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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
Author: Stef


  • 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.


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: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 118mg | Fiber: 2g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg