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Butterkekse mit Schokolade | Bake to the roots

Easter Butter Cookies

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 9
  • Total Time: 120
  • Yield: 24 1x



For the dough

  • 1/2 cup (120g) butter
  • 4.2 oz. (120g) sugar
  • 1/2 tsp. vanilla extract
  • 1 medium egg
  • 2 cups (250g) all-purpose flour
  • pinch of baking powder

For the chocolate decoration

  • 1014 oz. (300-400g) chocolate glaze (depending on the form you use)


  1. Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the vanilla extract and egg and mix until well combined. Mix the flour with baking powder and add to the bowl. Knead until you get a nice smooth dough. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 1 hour.
  2. Preheat the oven to 395°F (190°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface to a thickness of about 0.2 in (5mm). Cut out the cookies and place on the baking sheet. Bake for about 7-9 minutes until the edges start to get golden brown. Take out of the oven, let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
  3. Warm up the chocolate glaze until liquid and fill into the silicone forms. Let harden completely, then remove carefully. Add some drops of liquid chocolate on the cookies and press the chocolate decoration on top. Let harden and dry.


  • Enjoy baking!