A meal is not complete without dessert, especially at the holidays. It’s a day to indulge a bit while spending time with family and friends. I’ve found some Easter dessert recipes that are easy to prepare and will definitely end the day on a sweet note.
“We make these delicious cookies every Easter,” shares Lisa Cancilla (Parlin, NJ). “You can keep the icing white if you want, but we use food coloring to make the cookies all different pastel colors.” Lisa’s Easter Knot Cookies will be adorable on your dessert table. With a light, sweet anise flavor, these cookies are delicious.
Deborah Gonzales (Albuquerque, NM) has been making these cookies since she found the recipe on Just A Pinch and her family loves them. “I leave out the anise in the icing and just use all vanilla (husband’s preference),” says Deborah. “Do take a minute to color your icing different color, they look so festive piled on a plate for your Easter dessert. They score a perfect 10 in our house.”
Creamy and smooth, Irene Marie Monks Kazan’s (Levittown, PA) Homemade Easter Egg candies are scrumptious. The candies have two different fillings – one coconut and one peanut butter. I’m not sure which one I liked better … I kept test tasting both trying to decide. They were both soooo good.
“My family loves this recipe,” reveals Irene Marie. “You can double it if you want more.” The recipe makes about 3 1/2 dozen eggs, which lets you sneak a few before the guests arrive. Place a few in a cellophane bag with a name tag and you have a lovely place card for your Easter meal.
Dianne Singleton’s (Springville, UT) Springtime S’Mores are an Easter snack kids, both big and small, will love. Dianne uses Girl Scout Trefoil cookie crumbles and mixes them with miniature colored marshmallows. The shortbread cookies give the bars a little crunch. Colored marshmallows not only create a soft texture to the s’mores and make them look festive but also add a fruity flavor. When plated, they’re an adorable (and easy) Easter treat.
For some reason, lemon just screams springtime to me. A longtime favorite lemon dessert is Mary Nell Forester’s (Billings, MO) Lemony Doodles. “One night I was playing around and thought I want to make a lemon cookie but couldn’t find a recipe that I liked so decided that I would experiment,” says Mary Nell. “This is a recipe that came about because of my love of all things lemon!”
I just couldn’t walk away from this plate of cookies! Lightly sweet and lightly lemony, these delicate cookies really hit the spot. They are very simple to make too. If you love lemon like I do, I highly suggest making these.
No Easter dessert table is complete without carrot cake. Cecelia Anderson’s (Cleveland, OH) Best Tasting Carrot Cake is a recent Blue Ribbon recipe that will impress. “This is the infamous carrot cake recipe,” jokes Cecilia. “Follow this to the letter and it will be a taster’s delight. Moist and delicious, this is my go-to cake.”
This carrot cake recipe is very clever. It’s a lot like a blondie recipe but with finely shredded carrots. The moistness of the cake lends to grating the carrots with a fine grater. Seriously delicious! It can easily be served in a 9×13 pan or layered into two or three layers. You won’t find a simpler carrot cake recipe anywhere.
Still trying to complete your Easter menu? Take a look at our Easter recipes collection for more recipes. Happy Pinching!