Cadbury Mini Egg Cookies

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As Easter approaches, it’s the perfect time to indulge in some tasty treats. One of my favorites is Cadbury Mini Egg Cookies. These soft sugar cookies, topped with Cadbury egg frosting, are sweet, chewy, and utterly delicious. You’ll find yourself making them over and over!

Why These Cookies Are Amazing

The base is a soft sugar cookie made with a mix of butter and oil for the best texture—soft, moist, and chewy with a delightful buttery flavor.

Cadbury Mini Egg Cookies

Prep Time 30 minutes
Cook Time 18 minutes
Course Dessert
Servings 10 cookies


For the Soft Sugar Cookie Dough:

  • 3/4 cup unsalted butter 1 1/2 sticks
  • 2 tbsp vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

For the Cadbury Egg Frosting:

  • 2/3 cup Cadbury egg powder from about 1 1/2 cups of Cadbury eggs
  • 3/4 cup cream cheese softened, 8 oz
  • 1/4 cup butter softened, 1/2 stick
  • 4 cups powdered sugar
  • 1 tsp vanilla extract


Making the Soft Sugar Cookie Dough:

  • Preheat Oven: Set to 350°F.
  • Cream Butter and Sugar: Beat butter with an electric mixer for 2 minutes until fluffy. Add sugar and vegetable oil, and beat for another 4 minutes until light and fluffy.
  • Add Eggs and Vanilla: Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract.
  • Combine Dry Ingredients: Add flour, baking powder, and salt to the wet mixture. Mix until just combined.
  • Form Cookies: Scoop the dough into balls using a large cookie scoop (about 1/3 cup per ball) or smaller if preferred. I made 10 large cookies, each about 4 inches in diameter.
  • Prepare Baking Tray: Place dough balls on a tray lined with parchment paper or a silicone mat. Press down slightly to flatten.
  • Bake: Bake for 15 to 18 minutes until set on top and lightly golden around the edges. They should be firm but not overly brown.
  • Cool: Remove from oven and let cool completely before frosting.

Making the Cadbury Egg Frosting:

  • Prepare Cadbury Powder: Blend about 1 1/2 cups of Cadbury eggs in a food processor until they become a fine powder. Measure out 2/3 cup for the frosting.
  • Cream Cheese and Butter: Beat cream cheese and butter together until smooth and creamy (about 3 minutes).
  • Add Sugars and Vanilla: Add powdered sugar, Cadbury egg powder, and vanilla extract. Beat for 1 to 2 minutes until creamy. Adjust consistency with more powdered sugar or a bit of milk/water if needed.
  • Frost Cookies: Once cookies are cool, spread or pipe the frosting on top.



  • Refrigerate: Store the frosted cookies in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
  • Make Ahead: You can prepare the cookies and frosting separately ahead of time. Frost the cookies on the day of serving.



  • Frosting Options: To avoid refrigerating, you can use only butter in the frosting instead of cream cheese. This allows the cookies to be stored at room temperature for up to 2 days.
  • Softening Tip: If refrigerated, let cookies sit at room temperature for 30 minutes before serving to soften up.

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