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Easter gifts from the kitchen: how to delight your family with homemade Easter treats!

At Easter we receive all sorts of interesting and colorful gifts, but undoubtedly the treats are the most popular for young and old. Here are some ideas for delicious homemade Easter gifts from the kitchen, with which you can please your family and friends.

Quick Easter gifts from the kitchen: Easter bunny bark

Colorful Easter gifts from the kitchen are a delicious surprise

8 servings


340 g dark chocolate, finely chopped
120 g white chocolate, finely chopped
10 to 12 small milk chocolate bunnies
2 tablespoons of sprinkles

Prepare sweets for Easter with chocolate


  • Line a large baking sheet with parchment paper.
  • In a bowl, microwave the dark chocolate at 50% power, stirring in between, until almost melted. Continue stirring until it is completely melted.
  • In a second bowl, repeat the process with the white chocolate.
  • Spread the dark chocolate about 1 inch thick on parchment paper.
  • Drop tablespoonfuls of white chocolate on top, then use a wooden stick or spatula to pull the white chocolate through the dark chocolate.
  • Immediately top with chocolate bunnies and sprinkles. Let stand at room temperature for about 30 minutes until completely set.

Cute treats for Easter: Bunny Donuts

Easter gifts from the kitchen are the most popular for young and old alike

18 servings


120 g cream cheese, room temperature
340 g pink rock candy melts
2 teaspoons coconut oil
Finely shredded coconut
White glazed donuts

For decorating
Mini chocolate chips
Black edible food marker
Giant marshmallows
Pink sugar sprinkles
Sprinkle chips
Regular marshmallows
Small pink sugar candies

Marshmallows are perfect for Easter sweets


Bunny Noses:

  • Line a large baking sheet with parchment paper.
  • In a food processor, process the cookies into fine crumbs.
  • Add cream cheese and mix until mixture comes together and forms a ball.
  • Roll the mixture between the palms of your hands to form 18 balls.
  • Let stand in refrigerator for at least 20 minutes.
  • In a medium bowl, combine rock candy and coconut oil and melt in microwave at 50% power in 30-second increments.
  • Using a fork, coat each cookie ball completely with melted rock candy. Use finely shredded coconut for the bunny tails. Return to the baking sheet and let set.
  • For bunny face, place cookie ball in center of donut. Place mini chocolate chips as eyes.
  • Use an edible marker to draw whiskers.

Colorful sugar lozenges for decorating Easter treats

  • For ears, cut ends of giant marshmallows at a slight angle with scissors.
  • Insert wooden skewers halfway into one end of the ears and press the wooden skewers into the donuts.
  • For each bunny’s back, place a coconut covered cookie ball in the center of the donut.
  • For the feet, cut off the ends of the marshmallows with scissors.
  • Attach the feet to the donuts with wooden skewers. (Remove the wooden skewers before eating).

Easter gifts from the kitchen for young and old: Easter egg cookies

Unique recipes for Easter gifts from the kitchen

24 servings


1 package sugar cookie dough
25 x 18 cm egg template
mini butterfly and chick cookie cutters
1 packet of buttercream icing
Piping nozzles: 1 large round tip; small, medium and large open and regular star tips
Pink food coloring
1 packet of icing
Yellow and purple food coloring
Black sprinkles (for the chicks’ eyes)


  • Prepare cookie dough . Line 3 large baking sheets with parchment paper.
  • Using egg template, cut out 2 large egg shapes, place on prepared baking sheets and refrigerate until firm.
  • Using scraps, cut out butterfly and chick shapes, place on prepared baking sheets and refrigerate until firm. Roll out again and cut out scraps.
  • Preheat the oven to 180° C and bake the cookies, rotating the molds halfway through, until the cookies are lightly golden brown around the edges. Let cool completely.

Delicious Easter decorations for cookies and cakes

To decorate the eggs:

  • Prepare buttercream frosting. Pour 360 ml into a piping bag fitted with a large round tip.
  • Place one layer of cookies on a serving platter and pipe around the egg with a piping bag.
  • Cover with the second layer and refrigerate for at least 20 minutes until firm.
  • Meanwhile, color the remaining buttercream in two different shades of pink. Pour into a piping bag fitted with a star-shaped piping nozzle.
  • Pipe rosettes and stars onto cake, then refrigerate for at least 45 minutes and up to 2 days until firm.
  • Prepare frosting and color half yellow and half purple, then decorate butterfly and chick cookies with it; let set.
  • Top cake with cookies before serving.

Easter egg Oreo truffles: unique Easter gifts from the kitchen.

Homemade Easter gifts from the kitchen delight the whole family

20 servings


1 package Oreos
1 package cream cheese, softened
170 g semi-sweet chocolate chips
2 teaspoons coconut oil
130 g powdered sugar
2 tablespoons corn syrup
3 tablespoons milk
3 food coloring

Chocolate as a suitable ingredient for Easter cakes


Make truffles:

  • Crush the cookies in a food processor to fine crumbs.
  • Add the crushed cookies to a medium bowl with the cream cheese and mix until everything is evenly combined.
  • Line a baking sheet with parchment paper.
  • Using an ice cream scoop, form small egg-shaped balls and place on the prepared baking sheet. Refrigerate until slightly set, about 30 minutes.
  • In a medium microwave-safe bowl, combine the semisweet chocolate chips and coconut oil.
  • Melt the mixture in the microwave.
  • Dip the eggs into the melted chocolate until coated and return to the baking sheet.
  • Place in the refrigerator for another 20 minutes until hardened.
  • In the meantime, prepare the frosting: In a medium bowl, mix together the powdered sugar, corn syrup and milk.
  • Divide the frosting among four bowls and color each bowl with desired food coloring.
  • Place frosting in small resealable bags or piping bags and make a small cut in the corner of each bag.
  • Pipe decorative patterns onto the Easter eggs.