Easter cookies aren’t a thing – I know. It’s all about chocolate bunnies, marshmallow peeps, and jelly beans.
I’m not against chocolate by any means, but it isn’t my favorite flavor.
Call me a palate snob, but chocolate is just so “in your face.” Maybe that’s why my nephews were never into chocolate while their siblings and everyone else on the planet jeered, “Go chocolate or go home.”
So, for those of us who prefer the subtleties of vanilla bean, here’s a super easy recipe for Easter cookies (or any springtime celebration).
The dough includes flaked, sweetened coconut. I like the coconut because it adds extra dimension to the flavor and texture of the cookies. It’s also a great fiber addition.
You can skip the coconut if you have self-proclaimed coconut haters at home, but honestly it isn’t noticeable in the dough. Try some almond flour or even coconut flour as a substitute.
The fresh, springtime flavor comes from the lime glaze. It’s a simple concoction of fresh lime juice and powdered sugar.
To decorate, I started with a sprinkle of lime zest. It honestly looked a little weird to have green fuzz stuck to the tops of the cookies. So, I added some multi-colored sprinkles to enhance the visual a-“peel.”
These cookies freeze well, so if you want to get a jump on the celebration, make’em and bake ’em ahead of the party.
Welcome, spring!
Easter Cookies with Lime Glaze
Ingredients
- ½ c. granulated sugar
- ½ c. butter, softened
- 1 egg, large
- 1 tsp. vanilla
- 1 ½ c. flour, all-purpose
- ½ c. flaked, sweetened coconut
- ½ tsp. baking soda
- ¼ tsp. salt
Glaze
- 2 tbsp. lime juice, fresh
- 1 ½ c. powdered sugar
- freshly grated lime zest
- colored sprinkles
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Mix together sugar and butter until fluffy.
- Beat in egg and vanilla.
- In a small bowl, combine flour, coconut, baking soda, and salt.
- Mix dry ingredients into sugar mixture.
- Using your hands, make 1 inch dough balls and place about 2 inches apart on cookie sheets.
- Flatten cookies with the bottom of a glass dipped in granulated sugar.
- Bake for 15-20 minutes or until edges just begin to turn gold.
- Cool on baking rack.
- Combine lime juice and powdered sugar to your preferred glaze consistency, adding more juice or sugar as needed.
- When cookies are completely cool, drop spoonfuls of glaze on centers of cookies, allowing the glaze to run to the edges. Top with grated lime zest and sprinkles, if desired, while glaze is still wet.
- Allow cookie glaze to dry, then store in an airtight container. These cookies can also be frozen.
