These Mini Egg Cookies are the perfect easter dessert because they are soft and fluffy sugar cookies with buttercream frosting and mini egg candies on top. These cookies are sure to be a hit on any Easter or Springtime table.
Why I Love These Mini Egg Cookies
These Mini Egg Cookies are soft and delicious and topped with the popular candy Easter eggs to add the perfect chocolaty crunch. This recipe is from my Crumbl Cookie copycat recipe so you know they are going to be good just like my Birthday Cake Cookies and my Crumbl Copycat Piña Colada Cookies!
The bright yellow almond buttercream frosting creates the perfect springtime color palate to go with the mini chocolate egg candies. These soft sugar cookies will be a hit at any Easter or Spring celebration just like my Chick Cake Pops and my Easter Chick Cookies.
Ingredients Needed to Make Cadbury Egg Sugar Cookies
From the pantry, you will need all-purpose flour, sugar, baking powder, baking soda, kosher salt, vegetable shortening, almond extract, vanilla extract, confectioner's powdered sugar, gel food coloring, and mini chocolate eggs.
From the fridge, you will need unsalted butter, sour cream, egg, and milk. Plan ahead and allow the refrigerated ingredients to come to room temperature before making this recipe.
How to Make Almond Buttercream Frosting
Place the room-temperature butter and shortening into a mixing bowl or stand mixer and beat for a few minutes until nice and creamy. Add the powdered sugar ½ cup at a time and mix completely after each addition.
Add the milk, extracts, and yellow food coloring and mix until combined and creamy.
Do I have to Use Vegetable Shortening?
You don't have to use vegetable shortening in this recipe, just substitute unsalted butter. Although vegetable shortening isn't always a favorite because it is processed, it adds additional structure to these cookies and the frosting because they are so soft.
Candy Substitutes for Mini Eggs
If you don't have chocolate mini eggs, you can also use jelly beans, Peeps, or M&M's. You can also skip the candy (and the extra calories) and just have a delicious soft sugar cookie.
Tools Needed to Make Mini Egg Easter Cookies
Large baking sheets are a must in any baker's kitchen. They are also the perfect size for 6 of these extra-large cookies.
Silicone mats fit perfectly on the baking sheets shown above and will save you lots of elbow grease when cleaning. Once you have a set of these you will use them all the time.
You are also going to need the chocolate candy eggs to decorate your mini egg cookies. These are the Easter-time favorites and you can find them online if they are sold out in stores.
If you get a chance to make these Mini Egg Cookies, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Mini Egg Cookies
- heavy bottomed glass or measuring cup
Sugar Cookie Dough
- 3½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- ¼ cup vegetable shortening
- ½ cup sour cream, room temp
- 1 cup sugar
- 1 large egg, room temp
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners powdered sugar (for pressing the cookies)
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
- In a stand mixer or large mixing bowl add the butter, shortening, and sour cream (all at room temperature) and cream together until nice and smooth. This will take about 4-5 minutes. Add the sugar, egg, and extracts and mix until combined.
- Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
- Form a loose ball with the dough and place it in a covered bowl in the fridge for an hour.
- Preheat the oven to 400°F and line your baking sheets with a silicone mat or parchment paper.
- Once the dough has chilled, scoop out ¼ cup of the dough and form a ball with your hands. Place the ball on the baking sheet and repeat until the sheet is full (you will probably only be able to fit 6 balls).
- Dip a heavy bottom glass or measuring cup in the powdered sugar to coat the bottom. This will keep the glass from sticking to the dough. Flatten each ball until it's about ½ in thick, gently rotating the glass in a circle.
- Bake the cookies one pan at a time for 10 minutes. The cookies will spread and puff up a little but won't turn brown, so be careful not to overbake them.
- Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.
Almond Buttercream Frosting
- Place the room temp butter and shortening into a mixing bowl or stand mixer and beat for a few minutes until nice and creamy. Add the powdered sugar ½ cup at a time and mix completely after each addition.
- Add the milk, extracts, and yellow food coloring and mix until combined and creamy.
- Once the cookies have cooled, add a generous amount of frosting to each cookie and spread out using an offset spatula or a butter knife. Enjoy!
- Make sure all ingredients are at room temperature before mixing the dough or frosting. This will ensure you get a light and fluffy cookie and smooth frosting.
- I would not recommend more than 6 cookies/baking sheet. They expand slightly and if you measure out ¼ cup of dough, they will be 5" in diameter once baked.
- I used a heavy-bottomed glass to smash my dough balls to get the shape of the cookies. If you don't have one, any flat-bottomed cup will work.
- Don't forget the powdered sugar before smashing the dough so the glass doesn't stick to the dough.
- These sugar cookies should not turn brown, so be careful not to overbake them or they will become dry.
- Store any leftover cookies in a sealed container for up to 3-4 days.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.