Colored Easter Cookies

Ingredients

• 115 g Unsalted butter (Butter at room temperature, slightly melted)
• 170 g White sugar (Classic granulated sugar)
• 30 g Whole cane sugar (Whole cane sugar, adds caramelized flavor)
• 1 unit Egg (Medium‑size egg)
• 0.5 teaspoon Baking soda (About 2.5 g, helps the cookie's lightness)
• 1 pinch Fleur de sel (To enhance flavor)
• 100 g Almond powder (Very finely ground almond)
• 200 g All‑purpose flour (Standard wheat flour)
• 100 g Dark chocolate chips (70 % cocoa chips)
• 30 g Sliced almonds (For decoration)
• 30 g Grated coconut (For decoration)
• 30 g Colored sugar (glass) (Pastel‑colored small crystals)
• 6 units Chocolate eggs (small) (Small Easter chocolate eggs, for the final touch)

Instructions

1. Cream the butter and sugars

   In the bowl, mix the softened butter, white sugar and whole cane sugar using the whisk until you obtain a pale and slightly fluffy mixture, without the mixture bouncing back.

   Time: PT5M

2. Incorporate the egg

   Add the whole egg and continue whisking until it is well incorporated into the creamy mixture.

   Time: PT2M

3. Add the dry ingredients

   Sift the baking soda, fleur de sel, almond powder and flour into the bowl. Mix using the spatula or a wooden spoon until the dough is homogeneous.

   Time: PT5M

4. Fold in the chocolate chips

   Add the chocolate chips and gently fold them with the spatula to distribute evenly.

   Time: PT3M

5. Form the dough balls

   Use the ice‑cream scoop to portion out equal‑size dough (about 30 g) and shape into balls.

   Time: PT4M

6. Decorate the balls

   Prepare a plate with sliced almonds, grated coconut, colored sugar and almond pieces. Roll each ball in these decorations until well coated.

   Time: PT7M

7. Place on the sheet

   Place the decorated balls on a baking sheet lined with parchment paper, spacing them about 5 cm apart as they will double in diameter.

   Time: PT3M

8. Baking

   Bake the sheet in the preheated oven at 180°C and bake for 9 to 10 minutes, until the edges are golden and the centre is still slightly soft.

   Time: PT10M

   Temperature: 180°C

9. Cooling

   Remove the sheet, let the cookies cool for 5 minutes, then transfer them to a wire rack to harden completely.

   Time: PT5M

Nutrition Facts

Calories

327

Protein

3.8 g

Carbohydrates

31.7 g

Fat

13.3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (for lactose‑free version)
• Instead of Whole cane sugar: Raw cane sugar
• Instead of Almond powder: Homemade almond flour
• Instead of Dark chocolate chips: Chopped dark chocolate

Equipment Needed

• Mixing bowl
• Hand whisk
• Silicone spatula
• Ice‑cream scoop (scooper)
• Baking sheet
• Parchment paper
• Cooling rack
• Oven
• Kitchen scale

Critical Steps — Do Not Skip

• Cream the butter and sugars until a fluffy texture is achieved.
• Do not overmix after adding the flour to avoid a too‑hard cookie.
• Observe the 9‑10 minute baking time at 180°C to achieve the right crunchy/soft balance.

Chef Tips from the Video

• Using slightly melted butter gives a more melt‑in‑the‑center texture.
• The whole cane sugar adds a subtle caramel note reminiscent of Easter celebrations.
• For an even more festive effect, replace part of the chocolate chips with white mini‑marshmallows.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, in a well‑sealed container, up to 2 days.

Make-Ahead Tips

• The dough can be prepared ahead and refrigerated for 30 minutes to ease shaping.
• The decorations (almonds, coconut, colored sugar) can be prepared the day before.
• The cookies stay soft for 3 days in an airtight container.