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The process of making Resurrection cookies is a wonderful way to share the Easter story. They are a light and sweet meringue cookie filled with nuts or chocolate.
Why You’ll Love This Recipe!
It is the perfect way to share the Easter store with a hands on activity that is delicious too. Each step of the recipe corresponds to part of the Easter story and there is a scripture to go along with it. Make it a family activity on the Saturday night before Easter and then enjoy your cookies the next day.
What are Resurrection Cookies?
The process of making Resurrection cookies is a wonderful way to share the Easter story. Each step and ingredient of the recipe represents a part of the story and the final product. The cookie, is a representation of the empty tomb that was found on Easter morning and the meringues cook so that the middle of the cookie is hallow.
I found the recipe over at The Idea Room and you can visit Amy to get a printout of the scriptures and directions.
Empty Tomb Cookie Ingredients:
The ingredients are simple:
- pecans
- egg whites
- white vinegar
- sugar
- pinch of salt
Use half nuts and half chocolate chips if you prefer or all chocolate chips. Preheat oven to 300 degrees before you start.
How to Make resurrection Cookies
The night before:
Preheat oven to 300 degrees F.
1: Place pecans in a plastic baggie and seal and beat the nuts with a wooden spoon to break them into small pieces. This represents when Jesus was arrested and beaten by Roman soldiers (Read John 19:1-3)
2: Smell the vinegar. Talk about how Jesus was forced to drink it when he was thirsty on the cross and add the vinegar to the bowl. (John 19:28-30)
3: Add egg whites to bowl. Eggs represent life and that by giving His life, Jesus gave us eternal life. (Read John 10:10-11)
4: Give everyone a little salt in their hand and encourage them to taste it. The salt represents the salty tears that were shed by Jesus’ followers and the bitterness of our sin. Place a pinch of salt is added to the bowl. (Read Luke 23:27)
5: Add the sugar. Sugar is added to show that the sweetest part of the story is that Jesus died because He loves us. (Read Psalms 34:8 and John 3:16)
6: Beat the egg whites to form peaks, about 10-12 minutes. The white color represents the purity in God’s eyes of those whose sins have been cleansed by Christ. (Read Isaiah 1:18 and John 3:1-3)
7: Fold in the nuts or mini chocolate chips and drop by teaspoons onto parchment paper covered cookie sheet. Each mound represents the rocky tomb where Jesus’ body was placed. (Read Matthew 27:57-60)
8: Place cookie sheet in preheated oven and turn the oven OFF. Use masking tape to seal the oven just as the tomb was sealed. (Read Matthew 27:65-66)
9. Go to bed! Just as you may feel sad to leave the cookies in the oven overnight, Jesus’ followers were sad when the tomb was sealed and they had to leave his body there. (Read John 16:20,22)
Easter Morning
10. On Easter morning open the oven and give everyone a cookie. Take a bite and discover that the cookies are hollow just as on the first Easter morning Jesus’ followers discovered the empty tomb. (Read Matthew 28:1-9)
It is a simple and fun way to share the Easter story with your family and it is yummy too!
I am grateful for the Easter story and that I know that my Savior lives and that He died so that I may, each day, have the opportunity to begin again. I am grateful for the opportunity to repent of my sins and to be better and to do better.
Download the pdf here – Resurrection Cookies or Easter Story Cookies
Tips From Leigh Anne
- Whip your egg whites in a metal or glass bowl, not a plastic one.
- Be sure your mixing bowl is very clean.
- Don’t get even a smidge of egg yolk in your egg whites. They will not whip correctly if there is any egg yolk in them.
- Beat your meringue mixture just until it is able to hold a peak, don’t over beat.
Other fun Easter ideas and recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Resurrection Cookies
Ingredients
- 1 cup pecans or mini chocolate chips
- 1 tsp vinegar
- pinch of salt
- 1 cup sugar
- 3 egg whites
Instructions
- Preheat oven to 300 degrees F.
- Place pecans in plastic bag and crush with the back of a wooden spoon
- Add vinegar, egg whites, salt and sugar into mixer.
- Beat until egg whites are stiff, about 5-10 minutes.
- Fold in nuts and or chocolate chips
- Cover cookie sheet with parchment paper or a brown grocery bag
- Place meringue by spoonful onto baking sheet
- Place into hot oven and turn oven OFF. Keep the door shut and allow to sit overnight
Tips & Notes:
- Whip your egg whites in a metal or glass bowl, not a plastic one.
- Be sure your mixing bowl is very clean.
- Don’t get even a smidge of egg yolk in your egg whites. They will not whip correctly if there is any egg yolk in them.
- Beat your meringue mixture just until it is able to hold a peak, don’t over beat.
Nutrition Facts:
NC says
Why am I not able to forward or save? I made these with my adult kids when they wee little and was telling some young moms about them. The pdf only as the recipes, not the bible addresses.
Leigh Anne Wilkes says
you could forward the entire post to them and then they could download and print the pdf. If you want to download the pdf and then send it to them there is a link to the pdf above the recipe where it says, Download the pdf. If you download it to your computer your should be able to email to them as an attachment.
Sharon says
I love the idea and want to do it with my granddaughters so I did a practice run. Good thing, because they did not finish baking so although they were great tasting and some had tiny openings, most were solid. Any suggestions as obviously my oven is different. (It convection) Should I raise the temp or just leave them to bake for a few minutes longer before turning off?
Leigh Anne Wilkes says
I haven’t ever made them in a convecton oven but I would try raising the heat 25 degrees higher and then maybe leave them in a little longer after turning off oven.
Sarah Gipson says
Love the story love making the cookies but when I got up this morning they were almost as raw as they were when I put them on the cookie sheet I don’t know what I did wrong any ideas
Leigh Anne says
I’m so sorry it didn’t work for you. The only think I can think of is the problem bust be your oven. Is it an older oven? Wondering if it just doesn’t hold heat corrrectly?
Megan says
Can you use all chocolate chips and no pecans? Or will that not work?
We aren’t big fans of pecans.
Thanks
Leigh Anne says
Megan, I often make them with only chocolate chips
Likes to bake says
This works best if you beat the egg whites and then add the sugar gradually. We made 2/3 the re ipe and it made about 20 and we used all chocolate chips and they were great!
Noma says
Elook so easy recipe