Easter Cookies

The most unique cookie my mom makes is for Easter, a recipe she pulled out of The Oregonian in the early 1990’s. So good slightly warm, with the chocolate a little gooey in the middle, and good cold, with the softness of the dough against the hard chocolate.


When they bake, they look like eggs, with a chocolate yolk center!

Enjoy and Happy Easter!


Easter Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Category: Cookies

Servings: 24 cookies

Easter Cookies


  • 1 3/4 cups powdered sugar
  • 2 Tablespoons evaporated milk
  • 4 teaspoons vanilla
  • 1/2 cup margarine (it really needs to be margarine, butter changes the consistency)
  • 1 1/2 cups sifted flour
  • 2 dozen small chocolate eggs (we usually use the Hershey’s creamy ones)


  1. In a small bowl, combine 1 cup of powdered sugar, 2 T. evaporated milk, 1 t. vanilla. Mix well.
  2. Cream margarine and remaining sugar in a separate bowl (I used a stand mixer). Mix in remaining vanilla.
  3. Add mixture in the small bowl to the margarine mixture. Mix to combine. Add flour. Dough will be stiff. (You can add 1/2 teaspoon of cream if necessary.)
  4. Wrap 1 Tablespoon of dough around each egg, covering egg completely. Space 1 inch apart on cookie sheet.
  5. Bake at 350 degrees for 12-15 minutes, until set but not brown.

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