These Mini Egg Cookies are one of the easiest and yummiest things you could bake at Easter! They're a delicious cookie made with brown sugar and plenty of Mini Eggs. They are lovely and soft with a slightly crispy edge. I've also made this into a no chill cookie recipe - so you can get these tasty treats into the oven ASAP and subsequently into your mouth ASAP too!!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I use a mix of caster sugar and light brown sugar for this recipe, but you can use all caster sugar or all light brown sugar if you like. Please note using all light brown sugar will make the cookies darker in appearance.
- For the best flavour, use a vanilla extract and not an essence.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Mini Egg Cookies
Start by mixing the softened butter, caster sugar and light brown soft sugar together until fluffy and pale, about 3-5 minutes. Then add the egg and vanilla extract and mix to combine. Next, add the plain flour, baking powder, salt and bicarbonate of soda. Finally mix in the crushed Mini Eggs.
Divide the dough into balls - I made 16 cookies so they were 50g each. Don't flatten them out, this will help to reduce them from spreading too much. Push three whole Mini Eggs into the top of each cookie dough ball. Bake for 12 minutes, when they come out of the oven add some more Mini Eggs on top, two or three per cookie.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is the best way to crush the Mini Eggs?
I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You can partly cover the bowl with a tea towl if you're worried about bits of Mini Eggs jumping out of the bowl! You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. You can also chop them up using a sharp knife, please do this very carefully.
Do you have to chill the cookie dough before baking?
No, you don't have to. I designed this recipe to be a cookie recipe you don't have to chill or freeze before baking. Make sure not to flatten out the cookie dough balls, the taller the balls the less the cookies will spread. However, if you do want to chill them you can do for 45-60 minutes before baking.
How should the cookies be stored and can they be frozen?
You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
Do you need any electric mixer to make this recipe?
No, while an electric mixer is helpful in making these cookies and provides the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon. If you do have an electric stand mixer, then you can use the paddle attachment to make these cookies.
How do you get perfectly round cookies?
As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if you are serving these cookies to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free block butter alternative instead of butter for the cookies, I recommend Flora Plant. You will also need to use a dairy free alternative to Mini Eggs, such as Mummy Meegz Chuckie Eggs or Doisy & Dam Good Eggs. Please check the labels of everything you use if you are serving these cookies to someone with an allergy or intolerance.
More tips for making the Mini Egg Cookies:
- Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
- Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
- If you like, you can swap some of the crushed Mini Eggs for chocolate chips, chopped nuts or dried fruit.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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Mini Egg Cookies
Ingredients
For the cookie dough
- 125 g Butter softened, unsalted
- 125 g Caster sugar
- 75 g Light brown soft sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 250 g Plain flour
- ¼ tsp Salt
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- 175 g Mini Eggs crushed/chopped
- 160 g Mini Eggs whole
For decoration
- 105 g Mini Eggs whole
Instructions
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, line your baking tray(s) with baking paper
- Either using a stand mixer with the paddle attachment, or with a wooden spoon, mix the butter and both sugars together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer
- Add the egg and vanilla extract and mix in
- Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
- Finally, stir in the crushed Mini Eggs until evenly distributed
- Divide the dough into 16 portions, I weighed the dough and used 50g per cookie
- Roll into balls using your hands, don't flatten them out at all, the taller they are the less they will spread. Push three Mini Eggs into the top of each cookie dough ball
- Bake for 12 minutes, remove from the oven and gently push a few more Mini Eggs into the top of each cookie
- Leave to cool for at least 10 minutes on the baking trays before moving to a cooling rack
- Store leftovers in an airtight container and eat within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- I use a mix of caster sugar and light brown sugar for this recipe, but you can use all caster sugar or all light brown sugar if you like. Please note using all light brown sugar will make the cookies darker in appearance.
- For the best flavour, use a vanilla extract and not an essence.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Cindy Mom the Lunch Lady
Mini Eggs are my absolute favourite Easter candies! These cookies would not last long, were I to make them!
Stacy
Mini Eggs are my favourite treat at Easter. Can't wait to make these cookies.
Christina
These are an easy and delicious cookie. They are colorful and looked really pretty on my spring brunch table. Thanks.
Bianca
These cookies are so easy to make and perfect for Easter!
Jean
these mini egg cookies are perfect to make for my nephews and nieces, they were able to help me make these too.
nancy
love how simple it was to make and came out 100% . the kid LOVED it
Amber
The perfect cookies for Easter! My kids love these.
LC
Perfect! Came out perfectly and great for the kids to help make and enjoy!
Jenny
Made these this morning very easy. The mixture was really crumbly and I found it difficult to hold together so I added an extra amount of beaten egg which did the trick. I also added some chocolate chips with mini eggs. I also misread the recipe and did the larger weight of light brown sugar and small amount of caster. Not eaten yet as they have just come out of the oven but look absolutely perfect. Fully recommend this recipe.