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Cadbury Mini Egg Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 18 minutes
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.