Easter egg cookies
These Easter Egg cookies are the easiest baking choice for Easter, besides, they are crispy and chewy, gooey and buttery, sweet but not overly sweet, super delicious, everyone will love them. The Mini egg chunks make the cookies look festive and crunchy at the same time, try them!
Servings: 10 cookies
Calories: 242kcal
Ingredients
- 140 g Unsalted butter room temp
- 85 g Brown sugar
- 85 g Granulated sugar
- 1 Egg
- 100 g Pastry flour can be replaced with All purpose flour
- 100 g Bread flour can be replaced with All purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 200 g Mini chocolate eggs good quality real chocolate eggs eg. Mini eggs, Cadbury mini eggs etc.
Instructions
- With an Electric hand mixer whip room temperature utter with sugar for a few minutes
- Mix in the egg, do not overmix
- Sift the two different kinds of flour, salt, and baking soda together then add the flour mixture into the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix
- Cut some of the mini chocolate eggs into pieces and leave some of them in one piece. Fold them in, leave some for later usage
- Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend to bake 5 cookies at once
- Do not soften the surface of the balls, in fact try to keep it as rough as possible for a nice, crackly surface. Let them rest 1-2 hours in the fridge
- Pre-heat oven to 175 C / 347°F
- After min 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate mini eggs on top, then bake them for further 5 minutes.
- Apply the pan banging and circular trick with the cookie cutter, if desired. See tips above
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt
- Serve them while they are slightly warm
- The Cookies will further set as they cool. Store at room temp for a few days in air tight jar
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- Use high quality "real chocolate" mini eggs that will properly melt while baking
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
- Try not to overbake your cookies if you prefer them fudge and gooey
Nutrition
Calories: 242kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 353mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 375IU | Calcium: 18mg | Iron: 1mg