Easter Cookies Dipped in Chocolate

Easter cookies are made a little more special when you dip them in some chocolate! Instead of dipping the whole cookie, I've just coated the back of the cookies so that you can still see the spring designs on the front.





easter cookies

Items You'll Need:

  • Sugar cookie ingredients (see below)
  • Sprinkles
  • Cookie molds with "spring" designs
  • Chocolate chips
  • Parchment paper
  • Cookie sheets



Easter Cookie Recipe for Cookie Molds:

Yields 2-4 dozen (depends on the size of your cookies)

  • 3 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup butter, softened
  • 1 Tablespoon vanilla extract
  • 2 eggs
  • 1 teaspoon salt

Directions to Make Easter Cookies:

1. Beat the softened butter for about 1 minute. Add the sugar and beat for about 3 more minutes. Add the vanilla and eggs, and continue to beat for 1 minute. Add the flour and salt, and beat for 1 more minute, being sure to scrape the sides of the bowl to fully mix. Refrigerate dough for 1 to 2 hours.

2. Preheat oven to 375 degrees F (190 degrees C).

3. Spray or oil mold to coat. Dust mold with flour, then tap mold holding it sideways to remove any excess flour. Put the dough into each mold and use a knife to remove excess. The dough should be flat with the top of the mold. Loosen the edges with a knife, and let the dough fall onto an ungreased cookie sheet.

4. Bake at 375 degrees F (180 degrees C) for 12-15 minutes or until lightly browned. Remove from the oven and add sprinkles. Let them sit on the cookie sheet until slightly cooled, then finish cooling on a cooling rack.

5. Follow the directions on the package and melt the chocolate in the microwave using a microwave safe bowl. While it's still warm, pour a very thin layer onto a plate or into a bowl.

"Dunk" the back side of the cookie into the chocolate (I used tongs for this step). Remove the cookie, and place it onto a cool (not the one you used to bake) parchment paper lined cookie sheet. Place the cookie sheet into the refrigerator to harden the chocolate (about 5 minutes).

Remove the cookie sheet from the refrigerator and check the backs of the cookies. If the chocolate looks too thin, you can add another layer by following the directions above.

easter cookie recipe





Return from Easter Cookies to EASTER PAGE

Return from Easter Cookies to HOME PAGE