Cadbury Mini Egg Cookies
Servings 10 cookies
Ingredients
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
Instructions
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.
Notes
Storage
- 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.
Notes
- 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.