Mini Egg Cookies
A fun Mini Egg Dessert kids can make, this Mini Egg Sugar Cookies incorporate Mini Eggs and Spring-inspired sprinkles for a fun and easy dessert with a bright, Spring look.
Mini Egg Cookie Recipe
I’m not ashamed to admit it: every year, I buy the biggest bag of Mini Eggs that I can find.
Oh, I say that they are for baking – and some of them even make their way into our Easter dessert recipes (like our No-Bake Mini Egg Easter Nests) – but let’s be honest. Those Mini Eggs are my Easter treat to myself!
Letting Ella use a few handfuls of the mini eggs in our baking experiments eases any potential guilt I have about eating the entirety of a 5lb bag of Mini Eggs to myself… (it means I didn’t eat the entire bag, now doesn’t it?)
Using Mini Eggs in our classic browned butter chocolate chip cookie recipe is a fun Easter twist, and I love the big bites of chocolate that it adds to this rich, caramelized cookie recipe. The sprinkles don’t really effect the taste but I love the colorful pop they add to these Easter cookies!
I use browned butter in this recipe to give the cookies a rich, buttery flavor, and just a tad bit of either coconut oil or non-hydrogenated shortening to create a chewy inside and crispy outside.
(So no, these are not “sugar cookies” in the bland, flavorless sense that we have all come to know.)
Can you prepare the cookie dough in advance? This recipe is awesome for making now, and baking later. After preparing the dough, roll the cookies into 2 Tablespoon balls and freeze in ziplock bags until ready to bake. Let the dough come to room temperature before baking.
Can I use creme eggs instead of Mini Eggs? Yes, however because the cookies will spread and the oven will melt the cream eggs, they will bake into the cookies and take on a chewy texture, not their typical creamy texture.
Do I have to brown the butter? No, you can use melted butter in this recipe and still achieve the same texture but that rich, caramelized flavor will be lost.
If you want to skip the sprinkles, you can swap in crushed mini eggs or just leave them out.
Also, not everyone is going to be a fan of the whole eggs in the recipe. You can cut them in half with a sharp butcher-style knife or smash them up, if desired.
If you’re like me and bought the GIANT bag of Mini Eggs, check out these other Mini Egg recipes:
- Mini Egg Cookie Cake from the Soccer Mom Blog
- Mini Egg Blondies from Sweet C’s Design
- Mini Egg Cookie Dough Dip from Finding Silver Linings
- Mini Egg Rocky Road Fudge from Kitchen Mason
- And of course, our No Bake Mini Egg Nests!
This Mini Egg Sprinkle Cookie recipe is one of the 32 recipes, crafts and decor ideas included in our free Easter Planning Ebook available to our e-mail subscribers:
Easter Cookie Ingredients
- Brown butter (see instructions below) – gives the cookies that unbelievably butter flavor, with a slight hint of caramel
- Coconut oil or shortening – helps make the cookies chewy
- Granulated sugar – gives the cookies that crispy exterior
- Brown sugar – great flavor and helps make the cookies chewy
- Vanilla extract – always necessary (but can be substituted with almond extract, if desired)
- Molasses – helps deepen the flavor and keeps the cookies softer for longer
- Eggs – essential for binding the recipe and thickening the cookies
- All-purpose flour – can be swapped for C4C gluten-free flour, if desired
- Salt – helps balance the sweetness of the other ingredients
- Baking soda – helps the cookies thicken
- Mini Eggs – the star of these cookies!
- Sprinkles – just for color, but they add a bit of textural crunch, too!
Scroll down to the printable recipe card for full measurements.
Tip: if desired, you can swap out the vanilla extract for almond extract. Freeze these cookies in 2 Tablespoon portions, for a make-now, bake-later treat.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer
- Cookie sheet
- Silicone baking mats or parchment paper
- Cookie Scoop
How to Make Mini Egg Cookies
Brown butter is simply “browned butter.” Melt your butter in a saucepan until the milk solids start to darken and turn a caramel brown, and take it off of the heat. I like to cool mine before incorporating it into this chocolate chip cookie recipe, so brown the butter first!
Let the butter cool as you prepare the other ingredients.
Preheat oven to 350F
Cream the sugars with the slightly cooled butter, and then whip in shortening or coconut oil before adding the molasses, vanilla, and eggs.
Fold in the mini eggs and sprinkles until fully combined.
Portion the cookie batter into 2 Tablespoon balls and place on your prepared cookie sheet.
Bake for 10-12 minutes, or until slightly golden.
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Mini Egg Cookies
How to make the PERFECT Mini Egg cookies - crispy exterior, chewy interior, pretty sprinkles and an amazing buttery flavor!
Ingredients
- 1/2 cup brown butter
- 4 Tablespoons coconut oil or shortening
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 Tablespoon vanilla extract
- 1-2 T molasses
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup Mini Eggs
- 4 Tablespoons sprinkles
Instructions
- Brown butter is simply "browned butter." Melt your butter in a saucepan until the milk solids start to darken and turn a caramel brown, and take it off of the heat. I like to cool mine before incorporating it into this chocolate chip cookie recipe, so brown the butter first!
- Let the butter cool as you prepare the other ingredients.
- Preheat oven to 350F
- Cream the sugars with the slightly cooled butter, and then whip in shortening or coconut oil before adding the molasses, vanilla, and eggs.
- Fold in the mini eggs and sprinkles until fully combined.
- Portion the cookie batter into 2 Tablespoon balls and place on your prepared cookie sheet.
- Bake for 10-12 minutes, or until slightly golden.
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A super simple Easter cookie recipe that the kids can help make, these Mini Egg Cookies are a fun treat for Spring!
For more fun Easter recipes kids can make, check out our Bunny Bum Pretzels or our No Bake Easter Nests.
Check out our other delicious Cookie Recipes:
