Easy Easter Flower Sandwich Cookies
These Easter Flower Sandwich Cookies are beautiful flower-shaped cookies with a citrus flavor and custard filling. These cookies are sandwich-style cookies where you roll the dough out, cut out the cookies, and then sandwich two of the baked cookies with custard. These cookies are a delicious dessert to have over Easter as they have a bright citrus flavor that is perfect for spring.
To make these Easter flower cookies, you first make a dough with flour, cornstarch, baking powder, egg, oil, sugar, and lemon and orange zest. Then, the mixture gets rolled out and cut into flower shapes. After being baked, these cookies are then sandwiched together with a luscious custard filling for the best cookies ever to have over the Easter holidays.
What are Easter Flower Cookies?
These Easter flower cookies are sandwich cookies with a custard filling. The cookies have a light citrus flavor as the dough includes lemon zest and orange zest. After they are assembled, they are then dusted with powdered sugar for serving.
Pro Tips
- When grating the orange and lemon zest, make sure you only zest the colored portion rather than the white part as the white portion will impart bitterness into the cookies.
- If you don’t love a citrus flavor in your cookies, you could simply add some vanilla extract into the dough instead.
- Roll the dough into an even layer to ensure that each cookie has the same thickness and will bake in the same amount of time.
- You will know the cookies are properly baked when they are light golden on their bottoms.
- To fill the cookies easily, fill a piping bag with the custard to pipe on the bottom cookies.
What to Serve with Easter Flower Cookies?
All these Easter flower cookies need are hot cups of tea or coffee. However, you can serve them alongside whatever other treats you enjoy for Easter such as other types of cookies or cakes.
Can I Replace the Vegetable Oil With Another Type of Fat?
Yes, if you would prefer not to use vegetable oil in your cookies, you could replace them with any other liquid oil. Grapeseed oil, canola oil, or melted coconut oil are all possible additions for these cookies. However, you could also add melted butter for an even better flavor.
What Type of Custard Should I Use in Easter Flower Cookies?
Whether you prefer homemade custard or store-bought, both will work well in these Easter flower cookies. Just make sure it is well-chilled in the fridge before you fill the cookies.
Can I Make the Cookies into Different Shapes?
Yes, you can! The beauty of this Easter flower cookie recipe is that you can cut the dough into whatever shapes you prefer. If you have cutters of rabbits, carrots, or Easter eggs, those would work well for Easter. However, you could also use other cookie shapes to make these cookies suitable for other holidays throughout the year as well.
How to Store Easter Flower Cookies
These Easter flower cookies are best assembled when you plan to serve them as the custard may make the cookies soggy if they sit with the filling for too long. Instead, you can store the custard in an airtight container in the fridge and the cookies in a sealed container at room temperature until you plan to serve them. Then, you can fill them with custard and dust them with powdered sugar to serve.
Ingredients
How to Make Easter Flower Cookies
Preheat the oven to 350 F/180 C. In a large bowl, whisk the eggs with the vegetable oil, sugar, vanilla, lemon zest, and orange zest until combined.
Preheat the oven to 350 F/180 C. In a large bowl, whisk the eggs with the vegetable oil, sugar, vanilla, lemon zest, and orange zest until combined.
In another bowl, whisk the flour with the cornstarch and baking powder.
In another bowl, whisk the flour with the cornstarch and baking powder.
Add the dry ingredients to the wet ingredients and mix well until combined.
Add the dry ingredients to the wet ingredients and mix well until combined.
Roll the dough to 4 mm thick on a floured surface.
Roll the dough to 4 mm thick on a floured surface.
Using a flower cutter, cut shapes out of the dough. Using a small round cutter, cut circles in the centers of half of the flower cookies. Place the cookies on a parchment-lined baking sheet and bake them for 12 minutes.
Using a flower cutter, cut shapes out of the dough. Using a small round cutter, cut circles in the centers of half of the flower cookies. Place the cookies on a parchment-lined baking sheet and bake them for 12 minutes.
Allow the cookies to cool before filling them with the custard.
Allow the cookies to cool before filling them with the custard.
Dust them with powdered sugar and serve immediately!
Dust them with powdered sugar and serve immediately!
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