Easter Mini Egg Cookies

These sweet Easter Egg Mini Cookies are melt in your mouth delicious! Perfect for Easter or spring with mini Cadbury eggs, these delicious buttery cookies are so pretty, and will disappear faster than the Easter Bunny can hop!

 

Why We Love Mini Egg Cookies

• Easy Easter Or Spring Dessert– These delicious cookies are perfect for Easter parties, spring events, potlucks. These Easter egg sugar cookies topped with milk chocolate are perfect to share with family and friends.
• Soft Sugar Cookie– With a sweet, soft and chewy sugar cookie base studded with chocolate mini eggs, these cookies are a delicious treat. No cookie cutter or rolling pin is needed for the perfect Easter treat!
• Fun To Make– This is a fun cookie to make with the kids, they love adding the colorful Easter candy. It’s a fun recipe to make for the whole family, and is a cookie recipe you’ll want to make every year!

Ingredients For Mini Egg Cookies

• butter softened, unsalted
• white granulated sugar
• eggs
• vanilla extract
• almond extract – You can substitute more vanilla extract for almond extract in a pinch, but the flavor is better with almond extract.
• all-purpose flour
• baking powder
• salt
• chocolate mini eggs– about 9 ounces, like a bag of Cadbury mini eggs, MM’s Eggs, Robin’s Eggs, or other egg or spring-themed chocolate.

How To Make Mini Egg Cookies

Making The Cookie Dough

1. In a large bowl with an electric mixer or stand mixer, cream together the butter and sugar into a mixture that is smooth. This will take about 2-3 minutes.

2. Add the eggs, vanilla and almond extract to the butter mixture. Mix until the wet ingredients are fully combined, 1-2 minutes.
3. In a separate mixing bowl add the flour, baking powder and salt. Mix well until the dry ingredients are fully combined, about 1 minute.
4. Add the dry ingredients to the wet ingredients. Mix on low then medium until a cookie dough forms and the dry flour is fully mixed into the dough.

5. Chill the cookie dough for 30 minutes.

Baking The Cookies

1. Preheat the oven to 375 degrees. Line a baking tray with parchment paper, a silicone baking sheet or spray lightly with cooking oil.

2. Portion the cookie dough into two tablespoon cookie balls. (Use a cookie scoop to make portioning faster.) Place the cookie dough balls on the pan with at least two inches between each cookie. Press 3-4 whole mini eggs into the top of the cookies. You can also add any mini egg pieces to the cookie.

3. Bake the cookies for 8-10 minutes until they just start to brown on the bottom, then remove from the oven.
4. Allow the cookies to cool on the pan for 1-2 minutes. Then transfer the cookies to a wire rack to cool completely or a clean kitchen towel to finish cooling. Then enjoy!

How Long Do Mini Egg Cookies Last?

These mini egg cookies will taste freshest if eaten within about three days after baking. Store cookies in an airtight container on the counter.

Can I Freeze Cadbury Mini Egg Cookie Dough?

Freeze the cookie dough for up to 1-2 months for the best taste. I find it easiest to freeze cookie dough in round dough ball portions on a cookie sheet so I can add the mini eggs to each cookie easily before freezing.

Once the dough balls freeze on the cookie sheet you can transfer them to a zip-top freezer bag or another covered storage container.

Expect frozen dough will likely take an extra minute in the oven to bake, but watch carefully so as not to overbake cookies.

What Can I Use Instead Of Cadbury Mini Eggs, Can I Use Other Easter Chocolate?

Chocolate mini eggs are most often found around spring and Easter on grocery store shelves. If you’re hoping to make a similar cookie, but can’t find any mini Cadbury Eggs here are a few options to swap.

• Hershey’s Eggs– This is Hershey’s version of the Cadbury eggs. These are MM’s shaped like eggs, and work great in these cookies.
• Spring Colored MM’s – While they are smaller pieces of chocolate, these spring colroed MM’s give these cookies a pop of spring color.
• Robin’s Eggs– These malted milkeggs are speckled on the outside with chocolate and malt in the middle. They’ll be crunchier but still delicious.
• Chocolate Chips And Easter Sprinkles– Regular chocolate chips, chocolate chunks and white chocolate chips are available almost everywhere. Add some colorful sprinkles to your cookie dough at the end before scooping the dough into cookies and they’re beautiful! I recommend using the longer jimmie style sprinkles or the flat shaped sprinkles if you are adding the sprinkles to the dough. Other types of sprinkles like the round balls tend to bleed.

How Long Will These Cookies Last?

Expect these cookies are ok for 4-5 days but they are at their best eaten within 24 to 48 hours. They are especially delicious fresh out of the oven! Store cookies in a covered airtight container on the counter.

Freeze baked cookies in a freezer zip-top bag. They will taste best if enjoyed within 1-2 months.