Calla Lily Cookies
These calla lily cookies are the perfect spring treat to serve at Easter dinner. Learn how to make this delicious and beautiful 100 year old cookie recipe!
Calla lilies are old fashioned cookies that are alway served at Easter time in my family. This recipe is well over 100 years old, I learned it from my great Grammy Cora who learned it from her mother in-law. These cookies have been made at Easter time in the family farmhouse for a century and it is a baking tradition that I am happy to carry on.
These cookies have a unique flavour that is reminiscent of a waffle cookie. When making them the batter is similar to a pancake, but they turn out to be a soft sponge cake type cookie. Calla lily cookies are delicious, beautiful and an old classic to serve at Easter dinner.
These cookies have a soft, sweet, yummy taste that I know you and your family will love.
Tips For Making Calla Lily Cookies
Be sure to keep a close eye on the cookies while they are baking, since they are so thin they cook quickly. Take the cookies out when they just start to turn brown on the edges, the cookies may not look done but they are.
Roll up the cookies as soon as you take them out of the oven. If they cool they will crack when you form them into the flower shape. To help keep the cookies warm only release each cookie from the pan one at a time, as you roll them up.
This cookies taste great with buttercream pipped in the middle. Using spring colours gives these cookies a beautiful Easter feel.
Once the cookies have cooled and been decorated they can be stored in an air tight container on the counter at room temperature for a few days. These cookies can also be put in the freezer if you want make them ahead of time.
Calla Lily Cookie Ingredients
1 cup white sugar
3 Tbsp water
1 cup flour
2 tsp baking powder
½ tsp salt
Calla Lily Cookie Directions
1. In a large bowl mix together sugar, eggs and room temperature water.
2. In a separate bowl mix together flour, baking powder and salt.
3. Gradually add dry ingredients to wet and mix together.
4. Scoop 1 Tbsp of batter for each cookie onto a greased pan, spreading slightly. Leave space around cookies as batter may spread while baking.
5. Bake @ 400°F until cookies begin to brown around edges, approximately 5 minutes.
6. Remove cookies from pan and form into lily shape while warm.
7. Put tooth pick through cookie to hold shape until cooled.
8. Once cooled remove tooth pick and add icing to finish the lily look.
* Yields approximately 14 cookies.
Be sure to move quickly once the cookies are out of the oven. If they cool they will crack as you roll them into shape.
Adding a hint of buttercream icing to the centre of these calla lily cookies brings a nice sweetness to the flavour and a flower look.
You could use your own favourite buttercream recipe for icing these cookies, however below is my buttercream icing recipe that I use when making these cookies. This recipe makes a small batch which is perfect for these cookies since you only need a little bit for the centres.
If you end up with left over icing it can be stored in an airtight container in the freezer for later use.
Small Batch Buttercream Ingredients
¼ cup butter (or margarine)
1 ½ cups icing sugar
2 Tbsp milk
1 tsp vanilla
Small Batch Buttercream Directions
1. In a bowl cream softened butter and icing sugar.
2. Add milk and vanilla.
3. Whip until until incorporated and soft creamy texture forms.
4. Divide icing into two bowls.
5. Add a drop of green food colouring to one and a drop of pink (or red) to the other.
6. Mix up coloured icing and pipe into centre of cookies.
PIN IT FOR LATER
Hey, I’m Maggie. I hope you will join me and my family in getting back to the land. Here you will learn about making things yourself, cooking homegrown food, and beginning a homesteading journey.