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5
from 1 vote
Easter Mini Egg Cookies Recipe
Fancy some easter mini egg cookies? These chewy, sweet cookies are studded with yummy mini eggs are are super easy to make.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Chilling time
15
minutes
mins
Total Time
40
minutes
mins
Course:
Cookies, Festive makes
Cuisine:
American
Diet:
Vegetarian
Servings:
12
cookies
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Nonstick baking sheet
Parchment/baking paper
Metal mixing spoon
Sieve
Ingredients
130
g
slightly salted butter
softened
50
ml
golden syrup
160
g
white caster sugar (superfine sugar)
1
tsp
vanilla extract
1
medium free range eggs
235
g
plain white flour (all purpose flour)
1
tsp
baking powder
110
g
mini eggs
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan, 350F).
Put the butter, golden syrup and sugar in a large bowl. Whisk until fluffy
Add the egg and vanilla, then whisk until well combined.
Add the flour and the baking powder. Fold through.
Divide into 12 equal balls of dough and place on a greaseproof lined baking sheet, at least 5cm (2 inches) apart.
Press slightly, just so you have a semi-sphere shape.
Push 3 mini eggs into the top of each one – not all the way, just so they sit on top. Chill for 15 minutes.
Bake for 10-12 minutes until golden brown. Allow to cool on the tray until firm enough to lift onto a cooling rack.
Video
Nutrition
Calories:
265
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
37
mg
|
Sodium:
76
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
291
IU
|
Calcium:
22
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!