Easter Egg Thumbprint Cookies
These simple Easter Egg Thumbprint Cookies are chocolate Easter egg thumbprint cookies filled with assorted organic cream filled chocolate eggs. 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, check out Homemade Cherry Marshmallows, Brown Sugar Carrot Cupcakes With Cream Cheese Frosting, How to Make a Flower Cake With Buttercream, Easter Banana Blondies, or Soft Sugar Cookies With Pink Frosting.
A Quick Look At The Recipe
- Recipe Name: Easter Egg Thumbprint Cookies
- Ready In: 35 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, cane sugar, all purpose flour, chocolate eggs
- Flavor Profile: buttery, sweet, chocolatey
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: festive easter egg cookies with organic ingredients
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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. Just like Organic Easter Bunny Cake, the Lake Champlain chocolates do all the work to make it festive with ease!
- 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. Check out Best Easter Decorating Ingredients Without Artificial Colors for more ways to decorate naturally this Easter.
- 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. Also try Chocolate Peanut Butter Eggs With Bone Broth for a quick Easter dessert!
- Flavor Variety: I use the Lake Champlain Assorted Organic Chocolate Eggs, so this makes these cookies full of flavor as you can fill them with peanut butter cream, vanilla cream, caramel filled eggs and more!
I love teaming up with Lake Champlain because they have the most amazing organic chocolates. I'm such a fan because they make organic chocolates that are so festive, which is incredibly hard to find.
Check out some of my past collaborations and recipes using Lake Champlain for festive treats like Maple Spice Cake With Brown Sugar Frosting, Chocolate Pumpkin Pie Without Eggs, Brown Butter Pumpkin Cookies With Caramel, Christmas Eve Cake, or Organic Easter Bunny Cake.
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.
- 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. This part is totally optional though.
- Rainbow Sprinkles: I top these with naturally colored rainbow sprinkles made with plant based dyes. I use a mix of India Tree Nature's Colors Carnival Mix and Watkins Nonpareils.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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 the 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 right after adding the eggs if you want to prevent them from melting or don't plan to do the marble design with the white chocolate.
- Gluten Free — Replace the organic flour with 397 grams (2 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottoms.
How to Make Easter Egg Thumbprint Cookies
- 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.
- 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 (optional if you want white and pink), 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!
Easter Egg Thumbprint Cookies 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!
If you're not doing the marble design (where the melting helps) you can wait 5 minutes after the cookies come out of the oven to press in the eggs. Then transfer the cookie sheet to the freezer for about 15 to 20 minutes, or until the chocolate is set and cookies have cooled. This will prevent melting.
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.
Store in a cool, dry place. I like to just leave out on a platter or baking sheet on the counter as these are shortbread cookies, so they are best left out, uncovered.
Easter Basket Inspiration
Celebrate Easter without artificial colors. You can make so many tasty treats that are perfect for Easter baskets. Try some of our faves!
- I grew up getting Pink Peppermint Ice and Mint Meltaways in my Easter basket every year!
- Try this twist on Reese's eggs but with almond butter, Dark Chocolate Coconut Almond Butter Eggs.
- Make homemade caramels like Homemade Chewy Chocolate Caramel Candy or Homemade True Caramel.
- Make strawberry candies like Strawberry Chocolate Bars or Strawberry Cream Drops.
- Indulge in nostalgic candies but made organic like Chocolate Covered Raisin Clusters, Homemade Crunch Bars, Healthy Almond Joy Bars, Homemade Twix Bars, Vegan Snickers Bars, or Vegan Dark Chocolate Mini Peanut Butter Cups.
- I love the addition of Chocolate Dipped Animal Crackers!
More Easter Dessert Recipes
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Easter Egg Thumbprint Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
- Piping Bags
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.
Video
Notes
- Always weigh ingredients for the best results.
- 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 the 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 right after adding the eggs if you want to prevent them from melting or don't plan to do the marble design with the white chocolate.
- Gluten Free — Replace the organic flour with 397 grams (2 ½ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottoms.
Nutrition
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Love these festive cookies!