Easter Iced Cookies

Easter Iced Cookies

Prep time 1 hour, plus cooling time

Bake time 10 mins 

Makes 30


230g plain flour 

80g icing sugar

135g unsalted butter, at room temperature 

2 large egg

Zest of 2 lemons 

½ teaspoon lemon extract 


Tala Set Of 3 Easter Cutters 

Tala Dusty Pink Stoneware Mixing Bowl 

Tala Silicone Spatula 

Tala Performance Baking Tray 34.5 x 24.4 cm 

Tala 30cm Non-stick Cake Cooling Rack

To finish:

Ready to roll fondant


Royal icing

Food colouring of your choice


  1. In a large mixing bowl beat together the butter and sugar until fluffy. 
  2. Beat in the egg, lemon zest and extract.
  3. Fold in the flour and mix until you make a smooth dough.
  4. Wrap the dough in cling film and refrigerate for at least 30 mins.
  5. Roll out the cookie dough on a lightly floured surface to 0.7mm thick.
  6. Using the Easter cookie cutters cut out your cookies.
  7. Place the cookies onto 2 large baking trays, lined with greaseproof baking paper, leaving some space between them.
  8. Bake in a preheated oven to 200°C/180°C fan/gas 6 for about 10 mins.
  1. Transfer to a wire rack and leave to cool down completely.
  2. Decorate the cookies using fondant or royal icing.
  3. Enjoy!

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