5 Easy Easter Day Dessert Recipes You Should Try This 2025

Easter is the perfect excuse to indulge in sweet treats throughout the day, and what better way to celebrate than with some fun, easy-to-make desserts?

From delightful hot cross buns with icing to mouth watering cupcakes, the possibilities are endless.

Whether you’re gathering the kids for a baking session or looking to wow your guests with a show-stopping cake, these Easter desserts are simple yet festive enough to bring joy to your table.

No need to be a pro baker, just a little creativity, and you’re all set to create desserts that everyone will be hoping to try!

Italian Easter Cookies: A Sweet Tradition Handed Down Through the Generations

These soft, lemony Italian cookies are a beloved tradition in Southern Italy and a festive favorite in Italian-American bakeries, especially around Easter.

Often known as “lemon drops,” they’re light, subtly sweet, and melt-in-your-mouth tender with a buttery crumb.

Finished with a zesty lemon glaze and a cheerful dusting of sprinkles, they bring a bright, celebratory touch to any springtime gathering or holiday table.

Cookie Dough

1. Whisk: flour, cornstarch, baking powder, salt, baking soda.
2. Beat: butter + sugar (medium speed, 4 mins) until pale/fluffy.
3. Add: eggs one at a time, mix 1 min each.
4. Mix in: vanilla + zest (30 secs).
5. Scrape bowl, add flour mixture.
6. Mix on low until just combined (don’t overmix).
7. Chill dough: cover and refrigerate 2 hours or overnight.

Glaze And Sprinkles

1. Whisk: confectioners’ sugar, lemon juice, salt, 1 tbsp milk.
2. Add more milk if needed (aim for heavy cream consistency).
3. Dip cookie tops in glaze, then in sprinkles.
4. Cool completely on a wire rack.

Peanut Butter Chocolate Egg: A Creamy, Crunchy Twist on Easter Joy

Silky milk chocolate meets rich, salty-sweet peanut butter in this irresistible Easter classic.

Each bite is a nostalgic throwback wrapped in holiday magic, perfectly smooth on the outside, decadently creamy on the inside.

Whether nestled in a basket or enjoyed as a quiet treat, this egg is the ultimate sweet-meets-savory indulgence.

Make the Peanut Butter Dough

1. Crush the cookies in a Ziplock bag using a rolling pin.
2. In a bowl, mix butter and peanut butter until smooth.
3. Add sugar and mix well.
4. Stir in cookie crumbs to form a soft dough.

Shape And Freeze The Eggs

1. Roll about 2 tablespoons of dough into egg or oval shapes.
2. Place on a parchment-lined baking tray, spaced 1–2 cm apart.
3. Adjust shape as needed directly on the tray.
4. Freeze for at least 30 minutes, until solid.

Dip, Decorate And Set

1. Melt chocolate in 30-second bursts in the microwave, stirring in between.
2. Stir in a bit of oil until smooth and slightly runny.
3. Let chocolate cool to room temp before dipping.
4. Use two forks to dip each egg, tap off excess, and ensure full coating.
5. For marbling: Add white chocolate into melted chocolate without stirring, then dip.
6. Place dipped eggs back on the tray and top with sprinkles.
7. Let chocolate set completely before serving.

Bunny Oreo Balls: A Playful Pop Of Easter Sweetness

Source: Food Network

This no-bake treat is a sweet way to hop into spring!

With creamy white chocolate and fluffy mini marshmallows, these cookies-and-cream bites transform into the cutest little bunnies.

They’re easy to make, delicious, and almost too cute to eat, sure to be the star of any Easter spread!

Prepare The Truffles

1. Line 2 rimmed baking sheets with parchment paper.
2. Pulse cookies in a food processor until fine crumbs.
3. Add cream cheese and pulse until the mixture balls up.
4. Knead in a large bowl until fully combined.
5. Roll about 1/3 of the mixture into 18 small truffles (1 tbsp each) and place on one tray.
6. Roll the remaining mixture into 18 larger truffles (1 heaping tbsp each) and place on the second tray.
7. Refrigerate for 1 hour to chill.

