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    Home > Desserts

    Hedgehog Cookies Recipe - Ezhiki

    Published: Mar 16, 2016 by Valya's Taste of Home · 18 Comments

    Jump to Recipe Print Recipe

    Hedgehog Cookies Recipe - Ezhiki

    Need a beautiful dessert for this coming Easter? How about these egg-like treats to color your dessert spread? I usually make them once a year for Easter or weddings because they are a bit time consuming, but at the same time very fun to make and totally worth it.

    For the filling, I like to use frozen cherries except I didn't have any this year due to the 5-day power outage we had over the winter. All my freezer stockpiles were ruined. You may use any filling you like for these. A sour cherry filling, covered with chocolate and coated with flavored crushed wafers is the perfect combination.

    These treats may be made up to 5 days before an event or holiday if you have a long food prep list. The delicious result is sure to delight your adult guests as well as the little ones. Have fun making and enjoy eating them!

    Dough Ingredients:
    5 large – egg yolks
    ½ cup – sour cream
    3 sticks - margarine
    1 tsp. - baking soda
    2 tsp. – vinegar
    3 cups – all-purpose flour
    Hedgehog Cookies Recipe - Ezhiki

    Filling:
    I like to use Home Frozen Cherries. You may use anything you like; chocolate chips, raisins, cranberries, blueberries, frozen or dried fruit, etc.
    Hedgehog Cookies Recipe - Ezhiki

    Chocolate Dipping:
    I use the  Chocolate Ganache Recipe
    Wafer Coating:
    1 pack – plain circular wafers (available at any European Store)
    ⅓ pack – strawberry flavored wafers
    ¾ pack – vanilla flavored wafers (I use a ¼ pack of each vanilla pack)
    ¾ pack – lemon or orange flavored wafers
    4-gallon size – Ziploc bags
    Hedgehog Cookies Recipe - Ezhiki

    Instructions:
    1. Cook 5 large eggs. While the eggs are cooking, prepare the wafers for coating.
    Place the following flavors and colors on separate large plates:
    1 ½ white round wafers, 1 pink round wafer, and ⅓ pack strawberry flavored wafers.
    1 ½ white round wafers, 1 orange round wafer, and ⅓ pack vanilla flavored wafers.
    1 ½ white round wafers, 1 green round wafer, and ⅓ pack lemon or orange flavored wafers.
    1 ½ white round wafers, 1 blue round wafers, and ⅓ pack lemon or orange flavored wafers.
    Hedgehog Cookies Recipe - Ezhiki

    2. Place white and pink/strawberry wafers into a gallon size Ziploc bag. Using a dough roller, finely crush and mix the wafers well. Transfer crushed wafers back onto the plate. Repeat the same process with each color using a new Ziploc bag to avoid mixing colors. Set aside until ready for use.
    Hedgehog Cookies Recipe - Ezhiki

    Hedgehog Cookies Recipe - Ezhiki

    Dough Instructions:
    1. Place 5 cooked egg yolks in a mixer bowl. Beat yolks with the paddle attachment. Remove the bowl from the mixer stand and mash some more with a spoon to break down yolk crumbs as much as possible. (I found it impossible to completely break down the crumbs to a perfectly smooth texture. There will be tiny crumbs left, and that is fine.)
    Hedgehog Cookies Recipe - Ezhiki

    2. Add sour cream and keep mixing and mashing the yolks with sour cream until smooth. (This is where you'll be able to break down most of the yolk crumbs best. I first use a spoon, then a hard rubber spatula.)
    Hedgehog Cookies Recipe - Ezhiki

    3. Place the bowl back on the stand and attach the paddle. Add margarine. (Butter causes easy crumbling after baking.) Mix well on high for a minute. Scrape down the dough off the sides of the bowl with a spatula, and mix again for a minute. Add baking soda activated with vinegar. Mix for 30 more seconds or so until combined.
    Hedgehog Cookies Recipe - Ezhiki

    4. Add flour gradually (½ cup at a time), until the dough is formed smooth and soft.
    Hedgehog Cookies Recipe - Ezhiki

    5. Preheat the oven to 350 F. Transfer the dough onto a working surface and knead it into a large ball to limit drying. Form bite-size balls, ½ inch in diameter and flatten them down. Place the filling in the center, seal them and shape back into balls.
    Hedgehog Cookies Recipe - Ezhiki

