Were you with us last week when my four-year-old, Sam, and I made Easter egg shaped cookies? We had a lot of fun working in the kitchen together–it was so much fun that Sam begged to do it again. Have you ever noticed that kids enjoy repeats? I almost told him “no, we just did that,” but…–you know the drill: you look at their big eyes and little grins and before you know it, you hear yourself saying, “sure”!
- Check out these terrific 33 free Easter themed printables.
- Get ideas to throw a terrific Easter egg hunt party that your kids will love!
Unlike Sam, I’d rather try something new, so we came up with a compromise in the kitchen that made us both happy. We did a repeat of the egg shaped cookies, but we decorated them differently. They end up looking as if they were stencil painted. This was super-easy for Sam to do; he was very proud of himself and we were both happy with the results.
I’ll include the recipe at the bottom of this post so you can do it with your kids without having to look it up again, but this is what we did:
While the Rice Krispie mix was still sticky, we pressed a mini cookie cutter into the egg center. We had chicks, rabbits, butterflies and flower shapes. We used a small spoon to add the sugar; it was easier to fill in the shape that way for even coverage. When the cookies were past the sticky stage, we picked each one up, tapped the excess sugar into a bowl and removed the cookie cutter. Now you have Rice Krispie eggs with an Easter silhouette!
Ingredients for Easy Easter Cookies
- 3 tablespoons of butter or margarine
- 1 package (10 oz., about 40) regular marshmallows
- 4 cups of miniature marshmallows
- 6 cups of Rice Krispies
- approximately 1/4 C of each color of sugar you choose
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.
- Microwave butter and marshmallows on HIGH for about 3 minutes, stirring after 2 minutes; stir until smooth.
- Pour the mix into a 9 x 13 x 2 pan that has been coated with cooking spray. Put a sheet of parchment paper over the mixture (to keep from sticking) and roll it out until it is about ½ thick.
- Use an egg-shaped cookie cutter to make egg shapes (periodically dip the cookie cutter in water to keep the marshmallows from sticking to it).
- Lay the egg shapes on a cooling rack until theyre firm enough to handle.
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks.
- Let stand at room temperature for 15 minutes before serving.
Getting ready for Easter? Check out these supplies sourced by the Spaceships and Laser Beams team:
- Wilton Comfort-Grip Bunny Cookie Cutter
- R & M Rabbit Shaped Cookie Cutter Set
- Sparkling Sugar Sprinkles
- Easter Egg Foam Stickers
- Mini Easter Bags
- Bunny Ears Ring Toss
- Bunny Feet Erasers
- Easter Egg Coloring Kit
- Carrot-Shaped Goody Bags
- Plastic Easter Pails
- Meri Meri Peter Rabbit Napkins
Plus, get more Easter inspiration with these ideas:
- Boy’s Bow Tie Easter Themed Party
- Monster Easter Egg Craft