easter dessert recipes

They say dessert is the best part of any meal, especially on holidays. This Easter, make an effort to wow your family by preparing one of these Easter dessert recipes.


Tasty Easter Dessert Recipes You Won’t Forget

No matter how full you are after a meal, there always seems to be room for dessert. And this Easter holiday is the perfect time to showcase your skills in making sweet treats. Here are the best Easter dessert recipes to try out.


1. Easter Egg Sugar Cookies

If you’re looking for recipes for Easter desserts, sugar cookies are always a crowd-pleaser.


  • Cookie dough:
    • 2 cups all-purpose flour
    • 1 1/2 sticks unsalted butter (12 tbsp)
    • 1/2 tsp fine salt
    • 1/8 tsp baking soda
    • 1 tsp vanilla extract
    • 1 large egg
    • 1/2 cup granulated sugar
    • 1/4 cup powdered sugar
  • Icing:
    • 3 cups powdered sugar
    • 3-4 tbsp whole milk
    • Food coloring (different colors)


Directions for the Cookie Dough:

  1. Combine flour, baking soda, and salt in a bowl. Whisk to get rid of lumps. In a separate bowl, beat the egg and vanilla extract together.
  2. In a large bowl, beat together the butter, powdered sugar, and granulated sugar on low speed. Once incorporated, turn up the speed to medium and beat for about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
  3. Add the egg and vanilla mixture, and beat together on low speed. Add the flour mixture in three batches, beating after each batch. Turn the speed up as needed (the dough will begin to thicken). With a rubber spatula, scrape down the sides of the bowl as needed.
  4. After incorporating all the flour, turn the speed to medium-high and beat for another 5 minutes.
  5. Transfer the dough to a floured surface. Divide the dough into two even sections. With your hands, shape each section into a flat square. Wrap the dough in plastic wrap and place them in the refrigerator for at least 3 hours (or overnight).


Directions for Baking:

  1. Once you’re ready to bake, preheat the oven to 350°F. In the meantime, line two baking sheets with parchment paper.
  2. Take out the dough from the refrigerator. Place each piece in between two floured sheets of parchment paper. Roll each dough into about 1/4-inch thick squares. Place in the freezer for a few minutes to harden.
  3. Remove from the freezer and cut out egg shapes using a cookie cutter. You can also do this by hand, though it will not be as accurate. Transfer each cutout to the lined baking sheets, spacing them about 2 inches apart. Reuse scraps of dough by combining them, rolling them together, and cutting out more egg shapes.
  4. Bake the cookies in the oven for 12 minutes, rotating the baking sheets halfway through the baking process. Remove the cookies from the oven once golden brown and allow to cool completely on a wire rack.


Directions for the Icing and Assembly:

  1. To make the icing, sift the powdered sugar into a large bowl to eliminate any lumps. Add 1 tablespoon of milk and whisk to melt the powdered sugar, adding another tablespoon of milk as needed. Whisk until the icing is thick enough.
  2. In 3 bowls, spoon 3 tablespoons of white icing in each one. Add a different color of food coloring into each bowl and cover with plastic wrap until ready to use. In another bowl, pour 1/4 cup of white icing. Cover the rest of the white icing with plastic wrap. Drizzle one colored icing onto the 1/4 cup white icing. Using a toothpick, swirl the color around to create a marbled effect.
  3. Take a cookie and dip one side of it in the swirled icing. Slowly lift to remove the cookie and hold it over the bowl to allow the excess to drip off. Fill any gaps with a toothpick if needed. Transfer the completed cookies on a wire rack over a baking sheet.
  4. Repeat steps 11 and 12 with the remaining colors. Ice the remaining cookies. Let the icing set on the cookies for about 30 minutes.
  5. Serve.


2. Easter Chick Cupcakes

If you want great Easter dessert recipes, these cupcakes will surely make anyone smile.


