Easter Cookies Recipe:

1/2 cup (113 grams) unsalted butter

1/2 cup (100 grams) granulated white sugar

1 large egg, separated

1/2 teaspoon pure vanilla extract

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 - 3 tablespoons milk

1/3 cup (50 grams) currants or raisins

1/4 cup (40 grams) chopped mixed peel


Easter Cookies: Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy (about 2 minutes). Beat in egg yolk and vanilla extract.

In a separate bowl, whisk together the flour, salt, and ground cinnamon. Add the dry ingredients to the egg mixture and beat until incorporated. Add the currants and chopped mixed peel and enough milk to give a fairly soft dough.

Transfer the dough to a lightly floured surface and roll out to a thickness of 1/4 inch (5 mm). Cut into shapes using your favorite cookie cutter. Place on the prepared baking sheet.

In a small bowl, lightly beat the egg white. Brush the tops of the cookies with the egg white and sprinkle with a little granulated white sugar (if desired). Bake in the preheated oven for about 12 to 15 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool.

Makes about 24 - 3 inch (7.5 cm) cookies.


Every holiday has special foods attached to it and Easter is no exception. Cakes, cookies, and breads play an important role during the Easter period and every country has their customs. The English, for example, are known for their hot cross buns as well as this favorite, Easter Cookies (Biscuits). They are delicious; full of ground cinnamon, currants, and mixed candied peel. They are not too sweet which makes them especially appealing with all the chocolate and other Easter candy floating around.

Making cookies (biscuits) is definitely one of the more simple things to bake. Cream the butter and sugar, add the egg yolk, vanilla extract, and then the flour. Fold in the fruit and enough milk to make the dough soft and pliable. We do have to roll out the dough and cut it into shapes and since it is Easter, I thought an "egg" shape would be appropriate. To make the tops of the cookies nice and shiny, we brush them with beaten egg white before baking. I also like to sprinkle them with a little extra sugar which adds sparkle and crunch. These cookies keep very well and are perfect with a cup of coffee or tea.