These are made using a classic thumbprint cookie dough, which is stuffed with a creamy chocolate frosting, and topped with mini eggs. There’s no doubt that Christmas Mini Egg Thumbprint Cookies will be the first cookie to disappear from your cookie platter!
Cadbury Mini Eggs are one of my weaknesses. When it comes to snacks, I will always turn to salty snacks like chips or pretzels. But, when it comes to these mini eggs, I cannot turn them down. They are my kryptonite. That is exactly why I ate so many of these Christmas Mini Egg Thumbprint Cookies.
Now, it might come as no surprise to my readers that I’m back with a third installment of Lord Byron’s 24 Cookies of Christmas. Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I will post a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Fresh off of my 12 Biscotti of Christmas series, I’m excited to get this new series started. Last year, I also did 12 Bundt Cakes of Christmas. Now, who’s ready to get started on this journey with me? Do you have enough mini eggs? Don’t eat them all before you start baking! Are you craving that chocolate frosting? Is your apron on and your oven preheated? Good! Let’s get to it!
WHAT ARE MINI EGGS?
Cadbury Mini Eggs are a milk chocolate candy. They were introduced by the Cadbury company in 1967. The inner part of the egg is solid milk chocolate. The outer part consists of a hard candy shell. They are molded to resemble a miniature egg.
Did you know that originally Mini Eggs were only available at Easter with the exception of in Canada? You can now find them year round in most places. Did you know that the colours of the hard shell coating are different in other parts of the world?
In the UK, mini eggs come in white, yellow, pink and purple and are dotted with speckles. In Canada, the colours get even funkier. We have yellow and pink, but also green and turquoise. The original colours are white, pink, light blue, and yellow . Those are only available in the United States.
CAN’T FIND CHRISTMAS MINI EGGS?
If you cannot find the red, green, and white Christmas-themed mini eggs, do not worry about it. You can always find the Great Value brand at Walmart. Hershey’s also has their own version, which they call Eggies. The Hershey brand is easily found on Amazon.
Since the cookies are not baked with the mini eggs on them, then you have other options as well. You can certainly use M&Ms. I often use a mint M&M at Christmastime for much of my baking. If you don’t want to add chocolates, you can also use nuts on top.
The cookie base is delicious just as it is, especially with the chocolate frosting on top. You can leave them just like that, or add a few sprinkles just to make it more festive.
STORING, PACKAGING, AND FREEZING
If you plan to freeze these cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in! You can freeze these cookies for up to three months.
As I said, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!
Christmas Mini Egg Thumbprint Cookies
For the Cookie Base:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
For the Chocolate Frosting:
- 2 tablespoons butter
- 6 tablespoons cocoa powder
- 2 cups confectioner's sugar
- 2 teaspoons vanilla extract
- 1/4 cup hot water
- 72 whole Cadbury mini eggs
For the Cookie Base:
- Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl, use a hand-held mixer to beat together the butter and sugar until well combined.
- Add the egg and vanilla extract. Beat into the butter and sugar mixture.
- Add the flour and baking powder. Beat until just combined. Do not overmix.
- In one tablespoon portions, roll the dough into balls and place on prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes.
- Remove from oven and use a teaspoon measuring spoon to push a dent/thumbprint into the top of each cookie. Allow cookies to cool for 3 minutes. Transfer to a wire cooling rack to finish cooling.
For the Chocolate Frosting:
- Melt the butter and pour into a mixing bowl. Add the remaining frosting ingredients to the bowl and whisk until well combined.
- If the frosting is too thick, thin it out with a teaspoon of hot water at a time.
- Transfer frosting to a Ziploc bag. Cut about a 1/4 inch from the bottom of one corner. Use the bag to squeeze the frosting into the thumbprint of each cooled cookie.
- Top with mini eggs, pushing them gently into the frosting to ensure they stick.
- Allow cookies to sit for two hours for the frosting to set. Enjoy!