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.
Course Dessert
Cuisine American
Keyword cookies, easter
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
0 minutesminutes
Total Time 48 minutesminutes
Servings 10cookies
Calories 390kcal
Author Camila Hurst
Ingredients
Soft Sugar Cookie Dough
3/4cupunsalted butter170 grams
2tbspvegetable oil
1cupgranulated sugar200 grams
2large eggs
1tspvanilla extract
3cupsall-purpose flour
2tspbaking powder
1/4tspsalt
Cadbury Egg Frosting
2/3cupCadbury egg powderfrom about 1 1/2 cup Cadbury eggs
3/4cupcream cheesesoftened (226 grams)
1/4cupbuttersoftened (56 grams)
4cupspowdered sugar500 grams
1tspvanilla
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.