These delightful and festive Mini Egg Sugar Cookies are perfect for Easter with their soft and chewy texture and pastel-colored mini chocolate eggs throughout. They are incredibly flavorful with a sweet custardy vanilla flavor that is irresistible, so if you ever thought sugar cookies were boring, this recipe will change your mind. They have a long shelf life, so they keep very well in an airtight container and stay chewy even on day 5. Each bite has just the right amount of milk chocolate from festive mini eggs that we all love around Easter time!
WHY THIS RECIPE WORKS
- Soft and chewy sugar cookies - these lovely drop sugar cookies have the most perfect soft and chewy texture! They are golden on the bottom, slightly crisp on the edges and perfectly soft in the middle.
- Rich vanilla flavor - as a nod to Easter, I made this recipe so there is this sweet vanilla custardy flavor thanks to an extra egg yolk. It gives it a beautiful richness and also helps create that chewy texture.
- Chocolate mini eggs - it's not Easter without mini eggs and they are great baked into cookie dough. You can use any brand of mini eggs, but of course Cadbury mini eggs are the most popular.
- Easy recipe - this cookie dough is so easy to prepare with just a bowl and a spatula. You don't even need a mixer, although I often use one to help get the job done.
INGREDIENTS FOR MINI EGG SUGAR COOKIES
- Butter - I use unsalted butter in this recipe for a sweet creamy buttery flavor, and salted butter works too. If you use salted butter, then reduce the added salt by half.
- Granulated sugar - simple white sugar creates the chewy texture and adds the perfect sweetness while letting the vanilla flavor shine.
- Egg - you'll need one whole egg plus one egg yolk for this recipe. The more yellow the yolks are, the more custard-colored your cookies will be.
- Egg yolk - one additional egg yolk is key to giving these cookies that chewy texture and a rich flavor.
- Milk - a little bit of milk adds moisture to make very soft cookies without making them cakey.
- Pure vanilla extract - vanilla is essential to make these cookies taste great and don't be shy with it! I love this Madagascar Bourbon Vanilla extract.
- Salt - salt is super important in any cookie recipe. It balances the sweetness and really elevates the rich buttery sweet taste.
- All purpose flour - regular unbleached all-purpose flour makes perfectly chewy cookies in this application.
- Mini eggs - instead of chocolate chips, we're using chopped up milk chocolate mini eggs! Use which ever ones you like. Cadbury mini eggs are an obvious choice.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE MINI EGG SUGAR COOKIES
- STEP 1). Chop up the mini eggs, or crush them up by placing them in a sealed zip-top bag and then bash them with a rolling pin.
- STEP 2). Cream butter and sugar. Combine soft butter with granulated sugar and vanilla extract in a large bowl and mix with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. You can also mix by hand with a wide rubber spatula using the creaming method.
- STEP 3). Mix in egg. Add the egg and mix until well incorporated. Add egg yolk and milk and mix until combined. The mixture should look creamy and smooth at this point.
- STEP 4). Combine dry ingredients. Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until mostly combined. Before all of the flour is incorporated and a few streaks still remain, add chopped mini eggs and fold them through so they are evenly distributed.
- STEP 5). Chill the dough. Cover the bowl and refrigerate for 2 hours.
- STEP 6). Bake. Use a 1.35-oz cookie scoop to scoop up dough (about 56g balls for these large cookies), roll into smooth balls and then roll the dough balls in granulated sugar so they are evenly coated. Place the dough balls onto prepared baking sheets spacing them at least 3 inches apart with room to spread. Bake for 9-11 minutes until evenly golden and the edges are browned. The centers will puff up and still feel slightly soft in the middle.
EXPERT BAKING TIPS
- Use your favorite vanilla extract. Vanilla is essential to this recipe and I really love my Bourbon Madagascar vanilla extract.
- Add the extra yolk. I do not suggest omitting the extra egg yolk from this recipe. It is essential to give these cookies a soft and chewy texture, and also contribute a delicious custardy taste.
