Easter Egg Cookies

Coffee hazelnut cookies wrapped in colored foil to look just like your favorite Easter candy.
Servings 18 Cookies


  • 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


  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.

Recipe Notes

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