Cadbury mini egg cookies are the ultimate Easter cookie treat. An almond flavor homemade cookie that is studded with mini Cadbury eggs in each bite. An Easter egg cookie that is festive and melts in your mouth good! Find this Easter cookie recipe down below.
Cadbury Mini Egg Cookies | Easter Cookies
When a holiday arrives, it’s always a good time to bake something sweet and delicious. And that’s no different with this festive Easter cookie recipe. There is something about sprinkles that elevates the presentation of the cookie! Don’t you think? This mini egg cookies recipe is one that I’m sure will be a huge hit for Easter.
What’s even better about this cookie recipe is that you can serve them any time of the year. They are a great quick whip-up cookie recipe to make and take to get together, potlucks, serve up at bake sales, or even an after-school treat for the kids.
Interested in more Easter desserts: Easter grazing board, simple Easter Mocktail for kids, or try my Peeps sunflower cake idea.
How to make Cadbury Mini Egg Cookies
Bake/Cook Time: 10 minutes
Total Time: 25 minutes
Serving: 30 cookies
Serving Size: 1 cookie
Ingredients:
- 2 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 cup Cadbury Mini eggs
- 1/2 cup rainbow sprinkles
Directions on how to make these mini egg cookies
- Preheat oven to 350°F. Line two sheet pans with parchment paper or a silicone mat.
- In a medium mixing bowl, whisk the flour, baking soda, and salt set it aside.
- Cream together the butter, sugar, and brown sugar with your mix on medium speed for 5-6 minutes, until the mixture has lightened in color and texture.
- Stir in the egg and almond extract to the butter mixture just until the egg is incorporated.
- Reduce the speed to low and slowly add in the flour mixture until the dough comes together. Don’t let this mixture get over mixed.
- Using a rubber spatula, stir in the mini eggs and sprinkles carefully so you don’t break the candy eggs.
- Scoop out the cookie dough using a medium-size cookie scoop. Roll the dough into balls, then place them on your sheet pans to be two inches apart from each other.
- Bake the cookies for 9-11 minutes until they are golden brown. Remove the pan from the oven but leave them on the sheet pan to cool.
- Repeat this with any leftover dough.
What if I don’t want to take off all the cookies at once?
You can freeze the extra dough that has already been scooped in a freezer-safe bag. When you would like to bake them off, allow them to get to room temperature while you preheat your oven.
Can I freeze cookies?
Want to freeze cookies once they have been baked? Allow the cookies to cool thoroughly. Then transfer them to a freezer container or bag. Freeze the cookies for 3-4 months.
Thaw at room temperature before you are ready to serve to allow them to thaw out a bit. If you bake the cookies and are slightly frozen, add a little more time to cooking.
Can I double this cookie recipe?
Yes, if you want to make a larger batch of cookies, go right ahead. Just reach for a double amount of ingredients and batch cook the cookies.
They will store at room temperature for around 5-7 days. The cookies, of course, are best eaten fresh or within the first two days. After that, the cookies can dry out a bit.
Variations To Mini Egg Cookies
- Swap out the Cadbury chocolate eggs with a different candy-coated candy.
- Use Easter sprinkles to replace classic colored sprinkles.
- Skip the sprinkles and add in some mini chocolate chips for added flavor.
- Use store-bought cookie dough to shave off prep time. Then add in some crushed candy eggs and bake.
- Add in some coconut flakes for a fun coconut flavor to the cookies. I would do 1/4 cup.
I cant use almond extract. Is there something else I can use?
You can use whatever extract you would like! I have played around with coconut and peppermint with this recipe, and they are great, but if you want something a little more classic, I recommend using vanilla extract.
My store was out of the mini eggs. Is there something else I can use?
M&M makes an adorable easter mix of their candy you can use. Or you can even look for candy robin eggs that are a coated candy eggs. Feel free to swap out for any candy-coated mini egg.
What is parchment paper, and where do I buy it?
This type of non-stick paper is used with baking that can be found in the grocery store or right on Amazon. Parchment paper and wax paper are not the same. If you cook wax paper, it will smoke and meltdown as it bakes in the oven.
Another alternative is silicone baking mats which will prevent sticking and are oven safe.
Easter is just around the corner, and we can’t wait to make these together as a family. Plus, if you plan to do an egg hunt, these cookies will be needed to refuel active kids!
More Easter treats to check out:
Easter Blue Italian Ice Cocktail
Kid-Friendly Drink | Easter Mocktail
Cadbury Mini Egg Cookies | Easter Cookies
- Prep Time: 15 minutes
- Bake/Cook Time: 10 minutes
- Total Time: 25 minutes
- Serving: 30 cookies
- Serving Size: 1 cookie
Ingredients
- 2 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 cup Cadbury Mini eggs
- 1/2 cup rainbow sprinkles
Instructions
- Preheat oven to 350°F. Line two sheet pans with parchment paper or a silicone mat.In a medium mixing bowl, whisk the flour, baking soda, and salt set it aside.
- Cream together the butter, sugar, and brown sugar with your mix on medium speed for 5-6 minutes, until the mixture has lightened in color and texture.
- Stir in the egg and almond extract to the butter mixture just until the egg is incorporated.
- Reduce the speed to low and slowly add in the flour mixture until the dough comes together. Don’t let this mixture get over mixed.
- Using a rubber spatula, stir in the mini eggs and sprinkles carefully, so you don’t break the candy eggs.
- Scoop out the cookie dough using a medium-size cookie scoop. Roll the dough into balls, then place them on your sheet pans, so they are two inches apart from each other.
- Bake the cookies for 9-11 minutes until they are golden brown. Remove the pan from the oven but leave them on the sheet pan to cool.
- Repeat this with any leftover dough.
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