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Easter Mini Egg Cookies Recipe

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3.9 from 10 reviews

Delight in these festive Easter Mini Egg Cookies, featuring a buttery, soft texture with a hint of almond extract and topped with colorful chocolate mini eggs. Perfect for holiday celebrations or anytime you crave a sweet, crunchy treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings

Ingredients

Wet Ingredients

  • 1 cup butter (softened, unsalted)
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Dry Ingredients

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt

Topping

  • 1 1/2 cup chocolate mini eggs (about 9 ounces)

Instructions

  1. Make the Cookie Dough: In a large bowl, use an electric mixer to cream together the softened butter and sugar until smooth, approximately 2 to 3 minutes. This creates a light, fluffy base for the cookies.
  2. Add Wet Ingredients: Mix in the eggs, vanilla extract, and almond extract thoroughly with the butter mixture. Continue mixing for 1 to 2 minutes until fully combined, ensuring a smooth batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended, about 1 minute.
  4. Make the Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed first, then increase to medium. Continue mixing until a firm cookie dough forms and all flour is incorporated.
  5. Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes. Chilling helps the dough to firm up and results in thicker, well-shaped cookies.
  6. Prepare for Baking: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.
  7. Shape Cookies: Scoop out approximately two tablespoon-sized dough balls and place them on the prepared baking sheets, leaving at least two inches of space between each ball. Press 3 to 4 chocolate mini eggs gently into the top of each dough ball.
  8. Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies are lightly browned on the bottom but still soft on top.
  9. Cool and Serve: Let the cookies cool on the baking sheet for 1 to 2 minutes to set, then transfer them to a wire rack or a clean kitchen towel to finish cooling completely. Enjoy your festive treats!

Notes

  • For best results, make sure the butter is softened but not melted before creaming.
  • Chilling the dough is essential to prevent the cookies from spreading too much during baking.
  • You can substitute chocolate mini eggs with other small candy-coated chocolates if desired.
  • Store the cookies in an airtight container at room temperature for up to 5 days.
  • To keep cookies soft, add a slice of bread in the container; it helps retain moisture.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/easter-mini-egg-cookies-recipe/