Cadbury Mini Egg Cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 36 cookies
As if Cadbury Mini Eggs weren't addictive enough on their own, this recipe pairs them with a light and fluffy cookie base, and the result is a perfectly beautiful Easter treat!
- 1 cup butter, softened
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner's sugar, plus 1/4 cup more set aside for later
- 1/2 teaspoon vanilla extract
- 2 cups Cadbury Mini Eggs
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy - about 3 minutes
Add the flour, corn starch, confectioner's sugar, vanilla, and green food colouring - if using. Blend together until fully incorporated - about 2 minutes.
Portion about 2 teaspoons of the dough (I used a very small ice-cream type scoop to get even amounts of dough for each cookie.)
Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
Next, dip a fork into confectioner's sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so. Make a crisscross pattern by dipping the fork in the sugar once more and pressing the fork into the cookie dough again in the opposite direction.
Top the dough with three Cadbury Mini Eggs. I used three different colours of eggs each time, but it's up to you what colours you choose to use.
Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.
Calories: 141kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 7mg | Fiber: 0g | Sugar: 9g | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 0.4mg