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Easter cookies

Create the perfect cookie that's chewy on the inside and crispy on the outside – ideal for weekend baking or whipping up a cheeky afternoon snack. Just be sure to make plenty, as everyone will want an extra one (or two).

  • 20 minutes prep. time
  • 12–14 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts
Stack of chocolate cookies and a bowl of mini chocolate eggs in the background
These Easter cookies are delicious and simple to make | © National Trust/William Shaw


  • 250g baking margarine
  • 180g caster sugar
  • 75g soft light brown sugar
  • 50g golden syrup
  • 1 tsp vanilla essence
  • 375g self-raising flour
  • 50g cocoa powder
  • Toppings of your choice


Something extra

Try adding mini eggs or chocolate chunks to these cookies to make them extra indulgent.

Step 1

Preheat the oven to 160°C (140°C fan/gas mark 3) and line a baking tray with parchment paper.

Step 2

Place the margarine and sugars into a large bowl, and using a spoon or hand whisk, beat together until smooth.

Step 3

Add the golden syrup and vanilla and mix again until combined.

Step 4

Finally, add in the flour and cocoa powder and gently mix together.

Step 5

Split the dough into 12 even pieces. Place onto your lined baking tray and flatten gently. Space them out a little, as they will spread when cooking. Top with your favourite Easter treats.

Step 6

Place tray into oven and cook for around 12–14 minutes until slightly firm and cracked on the top. They'll be slightly soft, but don't worry, they'll firm up as they cool.

Step 7

Remove from the oven and leave to cool.

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