Let's get baking! Here's a fun and easy kid-friendly Easter cookie recipe

Spring is in the air, and Easter is right around the corner! Have some fun with your kids in the kitchen with this cookie recipe.

News 12 Staff

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Mar 25, 2021, 5:58 PM

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Updated 1,340 days ago

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By: Liz Muentes, Digital Producer

Spring is in the air, and Easter is right around the corner!

With certain restrictions due to the COVID-19 pandemic, there’s still a way to have fun with kids in the kitchen.

Rene Gonzalez, Founder & Chief Bambini Chef at Bambino Chef in Jersey City, gives News 12 step-by-step instructions on how to make Greek Easter Cookies.

GREEK EASTER COOKIES

Ingredients:

Zest of 1 orange

1/3 cup granulated sugar1/4 cup unsalted butter (room temperature)

1 egg2 tbs milk (room temperature)1/2 tsp. vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt

FOR THE EGG WASH

1 egg

Utensils:

Mixing bowl & spoon

Measuring cups and spoons

Grater

Whisk

Brush

Baking sheet

Parchment paper

Directions:

In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest.
Add the butter and mix until the mixture is pale, light and fluffy.
Add the egg, beating for a full minute. Add the milk and vanilla extract and beat to combine.
Add the flour, baking powder and salt into the dough a little at a time, and stir. Use a rubber spatula to give the dough a final mix and incorporate any pockets of flour. The dough should be soft, but not sticky. Cover with plastic wrap and allow to rest for 20 minutes. (20-minute rest not needed)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
Using about 2 tablespoons of dough at a time (or a medium cookie scoop), roll the dough into 7-inch ropes and then shape as desired: braids, circles, pinwheels, "S"s, etc. Place at least 2 inches apart on the prepared baking sheet.
In a small bowl, whisk together the egg yolk and water for the egg wash. Brush over the shaped cookies.
Bake until golden brown, about 20 minutes. Allow to cool on the baking sheet, then store in an airtight container for up to 2 weeks.