- Measure the flour accurately. I highly recommend using a scale to measure your flour, but if you don't have one, then you should spoon it into your measuring cup before leveling it off with a knife. Do not pack down the flour in the cup.
- Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the dough.
- Ensure the oven is sufficiently preheated. One of the reasons why cookies spread too much is that the oven was not properly heated at the start of the baking time. As a result, the butter in the dough slowly melts and spreads before the starch can gel to set the outside of the cookies.
- Do not over-bake. These cookies are ready when the bottoms are just lightly golden.
- Use a kitchen scale to weigh the ingredients. The biggest culprit for cookies that spread too thin or don't spread at all is the wrong amount of flour.
RECIPE FAQ
Can I use salted butter for mini egg cookies?
I wrote this recipe with unsalted butter since it has a creamier taste instead of a rich cultured dairy taste, however you can absolutely use salted butter. If you choose to use salted butter, then reduce the added salt by half to ¼ teaspoon.
How do you make sugar cookies stay soft?
This recipe makes soft and chewy cookies that stay soft for almost a week thanks to the thoughtful ingredients! Just make sure to store them correctly in an airtight container so that they don't dry out.
Why are my mini egg cookies too flat or too thin?
If the cookies are too thin and flat, the dough was not cold enough when it went into the oven or the oven was not pre-heated to the right temperature. If the oven is too cold when the cookies go in, then the butter will slowly melt and spread the dough before the flour has a chance to gel and set the cookie structure. This will cause the cookies to spread out thinly. It could also be that there was not enough flour and the measurement was off. For best results, use a kitchen scale to weigh the ingredients.
STORAGE & FREEZING
How do I store mini egg cookies?
You can store these cookies in an airtight container for up to 5 days at room temperature.
Can you freeze mini egg cookies?
Yes you can! To freeze them, first let them cool completely and then place them individually on a tray in the freezer. After about 2 hours, transfer them to a freezer bag, seal and keep frozen for up to 3 months.
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Time to celebrate?
These fun recipes are sure to please a crowd on any occasion:
Mini Egg Sugar Cookies
Fun and festive Mini Egg Sugar Cookies are perfect for Easter with their soft and chewy texture and pastel-colored mine chocolate eggs throughout. They are incredibly flavorful with a sweet custardy vanilla flavor that is irresistible.
Ingredients
- 1 cup (170g) Cadbury mini eggs, roughly chopped or crushed in a resealable bag with a rolling pin
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 ½ teaspoon (7ml) pure vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoon (10ml) milk, at room temperature
- 1 ¾ cups plus 2 tbsp (268g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon (40g) granulated sugar, for rolling
- extra mini eggs for topping
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- First chop up the mini eggs, or crush them up by placing them in a sealed zip-top bag and then bash them with a rolling pin.
- Make the cookie dough. Combine soft butter with granulated sugar and vanilla extract in a large bowl and mix with an electric mixer on medium-high speed for 1-2 minutes until pale and fluffy. You can also mix by hand with a wide rubber spatula using the creaming method. Add the egg and mix until well incorporated. Add egg yolk and milk and mix until combined. The mixture should look creamy and smooth at this point.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until mostly combined. Before all of the flour is incorporated and a few streaks still remain, add chopped mini eggs and fold them through so they are evenly distributed.
- Cover the bowl and refrigerate for 2 hours.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Place 3 tablespoons of sugar into a small bowl. Use a 1.35-oz cookie scoop to scoop up dough (about 56g balls for these large cookies), roll into smooth balls and then roll the dough balls in granulated sugar so they are evenly coated. You can also make smaller cookies and bake for 2-3 minutes less. Place the dough balls onto prepared baking sheets spacing them at least 3 inches apart with room to spread. Press a few extra pieces of chopped mini eggs on top of each dough ball.
- Bake for 9-11 minutes until evenly golden and the edges are browned. The centers will puff up and still feel slightly soft in the middle. They will deflate slightly as they cool. Transfer baking tray to a wire rack to cool for 2 minutes, then transfer to a wire rack to cool completely.
