Yen
    37/61

    Watercolor Cookies

    Use egg-shaped cookie cutters and pastel colors to turn this simple water color cookie-decorating technique into gorgeous Easter eggs that you'll actually want to eat.

    Get This Recipe
  • Photo by Davide Luciano
    38/61

    Espresso Chocolate Sablés

    Of course these are good with coffee and coffee drinks, but they’re surprisingly nice with milk and not at all bad with cognac.

    Get This Recipe
  • Photo by Yossy Arefi
    39/61

    Potato Chip–Crusted Magic Bars

    Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits—like chocolate chips, nuts, and coconut—get layered over sticky condensed milk and a crisp cookie crust.

    Get This Recipe
  • 40/61

    Petite Lemon Curd Cookies

    Fill buttery cookies with tangy lemon curd for a light, bright Easter treat.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    47/61

    3-Ingredient Brown-Butter Shortbread

    Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's still warm.

    Get This Recipe
  • Romulo Yanes
    48/61

    Chocolate Macarons With Orange Ganache

    You'll want to chill these cookies overnight to get the perfect balance of crisp and chewy.

    Get This Recipe
  • Chris Craymer
    57/61

    Tuckers

    These rose-flavored coconut cookies are shaped into tiny pyramids and come out of the oven a pale shade of pink for an interesting rift on Easter cookies.

    Get This Recipe
  • Chris Gentile
    58/61

    Raspberry-Almond Linzer Cookies

    Linzer cookies, 101. Take buttery dough, rich with ground almonds or hazelnuts, spread it with raspberry jam and top it with a lattice of more dough.

    Get This Recipe
  • Lara Ferroni
    59/61

    Coconut Macaroon Sandwiches with Lime Curd

    Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd, and you've caught a new trend headed straight for the stars.

    Get This Recipe
  • Photo by Tara Donne, prop and food styling by Ali Nardi
    60/61

    Strawberry Buckwheat Bars

    Fresh berries—combined with a jar of preserves—give these bar cookies a jammy center with ruby-red, candy-like edges.

    Get This Recipe
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like grilled chicken wings and a citrus bitters cocktail.
The Most-Saved Recipes in the Epicurious App in May
Like green falafel smash burgers and a crispy rice salad.
19 Low-Alcohol Cocktails That Still Bring the Party
Like a strawberry-rhubarb spritz, a watermelon-sherry-kombucha cooler, and more low-ABV drinks for day drinking and keeping your witz.
41 Father’s Day Breakfasts to Say, “Thanks, Dad”
Extra-tender cinnamon rolls, everything-bagel quiche, a chorizo and egg crunchwrap, and more ways to show your gratitude.
23 Fresh Basil Recipes for Pesto and Beyond
Grilled corn with basil butter, pineapple shrimp noodles, slow-cooker pork with zesty basil sauce, and more.
31 Fourth of July Desserts for Star-Spangled Summer Fun
Like butter-pecan icebox cake, sour cherry pot pie, sheet pan shortcake, and more.
19 Homemade Ice Cream Recipes Worth a Second (or Third or Fourth) Scoop
Hazelnut espresso, no-churn dark chocolate, raspberry-cardamom, and more dreamy combos.
The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.
Cheese Expert Tries Every Trader Joe’s Cheese
Trader Joe’s is famous for its cheese selection, but which ones are actually worth buying? Cheese expert Liz Thorpe joins Epicurious to taste test everything from classic Brie and sharp cheddar to more adventurous flavors like chocolate stilton and spicy scotch bonnet. Join Liz as she breaks down the best buys, hidden gems, and which cheeses to skip on your next Trader Joe’s run.
All the Recipes From Bon Appétit’s Drinks Issue
We’ve got coffee cake scones, pad kra pao, and a frozen espresso martini.
Pro Chefs Blind Taste Test Every Frozen Burrito
Chefs Yara Herrera, Eric See, and Adán Medrano are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen burritos found on supermarket shelves. Which burritos pack the most bang for your budget, and which should you avoid at all costs?
Our Favorite Carla Hall Recipes
From a black-eyed pea salad to “by far the best” shrimp and grits.