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Hanukkah Coin Cookies


13 hours
Skill Level
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


  • 1 cup
    butter or margarine (2 sticks) , softened
  • 1 cup
  • 1
  • 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
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

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.


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


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


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


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

Additional questions?