Cadbury Mini Egg Cookies
Servings: 36 cookies
Calories: 141kcal
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!
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Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 141kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 7mg | Sugar: 9g | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 0.4mg