Happy Easter from the Brio team! Here are a few fun recipes to make with the whole family this long weekend.

Recipe #1: Easter Cookies

Makes about 2 dozen (3 1/2-inch) cookies
Recipe by Amy Tornquist

Too cute to eat? Almost! This five-ingredient Easter cookie dough can be made up to three days ahead, making it the perfect addition to your Easter recipe collection.


  • 1 1/2 cups butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour, sifted
  • Annette’s suggested recipe for sugar cookie icing

How to Make It 

Step 1: Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)

Step 2: Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours.

Step 3: Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.

Step 4:  Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until icing is firm.

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Recipe #2: Vegan Chocolate Chip Cookies

Recipe by Anna Olson

Those on a vegan diet can now enjoy the warm and comforting all-around goodness of chocolate chip cookies! Courtesy of Anna Olson.


  • ½ cup virgin coconut oil
  • ½ cup packed light brown sugar
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 ¼ cup spelt flour
  • 2 Tbsp cornstarch
  • 1 Tbsp ground flaxseed
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup vegan chocolate chips or chunks


Step 1: Preheat the oven to 350ºF and line a baking tray with parchment paper.

Step 2: Beat the coconut oil and brown sugar together until smooth (electric beaters are best), and then
stir in the applesauce and vanilla.

Step 3: In a separate bowl, stir the spelt flour, cornstarch, flaxseed, baking soda and salt together. Add
this to the sugar mixture and stir until blended, then stir in the chocolate chunks. Scoop
teaspoonfuls of dough onto the baking tray, leaving 1 ½-inches between each cookie and press
the cookie down a little.

Step 4: Bake the cookies for 11 to 13 minutes, until they just begin to brown a little. Cool the cookies
on the tray and then store in an airtight container.

Step 5: The cookies will keep for up to 3 days.