Cookies with chocolate eggs the perfect treats for Easter breakfast. The recipe I’m sharing today is for soft and delicious shortcrust cookies decorated with sprinkles and colored sprinkles and a chocolate egg. They are perfect for breakfast but also special as a cute placeholder to decorate the holiday table. The shortcrust pastry I used is a soft dough, with little butter and some yogurt, resulting in soft and delicious cookies. To decorate them, I used milk chocolate eggs after baking, but if you prefer, you can use colored eggs. And if you package them in clear bags, they also make a cute and special gift idea for relatives and friends. Don’t miss the recipe for my Easter scarcella. Let’s head to the kitchen and prepare some delicious Easter Cookies together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: For 22-24 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 126.74 (Kcal)
- Carbohydrates 23.16 (g) of which sugars 8.21 (g)
- Proteins 2.75 (g)
- Fat 3.23 (g) of which saturated 1.86 (g)of which unsaturated 1.32 (g)
- Fibers 2.68 (g)
- Sodium 10.68 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cookies decorated with chocolate eggs
- 1 egg
- 3.5 tbsp butter
- 7 tbsp sugar
- 0.4 cup plain yogurt
- 2.25 cups flour
- 1/2 lemon zest (untreated)
- 1/2 tsp baking powder
- 3 tbsp colored sprinkles
- 3 tbsp colored sprinkles
- 1.5 tbsp milk
- 24 milk chocolate eggs
How to prepare Cookies with eggs
You can prepare the shortcrust pastry by hand or with the help of a food processor. Mix the softened butter cut into small pieces with the sugar and flour in a bowl. Add an egg and the plain yogurt. Mix and finish the preparation by adding half a teaspoon of baking powder and the grated zest of half an untreated lemon.
Knead well quickly until you have a soft but non-sticky dough. Form a ball and let it rest in the fridge for at least 30 minutes.
Take the dough again. Divide it into pieces and roll them on a floured surface to form rolls about 0.3-0.4 inches in diameter. Cut pieces of 7-8 inches and join the ends to form small doughnuts.
As you prepare them, place the Cookies slightly spaced apart on a baking sheet lined with parchment paper. Brush them with milk and decorate with sprinkles and colored sprinkles.
Bake the Cookies with eggs in the preheated oven at 356°F in static mode for about 18 minutes or until slightly golden. Let the cookies cool before decorating them by placing a milk or dark chocolate egg in the hole.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and store it in the fridge for two days
The Cookies remain soft in a container or a food bag for 3-4 days. But remember to only add the chocolate egg at the end
Don’t miss the recipe for my Light Shortcrust Pastry, without eggs and butter
