Easter cookies

Easter cookies

Easter mini egg cookies

Difficulty: Easy
Time: 20 minutes plus 10 minutes baking
Serves: 15 cookies

Easter cookies are a great bake to do with kids. Once you’ve mixed everything together in the bowl you just need to dollop the mixture on to your baking tray. There’s no need for any rolling or cutting out.

We’ve made a few different versions of cookies, but with Easter coming up we couldn’t resist making some with an Easter twist. Our supermarket had some micro eggs – they’re similar to mini eggs but smaller – so I thought they would be a fun way of jazzing up some plain cookies. I think these would work equally well with regular mini eggs but you may want to crush a few to put inside so they’re not too big. The kids and I thought they look very cute. I hope you agree!



Ingredients

100g butter (softened)
150g soft brown sugar
1 egg
½ tsp vanilla extract
200g self raising flour
100g chocolate chips
2 90g packets micro eggs

 

Method

Preheat the oven to 180C / 170C Fan /325F and grease or line three baking trays with baking or parchment paper

Mix the butter and sugar

Get your children to weigh the butter (100g) and sugar (150g) and add them to a large mixing bowl or freestanding mixer.

Beat them together using an electric whisk or the paddle attachment of your mixer until they are light and fluffy.

Add the egg and vanilla extract

We usually break the egg into a small bowl and have a separate small bowl for the shell, that way we tend to avoid getting shell in our mixture. Add the egg to your mixing bowl , along with the ½ tsp of vanilla extract.

Mix together until everything is well combined.

Add the flour

Weigh the flour (200g), then add to your mixing bowl. Mix together again until it is well mixed.

Add the mini eggs

Remove the bowl from your mixer if you’re using one then get your child to pour in one packet of mini eggs. Stir together using a wooden spoon.

Bake the Easter cookies

Spoon large dollops of cookie mixture on to your prepared baking trays – we used a soup spoon and a teaspoon but an ice-cream scoop can also work well. Leave space between them to allow for spreading.

Place a few mini eggs on top of each cookie before you put them in the oven.

Bake the cookies for 8-10 minutes. They’re ready when the cookies have turned golden and flattened down a bit.

Remove from the oven. I added a few extra mini eggs at this point where they cookies looked a bit sparse.

Leave your Easter cookies to cool on a wire rack.

Easter cookies

Mini eggs add a fun Easter twist to these delicious cookies. A great, fun recipe for getting kids busy in the kitchen this Easter.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Afternoon tea
Cuisine: American, British
Keyword: chocolate, cookie, easter
Servings: 15
Author: cookingwithmykids

Ingredients

  • 100 g butter softened
  • 150 g brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 200 g self-raising flour
  • 100 g chocolate chips
  • 2x 90g packets of mini or micro eggs

Instructions

Preheat your oven to 180C / 170C Fan / 325F and grease or line 3 baking trays.

    Mix the butter and sugar together

      Weigh the butter and sugar and add them to a large mixing bowl or freestanding mixer.

      • Beat the butter and sugar together using the paddle attachment of your mixer or a handheld mixer until they are light and fluffy.

      Add the egg and vanilla extract

      • Add the egg and vanilla to your bowl and mix until it is well combined.

      Add the flour and mini eggs

      • Add the flour and mix it well together.
      • Add half the mini eggs and mix them in with a wooden spoon.

      Bake the Easter cookies

      • Spoon large dollops of cookie mix onto your prepared baking trays. Leave space between them as they'll spread in the oven.
      • Put a few mini eggs on top of each cookie before they go in the oven.
      • Bake in the oven for 8-10 minutes. They're ready when they have flattened down a little and started to turn a little golden.
      • Remove the cookies from your oven. Leave to cool on the baking tray for a few minutes then move them on to a wire rack to cool completely.

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      6 Comments

      1. #thesatsesh sorry for the later comment, okay I’m going to have to commit to living in the kitchen to keep up with your wonderful blog and potential get larger lol…i love the naughty recipes best. Or i need to stop – stretchy trousers will be purchased tomorrow because I adore this blog 🙂

        • Thanks, that’s very kind. I think after Easter i should do us all a favour and make something ‘healthy’?!

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