Lemony Easter Cookies

These cookies are delicious and easy to make. Good for people with egg allergies and for lacto-vegetarians.


10-12 cookies


Cookie Dough: 1½ cups Butter, softened 1 cup Powdered Sugar ¼ Teaspoon Salt 1 Teaspoon Lemon Extract 2¾ cups All-purpose Flour, sifted Icing with a twist: (or Traditional Icing recipe) 2 cups Powdered Sugar 1 Lemon Zest 2 Teaspoons Lemon Juice Any Food colors

Nutritional information

No nutrition information available


1. Beat Butter, Sugar, Salt, and Lemon Extract (using a hand blender or a standing mixture) 2. Start adding the flour (in small proportions) 3. Mix everything well. Cover the dough into a plastic wrap and freeze it for 4-5 hours. 4. Preheat the oven to 350 degrees. 5. Take the dough out of the refrigerator. Flour the surface and roll the dough into desired thickness. 6. With egg (oval) and bunny shaped cookie cutters cut the cookies. Chill the cut cookies for 15 more minutes. 7. Then, bake them into the oven for 15-17 minutes. 8. Remove the cooking sheet from oven and put the cookies on cooling rack for 30-40 minutes. Let them cool completely. 9. This step is all fun. Mix icing ingredients and prepare a icing slurry. Pour or drizzle or dip the cookies into the icing slurry. Involve kids and they will have a fun time decorating these cookies. Note: You can freeze the cookie dough for days in your freezer and bake it whenever you crave for them.