Cadbury Mini Egg Cookies

5 from 5 votes

Created by: Fun Cookie Recipes

26 Cookies

Prep Time 10

Cook Time 12

Chilling Time 1

Total Time 1 22

Mini Egg Cookies are easy to make and the perfect dessert for the holiday. A secret ingredient makes them extra soft and chewy too.

In a bowl of a stand mixer (or a bowl and a hand mixer) cream the butter with the sugar until smooth and creamy.
Add the egg and vanilla extract, and beat again until smooth.
Add the flour, cornstarch, baking soda and salt, and beat on low until just combined.
Fold in the chopped mini eggs. Using a small cookie scoop, scoop out cookie dough balls and roll them between your hands to create round even balls. chill in the fridge for at least 1 hour and up to overnight.
Preheat the oven to 350°F/180°C, or 160°C fan oven and line a cookie sheet with parchment paper or a Silpat. Place chilled cookie dough balls on a cookie sheet 2 inches apart. You can add some mini eggs on top at this stage, or after baking. Keep in mind that they crack when they’re baked.
Bake for 12 minutes. Remove from the oven and while still warm, add/decorate with whole or roughly chopped mini eggs. Cool or 5 minutes on the cookie sheet then move to a wire rack to cool completely.

If you don't have corn starch, you can use the same amount of arrowroot powder to get the same effect. 3 tablespoons of flour can be used in place of the corn starch also, but the cookies won't be as soft and chewy.
You can choose to add the decorative mini eggs before or after baking. If you add them before baking, the shells will crack.
Chop the mini eggs to add to the dough very carefully with a sharp knife, or add the candy to a ziplock bag and crack them open with a rolling pin.
To Store: These cookies will stay fresh for up to three days in an airtight container.