Prep Time 20′      Baking Time 25′      Yields 80pcs


Easter Butter Cookies

  • 500g butter
  • 500g sugar
  • Zest of 3 oranges
  • 2 vanilla beans
  • 1/4 tsp ground mastic
  • Pinch of salt
  • 4 eggs
  • 120g fresh orange juice
  • 1 tsp baking soda
  • 1350g all-purpose flour
  • 10g baking powder (1/2 packet)

For the egg wash:

  • 2 egg yolks
  • 2 tbsp sugar
  • 4 tbsp water


  1. Sift the flour and baking powder into a bowl.
  2. In a mixer bowl, add the butter and beat with a whisk for 1 minute until fluffy and creamy.
  3. Gradually add the sugar to the butter while continuously beating.
  4. Beat for 6-7 minutes with the paddle attachment until the sugar melts into the butter and it becomes creamy.
  5. Add the orange zest, vanilla beans, ground mastic, and salt.
  6. Add the eggs one at a time, beating well in between each addition.
  7. Dissolve the baking soda in the orange juice and add it to the mixture.
  8. Reduce the mixer speed and gradually add the flour mixture.
  9. Be careful not to over-knead once the flour is added to avoid toughness.
  10. The dough should be fluffy, buttery, and pliable.
  11. Cover the dough and let it rest for 20 minutes.


  1. Preheat the oven to 160ºC on the convection setting.
  2. In a small bowl, mix the ingredients for the egg wash with a fork.
  3. Shape the dough as desired.
  4. Arrange the cookies on a baking sheet lined with parchment paper.
  5. Brush the cookies with the egg wash.
  6. Bake for about 25 minutes until golden brown. Allow them to cool on a wire rack.
  7. Once completely cooled, store the cookies in an airtight container to keep them fluffy and crispy.


Source: Argiro Barbarigou