Cadbury Mini Egg Cookies

As we head into the Easter season, there are a lot of delicious treats to enjoy. One of my favorite Easter cookie recipes are these delicious Cadbury Mini Egg Cookies, which consist of soft sugar cookies topped with Cadbury egg frosting. These cookies are sweet, chewy, soft, and amazing! You will want to make them again and again!

Our cookie base is a simple soft sugar cookie, and in the dough we are using both butter and oil, which is going to give these cookies the best texture ever. A soft texture, with a delicious bite, and a lovely chew.

The secret is that we add oil to the cookies, this way it makes them extra moist and soft. The butter provides a nice sturdy and chewy texture, and of course, a delicious buttery taste.

How to make Cadbury Mini Egg Cookies

Beat the butter for a couple of minutes by itself, add the sugar and oil and beat again until creamy, I like to let this go for a little while, about 4 minutes.

Add the eggs one at a time, and also the vanilla. Once the vanilla has been added, mix to combine.

Add the flour, baking powder, salt, and mix just until incorporated.

Scoop the dough onto a baking sheet lined with parchment or silicone. I used a 1/3 cup cookie scoop because I wanted to make really big cookies, you can make smaller cookies if you wish.

Press lightly on the cookies to flatten them slightly.

Bake at 350ºF for about 15 to 18 minutes until the cookies look set,  but not overly browned, just slightly around the edges.

Once your cookies are baked and cooled, it’s time to make the frosting.

For the frosting to top our Cadbury Mini Egg Cookies, you’ll need a few Cadbury eggs, some butter, cream cheese, powdered sugar, and vanilla.

Process the Cadbury eggs in a food processor to make it into a fine powder.

Beat the cream cheese and butter until creamy. Add the powdered sugar, powdered Cadbury eggs, and a splash of vanilla. Mix well until incorporated.

If the frosting is too thin, add a bit more powdered sugar to make it thicker and firm.

To finish the Cadbury Mini Egg Cookies, simply spread a generous dollop of frosting onto each cookie. You can use a spoon or a spatula to spread the frosting on the cookies. But my favorite way to decorate these Easter cookies is using a piping bag to create pretty swirls on top. I used a tip 4B.

To finish, place some Cadbury Mini Eggs on top of the frosting and sprinkle some more of the Cadbury egg powder on top.

Keep the cookies in the fridge because they have cream cheese in the frosting. Let them come to room temperature before serving, so they have a chance to soften up.

They are best served immediately, or if you can, make the cookies and the frosting ahead, and pipe them on top of the cookies on the day of serving, just so you don’t have to refrigerate the cookies. However, if you do make them ahead, that’s totally fine, the cookies will definitely go back to being soft once you let them sit on the counter for 30 minutes.

Another alternative is to leave the cream cheese out and use just butter in the frosting, which will allow you to keep the cookies on top of the counter for up to 2 days.

Store the refrigerated cookies for up to 5 days.

Serve these cookies at your next Easter gathering, or make a batch to enjoy with your family at home.

These soft sugar cookies topped with Cadbury egg frosting are a delicious and festive treat that everyone is sure to love. They’re easy to make, and the combination of sweet cookie and rich frosting is simply divine. So why not give them a try yourself? Your taste buds will thank you!

If you like these Cadbury Mini Egg Cookies, you may also like these recipes:

• Strawberry Lemonade Cupcakes
• Carrot Cake Donuts
• Cheesecake Filled Easter Eggs
• Chocolate Coconut Macaroons
• Dulce de Leche Crumbl Cookies
• Boston Cream Cookies
• German Chocolate Cookies

Cadbury Mini Egg Cookies

Camila Hurst

Indulge in the perfect combination of soft cookie and crunchy chocolate eggs with these Cadbury Mini Egg Cookies. They feature a delicious Cadbury Egg Frosting on top of the soft and chewy sugar cookies.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

0 minutes mins

Total Time 48 minutes mins

Course Dessert

Cuisine American

Servings 10 cookies

Calories 390 kcal

Ingredients

  

Soft Sugar Cookie Dough

• 3/4 cup unsalted butter 170 grams
• 2 tbsp vegetable oil
• 1 cup granulated sugar 200 grams
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

Cadbury Egg Frosting

• 2/3 cup Cadbury egg powder from about 1 1/2 cup Cadbury eggs
• 3/4 cup cream cheese softened (226 grams)
• 1/4 cup butter softened (56 grams)
• 4 cups powdered sugar 500 grams
• 1 tsp vanilla

Instructions

 

Soft Sugar Cookie Dough

• Pre-heat the oven to 350ºF.
• Beat the butter with an electric mixer for about 2 minutes. Add the sugar and vegetable oil, beat for another 4 minutes, until very light and fluffy.
• Add the eggs one at a time, mixing one egg until completely incorporated before adding the next egg.
• Add the vanilla and mix.
• Add the flour, baking powder, and salt.
• Mix to combine.
• Scoop the dough into balls. I used a large cookie scoop that can fit about 1/3 cup in. You can make smaller cookies if you wish. The cookies I made measured about 4” and I made 10 cookies. If you make them smaller, you’ll be able to make more.
• Place the cookie dough balls on top of a tray lined with parchment paper or silicone mat. You will need two trays.
• Press down lightly on top of the cookies to flatten them a bit.
• Bake in the pre-heated oven for about 15 to 18 minutes.
• The cookies won’t brown too much, they will look set on top, and lightly golden around the edges.
• Touch a cookie gently on top, and shouldn’t feel too jiggly.
• Remove from the oven.
• Let the cookies cool down completely before frosting.

Cadbury Egg Frosting

• Place about 1 1/2 cups of Cadbury eggs in a small food processor and blend until the eggs turned into a fine powder.
• Measure 2/3 cups of it for the recipe, and save the rest to sprinkle on top of the cookies.
• Beat the cream cheese and butter together with a mixer until smooth and creamy, for about 3 minutes.
• Add the powdered sugar, Cadbury egg powder, and vanilla.
• Beat for one to two minutes, until creamy.
• If the frosting is too soft, add more powdered sugar, and if the frosting is too thick add a bit of milk or water to thin it out.
• Keep the cookies in the fridge. Let them come to room temperature before serving, so they have a chance to soften up.
• Store the refrigerated cookies for up to 5 days.

Notes

These Cadbury Mini Egg Cookies are best served immediately, or if you can, make the cookies and the frosting ahead, and pipe them on top of the cookies on the day of serving, just so you don’t have to refrigerate the cookies. However, if you do make them ahead, that’s totally fine, the cookies will definitely go back to being soft once you let them sit on the counter for 30 minutes.
Another alternative is to leave the cream cheese out and use just butter in the frosting, which will allow you to keep the cookies on top of the counter for up to 2 days.

Keyword cookies, easter