  • Cupcakes:
    • 1 1/2 cups granulated sugar
    • 2 sticks unsalted butter (1 cup)
    • 2 cups all-purpose flour
    • 3 large eggs
    • 2 tsp vanilla extract
    • 3/4 cup whole milk
    • 3 tbsp cornstarch
    • 1 tsp kosher salt
    • 1 1/2 tsp baking powder
  • Buttercream and decoration:
    • 3 cups powdered sugar
    • 1 1/2 sticks unsalted butter (3/4 cup)
    • 1/4 cup yellow sanding sugar
    • 1 tbsp heavy cream
    • 1 tsp vanilla extract
    • 36 chocolate chips
    • Orange food coloring


Directions for the Cupcakes:

  1. Preheat the oven to 350°F. Line your cupcake tin with liners.
  2. Combine granulated sugar and butter in a bowl. Beat together at medium-high speed. Add each egg, beating after each one. Add vanilla extract and mix well until incorporated.
  3. In a separate bowl, combine flour, baking powder, cornstarch, and salt. Whisk together to get rid of lumps.
  4. Add half of the dry mixture to the wet mixture. Beat until just combined. Add milk and mix together before adding the remaining dry mixture. Stir with a wooden spoon until just incorporated.
  5. Divide the batter among the cupcake liners, filling each one about 3/4 of the way. Bake in the oven for about 25 minutes or until a tester comes out clean. Once done, remove the cupcakes from the tin and allow them to cool completely.


Directions for the Buttercream and Assembly:

  1. Beat together powdered sugar and butter in a large bowl until smooth. Add the vanilla and heavy cream, then beat until combined.
  2. Place the sanding sugar in a shallow dish.
  3. Frost each cupcake with buttercream and use an offset spatula to smooth the top into a flat surface. Dip each cupcake into the sanding sugar, coating it well.
  4. Place two chocolate chips on each cupcake to make the eyes of the chick. Add two dots of buttercream over the “eyes.”
  5. Place half of the remaining buttercream in a piping bag with a small leaf tip. On each side of the cupcakes, pipe a zigzag line to make the wings. Top with more sanding sugar.
  6. Add orange food coloring to the rest of the buttercream. Mix to distribute the color evenly. Place the orange buttercream in a piping bag with a round tip. Pipe an inverted triangle to make the beak of the chicks. Then, finish it off with six short lines at the bottom to make the feet.


3. Leftover Easter Candy Crispy Treats


  • 1 10-oz. bag of mini marshmallows
  • 6 cups crispy rice cereal
  • 1 cup candy-coated mini chocolate eggs
  • 4 tbsp unsalted butter
  • 1 cup chopped sugar-coated marshmallow chicks
  • 1 tsp vanilla extract
  • 1/3 cup chopped chocolate bunnies
  • Kosher salt



  1. Line an 8×8 baking dish with foil, making sure you use a piece big enough, so each side has an overhang of about 2 inches. Grease the inside of the lined dish with about 1 tablespoon of butter.
  2. In a pot, melt the remaining butter over medium heat. Add the marshmallows and stir every now and then until melted. Turn off the heat, and then add the vanilla and the salt. Stir to combine.
  3. Quickly add the rice cereal and chopped candy bits to the pot. Using a rubber spatula, stir the mixture until evenly coated. Transfer to the lined baking dish and press the top to create an even layer. Allow to firm up at room temperature before cutting into squares.


4. Peeps Skillet S’mores

Sometimes, you’re either too tired or don’t have enough time to make a complex dessert. For easy Easter dessert recipes, this skillet recipe will do the trick.


  • 2 cups semisweet chocolate chips
  • 5 packages of Peeps
  • 1/2 cup heavy cream
  • Graham crackers, for serving



  1. Preheat the oven to 450°F.
  2. Microwave heavy cream for about 30 seconds, just until warm.
  3. Pour chocolate chips into a medium skillet and spread out evenly. Pour the warm cream over the chips before arranging the Peeps over the top.
  4. Bake in the oven until the marshmallow tops turn golden.
  5. Serve with graham crackers on the side.


5. Birds Nest Cookies


  • 4 cups fried chow mein noodles
  • 10 oz chocolate milk eggs (1 bag)
  • 1 1/2 cups milk chocolate chips
  • 2/3 cup peanut butter chips



  1. Place parchment paper on a baking sheet. In a bowl, melt together the chocolate chips and peanut butter chips in the microwave, stirring every 20 seconds until smooth.
  2. Add the fried chow mein noodles and stir until coated. Scoop large portions of the mixture and place them on the baking sheet. Create a dip at the center of every cookie to place 2 or 3 pieces of chocolate eggs.
  3. Repeat with the remaining mixture. Let the eggs set before serving.


    Satisfy Your Sweet Tooth

    As you can see, there are plenty of Easter dessert recipes you can try to make for an unforgettable meal. Whether you’re an experienced baker or a newbie in the kitchen, there is always something for you.