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Hanukkah Coin Cookies

Details

Time
13 hours
Skill Level
Intermediate
Yields
54 cookies

Make this simple Hanukkah cookie recipe with HERSHEY’S Cocoa and homemade buttercream icing. These coin cookies are a perfect treat to share with family, friends, neighbors and coworkers throughout the holiday season.

Ingredients & Directions

Prep Time
32 minutes
Bake Time
8 minutes
Cool Time
30 minutes
Chill Time
12 hours

Ingredients

  • 1 cup
    butter or margarine (2 sticks) , softened
  • 1 cup
    sugar
  • 1
    egg
  • 1 tsp
    vanilla extract
  • 1-3/4 cups
    all-purpose flour
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1-1/2 tsp
    baking powder
  • 1/2 tsp
    salt
Add a Garnish

Step-By-Step Directions

Equipment Needed 
mixing bowl mixing bowl
mixer mixer
knife knife
wax paper wax paper
refrigerator refrigerator
oven oven
cookie sheet cookie sheet
wire rack wire rack
1

Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.

2

Shape each portion into log, about 7 inches long. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours

3

Heat oven to 325°F. Cut logs into 1/4- inch-thick slices. Place on ungreased cookie sheet.

4

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

5

Prepare frosting, if desired; spread over top of cookies.

Additional questions?