What To Know
- This comprehensive guide will provide you with a foolproof mini egg cookie recipe, ensuring that your Easter celebration is filled with the sweetness of these delectable treats.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Whether you are hosting a party or simply want to enjoy a sweet treat with your family, this mini egg cookie recipe will bring joy to your Easter festivities.
As Easter approaches, the air fills with anticipation and the desire to celebrate with sweet treats. Among the beloved Easter delicacies, mini egg cookies stand out as a delightful indulgence. With their vibrant colors and irresistible crunch, these cookies are a perfect way to commemorate the holiday and bring joy to your taste buds. This comprehensive guide will provide you with a foolproof mini egg cookie recipe, ensuring that your Easter celebration is filled with the sweetness of these delectable treats.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate eggs (such as Cadbury Mini Eggs)
Step-by-Step Instructions
1. Cream Together the Butter and Sugar
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer.
2. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the Mini Eggs
Once the dough is formed, gently fold in the mini chocolate eggs. Avoid overmixing, as this can break the eggs.
5. Chill the Dough
Cover the cookie dough and refrigerate for at least 30 minutes. This will help the dough firm up, making it easier to scoop and bake.
6. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Scoop and Bake
Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
8. Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious mini egg cookies!
Tips for Perfect Mini Egg Cookies
- For a chewier cookie, chill the dough for longer.
- If you don’t have a cookie scoop, you can use two spoons to shape the dough.
- Don’t overbake the cookies, as they will continue to cook slightly after being removed from the oven.
- For a festive touch, sprinkle some extra mini eggs on top of the cookies before baking.
Variations on the Mini Egg Cookie Recipe
- Chocolate Mini Egg Cookies: Replace the mini chocolate eggs with mini chocolate chips for a richer flavor.
- Peanut Butter Mini Egg Cookies: Add 1/2 cup of peanut butter to the cookie dough for a peanut buttery twist.
- Sprinkle Mini Egg Cookies: Sprinkle the cookies with your favorite sprinkles before baking for a colorful touch.
The Perfect Easter Treat
These mini egg cookies are the perfect addition to any Easter celebration. They are easy to make, delicious to eat, and visually appealing. Whether you are hosting a party or simply want to enjoy a sweet treat with your family, this mini egg cookie recipe will bring joy to your Easter festivities.
Questions We Hear a Lot
What is the best way to store mini egg cookies?
Store the cookies in an airtight container at room temperature for up to 3 days.
Can I freeze mini egg cookies?
Yes, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving.
How can I make the cookies gluten-free?
Replace the all-purpose flour with a gluten-free flour blend.