Daniela
Will never spend another Easter celebration without making a huge batch of these cookies. Absolutely delicious, the perfect sweetness mixed with the egg chocolates, and SO EASY to make! Perfect for little kids to make. Definitely going in my rotation for holidays. Fun, colorful and full of flavor! You must make it!
christina.marsigliese
Thank you Daniela! I appreciate the comment 🙂
Kellie
Just when you thought Cadbury mini eggs couldn’t get any better…they collide with a decadent chewy sugar cookie and your mind is blown! I’ll be cramming all kinds of holiday candies into this recipe for sure!
christina.marsigliese
Thank you Kellie! Glad you enjoyed the recipe 🙂
Karin
Delicious and easy to execute. They were a big hit at Easter lunch. Thanks for the recipe!
christina.marsigliese
You are welcome Karin! Glad you found the recipe easy and delicious 🙂
Brenda
Hi Christina I would like to know if I could keep the dough chilled over night and bake in the morning, and would that effect the cookie in anyway? Planning on making these for my grandkids...Also can this be done with all your cookie recipes that need chilling?
Thank you
christina.marsigliese
Hi Brenda! Yes, you can chill the dough over night and roll the balls in sugar the next day. You can chill most of my cookie dough recipes overnight, except for those that high fruit or a high moisture content.
Athina
Christina, thank you for sharing your amazing recipes!! Can I scoop this dough first and then chill
The dough balls overnight? Will the longer chill time improve the texture and flavor?
christina.marsigliese
Hi Athina! Yes, you can. It might make them slightly more buttery, but I don't think it will make as much of a difference as with chocolate chip cookie recipes.
Jolene
If I wanted to make these with sprinkles instead, how much should I add? Thanks!
christina.marsigliese
Hi Jolene! Yes, you can. You can try up to 1/3 of a cup.
Ava
These are soft and chewy and such a hit with the family. Everyone loved them.
christina.marsigliese
Thank you so much Ava! Glad everyone enjoyed the cookies 🙂
Bridget Murphy
Hi Christina,
I made this recipe and the cookies were delicious! Can I make it as a basic sugar cookie without the mini egg add ins and still get the same flavor and texture?
Thank you!
christina.marsigliese
Thank you Bridget! Yes, you can. It make a great sugar cookie.
Darra
These cookies are delicious but I definitely DO NOT recommend using a rolling pin to “crush” the candies. Very roughly chop them with a knife. My candies hardly show in the final cookies. Next time I will make sure pieces are sticking out prior to baking so they look like the picture.
christina.marsigliese
Thanks for the feedback Darra! Yes, you can chop of you wish as well as the placement of the visible eggs pieces as desired.
Stephanie
So yummy but mine didn't spread very far, more high and cakey texture.
christina.marsigliese
Hi Stephanie! It could be the oven was too cold or too much flour. Also ensure the cookies are not too small. Did you you use a scale to measure the dry ingredients.
Jackie Melnyk
I’m surprised I could not find nutrition for these terrific looking cookies.
I am diabetic so nutrition is a necessity. Could you please provide at least the carb count per cookie !
christina.marsigliese
Hi Jackie! Sorry I don't have that information, but there are free online resources/nutritional calculators that you can use by entering the recipe.
Lizzy
I made these yesterday with my kids. They looked just like the pictures and have the perfect texture We all loved them!
christina.marsigliese
Thank you Lizzy! Glad everyone loved them! 🙂
Emma
These turned out so perfect! Soft and chewy as promised with great flavor.
christina.marsigliese
Thank you so much Emma!
Brenda
These are so soft and chewy and got me all excited for Spring!
christina.marsigliese
Thank you so much Brenda!
Priscilla Jung
I have type 2 diabeties mellitus can I use a sugar substitute in your recipes ?
christina.marsigliese
Hi Priscilla, I haven't tested it and I do believe it will affect the texture.
Helene
You can use Allulose but it isn't as sweet as sugar so I would use 1 1/3 c allulose for 1 c sugar.