Chocolate Ginger Easter Eggs Recipe

Name: Chocolate Ginger Easter Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 3/4 cup firmly packed brown sugar; 1 None egg; 2 tbsp finely chopped glace ginger; 1 1/2 cups flour; 1/4 cup self-rising flour; 1/4 cup unsweetened cocoa powder; 10 oz chocolate prepared fondant, coarsely chopped; 1 None egg white, lightly beaten; 1 1/2 cups powdered sugar; 1 None egg white; None None Pink, green, blue and yellow food color

Servings: persons

8 tbsp (1 stick) butter, softened
3/4 cup firmly packed brown sugar
1 None egg
2 tbsp finely chopped glace ginger
1 1/2 cups flour
1/4 cup self-rising flour
1/4 cup unsweetened cocoa powder
10 oz chocolate prepared fondant, coarsely chopped
1 None egg white, lightly beaten
1 1/2 cups powdered sugar
1 None egg white
None None Pink, green, blue and yellow food color

1
Beat butter, brown sugar and egg in large bowl with electric mixer until combined. Stir in ginger. Stir in combined sifted flours and cocoa powder, in two batches.
2
Knead dough on floured surface until smooth. Roll dough between sheets of parchment paper until 1/4 inch thick. Refrigerate 30 mins.
3
Preheat the oven to 350u00b0F. Grease and line 2 baking pans with parchment paper.
4
Using 1-inch, 1 1/2-inch, 2-inch and 2 3/4-inch oval cutters, cut 13 shapes from dough with each cutter. Place about 1 inch apart on prepared pans.
5
Bake small cookies about 10 mins. Bake larger cookies about 12 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
6
For the chocolate fondant icing, stir fondant in medium heatproof bowl over small saucepan of simmering water until smooth. Stir in egg white. Let stand at room temperature about 10 mins or until slightly thickened. Dip a metal spatula in hot water. Use to spread icing quickly over cookies. Let stand at room temperature until set.
7
For the royal icing, sift powdered sugar through fine sieve. Beat egg white in medium bowl with electric mixer until foamy. Beat in powdered sugar, one tablespoon at a time. Divide icing among four bowls. Tint each bowl with food coloring. Use to pipe patterns on cookies. (Keep bowls covered with plastic wrap when not in use.)

1235

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 3/4 cup firmly packed brown sugar, 1 None egg, 2 tbsp finely chopped glace ginger, and more.

Yes, Chocolate Ginger Easter Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Ginger Easter Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions