Show-Stopping Desserts for Easter

Celebrate the holiday with festive Easter desserts such as bunny cookies, easter egg cookies, strawberry cake, and colorful fruit tarts.

  • Easter Cookies
    Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

    Easter Cookies

    Try this Easter dessert with a simple five-ingredient dough that can be made up to three days ahead and stored in the fridge. Break out the cookie cutters and let the children create flowers, bunnies, and eggs. The decorated cookies also double as an attractive table decoration.
  • Bunny Cookie Cupcakes
    Photo: Mark Thomas; Styling: Karen Tack

    Bunny Cookie Cupcakes

    Kids will love decorating these simple bunny cupcakes. Start with boxed or grocery store cupcakes then decorate each with vanilla frosting, green coconut, and bunnie cookies. Kneading together refrigerated sugar cookie dough and flour make it easer to cut out the bunny shapes.
  • Coconut Nest Cookies
    Brown Cannon III

    Coconut Nest Cookies

    These coconut nest cookies are basically vanilla meringues made with sweetened, shredded dried coconut. Make a shallow depression in the center of each cookie before baking, then fill with jelly beans or other Easter candy once the meringues have cooled.
  • Easter Egg Cookies
    Photo: Becky Luigart-Stayner; Styling: Cindy Barr

    Easter Egg Cookies

    Use this easy, low-fat sugar cookie recipe anytime you want to break out the cookie cutters and have fun in the kitchen. Involve the children by letting them cut out simple shapes like eggs or try other designs like bunnies and flowers. Arrange the cookies in a basket for a festive (and edible) centerpiece.
  • Lemon Cloud with Strawberry-Mint Compote
    Photography: Becky Luigart-Stayner; Styling: Jan Gautro

    Lemon Cloud with Strawberry-Mint Compote

    A homemade lemon curd adds bright flavor to the soufflé and perfectly complements the mint and strawberry compote. Enjoy while strawberries are ripe, or substitute any seasonal berry during the rest of the year.
  • Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote
    Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

    Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote

    Freshly-baked angel food cake rolls easily when still warm. Simply spread with slightly-thawed sorbet, then freeze for at least one hour. To prepare in advance for Easter, make the cake up to two days ahead, then mix the compote about 20 minutes before serving.
  • Easter Egg Kaleidoscopes

    Easter Egg Kaleidoscopes

    Make a sugary (and edible!) table setting with Easter eggs featuring windows of tiny icing animals and candy blossoms. Royal icing performs double-duty in this recipe, acting as a "glue" to hold the sugar egg halves together as well as decorative décor around the edges of the windows.
  • Raspberry Sorbet and Meringue Sandwiches
    Photography: Becky Luigart-Stayner; Styling: Jan Gautro

    Raspberry Sorbet and Meringue Sandwiches

    Serve "finger sandwiches" of airy meringue cookies and tart raspberry sorbet. Divide the egg white mixture into rectangles before baking, then spread with the sorbet and freeze for about four hours before slicing into triangles.
  • Lemon Velvet Tart
    Beth Dreiling Hontzas; Lisa Powell Bailey

    Lemon Velvet Tart

    Dazzle your taste buds with the vibrant flavor of lemon and creamy white chocolate in this easy citrus tart. Simple-to-make Caramelized Sugar Spirals add to an impressive presentation. The secret: crushed lemon candies.
  • Teapot Cake

    Teapot Cake

    Make a cake that doubles as a centerpiece. Bake two small pound cakes and stack to create the base, then decorate with fondant to create a spout, handle, daisies, butterflies, and anything else "Spring" you can think of. Decorating can take some time, but the result is well worth the effort.
  • Banana-Raspberry Cake with Lemon Frosting
    Photo: Randy Mayor; Styling: Melanie J. Clarke

    Banana-Raspberry Cake with Lemon Frosting

    Mashed ripe bananas mixed into the batter make this cake extra moist. The cream cheese icing, flavored with lemon zest and vanilla extract, serves as the base layer for the fresh raspberry filling and the outer frosting.
  • Buttery Pound Cake

    Buttery Pound Cake

    Toast slices of rich, buttery pound cake and serve with fresh berries, a scoop of vanilla ice cream, and a drizzle of chocolate sauce for a simple dessert that's packed with bright Spring flavor.
  • Strawberry-Sugar Biscuit Trifle

    Strawberry-Sugar Biscuit Trifle

    Serve a dish that's as pretty as it is tasty. Layer Sugar Biscuits, brushed with orange liqueur, with strawberry halves and Trifle Custard in a large glass bowl. Garnish with mint leaves for an extra pop of Spring.
  • Double Citrus Tart

    Double Citrus Tart

    A sweet crust made from gingersnap cookies, brown sugar, and ground cinnamon perfectly holds the tart filling in this citrus dessert. The recipe calls for frozen orange juice concentrate, which adds a burst of bright flavor without extra ingredients. Chill for at least four hours, or overnight, to set.
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