    6. Place the balls onto a large cookie sheet lined with parchment paper. Repeat these steps until all the dough is used. Bake for 20 -25 minutes or until light golden brown. (Frozen filling will leak a little, which is ok.) Remove from the oven and let them cool completely before coating.
    Hedgehog Cookies Recipe - Ezhiki

    Hedgehog Cookies Recipe - Ezhiki
    Coating:

    While they are baking, prepare the chocolate coating. I use this Chocolate Ganache Recipe for the coating. (A melted chocolate bar coats and hold hedgehogs better than a glaze made with powdered cocoa. They're easier to shape, and the aroma of dark chocolate is much tastier.)
    Cool chocolate ganache (it should be pretty warm but not hot). Dip one ball in the chocolate ganache at a time. Place it on a plate of wafer crumbs. Coat carefully and thoroughly so the chocolate does not stay behind on the crumbs (crumbs should stay clean from chocolate the entire coating process). Spread out all coated and crumbed hedgehogs on a large platter to dry and set completely. Repeat the same steps with all balls and wafer crumbs. There will be some crumbs left over; I save these to use later for coating cakes.
    Hedgehog Cookies Recipe - Ezhiki

    Hedgehog Cookies Recipe - Ezhiki

    Hedgehog Cookies Recipe - Ezhiki

    Hedgehog Cookies Recipe - Ezhiki

    Hedgehog Cookies Recipe - Ezhiki

    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Prep Time: 3 hours 15 minutes
    Total Time: 3 hours 15 minutes
    Servings: 115 hedgehogs
    Author: Valya's Taste of Home

    Ingredients

    • Dough Ingredients:
    • 5 large – egg yolks
    • ½ cup – sour cream
    • 3 sticks - margarine
    • 1 tsp. - baking soda
    • 2 tsp. – vinegar
    • 3 cups – all-purpose flour
    • Filling:
    • I like to use Home Frozen Cherries. You may use anything you like; chocolate chips raisins, cranberries, blueberries, frozen or dried fruit, etc.
    • Chocolate Dipping:
    • I use the Chocolate Ganache Recipe
    • Wafer Coating:
    • 1 pack – plain circular wafers available at any European Store
    • ⅓ pack – strawberry flavored wafers
    • ¾ pack – vanilla flavored wafers I use a ¼ pack of each vanilla pack
    • ¾ pack – lemon or orange flavored wafers
    • 4- gallon size – Ziploc bags

    Instructions

    • Cook 5 large eggs. While the eggs are cooking, prepare the wafers for coating.
    • Place the following flavors and colors on separate large plates:
    • ½ white round wafers, 1 pink round wafer, and ⅓ pack strawberry flavored wafers.
    • ½ white round wafers, 1 orange round wafer, and ⅓ pack vanilla flavored wafers.
    • ½ white round wafers, 1 green round wafer, and ⅓ pack lemon or orange flavored wafers.
    • ½ white round wafers, 1 blue round wafers, and ⅓ pack lemon or orange flavored wafers.
    • Place white and pink/strawberry wafers into a gallon size Ziploc bag. Using a dough roller, finely crush and mix the wafers well. Transfer crushed wafers back onto the plate. Repeat the same process with each color using a new Ziploc bag to avoid mixing colors. Set aside until ready for use.
    • Dough Instructions:
    • Place 5 cooked egg yolks in a mixer bowl. Beat yolks with the paddle attachment. Remove the bowl from the mixer stand and mash some more with a spoon to break down yolk crumbs as much as possible. (I found it impossible to completely break down the crumbs to a perfectly smooth texture. There will be tiny crumbs left, and that is fine.)
    • Add sour cream and keep mixing and mashing the yolks with sour cream until smooth. (This is where you'll be able to break down most of the yolk crumbs best. I first use a spoon, then a hard rubber spatula.)
    • Place the bowl back on the stand and attach the paddle. Add margarine. (Butter causes easy crumbling after baking.) Mix well on high for a minute. Scrape down the dough off the sides of the bowl with a spatula, and mix again for a minute. Add baking soda activated with vinegar. Mix for 30 more seconds or so until combined.
    • Add flour gradually (½ cup at a time), until the dough is formed smooth and soft.
    • Preheat the oven to 350 F. Transfer the dough onto a working surface and knead it into a large ball to limit drying. Form bite-size balls, ½ inch in diameter and flatten them down. Place the filling in the center, seal them and shape back into balls.
    • Place the balls onto a large cookie sheet lined with parchment paper. Repeat these steps until all the dough is used. Bake for 20 -25 minutes or until light golden brown. (Frozen filling will leak a little, which is ok.) Remove from the oven and let them cool completely before coating.
    • Coating:
    • While they are baking, prepare the chocolate coating. I use this Chocolate Ganache Recipe for the coating. (A melted chocolate bar coats and hold hedgehogs better than a glaze made with powdered cocoa. They're easier to shape, and the aroma of dark chocolate is much tastier.)
    • Cool chocolate ganache (it should be pretty warm but not hot). Dip one ball in the chocolate ganache at a time. Place it on a plate of wafer crumbs. Coat carefully and thoroughly so the chocolate does not stay behind on the crumbs (crumbs should stay clean from chocolate the entire coating process). Spread out all coated and crumbed hedgehogs on a large platter to dry and set completely. Repeat the same steps with all balls and wafer crumbs. There will be some crumbs left over; I save these to use later for coating cakes.
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    Hedgehog Cookies Recipe - Ezhiki

