Easter Egg Cookies | Cupcake Project

Easter Egg Cookies

Flat Easter egg cookies are fairly common and can be striking and adorable (the Easter egg cookies over at I Am Baker are a prime example).  But, not all of us have the artistic talent, time, or patience to create such intricate cookies.  To make my Easter egg cookies, you need only enough skill to form dough into a shape somewhat resembling an egg.  Trust me, you can do this.  What makes my Eater egg cookies cute is the colored foil they are wrapped in – reminiscent of the ever-so-popular chocolate Easter eggs.

Let’s forgot about the cute factor for a minute and focus on the taste of these Easter egg cookies.  They are nutty (I used hazelnuts, but you can choose from any of your favorite nuts) and loaded with coffee flavor.  They taste a bit like biscotti dunked in coffee, but with the texture of Christmas snowball cookies or the similar Mexican wedding cookies.  In fact, I may repeat the Easter egg cookie recipe again as a ball come Christmas-time.

 

I based my Easter egg cookie recipe off of the nut ball recipe from The Passion Fruit.  My adapted recipe is below.
Easter Egg Cookies

Yield: 18 Cookies

Easter Egg Cookies

Coffee hazelnut cookies wrapped in colored foil to look just like your favorite Easter candy.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons instant coffee
  • 2 cups finely chopped toasted hazelnuts (or any other chopped nuts)
  • powdered sugar, to taste

Instructions

  1. Preheat oven to 375 F.
  2. In a medium-sized mixing bowl, mix butter, sugar, and vanilla until fluffy.
  3. Mix in flour, salt, and coffee.
  4. Stir in hazelnuts.
  5. Shape dough into eggs. I suggest having an egg on hand as a model. You could also use an egg serving tray like the one in the photo to test the eggs for size (they will not rise in the oven).
  6. Freeze the cookie dough eggs for 20 minutes to help them hold their shape.
  7. Bake on an ungreased cookie sheet or Silpat for 12 minutes.
  8. Once cool to the touch, roll in powdered sugar. If you lift them off of the cookie sheet too soon, they may crumble in your hands.
  9. Wrap in colored foil.

Notes

You'll need colored foil candy wrappers in whatever colors you like (you can buy them at kitchen specialty shops or online)

http://www.cupcakeproject.com/2013/03/easter-egg-cookies.html

 

 

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4 Responses to Easter Egg Cookies

  1. Favor Cakes March 20, 2013 at 5:09 am #

    Love these! Gorgeousness!!

    where did you get the beautiful foils from?

  2. Tash TheVelvetMoonBaker March 20, 2013 at 6:01 am #

    These look so cute. Definitely going to try and make these with my 2 year old. She’s already got the baking bug so these would be perfect for her :D

  3. Jana Haus March 25, 2013 at 3:49 am #

    Hey guys, i’m currently doing a survey on blog readers for my bachelor thesis. You would help me a lot if you could take 5 minutes of your time to answer the questions: https://www.soscisurvey.de/BA_Jana_Haus/
    Thank you so much! Love, Jana

  4. Fed Up and Drunk March 25, 2013 at 6:18 am #

    Hello from the UK! Lovely blog, and these look very sweet!

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