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.
