Mini Egg Cookies Recipe

These Mini Egg Cookies are a delightful and festive treat that’s perfect for Easter or any spring celebration. With a soft and chewy texture, a buttery flavor, and a generous amount of chopped mini eggs, these cookies are easy to make and sure to please everyone.

Ingredients

Here’s what you’ll need to bake a batch of these delicious cookies:

• Flour: All-purpose, provides structure and texture.
• Baking soda: Helps the cookies rise and become light and airy.
• Salt: Enhances the overall flavor.
• Butter: Unsalted and softened, adds richness and flavor.
• Shortening: Vegetable shortening, helps create a tender and chewy texture.
• White sugar and brown sugar: Adds sweetness and helps with browning.
• Eggs: Large, bind the ingredients together.
• Vanilla extract: Adds a touch of warmth and sweetness.
• Mini egg candies: Chopped in half or crushed, adds a chocolatey crunch and a festive touch.

How to Make Mini Egg Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, cream together the softened butter, shortening, white sugar, and brown sugar using an electric mixer until light and fluffy, about 2 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Add Mini Eggs

Turn off the mixer and gently fold in the chopped mini egg candies using a rubber spatula or wooden spoon.

Step 7: Shape and Bake

Scoop out rounded tablespoons of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Make sure the dough balls are taller than they are wide to prevent spreading. Bake one cookie sheet at a time in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown and the tops look set.

Step 8: Cool and Serve

Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

How to Serve Mini Egg Cookies

• Easter Treats: These Mini Egg Cookies are perfect for Easter parties, egg hunts, or classroom treats.
• Spring Snack: Enjoy them as a fun and festive spring snack for kids and adults alike.
• Dessert: Serve them as a simple yet satisfying dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Freezing:

You can freeze the unbaked cookie dough. Simply scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

FAQs

Can I use a different type of candy?

Yes, you can use other types of chopped candy, such as chocolate chips, toffee bits, or even sprinkles.

Can I add other ingredients to these cookies?

Absolutely! Feel free to add chopped nuts, dried fruit, or other mix-ins to the dough.

Can I make these cookies vegan?

Yes, you can use vegan butter and egg substitutes.

How can I make these cookies crispier?

Bake them for a few minutes longer, or use a higher oven temperature.

There you have it! A delicious and easy-to-follow recipe for Mini Egg Cookies that will impress your friends and family. Enjoy!

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