Game day recipe: Easter treats

Published On March 30, 2013 | By Kimberly Petalas

Tomorrow is Easter Sunday and in case you need some last minute, easy desserts, try one of these sweet Easter treats!

Easter Egg Cookies


Photo Credit: Becky Luigar



1 1/2 cups all-purpose flour (about 6 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1 large egg


2 cups powdered sugar

3 tablespoons fat-free milk

1/4 teaspoon vanilla extract

Food coloring (optional)


1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.

3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.

4. Preheat oven to 375°.

5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.

6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.

Recipe from

Crispy Easter Eggs


Photo Credit: STEVE GIRALT


3  tablespoon(s) unsalted butter

1  package(s) (10 1/2-ounce) mini marshmallows

Assorted food coloring (optional)

6  cup(s) crisp rice cereal (such as Rice Krispies)

Assorted pastel M&M’s (preferably Minis), frozen (optional)


Melt butter in a large saucepan over low heat. Stir in marshmallows and cook until marshmallows are completely melted and blended into butter. Remove from heat. Tint mixture with food coloring, if you wish. (You can also make recipe in two or more separate batches to make different colors.)

Stir in cereal until it is completely coated with marshmallow mixture.

Mist hands generously with cooking spray. Shape cereal mixture into 15 to 20 ovals (work quickly while mixture is still warm and soft). If you like, press M&M’s into eggs to make stripes or polka dots. Cool completely. Wrap in cellophane or store in an airtight container.

Recipe from

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About The Author

Kimberly graduated from Hofstra University in December 2012. She has been a sports fan her whole life and grew up around sports, whether it was playing or watching them. She started her writing career interning for her local newspaper, The Gardner News, where she currently works as a reporter. In college, Kimberly wrote for Long Island Report, as well as Her Campus Hofstra.