These hedgehog cookies are almost too cute to eat. However, they’re made from a yummy shortbread recipe, so they’re too tasty not to!
Earlier this month, the Food Bloggers of Los Angeles held their annual cookie swap, which I missed due to preparing to take a last minute trip to Germany.
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I saw photos of all the bloggers’ wonderful cookies, but the baby hedgehog cookies I spotted which were made by my friend, Cathy, who writes at She Paused 4 Thought, were the cutest edible things I think I’ve ever seen! As soon as I saw them, I knew I wanted to make them, and I finally got a chance yesterday.
Another delicious recipe: Back to School Cookies
I used Cathy’s recipe, but omitted the spices to make a regular sugar cookie, and although I’m terrible at shaping or molding things, I think my baby hedgehog cookies turned out pretty well. I didn’t have toffee bits, so I used slivered and chopped almonds (the chopped are similar to the toffee bits, and easier to use) to create two different looks, as you can see from the photos.
When I was in Germany at the Christmas markets, I was looking for a gift for my daughter’s friend who loves animals. I came across this adorable hedgehog and knew it would be perfect for her. I just had to add it to my cookie shots–isn’t it sweet?
I encourage you to visit Cathy’s website, She Paused 4 Thought. Honestly, you will just love her recipes and photography as she is a top-notch cook, photographer and is talented in so many other ways! She’s also a fabulous friend. 💜
Slightly adapted from Cathy Arkle (She Paused 4 Thought) makes about 18 hedgehogs
FULL PRINTABLE RECIPE BELOW
- vanilla extract
- all-purpose flour
- semi-sweet chocolate
Preheat the oven to 350 degrees F.
Directions for the Hedgehog Cookie Dough
In a smaller bowl, sift the flour and salt. Set aside.
Put the dough out onto a floured counter and bring it together into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
Shape pieces of dough into a hedgehog shape and place on a silicone sheet lined tray.
Directions for Decorating the Hedgehogs.
Allow to set completely before serving or placing in a tin to store. These freeze perfectly.
Some other tasty cookie recipes for autumn, besides classic Scottish shortbread ~
- 12 ounces unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces chocolate chopped
Preheat the oven to 350 degrees F.
- In a large bowl of a stand mixer, mix together the butter and granulated sugar until they are just coming together, then add the vanilla. In a smaller bowl, sift the flour and salt, then add to the butter mixture. Mix on low speed until the dough starts to come together.
- Shape pieces of dough into a hedgehog shape and place on a silicone sheet lined tray.
- Bake for 20 to 25 minutes, until the hedgehogs are just starting to brown. Remove from oven and place on cooling rack.
Put the dough out onto a floured counter and bring it together into a ball. Wrap in plastic and refrigerate for 15 minutes.
- Melt the chocolate gradually in the microwave (use the defrost function)
- Coat the back of the cooled cookies and add almond slivers as seen in the photos.
- Make two eyes, and a nose with the chocolate.
Keep in a tin afterwards for best results.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 41mgCarbohydrates: 37gFiber: 1gSugar: 17gProtein: 4g
Nutrition information is only estimated.
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