Description
Delightfully sweet and crunchy mini egg cookies perfect for Easter or any festive occasion. These cookies combine a classic buttery dough with colorful chopped mini chocolate eggs, offering a fun twist on everyday sugar cookies. Easy to prepare and bake, they deliver a crunchy exterior with soft centers studded with festive candy pieces.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups chopped mini chocolate eggs (or crushed)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This evenly distributes the leavening agents and salt for consistent dough texture.
- Cream Butter and Sugars: Using an electric mixer, beat together the softened unsalted butter, vegetable shortening, granulated sugar, and brown sugar in a large bowl until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract to the creamed mixture until completely incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Scrape down the sides of the bowl as needed to ensure an even mix without overworking the dough.
- Add Mini Eggs: Stir in the chopped mini chocolate eggs using a spatula or wooden spoon, carefully folding them into the dough to distribute evenly without crushing too much.
- Shape and Bake: Roll the dough into 2-tablespoon sized balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake the cookies for 9 to 11 minutes or until the edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a crunchier cookie, bake for the full 11 minutes; for a softer center, check around 9 minutes.
- Chopped mini chocolate eggs can be substituted with mini chocolate chips or chopped regular chocolate eggs if mini eggs are unavailable.
- Store cookies in an airtight container at room temperature for up to a week.
- Optional: Chill dough for 30 minutes before baking for thicker cookies.
