Celebrate the joy of Easter with these delightful Easter Egg Cookies, perfect for adding a festive touch to your holiday gatherings. Featuring a rich and buttery cookie base studded with colorful chocolate eggs, these cookies are sure to delight both kids and adults alike.
Jump to:
These Easter Egg Cookies are perfect to make for all your family gatherings this holiday season, or if you have left over chocolate eggs post easter, use them up in this recipe too.
Looking for other family friendly recipes to enjoy on the easter holidays? These Golden Syrup Dumplings are an Aussie classic! And if you're one to give up meat for a day on Good Friday, I guarantee you and the fam will love these Tofu Calamari Rings.
Why you need to make these Easter Egg Cookies
Festive Easter Treat: Embrace the spirit of the season with these charming Easter Egg Cookies, adorned with colourful chocolate eggs that add a pop of fun and cheer to your dessert table.
Buttery Goodness: Made with browned butter, these cookies boast a rich and nutty flavour profile that elevates the classic cookie experience, ensuring each bite is irresistibly delicious.
Simple and Versatile: With just a handful of ingredients and straightforward instructions, this recipe is easy to make and can be customized with your favorite chocolate eggs or candies.
Ingredients
You only need a few simple ingredients for these Easter Egg Cookies.
- Brown sugar and caster sugar: Provide sweetness and caramel-like flavour to the cookies, creating a perfect balance of sweetness.
- Butter: Browned to perfection, the butter adds richness and depth of flavour to the cookies, imparting a nutty aroma and taste.
- Vanilla essence: Enhances the flavour of the cookies with its aromatic and floral notes.
- Plain flour, baking powder, and sea salt: Form the base of the cookie dough, providing structure and leavening for the perfect texture.
- Chocolate eggs: Colourful and festive, these chocolate eggs add a delightful surprise to each cookie, creating a festive Easter treat.
See recipe card for quantities.
What chocolate eggs should I use for these Easter Egg Cookies?
I used a mix of these Cadbury Easter Eggs and these Cadbury Mini Easter Eggs. I got mine from Woolworths but you can get them at Coles too.
Instructions
Brown the butter
Roughly chop the eggs
Combine all the ingredients
Divide into 12 and top with extra mini eggs. Rest in the fridge for 1 hour then bake!
Hint: Chilling the dough in the fridge stops the cookies from spreading and flattening out as much. I wanted a nice chunky cookie so I chilled them in the fridge. If you prefer a flatter cookie then preheat your oven when you begin to prep for the recipe. Then bake once you've topped the cookie dough balls with the extra mini eggs!
Storage
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer bag and store them in the freezer for up to 2-3 months. Thaw frozen cookies at room temperature before serving.
FAQ
Yes, you can freeze the cookie dough balls on a baking sheet until firm, then transfer them to a freezer bag for long-term storage. Bake them directly from frozen, adding a few extra minutes to the baking time.
Absolutely! Feel free to use your favourite chocolate eggs or candies to customize the cookies to your liking.
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookies for longer storage, thawing them at room temperature before enjoying.
Related
Looking for other recipes like this? Try these:
Easter Egg Cookies
Ingredients
- 1 cup/150g brown sugar
- ½ cup/100g caster sugar
- 190g butter browned
- 1 tablespoon vanilla essense
- 1 egg
- 1 cups/260g plain flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 200 g chocolate eggs see notes for specific product
- 250 g mini eggs see notes for specific product
Instructions
- Begin by browning the butter. This is simply melting butter in a saucepan and then continuing to cook until it turns golden brown. If you can't be bothered with browning the butter just melt it in the microwave (but browning is better!)
- Whilst the butter is cooling to lukewarm, roughly chop your chocolate eggs and save a handful of the mini eggs (this will be used to add to the top of your cookies)
- Using a stand mixer or an electric hand mixer, add the butter, brown sugar and caster sugar to a mixing bowl and beat for 1 minute. Add the egg and vanilla and beat for a further 30 seconds.
- Add the flour, baking powder and salt to the mixture and fold through using a wooden spoon or spatula. Once combined, mix through the chocolate eggs.
- Line a large baking tray with baking paper and scoop 12 balls of cookie dough evenly over the tray. You can roll these into perfect balls but I left them looking a little more rustic. Press the remaining mini eggs into the top of the dough balls.
- Place the tray with the cookie dough into the fridge for 1 hour. Preheat the oven 15 - 20 minutes before they are ready to come out of the fridge.
- Once they have been in the fridge for 1 hour, bake in the oven for 10 - 12 minutes or until slightly golden around the edges.
- Allow to cool for 10 minutes before enjoying!
Leave a Reply