Easter Egg Cookies: A Fun Easter Treat

Celebrate the season with these festive Easter Egg Cookies, a soft and chewy dessert that is as fun to make as it is to eat. Topped with iconic pastel chocolate eggs, these cookies are the perfect addition to your holiday dessert table or a festive afternoon snack.

This yummy Easter treat pairs perfectly with our creamy hot chocolate recipe.

Time: 25 minutes Makes: 24 cookies

Easter Egg Cookies

Ingredients

1. 1½ cup flour

2. 1 tsp baking powder

3. ½ tsp baking soda

4. ½ cup salted butter, softened

5. ½ cup brown sugar, packed

6. ⅓ cup granulated sugar

7. 1 egg

8. 1 teaspoon vanilla extract

9. 1 cup chocolate mini eggs

Directions

Step 1

Preheat your oven to 350°F (180°C). Then, line a medium sized baking pan with parchment paper and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a separate large bowl, use an electrical mixer to cream the butter and sugars until light in color and fluffy. Next, whisk in the egg and vanilla until well combined. Then, fold in the flour mixture using a rubber spatula in one third increments. Fold in the chocolate mini eggs.

Step 4

Scoop the cookie dough onto the lined parchment paper, leaving enough space for the cookies to spread. Bake the cookies for about 12 minutes, or until they just begin to darken in color. Remove from oven and let sit on cookie sheet for about 10 minutes. Enjoy!

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Notes for Perfect Easter Egg Cookies

• If the cookies look slightly raw once they come out of the oven DO NOT place them back inside the oven. The cookies will set and finish baking once they have rested outside the oven.