Hedgehog Cookies: the fun, delicious cookie recipe kids will love
If you’re looking for an easy and cute kid-friendly snack, this recipe is just for you. These hedgehog cookies are fun to make—a cookie recipe where cookies are made in the shape of a porcupine.
Crunchy on the outside, with just the right amount of chocolate. It’s perfect for the holiday season, whether it’s Christmas or Easter. To make it, you simply mix together flour, egg, sugar, soft butter, and yeast. Knead the dough, bake, and decorate.
Easy to make, and even easier to eat. Kids will adore these hedgehog cookies. They’re almost too cute to eat—but they’re delicious.
Decoration Ideas for making Hedgehog Cookies
There are many different ways to decorate these hedgehog cookies:
- Dip in dark chocolate and decorate with crushed pecans.
- Dip in dark chocolate and decorate with desiccated, unsweetened coconut.
- Dip in milk chocolate and decorate with dark chocolate sprinkles.
- Dip in white chocolate and decorate with rainbow sprinkles funfetti.
- Dip in white chocolate and decorate with red sprinkles, perfect for Christmas.
- Dip in white chocolate colored with red coloring, and sprinkle with white sprinkles.
- When it’s Christmas time, make Christmas hedgehogs, by using Christmas-themed sprinkles, and using pretzels for reindeer antlers.
- Leave out the nuts, and sprinkle with crushed graham crackers instead.
- Use mini chocolate chips or small candies for the eyes and nose.
Tips
To prevent the cookies from sticking to the baking sheet, line it with parchment paper or use a Silpat mat.
Use room temperature ingredients.
How To Store Hedgehog Cookies
Store the cookies in an airtight container for about 4 days. The undecorated hedgehog cookies can also be made ahead and frozen. Allow to thaw and then decorate.
Ingredients
How to Make Hedgehog Cookies
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Add the eggs and the sugar to a large mixing bowl and beat until fluffy.
Add the eggs and the sugar to a large mixing bowl and beat until fluffy.
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Add the softened butter to the mixture, and mix again until the mixture starts to lighten in color.
Add the softened butter to the mixture, and mix again until the mixture starts to lighten in color.
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Add the flour and the yeast.
Add the flour and the yeast.
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Knead the dough until smooth and elastic. Then cover with foil and refrigerate for about 30 minutes.
Knead the dough until smooth and elastic. Then cover with foil and refrigerate for about 30 minutes.
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If you want large hedgehogs, separate 55 g of dough, and if you want small hedgehogs, separate 30 g of dough. Make a ball, then lengthen the top of the ball in the shape of a hedgehog.
If you want large hedgehogs, separate 55 g of dough, and if you want small hedgehogs, separate 30 g of dough. Make a ball, then lengthen the top of the ball in the shape of a hedgehog.
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Transfer each piece on baking sheet lined with parchment paper.
Transfer each piece on baking sheet lined with parchment paper.
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Bake at 175°C for 18/20 minutes. Remove from oven and let them slightly cool.
Bake at 175°C for 18/20 minutes. Remove from oven and let them slightly cool.
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Melt the chocolate and dip the spherical part of the biscuits in the chocolate.
Melt the chocolate and dip the spherical part of the biscuits in the chocolate.
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Transfer the cookies on a large dish lined with parchment paper.
Transfer the cookies on a large dish lined with parchment paper.
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Sprinkle the dipped cookies with ground hazelnuts.
Sprinkle the dipped cookies with ground hazelnuts.
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Make a nose and eyes with the help of chocolate.
Make a nose and eyes with the help of chocolate.
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Serve and enjoy!
Serve and enjoy!
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