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Sweets for Easter - recipes with photos

Easter cake is a traditional Easter sweet. Beautiful Easter cakes decorate our table, and a wide variety of recipes allows you to make Easter baking for every taste. But is it worth limiting yourself to Easter cakes alone? After all, Easter is a bright and bright holiday, and what will definitely add brightness is beautiful desserts. Treat your inner sweet tooth and make delicious treats!

Especially for you, we have collected 11 simple recipes sweets for Easter step by step photos or illustrations ready-made desserts. Sweets, cakes, muffins, jelly eggs - a choice for every taste. Both adults and children will be delighted!

All collected here Easter desserts can cook with your own hands, quickly and without baking! You don't need any special skills or complex ingredients. It is also a great way to introduce children to cooking and keep them busy with useful work. We are sure they will be interested in helping you create bright and beautiful goodies.
Happy cooking!

Chocolate cake "Easter eggs". No baking!

Yoghurt Easter ice cream "testicles" on a stick. Ideal for kids!

Ingredients:
500 ml. yogurt;
a handful of muesli-granola (can be replaced nut mix);
a handful of blueberries;
a handful of raspberries;
or use any other berries you like.
Three types of yogurt were used in this recipe to achieve different colors. You can take any you like, but for the most healthy dessert for children, make your own yogurt or buy Greek yogurt (it has the lowest sugar content).
Additionally, you will need:
oval silicone mold or muffin molds;
sticks for lollipops or ice cream.
Cooking process:
Fill each mold about a third full with yogurt. Put granola or nuts on top - berries. Place lollipop sticks inside. Top with yogurt to fill the mold to the brim. Make sure the top layer completely covers the fruit and stick.
Place the mold in the freezer for at least 2 hours, you can leave it there overnight. After the “testicles” are properly frozen, remove them from the mold and hold for a while room temperature so that they thaw a little and soften. Serve immediately.
Source: eatsamazing.co.uk

Biscuits "Bird's Nests" that do not require baking.

Ingredients:
100 gr butter
half glass of milk
2 cups sugar
1/4 cup unsweetened cocoa
½ cup creamy peanut butter or Nutella
1 teaspoon vanilla extract
1 cup oatmeal fast food
1 cup chopped pretzel cookies
1/4 teaspoon salt
2 cups easter egg candy It can be dragees, white chocolate candies, or large chocolate eggs if you want to make a big nest.
Cooking process:
Melt the butter in a small saucepan over low heat. Add milk, sugar, cocoa and mix thoroughly, making sure that the ingredients are well mixed, but do not bring to a boil. Cook for 1-2 minutes, stirring occasionally. Remove the saucepan from the heat. Add peanut butter and vanilla, mix everything until smooth. Now it's the turn of oatmeal and cookies - pour them into the mixture and mix.
Spoon the mixture out onto parchment paper and shape it into bird nests. Make an indentation in the center so that there is a place to put testicles. Leave the nests to cool completely, you can put in the refrigerator. After cooling, place candies in the center and serve.
These cookies can be stored in an airtight container in the refrigerator for up to 4 days.
Source: twopeasandtheirpod.com

Jelly Easter eggs

Ingredients:
2 teaspoons of vegetable oil;
4 packages of mix for jelly of different colors (about 80 grams each);
hot water(just boiled);
4 tablespoons of yogurt.
You will also need:
10 plastic egg-shaped molds, ideally with a hole on one side;
empty egg tray;
plastic syringe for 10 cubes or more.
Cooking process:
Form preparation:
On the sharp side of the plastic egg mold, make a small hole to fit the spout of the syringe.
Lubricate the molds well inside vegetable oil.
Arrange plastic eggs in a container.
Filling:
Dilute 1 sachet of jelly hot water as indicated in the instructions on the package. Mix thoroughly so that there are no lumps. Using a plastic syringe, fill the molds with the first color by about 1 cm. You should have about half of the unused jelly left after completing this step. Place the egg container in the refrigerator to cool for 10-15 minutes.
After cooling, add 1 teaspoon of yogurt to half of the unused jelly, mix and syringe this mixture on top of the first layer. Let the layer cool.
Repeat the above with each color, remembering to refrigerate the previous layers until the eggs are full. Refrigerate the eggs for at least 4 hours, preferably overnight.
To get the jelly out of the mold, hold it under hot water and squeeze slightly from the sides, the molds should open without problems. If not, hold it under water for a couple more minutes.
Source: spendwithpennies.com

