Easter Egg Thumbprint Cookies
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These simple Easter Egg Thumbprint Cookies are chocolate Easter egg thumbprint cookies filled with assorted organic cream filled chocolates from Lake Champlain Chocolates. I dress them up with a little drizzle of white chocolate and sprinkles for an equally delicious and festive cookie!
If you’re looking for more Easter desserts, try my Easer Bunny Cake, Brown Sugar Carrot Cupcakes, or my Easter Cheeseboard!
Table of Contents
I was teamed up with my friends at Lake Champlain Chocolates to create these amazing Easter Egg Thumbprint Cookies! These organic Easter cookies are a classic butter cookie and they’re filled with Lake Champlain Chocolate’s Organic Chocolate Eggs.
Lake Champlain Chocolates makes some of my favorite holiday chocolates, and just chocolate in general. Their organic line of chocolate is amazing and they always have something festive for each holiday, which is really hard to find in the organic space!
I use Lake Champlain Chocolate’s Organic Chocolate Eggs in these organic cookies to make them super festive for Easter with minimal effort. I used the Assorted Organic Chocolate Eggs for this recipe, meaning all the cookies are filled with something different. Their Assorted Organic Chocolate Eggs include everything from Coconut Cream, Vanilla Cream, Peanut Butter, Milk Chocolate Truffle, and Dark Chocolate Truffle.
These easy Easter cookies are sure to be a crowd pleaser because the eggs are all a little different! You can easily decorate and celebrate naturally this Easter with these organic cookies!
Why You'll Love This Recipe
Simple and Festive: I love simple and festive desserts that don't require a ton of time or decorating, and these organic cookies are exactly that!
Organically Decorated: It can be challenging during the holidays to be organic as everything is filled with artificial colors. But, I make decorating for Easter easy and festive with these organic Easter cookies.
Quick and Easy: During the holidays I love quick and easy recipes and this one is so simple to whip up the day before Easter.
Ingredients
- Butter: I use organic salted butter, but you can use unsalted if you prefer. Just add 1/2 teaspoon of salt if you use unsalted.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Vanilla Extract: Be sure to use a high quality vanilla extract, not imitation.
- Eggs: Use a large egg.
- All Purpose Flour: I use organic all purpose flour.
- Chocolate Eggs: I use my favorite Lake Champlain Chocolate’s Organic Chocolate Eggs.
- White Chocolate: I use organic white chocolate for a little white chocolate drizzle on top. This part is totally optional, but it gives these Easter cookies a bit more decoration.
- Pink Food Dye: I use organic beet powder to mix into the white chocolate for a little pastel pink dye that's completely organic.
- Rainbow Sprinkles: I top these with naturally colored rainbow sprinkles made with plant based dyes.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that as well.
- Baking Sheets: You'll need two half sheet pans to bake these Easter cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the white chocolate for the drizzle.
- Piping Bag: I use a piping bag to pipe the white chocolate on top of the eggs.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
Add the egg and flour and mix on low until combined into a smooth dough.
Step 3
Using your hands, form the dough into 24 balls and place them on the prepared baking sheets, and flatten them slightly so they are about 2-inches in diameter.
Using your thumb, press into the middle of the cookie to create an indent.
Step 4
Bake for 20 to 22 minutes, or until lightly browned on the bottom.
Step 5
While the cookies are baking, open the chocolate eggs so they are ready. Melt the white chocolate using a double boiler. Or, alternatively, in a microwave safe bowl for 30 second intervals, stirring between each one.
Divide the white chocolate into two bowls, add a little bit of the pink dye into one bowl and mix together.
Step 6
When the cookies come out of the oven, press a chocolate egg into the center of each cookie.
Step 7
Drizzle the white chocolate on top of the eggs after they are pressed in. You can leave them as a drizzle, or using a chopstick, swirl the two chocolates together. Top with rainbow sprinkles. You can add toppings to some of the eggs or leave them all plain, totally up to you!
Baker's Tips
- Make sure your butter is soft for this recipe. Butter is always best left out on the counter at room temperature to soften, this takes time! Leave it out the night before you plan to bake these cookies. If you must microwave it, only do 10 second intervals per 1/2 cup. Even if you have to do multiple intervals, this helps prevent it from melting in the middle.
- I always prefer to use parchment paper for cookie baking. I find it helps the cookies bake better and it makes clean up easier!
- Make sure to have the chocolate eggs unwrapped before the cookies come out of the oven, this way they are ready to place into the center of the cookies.
- The chocolate eggs may melt a little bit as you press them into the hot cookies. That’s okay! This allows you to make marble designs with the drizzled white chocolate if you want. And this will set back up, just be careful not to move or stack the cookies at this time. Allow them to cool completely on the baking sheets. You can place cookie sheets in the freezer to speed up this process.
FAQ's
Yes, if you only have unsalted butter you can use that instead. Just add ½ teaspoon of salt in with the flour.
Yes! Of course, if you want to use all peanut butter eggs or all vanilla eggs, that would be delicious too!
Yes, of course. These are a great cookie to bake the day before. This will allow them time for the chocolate to set. And, these are a butter cookie, so they will still be delicious the following day.
Craving More?
Easter Egg Thumbprint Cookies
Equipment
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 383 grams all purpose flour
Topping
- 24 Lake Champlain Organic Chocolate Eggs (any flavor, or an assortment)
- 170 grams white chocolate chips
- ⅛ teaspoon Suncore Foods Pink Dye
- natural rainbow sprinkles
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
- Add the egg and flour, and mix on low until combined into a smooth dough.
- Using your hands, form the dough into 24 balls and place them on the prepared baking sheets, and flatten them slightly so they are about 2-inches in diameter.
- Using your thumb, press into the middle of the cookie to create an indent.
- Bake for 20 to 22 minutes, or until lightly browned on the bottom.
- While the cookies are baking, open the chocolate eggs so they are ready. Melt the white chocolate using a double boiler. Or, alternatively, in a microwave safe bowl for 30 second intervals, stirring between each one.
- Divide the white chocolate into two bowls, add a little bit of the pink dye into one bowl and mix together.
- When the cookies come out of the oven, press a chocolate egg into the center of each cookie.
- Drizzle the white chocolate on top of the eggs after they are pressed in. You can leave them as a drizzle, or using a chopstick, swirl the two chocolates together. Top with rainbow sprinkles. You can add toppings to some of the eggs or leave them all plain, totally up to you!
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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