Prepare Decorations

1. Royal Icing: Mix confectioner’s sugar and meringue powder in a stand mixer. Add 2 1/2 tsp water, beat on medium until stiff but pipeable (2 mins).
2. Divide icing into 2 bowls, tint one pink and the other black.
3. Coating: Melt candy wafers and coconut oil in the microwave, stirring every 20 seconds until smooth.
4. Put white sanding sugar and pink sanding sugar in separate bowls.
5. Bunny Tails: Cut 9 marshmallows crosswise to make 18 halves. Dip flat side in white coating, then in white sanding sugar.
6. Bunny Ears: Cut 18 marshmallows diagonally, dip in pink sanding sugar.
7. Bunny Feet: Cut remaining 18 marshmallows in half lengthwise to create 18 pairs of feet.

Assemble The Bunny Truffles

1. Dip each truffle in white coating using 2 forks. Let excess drip off and return to tray.
2. For Heads: Attach 2 bunny ears on small truffles with white coating, pipe pink heart nose and black eyes/mouth.
3. For Bottoms: Attach marshmallow tail and feet to large truffles with white coating. Pipe pink royal icing for toes.
4. Refrigerate for 10 minutes to set. Serve chilled.

Carrot Cake: A Sweet Slice Of Comfort

Carrot cake is the perfect Easter treat, bursting with warm spices, tender carrots, and a luscious cream cheese frosting.

Its comforting flavors bring the season’s joy to life, making it the ideal centerpiece for your Easter celebration.

With a touch of sweetness and a hint of spice, this cake is sure to brighten your holiday table and delight guests of all ages.

Prepare The Cake

1. Preheat the oven to 350°F. Grease a 9×13 inch pan with butter and dust with flour (or use three 9-inch pans).
2. In a small bowl, mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
3. In another bowl, toss carrots with lemon juice and set aside.
4. In a large bowl, mix sugar, oil, vanilla, and eggs until smooth.
5. Add dry ingredients to the wet ingredients, stirring just to combine.
6. Fold in the carrots and nuts (optional but recommended). You can also add chocolate chips or raisins if desired.
7. Pour mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick comes out clean. If using multiple pans, adjust baking time.
8. Cool completely before frosting.

Prepare The Frosting

1. Blend butter, cream cheese, vanilla, and lemon juice together.
2. Gradually add confectioners’ sugar, beating until smooth. The frosting should hold a soft peak when lifted.
3. Garnish with cinnamon and chopped nuts (optional).

Easter Chick Cupcakes: A Sweet And Sassy Spring Delight

These adorable Easter chick cupcakes are the perfect way to celebrate the season!

With a soft, moist vanilla base and a zesty hint of lemon, these treats are as delicious as they are cute.

Topped with a chocolate nest and sweet fondant chicks, they’re a fun project to make and even more fun to eat.

Prepare The Cupcakes

1. Preheat the oven to 350°F. Sift dry ingredients (flour, sugar, etc.) into a large bowl, whisk, and set aside.
2. Cream butter and sugar in a stand mixer.
3. Separate eggs and add egg whites and other wet ingredients into a bowl. Mix until combined.
4. Gradually add dry mixture to the wet ingredients and mix until incorporated.
5. Pour batter into a papered cupcake pan and bake for 15 minutes.

Prepare The Buttercream Frosting

1. Melt heavy cream and chocolate together, let cool to room temperature.
2. Cream butter until fluffy, then add powdered sugar, mixing until smooth.
3. Separate 1/4 of the buttercream, mix with melted chocolate.
4. Color remaining buttercream green, place both in piping bags with a #133 tip.

Final Touch

1. Color fondant orange for the beaks (roll out to 1/8-inch thickness, cut into thin strips, form small diamonds, and fold to create beaks).
2. Color fondant yellow, roll into small balls, create indent for beaks, and attach two dark sprinkles for eyes.

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