Easter crispies

Ingredients:
100 g unsalted butter;
half a glass of honey;
300 grams of not too sweet chocolate;
4 cups Choco Krispies. You can use puffed rice or chocolate balls Nesquik type.
For topping:
half a cup of Nutella
Easter powder
candy in the form of eggs or m&ms
you will also need cupcake liners and some vegetable oil to grease the forms
Cooking process:
Lubricate the forms with vegetable oil, very thinly and carefully. If you have silicone molds, so much the better, the crisps will be easier to get out of them.
In a saucepan, combine butter, honey and chopped chocolate into small pieces. Stir the mixture constantly, heating over low heat until the chocolate has melted and the mixture is smooth.
Remove from heat, cool 5 minutes and add your crisps (puffed rice, balls, or any other similar).
Pour the mixture into the molds to the brim, and make a small indentation in the center so that there is room for the topping and eggs.
Place in refrigerator for at least 3 hours.
When the crisps have cooled, remove them from the molds and pour Nutella melted in the microwave or in a water bath on top. Garnish with Easter sprinkles or egg candy.
Source: omgchocolatedesserts.com

Two ways to decorate pretzel cookies (pretzels) for Easter:Flowers

Ingredients:
white chocolate drops;
pretzels;
M&M's.
You will also need:
a baking sheet or flat dish for the microwave;
parchment;
oven or microwave.
Cooking process:
1 - Preheat the oven to 250°.
2 - Line a baking sheet parchment paper and lay on top of the pretzel. You can use as many cookies as you like, as long as they are in one layer and you have enough chocolate and sweets for everything.
4 - Place one white chocolate chip on top of the pretzels and place in the oven for 3 minutes or until the chocolate has melted. Please note that the drops should just melt, become soft, and not melt.
5 - Remove the baking sheet from the oven and place on top of the M&M's soft chocolate to form flowers.
6 - Place the tray in the refrigerator for approximately 15 minutes until the chocolate has hardened.
Everything! Take out, serve and enjoy bright and delicious flower sweets! Everything is extremely simple!
1 - Arrange the pretzels on parchment paper as shown in the photo.

3 - Fill the inside of the pretzels with chocolate. Use a fork to form wings.
4 - With confectionery gel, draw an eye and a beak.

Everything! Elementary, but how charming!

rabbits

Ingredients:
white chocolate drops (or bar white chocolate);
pretzels;
pink and black confectionery gel for decoration.
parchment paper
Cooking process:
The basic steps are the same as for ducklings.
1 - Place the pretzels on the parchment as shown in the photo.
2 - Melt the chocolate in a water bath or in the microwave.
3 - Fill the inside of the pretzels with chocolate. Use a fork to shape the ears and cheeks.
4 - With confectionery gel, draw eyes, ears, nose and mustache.
5 - Place in the refrigerator to cool.
Sweetie, isn't it?

For test:

1.25 kg flour
500 g dark honey or herbs
360 g butter ( fat content 82.5%)
250 g brown sugar
50 g peeled ginger root
50 g unsweetened cocoa powder
2 yolks
1 orange ( peel)
1 lemon ( peel)
3 art. l. Roma
2 tsp baking powder
2 tsp ground cinnamon
1-2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp anise seed
1/4 tsp salt

For glaze:

200-230 g powdered sugar
1 protein
1/2 tsp lemon juice

Prepare the dough. Put honey, sugar and butter in a separate container. Put on water bath and heat, stirring constantly, until the sugar is completely dissolved. The mixture should not boil.

When the sugar dissolves, add all the spices, cocoa powder, orange and lemon peel. Stir and remove the container from the water bath, let the mixture cool down to a temperature not lower than +68°C.

Sift flour, baking powder and salt into another bowl. When the mixture has cooled down a bit, add some of the flour and knead the dough thoroughly. Cool a little again, and then add the yolks, rum and knead the dough well with your hands.

Add the rest of the flour into the dough gradually. No need to strive to mix in all the flour. The dough should be dense and elastic. It will be slightly sticky. Gather the dough into a ball, wrap in cling film and refrigerate for 6-8 hours.

Preheat oven to 220-240°C. Line a large rectangular baking sheet with baking paper.
Roll out the dough into a layer 3-5 mm thick on a work table sprinkled with flour, ( or opposite). Cut out shapes from the dough using cookie cutters. Transfer the figurines to a baking sheet.

