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5 from 1 vote

Easter Egg Cookies

Coffee hazelnut cookies wrapped in colored foil to look just like your favorite Easter candy.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: coffee hazelnut cookies, Easter egg cookies
Servings: 18 cookies
Calories: 241kcal


  • 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


  • Preheat oven to 375 F.
  • In a medium-sized mixing bowl, mix butter, sugar, and vanilla until fluffy.
  • Mix in flour, salt, and coffee.
  • Stir in 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 (they will not rise in the oven).
  • Freeze the cookie dough eggs for 20 minutes to help them hold their shape.
  • Bake on an ungreased cookie sheet or Silpat for 12 minutes.
  • 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.
  • Wrap in colored foil.


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


Calories: 241kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6.3% | Vitamin C: 1% | Calcium: 2.4% | Iron: 7.2%