Hedgehog Cookies

These cute little hedgehog cookies will sweeten up your autumn days.

I look forward to December. For me, it marks the end of a year, but it also means new memories to cherish. December is my birthday month, although the older I get, the less excited I am about it.

Every December, our large family gets together for a family Christmas party, even if we have to travel. And, every December, I travel to Michigan for an annual cookie baking with my friend Lilly. 

Each year we bake dozens and dozens of cookies in one day. The recipes are new each year, and we always have at least six varieties. While we enjoy the cookies a lot, the time we spend together is priceless.

Hedgehog Cookies

We reminisce, laugh, and forget to eat but never drink, and we stay up into the wee hours. Our sore backs and messy kitchen are all worth repeating it year after year.

We have already preselected six recipes for this year when I found one for these cute hedgehogs. I just had to try them. And since I have a hard time sitting still, I had to bake a batch of acorn cookies. Stay tuned for that recipe; they are delicious!

These little hedgehogs are a hit among the kids, small and big. Aren’t they fun and perfect autumn cookies?

What is your favorite tradition?

Ingredients:

• all-purpose flour
• powdered sugar
• egg
• cornstarch
• vanilla extract
• almond extract (or flavor of your choice)
• butter
• salt
• chocolate chips
• oil
• chocolate sprinkles or chopped nuts for decorating

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper or a Silpat mat.
2. In a medium bowl, stir all ingredients except chocolate and oil; knead into a smooth dough. Dust with more flour if your dough is sticky. It should be soft to touch but not sticking to your fingers.
3. Tear small pieces of dough and form them into a ball. I used a measuring spoon to keep them all the same size. With your fingers, stretch one side of the ball to assume a pear shape or body of a hedgehog.
4. Arrange shaped cookies in a prepared baking sheet and bake until slightly browned, about 15-20 minutes. Please note that baking time varies due to the size of your cookies and your oven. Keep your eye on them during baking; you don’t want to burn their little muzzles.
5. Allow cookies to cool. Don’t worry if they’re a little cracked; most all will be covered by chocolate.
6. Heat the oil in a small saucepan over medium-low heat. Add chocolate and stir until chocolate has completely melted. Dip the bottom of each cookie, about two-thirds up, into the melted chocolate. This is best done by holding the cookie by its “muzzle.” Shake off excess chocolate, then roll the cookie into chocolate sprinkles or chopped nuts. Place cookies on waxed paper.
7. Using a toothpick dipped into melted chocolate, draw three small dots for eyes and nose. Let the chocolate harden. Store the cookies refrigerated in an airtight container. Remove from refrigerator 30 minutes before serving to soften.

More cookies on ATJ to try:

• Mushroom-Shaped Shortbread Cookies
• Polish Kiflies
• Lemon-Sage Shortbread Cookies
• Acorn Cookies

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Hedgehog Cookies

Cute little hedgehogs to sweeten up your autumn days.

5 from 1 vote

Print Rate

Course: Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

cool: 30 minutes

Servings: 12 servings

Calories: 206kcal

Author: Jas

Ingredients

• ▢ 1 ⅓ cup all-purpose Flour
• ▢ 1 cup powdered Sugar
• ▢ 1 Egg
• ▢ ¾ cup Cornstarch
• ▢ 2 teaspoons Vanilla extract
• ▢ 1 teaspoon Almond extract or flavor of your choice
• ▢ ½ cup 8 tablespoons Butter, softened
• ▢ Pinch of Salt
• ▢ 1 cup Chocolate chips
• ▢ 1 tablespoon Oil
• ▢ Chocolate sprinkles or chopped nuts for decorating

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper or a silpat mat.
• In a medium bowl stir all ingredients except chocolate and oil; knead into smooth dough. Dust with more flour if your dough is sticky. It should be soft to touch but not sticking to your fingers.
• Tear small pieces of dough and form them into a ball. I used a measuring spoon to keep them all the same size. With your fingers, stretch one side of the ball to assume a pear shape or body of a hedgehog.
• Arrange shaped cookies in a prepared baking sheet and bake until slightly browned, about 15-20 minutes. Please note that baking time varies due to the size of your cookies and your oven. Keep your eye on them during baking; you don’t want to burn their little muzzles.
• Allow cookies to cool. Don’t worry if they’re little cracked, most all will be covered by chocolate.
• Heat the oil in a small saucepan over medium-low heat. Add chocolate and stir until chocolate has completely melted. Dip the bottom of each cookie, about two-thirds up, into the melted chocolate. This is best done by holding the cookie by its “muzzle”. Shake off excess chocolate then roll the cookie into chocolate sprinkles or chopped nuts. Place cookies on waxed paper.
• Using a toothpick dipped into melted chocolate draw three small dots for eyes and nose. Let the chocolate harden. Store the cookies refrigerated in an airtight container. Remove from refrigerator 30 minutes before serving, to soften.

Nutrition

Calories: 206kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 98mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 256IU | Calcium: 6mg | Iron: 1mg

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