A fun Mini Egg Dessert kids can make, this Mini Egg Sugar Cookies are 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 this one) – 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 non-hydrogenated shortening or coconut oil to create a chewy inside and crispy outside.
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.
Easter Cookie Ingredients
- 1/2 cup brown butter (see instructions below)
- 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
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
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.
Grab your free printable for our Mini Egg Sugar Cookie recipe:
A super simple Easter cookie recipe that the kids can help make, these Mini Egg Cookies are a fun treat for Spring!