You don’t need artistic talent, time, or patience to make these adorable foil-wrapped cookies in the shape of Easter eggs. To make these Easter egg cookies, you only need enough skill to form dough into shapes that somewhat resemble eggs.
Trust me, you can do this.
Why These Easter Egg Cookies Work
These cookies are adorable because of the cute, colored foil that they’re wrapped in – reminiscent of the ever-so-popular chocolate Easter eggs.
Not only are they cure, but they have a great flavor profile. The cookies 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.
What You Need To Make These Easter Egg Cookies
Aside from the normal baking tools and baking supplies (like butter, sugar, vanilla extract, and flour), you’ll also need:
- Colored foil (you can find this at a kitchen specialty or candy supply shop or online)
- Instant Coffee
Make the Easter eggs that you form from the cookie dough into the size you want them after they bake. They will not rise during baking.
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
- 1 cup unsalted butter room temperature
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 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
- Preheat oven to 375 F.
- In a medium-sized mixing bowl, mix butter, brown sugar, and vanilla extract until fluffy.
- Mix in flour, salt, and instant coffee.
- Stir in finely chopped hazelnuts.
- 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; your Easter egg cookies will not rise as they bake.
- Freeze the cookie dough eggs for 20 minutes to help them hold their shape.
- Bake on an ungreased cookie sheet covered with parchment paper or a silicone mat for 12 minutes.
- Once cool to the touch, roll in powdered sugar. If you lift them off of the cookie sheet while they are still warm, they may crumble in your hands.
- Wrap in colored foil.