Cookies can be cut out in another way: roll out the dough on a baking sheet, cut out figures, and then remove excess dough from the baking sheet. Thus, the cut cookie will not be distorted.

Bake cookies in preheated oven for 7-9 minutes. Be careful not to overdo it. Gingerbread Cookie (like gingerbread) does not become dense and crispy during baking. If the cookies have risen slightly and browned around the edges, they are ready.

Take the tray out of the oven. Let the cookie cool, then remove it and spread it out in a single layer on a flat surface so it doesn't warp.
If the finished cookies run a little around the edges during baking, cut off the bumps with a knife while the cookies are warm.

Cookies are best baked a day before decorating: ready-made cookies can be wrapped in parchment or cling film.

For the frosting, in a clean bowl, whisk the egg white and lemon juice, gradually add the sifted icing sugar and fold in. The icing is ready when the protein mass hangs from the whisk, but does not flow. Do not beat the protein too intensively: the icing will be saturated with air and will bubble.

Decorate cookies with icing.

How to decorate cookies with icing - a master class

To decorate Easter cookies art cook Tatyana Khromushina I decided to use two contour technologies - openwork decor and drawing with liquid glaze. Therefore, we apply on the cookies along the contour for each pattern.

Glaze of a thick consistency for the contour ( consistency like the contour of children's stained glass paints).
Glaze of not very thick consistency for internal filling of the contour.

To work with icing, you first need a bag, and a rather rigid one. It can be made from a polyethylene file. Any clean tubes that are comfortable and suitable in diameter will also work. The correct opening diameter of the bag is about 1.5 mm. It is convenient to close the bag with a clerical clip. If you are using a tube, cut off the end, rinse thoroughly and close with a clip. Glaze should be stored in the most airtight containers, otherwise it will dry out quickly.

2. When the contour is completely dry, proceed to the openwork painting. With the same thick glaze, draw even, strictly parallel lines of the same thickness. The distance between the lines should be approximately equal to their thickness. This is the bottom layer of the openwork mesh.

3. When the icing seized ( if it is the right consistency, it will take about 10 minutes), draw the top layer of the openwork mesh. The thickness of the lines and the distance between them should not differ from the bottom layer.

4. Let the glaze mesh dry. Now fill the desired cells with droplets of thick glaze, following the selected pattern ( you can take any pattern of textile lace).

5. Decorate the pattern with lace fringe: on the edge between each two points of glaze, place another one in a checkerboard pattern. If there is room left, the fringe can be made longer.

6. Another version of the fringe is made from drops of glaze, carefully pulled down with a wooden toothpick.

Drawing on liquid glaze (finift)

1. Outline with thick glaze. The contour line should be even and uniform in thickness.

2. Dilute the thick glaze to the desired consistency with lemon juice. The frosting should drip, but not run. If the glaze is diluted too much, it will not dry well, and when dry it will become transparent. Therefore, to give the glaze-filling the desired consistency, lemon juice add one drop at a time to it, stirring constantly.

3. Apply the diluted icing-fill inside the dried contour.

4. Drip the icing for the design on the background in the right places. Its consistency should not be as thick as the outline, but thicker than the background fill. Draw lines with a toothpick to create a pattern.

5. Draw a “frill” along the edge of the outline with thick glaze: it will complete the drawing and hide the bumps.

Published 04.04.2016
Posted by: FairyDawn
Calories: Not specified
Time for preparing: 120 min

Easter eggs, which are usually decorated for Easter with colorful patterns and painted in different colors, can be made from cookies. Sweet biscuits from shortcrust pastry with icing sugar holiday table will look elegant and appetizing - these are pleasing to the eye!
Cookies "Easter eggs", the recipe with a photo of which I offer, is well stored and can be prepared a few weeks before the holiday.
It will take 2 hours to prepare the dish. The ingredients listed in the recipe will make 5 servings.
Ingredients.
For test:
- creamy margarine - 120 g;
- granulated sugar- 150 g;
- chicken egg - 1 pc.;
- flour - 245 g;
- baking powder - 3 g;
- nutmeg, ground cinnamon.
For glaze:
- red, yellow and green food coloring;
- powdered sugar - 320 g;
- raw proteins - 40g.

