Get ready to indulge in a delightful treat that’s perfect for Easter and beyond! These Easter Mini Egg Cookies are not just cookies; they are little bites of joy that combine the rich flavors of buttery goodness with the sweet crunch of mini chocolate eggs. With a preparation time of just 15 minutes and a total of 25 minutes until you can enjoy them fresh from the oven, this recipe is as easy as it is delicious. Imagine serving these colorful cookies at your next gathering, leaving your guests in awe of your baking skills! Don’t miss out on the chance to bring a festive touch to your dessert table—read on to discover how to make these irresistible cookies!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate eggs
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Gently fold in the mini chocolate eggs using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Optionally, press a few extra mini chocolate eggs on top of each cookie dough ball for a decorative touch.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look soft. The cookies will continue to cook slightly after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Easter Mini Egg Cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture. This helps create a light and fluffy cookie dough.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough (Optional): If you prefer thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps prevent excessive spreading.
- Decorative Touch: For a beautiful presentation, press a few extra mini chocolate eggs on top of each cookie dough ball before baking. It adds a fun and festive look!
- Watch the Baking Time: Keep a close eye on your cookies as they bake. They should be lightly golden around the edges and soft in the center. They will firm up as they cool.
- Storage Tips: Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze the cookie dough for up to three months—just scoop and freeze before baking!Enjoy your baking adventure and treat yourself to these delightful Easter Mini Egg Cookies!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
