Easter Cookies Recipe
These delightful Easter Cookies, studded with colorful pastel chocolate eggs, are the perfect way to add a touch of sweetness to your holiday gathering.
Servings: 3 cookies
Ingredients
- 1/2 cup white sugar
- 1/3 cup coconut oil
- 1 egg
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate mini eggs
- 1/3 cup crushed almonds
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Step 1. In a large bowl, mix together the coconut oil and sugar and mix.
- Step 2. Add the egg and continue stirring until it's well combined.
- Step 3. In a separate bowl, whisk together all dry ingredients (all-purpose flour, baking powder, and a pinch of salt).
- Step 4. Combine wet ingredients and flour mixture, and mix together until a smooth dough forms. Don't over mix or your cookies will be tough.
- Step 5. Using a sharp knife, chop the Easter candy into large crumbs and add them, with almond crumbs, to the cookie dough. Mix just until evenly distributed in the dough.
- Step 6. Using an ice cream scoop, place even-sized balls of dough onto the lined baking sheet.
- Step 8. Remove the cookies from the oven and carefully place whole chocolate Easter eggs on top of the cookies, pressing them into the middle of the cookies.
- Step 9. Return the baking sheet to the oven and bake the cookies for another 10-15 minutes (actual bake time may vary slightly) or until they are a light golden brown.
- Let the cookies for a few minutes, then enjoy!
Notes
To prevent dense or dry cookies, make sure you’re measuring the flour properly. Flour settles as it sits, so give it a good whisk before you measure it. Also, make sure you don’t pack the flour in the measuring cup.
Cookies that are fresh out of the oven are going to be delicate and will break easily. Give hot cookies time to cool slightly before transferring them to your plate.
Coconut oil is typically solid when you buy it. To make it easier to work with, heat it just for a few seconds in the microwave, then let it cool for about 10 minutes before combining it with the sugar.
Never store cookies with different textures in the same container. The moisture from chewy cookies will cause your crispy cookies to become soft.