Recipe with photo step by step:

Cooking shortbread dough for Easter cookies. The fastest and easiest way is to use a food processor. We place the creamy margarine cut into cubes in a bowl, add granulated sugar, beat, then put the egg and beat again. We pour wheat flour, baking powder, cinnamon and grated nutmeg, knead the dough. If you do not need all the dough, you can freeze the leftovers.

Sprinkle the board with flour, roll out a small piece of dough thinly, cut out cookies with curly shapes.

We bake for 12 minutes in an oven heated to 160 degrees.

We make sugar. Mix powdered sugar and protein, rub it intensively, after about 6 minutes the mixture will turn bright white.

We make a cone from cellophane or fill a pastry bag with icing, paint over the cookies completely.

Add green food coloring. We draw leaves around the flowers.

Add to white icing a drop of red dye - you get a pink color of a delicate shade.

We draw pink flowers of a smaller size, and put small pink dots on the white field.

Dry it only at room temperature.

Shortcrust pastry cookies with sugar icing "Easter Eggs" are ready.

Easter is a long-awaited holiday for children. After all, at this time all the relatives gather, they cover beautiful table with many delicious meals, you can arrange games with eggs and give each other cute Easter souvenirs. We will tell you how to make Easter cookies that kids will surely love.

belive.ru

What makes cookies "Easter"? Of course, the choice of thematic forms and traditional Easter plots is a priority. Eggs, rabbits and hares, chickens and chickens, flowers and baskets, butterflies and birds - do not limit your imagination, feel free to experiment!

yablor.ru

Easter Cookie Recipe

Ingredients: 200 g softened butter, 1 egg, 300 g flour, 130 g sugar, 1/2 tsp. baking powder, vanillin. Optionally, you can add honey, cinnamon, ginger to cookies.

Cooking method. Mix eggs and sugar, beat with a mixer at medium speed. Add oil and stir until smooth and creamy. Gradually add the sifted flour, add vanilla. Knead elastic dough. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 1.5-2 hours.

rs.img.com.ua

Take out in portions and roll into a thin layer, sprinkling with flour if necessary. Cut out the desired shapes.

teammy.com

You can use molds or pre-drawn and cut out templates from paper.

To make the edges of the cookies even and smooth, it is better to cut them out of raw dough!

Line a baking sheet with parchment paper and place cookies on it. Bake in an oven preheated to 180°C for about 10 minutes. Cool the finished cookies on a wire rack. Decorate with icing only after complete cooling!

shortbread recipe

Each housewife has her own recipe, tested and approved by the household. We offer another option for Easter cookies.

Ingredients: 85 g butter, room temperature, 5 g vanilla sugar, 160 g flour, 1 egg (yolk), 25 g milk.

Icing (icing) for Easter cookies

And now, the most important part - decorating Easter cookies. It is the decor that makes these Easter cookies.

www.bolshoyvopros.ru

Aising is a sugar-protein mass with which you can draw anything you like.

For glaze: 1 egg white, 6 tbsp. l. powdered sugar, 2 tbsp. l. lemon juice food colorings.

Beat 1 protein with sifted powdered sugar. More powder may be needed (depending on the size of the egg). At the end of whipping, add lemon juice or citric acid on the tip of a knife. The mass should be smooth and elastic: not liquid and not too thick. Beat on low speed first, then on high speed for a couple of minutes.

The glaze dries very quickly, so immediately after preparation, cover it with a film.

Divide the glaze between bowls and tint with food coloring.

julycupcakes.blogspot.com.by

Icing is applied using a paper cone or a confectionery syringe.

www.kuharka.ru

First make a contour (the icing should be thicker so that the line does not spread). Give the contour half an hour to dry. Then cover the rest of the planes with a more liquid icing (dilute the composition with warm water). We check the consistency. Take a knife and draw a line in the middle of the finished icing, count out loud to three. On the count of three, the separated parts of the glaze should close together. The consistency is right! So that there are no bubbles on the finished product and the icing spreads evenly, you need to let the icing stand, knock lightly so that the air bubbles rise up.

www.canadaruportal.com

Properly prepared glaze hardens quickly and does not stick to your hands. The shelf life of the finished icing in tightly lid closed container - 4 days. Definitely in the fridge! Before work, the glaze must be mixed well and do not forget to cover it with a wet towel or film during work: the composition dries VERY quickly.

Since raw protein is used to make the glaze, eggs must be THOROUGHLY washed with soap or dry protein should be used. This will protect against salmonellosis and other "chicken sores".

How to wrap Easter cookies for a gift

www.supersadovnik.ru

If you want to give cookies, you can pack them in a transparent cling film and arrange them in beautiful boxes.

livemaster.ru

www.zlotnytska.com.ua

You can also stick it on a wooden skewer and decorate dishes on the table.

www.liveinternet.ru

Easter Cookie Ideas

Of course, hens, cockerels, chicks and the eggs themselves are the main characters of the Easter theme in any decor, Easter cookies are no exception.

pinterest.com

Do not try to make a cookie template with small details, they can easily break off. It is better to cut the dough along the most simplified contour, and just draw everything you need.

www.bolshoyvopros.ru

Any glaze can be tinted natural juices. The color will be pastel shades, and the quality guarantee is 100%. This is especially true for children with allergies.

liveinternet.ru

www.okamama.ru

White icing looks very stylish. You can not tint the icing at all.

www.bolshoyvopros.ru

Try baking Easter egg-shaped cookies. Inside you can hide a small surprise, and decorate the outside with colored glaze.

www.bolshoyvopros.ru

The Easter box consists of several parts that are cut out according to a pattern, and after baking they are interconnected with icing or liquid chocolate.

Step by step tutorial on how to bake cookies for Easter with photos and videos!
Easy to do, great for painting. You can make Easter egg cookies!

To bake cookies you will need:
3 eggs (c1)
240 grams of butter (well, it happened)))
glass of sugar
2 cups of flour
vanilla pinch
Cocoa - a tablespoon with a mountain.
A teaspoon with a slide of baking powder for dough.

How to make delicious cookie dough:
Beat eggs with sugar with a mixer.

Add room temperature butter. Beforehand, the butter can be cut into cubes.

Beat until smooth.

Pour the flour immediately, on top of the slide a teaspoon of baking powder.
Add a little vanilla, at the tip of a knife or a little more.

Mix thoroughly, first with a spoon, then with your hand.
The dough will crumble, but when you start to interfere with your hand, it will seem that it is too soft.

Separate half and mix with cocoa by hand (the simplest cheap one will do).

Wrap in cling film and refrigerate for an hour or, if you are in a hurry, in the freezer for 10 minutes.

Take out in turn, roll out. I rolled out on a plastic board without flour. I rolled out the packaging of cling film, since the dough does not stick to it. If it becomes very sticky when cutting with molds, put the rolled dough in the freezer for 5 minutes. It turned out about half a centimeter layer, you can make it thicker.

Cut out with cookie cutters and use a sharp knife to lift off the board and transfer to a baking sheet.

How to bake cookies for painting:

I baked on baking paper, did not grease anything.

Place in preheated oven at 180 degrees. It baked quickly, 20 minutes, maybe 25, the bottom of the cookies remained almost the same color as the top. To check the readiness, I just broke one cookie and saw that it was not raw inside.

Also with brown cookies. Spread on the same paper, nothing stuck. The cookies are very tasty, amazingly fragrant, not hard, and it is convenient to paint them with icing.

How to make icing I wrote in the gingerbread recipe. To be honest, this time I just added powdered sugar to the protein from one egg. I also sprinkled food coloring there (I had dry Parfait dyes in a set, they are sold in supermarkets). Attention, you will use dyes, do not take them for eggs, firstly, they may not be suitable for ingestion, and secondly, they may be salty!

The powder must be sifted. Mixed with a fork, added a teaspoon of water, kneaded thoroughly.

And also for the first time I tried to make egg-free frosting!
She poured a little water and added powdered sugar to the eye, kneaded. In the photo you can see pink icing - it looks more marmalade, slightly transparent. I even liked it better than the traditional frosting!

How to paint Easter cookies with icing
I put the finished glaze in long bags and tied it in a knot, cut off the tip of the bag with nail scissors ... that's all wisdom) I also had a nozzle for painting, but I didn’t get to it - I didn’t have enough strength for fine painting, I painted everything from the holes of the bags) If you want to paint with icing - take it thicker, if you pour icing on cookies for the background - add a third of a teaspoon of boiled cold water.

Here are some ideas on how to decorate cookies with icing on Easter themes. By the way, molds for bunnies and eggs and some more of the kits for children's creativity from the Luch factory) Naturally, without plasticine)))