Hedgehog Cookies
- Autumn, Christmas, Cookies & Pastries, Desserts & Sweets, Germany, Holidays & Seasonal, Winter
Cute little Hedgehog Cookies. Simple shortcrust cookies covered in melted chocolate and chocolate sprinkles. They’re as delicious as they are adorable, and make a great fall cookie recipe.
Ingredients you will need for this recipe:
- 250 g all-purpose flour
- 60 g of sugar
- 1 packet of bourbon vanilla sugar | 8 g
- 150 g butter
- 150 g dark chocolate
- 100 g chocolate sprinkles
How to make Hedgehog Cookies:
(1) For the Dough
For the dough, put 250 g all-purpose flour, 60 g sugar, 1 packet bourbon vanilla sugar and 150 g butter cut into small pieces in a mixing bowl. Using a stand-mixer or hand mixer, knead the ingredients together, until a crumbly dough forms.
(2) Shape & Bake Hedgehog Cookies
Knead the crumbly dough with your hands to form an even dough, shape into a flat rectangle and divide into 24 equal parts. Shape the small pieces into balls and use your fingers to shape one side of the ball into a pointed snout.
Place the hedgehogs on a baking tray lined with baking paper and chill in the fridge for about 30 minutes.
Preheat the oven to 160 °C with circulating air | convection. Bake the chilled hedgehogs in the preheated oven for about 15 minutes, until they are lightly brown.
Allow the cookies to cool completely, this will further harden the cookies.
(3) Decorate Hedgehog Cookies
Melt 150 g dark chocolate and pour the chocolate sprinkles into a separate small bowl.
Brush each Cookie with melted chocolate, leaving the tapered snout exposed, then press into the bowl with the chocolate sprinkles, until the sprinkles adhere evenly and completely to the melted chocolate.
Using a toothpick or wooden stick, dab the hedgehog’s eyes and nose with the melted chocolate. Let the chocolate harden completely.
Some Recipe Tips:
Storage: Stored in a cookie jar or in an airtight container, the hedgehog cookies will keep for at least 2 weeks.
Hedgehog Cookies
Course: Cookies & Pastries, Desserts & SweetsCuisine: GermanyDifficulty: Easy24
Cookies30
minutes30
minutes15
minutes1
hour 15 minutesCute little Hedgehog Cookies. Simple shortcrust cookies covered in melted chocolate and chocolate sprinkles. They're as delicious as they are adorable, and make a great fall cookie recipe.
Ingredients
250 g all purpose flour
60 g sugar
1 packet of bourbon vanilla sugar | 8 g
150 g butter
150 g drak chocolate | couverture
100 g chocolate sprinkles
Directions
For the Dough
For the dough, put 250 g all-purpose flour, 60 g sugar, 1 packet bourbon vanilla sugar and 150 g butter cut into small pieces in a mixing bowl. Using a stand-mixer or hand mixer, knead the ingredients together, until a crumbly dough forms.
Shape & Bake Hedgehog Cookies
Knead the crumbly dough with your hands to form an even dough, shape into a flat rectangle and divide into 24 equal parts. Shape the small pieces into balls and use your fingers to shape one side of the ball into a pointed snout.
Place the hedgehogs on a baking tray lined with baking paper and chill in the fridge for about 30 minutes.
Preheat the oven to 160 °C with circulating air | convection. Bake the chilled hedgehogs in the preheated oven for about 15 minutes, until they are lightly brown.
Allow the cookies to cool completely, this will further harden the cookies.
Decorate Hedgehog Cookies
Melt 150 g dark chocolate and pour the chocolate sprinkles into a separate small bowl.
Brush each Cookie with melted chocolate, leaving the tapered snout exposed, then press into the bowl with the chocolate sprinkles, until the sprinkles adhere evenly and completely to the melted chocolate.
Using a toothpick or wooden stick, dab the hedgehog's eyes and nose with the melted chocolate. Let the chocolate harden completely.
Notes
- Storage: Stored in a cookie jar or in an airtight container, the hedgehog cookies will keep for at least 2 weeks.
