Colorful Easter Egg Cookies and Biscuit Lollipops with Sugar Crust

5 from 3 votes
Prep Time 1 hour
Cook Time 47 minutes
Rest Time 1 hour
Total Time 2 hours 47 minutes
Course Dinner
Cuisine European
Servings 1 people



  • 300 g Butter at room temperature
  • 150 g Sifted powdered sugar
  • 1 pinch Salt
  • 400 g Flour
  • Food colors: yellow, orange, red, purple, blue, green
  • 1 Egg Whites
  • Extra fine sugar


  • You need a larger egg-shaped cutter and 3 small ones such as bunny, chick and small egg (or other Easter motifs) for the motif cookies. These cutters are already available in such a way that the motifs are integrated, but it is not mandatory. Eggs and small shapes must have the same number when they are cut out.
  • Mix the butter, powdered sugar and salt until creamy. Continue to work in the flour with the stirring hook of the hand mixer and finally knead the dough quickly with your hands until smooth. To color, divide it into 6 equal portions and knead each with some color. Do not use too much straight away, rather give in a little if the color is not yet intense enough.
  • Roll out each portion of color between 2 layers of baking paper about 3 - 5 mm thin. Stack all dough sheets including paper on top of each other, place them on a smooth, firm surface and put them in the refrigerator for at least 1 hour. The dough shouldn't be too hard to cut or it will break. But it also softens again very quickly ... so cutting out and inserting the motifs has to be done a bit quickly. If, however, the dough has become too soft while working, it is better to knead again, roll out and cool. Save yourself an outburst of anger ... ;-)))
  • First you start with 2 colors, first cut out the larger eggs from them, place them with a distance on a laid-out sheet and at least 4 other laid-out supports. Then cut out the small motifs in the middle and place half of them in an egg of the other color. The rest are kept ready for the next colors so that "one egg is not the same as another" ... ;-))
  • Then take only two colors out of the refrigerator one after the other and proceed as before. In which egg color you place a colored figure is up to you.
  • If now - as mentioned above - after the 2nd rolling out and cooling there is a little bit of dough left over from all types, divide each color into three portions for 3 lollipops. Then always - starting with yellow, then orange, red, purple, blue and green - form all 3 servings of each color into a thin roll. This is a bit "tricky" because the dough is very soft. Place these rolls next to each other slightly offset according to the color sequence indicated and roll / shape into a spiral by pushing with the edges of both hands. Press the edges of the finished thalers again by gently pushing them and shape them round. Insert two wooden shashlik skewers each flat to over the middle and place the lollipops on the tray using a spatula. However, it is advisable to bake them separately, as they take longer than the biscuits.
  • When the biscuits and biscuits have been placed on the baking tray and prepared, prepared surfaces, lightly beat the egg white until it forms small bubbles, brush the biscuits and lollipops with them and sprinkle thinly with the sugar.
  • Preheat the oven to 170 ° O / bottom heat. The baking time of the biscuits is 8 minutes on the 2nd rail from the bottom and that of the lollipops is approx. 15 minutes.
  • The production of both variants takes some time, but is intended as a present, and it can take a little longer .......
  • The above number of people refers to a serving of 40 biscuits and 3 lollipops.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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