Easter Egg Jam Cookies

An easy and fun way to cook and celebrate Easter with your children or grandchildren!

This recipe is adapted from a recipe of Clothilde, the French chef behind Chocolate and Zucchini. Thank you Clothilde, for the fabulous idea and recipe!


  • 11/2 cups plain flour all-purpose flour, plus more for dusting
  • 1/2 cup white sugar
  • 1 large egg (I used two small as our chickens don’t lay very large eggs!)
  • 1 stick butter, diced and softened. I use salted; if using unsalted, add a pinch of salt to the recipe
  • A variety of New Canaan Farms jams. I used Fredericksburg Peach for ‘yolk’ color, plus Strawberry Almond and Blueberry for a fun mix of colors
  • Powdered sugar

Other Easter Treats!

A jar of New Canaan Farms Fredericksburg Peach Jam
Eggs, flour, sugar and butter in a mixing bowl
Sugar, flour, egg and butter


  • Mix together the sugar and flour
  • Add in the egg(s) and mix well
  • Add in the softened butter in small amounts, mixing well at each stage – I like to lightly rub it in with my fingertips. Once all of the butter is combined the mixture should look like moist crumbles
  • Combine into a dough, then separate into 4 equal pieces and flatten each into a patty
Patties of cookie dough ready to roll out
Dough ready to chill
  • Put these into an airtight container and chill in the fridge overnight or for at least 4 hours
  • When ready, preheat oven to 325° and line a baking tray with parchment paper
  • Bring one section of the dough out at a time onto a floured surface, and roll with a floured rolling pin until fairly thin, 2-3mm
  • Cut out egg shapes with an egg cutter (lots on Amazon!) and gently transfer to the baking tray
  • Once on the tray, use a water bottle top or very small cookie cutter to cut out circle shapes in the center of half of the eggs
  • Keep re-combining, flouring and using the remaining scraps of dough, and repeat the process with the other 3 dough patties – you should end up with 20-24 cookie shapes in total
Easter egg-shaped cookies ready to go in the oven
Egg shapes ready to bake
  • Bake for about 12 minutes, until the cookies start to change color. Remove from the oven and allow to cool completely
  • Spread the whole egg cookies with a thin layer of jam, and top with your ‘holey’ ones
  • Sprinkle with icing sugar and serve
Happy Easter!
Peach jam gives a lovely yolk color
A plate of Easter cookies made with a variety of New Canaan Farms jams
But all colors and flavors are fabulous

Other jams to try…

A jar of New Canaan Farms Strawberry Almond Jam
A lovely red color and a fabulous taste
A jar of New Canaan Farms Old Austin Apricot Jam
For an alternative yolk color and flavor, try our apricot jam
A jar of New Canaan Farms East Texas Blueberry Jam
Blueberry Jam is a lovely complementary color and flavor

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