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    Hedgehog Cookies Recipe - Ezhiki

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    Comments

    1. Luda says

      April 16, 2019 at 4:23 am

      I want to try this recipe but had a question if I can use butter instead of margarine?

      Reply
      • Valya of Valya's Taste of Home says

        April 16, 2019 at 9:59 am

        You can give it a try using butter and see how it turns out for you. If remember correctly, I tried using butter before and the balls crumble after they are baked. This recipe was passed on to me 20 years ago using margarine (when we didn't know that margarine isn't as healthy as butter, lol).

        Reply
    2. Lilly says

      June 08, 2018 at 11:05 am

      What do you do with all the egg whites? And, can you substitute butter for the margarine?

      Reply
      • www.valyastasteofhome.com says

        June 08, 2018 at 3:12 pm

        I use egg whites for salads. Yes, that’s fine.

        Reply
    3. Natalie says

      April 27, 2018 at 9:21 am

      Hi Valya,
      Can these be frozen? When is the best time to freeze them? Before coating them with wafer or after?

      Reply
      • www.valyastasteofhome.com says

        April 27, 2018 at 11:44 am

        I never froze them before. I think the wafer will be very soft and may fall off after thawing. I would freeze it before coating with chocolate ganache and wafer.

        Reply
    4. Emilia says

      March 31, 2018 at 11:33 pm

      I just made them for Easter!! Thank you so much for this idea and recipe! I use to eat them when I was young! Haven’t had them in years! They taste like childhood! Soooo yummy! Thank you! ❤️❤️❤️

      Reply
      • www.valyastasteofhome.com says

        April 01, 2018 at 12:07 am

        You are very welcome!!! Thank you for sharing your experience with me! ?

        Reply
    5. Nat says

      September 16, 2017 at 6:29 pm

      5 stars
      I'm sorry but this are just too cute to eat!

      Reply
      • www.valyastasteofhome.com says

        September 17, 2017 at 10:00 pm

        I know. I feel like that sometimes too. They are definitely attractive. 🙂

        Reply
    6. Diana says

      May 27, 2016 at 5:36 pm

      Wooow! These look amazing! I will definitely try them out... Thank you for the recipe! 🙂

      Reply
      • valya'stasteofhome.com says

        May 27, 2016 at 11:02 pm

        Thank you 🙂

        Reply
    7. Elena says

      March 23, 2016 at 6:56 am

      How to store them if making in advance?
      Thanx

      Reply
      • valya'stasteofhome.com says

        March 23, 2016 at 9:30 am

        I store them in a plastic container with a lid just a little open in the pantry or kitchen cabinet for up to 5-7 days.

        Reply
    8. Annie says

      March 17, 2016 at 8:00 am

      WOW! These look AMAZING!!

      Reply
      • valya'stasteofhome.com says

        March 17, 2016 at 11:13 am

        Thank you very much 🙂

        Reply
    9. Valentina @Valentina's Corner says

      March 16, 2016 at 7:54 pm

      They look so pretty... ?

      Reply
      • valya'stasteofhome.com says

        March 16, 2016 at 8:55 pm

        Thank you very much, they are just as good as they look 🙂

        Reply

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