Hippity Hop! Easter is on its way....
The holiday is filled with an endless amount of sweets; including cadbury eggs, marshmallow peeps, and chocolate bunnies! These are all yummy but It can also be fun to whip up an original treat to celebrate spring. Krystle and I, recently got together to brainstorm some Easter treat ideas. I think we came up with the cutest Easter treat plus the recipe is super easy to make! We placed our “hippity hop cookies” in cute pink and white polka dot treat boxes. They would also look really pretty placed on a cake stand for an Easter Party! By they way these delightful treat are vegan!
We gently pressed and rolled the dough into a ball, then flattened out the top with a spoon, and then popped them into the oven. Depending on the type of cookie sheet you have, you can either lightly grease the pan or lay a sheet of parchment under the dough. Our pan is non-stick, so we went ahead and placed the dough balls right on to the pan. The best thing about making vegan cookies is that you can eat all the dough you want without any salmonella concern. You can bet all of us girls were licking the spoons!
Once fresh out of the oven, we popped on a few candy M&M'S (shown are Easter themed dark chocolate m&ms) to give the cookies some color. Aren’t the pastels colors of m&m’s so festive and pretty?!
Since each person in our family has a different m&m of choice, we bought three different kinds to make everybody feel loved! The front bowl is filled with peanut m&m's, the second is filled with dark chocolate, and the third is filled with white chocolate!!
We had so much fun making these cookies for our Easter festivities! They're ridiculously over the top delicious and taste even better than the egg/butter version. They taste buttery, even without any butter and fluffed up fine with no egg.
These cookies are best served warm, with a jar of milk, but you can also make them ahead of time and pop them into the freezer. We honestly can’t decide what is better, warm cookies or chilled cookies.
Hippity Hop Easter Cookies (vegan)
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 cup softened coconut oil or crisco
1/4 cup coconut milk, almond milk, or rice milk
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1 bag of Easter M&M's
1. Preheat oven to 375 degrees. In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, 1 cup coconut oil (or crisco), 1/4 cup coconut milk (or milk of choice), and 1 teaspoon vanilla with an electric mixer on medium speed to combine. Stir in flour, conrstarch, baking soda and cream of tartar until blended. If dough is crumbly, add a little more milk until the dough sticks together. I had a pinch more milk but you still want your dough to have little crumble to it.
2. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Then gently fold dough into medium size balls and place 2 inches apart from each other on cookie sheet.
3. Bake 7-8 until edges begin to turn golden brown.
4. While the cookies are still warm press m&m's into each cookie. Enjoy!!
Let us know if you make this fun and pretty recipe in the comments