Easter is the one of the holidays where I struggle to think of new cookie recipes that go beyond the classic chocolate mini egg cookies or mini egg cream puffs. Don’t get me wrong, there’s nothing wrong with those recipes at all, in fact, I repeat them in my kitchen year after year. I always try to be as creative as possible when it comes to developing cookie recipes — the Taiwanese breakfast cookie or sweet corn and Corn Pops cereal cookies are among some of my favourites because they encapsulate flavours that aren’t typically found in cookies in cookie form. A mini egg cookie recipe doesn’t make me feel as creative as I would normally like, but when I take a bite of a brown sugar cookie with mini eggs and swirled with cookie butter, I’m instantly reminded that the most important part of developing anything recipe is that it should be delicious, and if it achieves that, everything else comes second.
If you’ve made my favourite chocolate chunk cookie recipe, you’ll notice that the base of these cookie butter mini egg cookies are quite similar. Its a brown sugar based cookie, like most chocolate chip cookies, but we introduce some extra dry ingredients to compensate for the extra fat from the cookie butter both swirled into the dough and on top of each cookie. We swap out chocolate chunk for everyone’s favourite Easter candy, mini eggs.
Cookie Butter Mini Egg Cookies
Ingredients
- 140 g (1/2 cup plus 2 tbsp) unsalted butter, room temperature
- 126 g (1/2 cup plus 2 tbsp) brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 240 g (2 cups) all-purpose flour
- 1/2 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 300 g (1 cup) cookie butter, divided
- 200 g (1 cup) mini eggs, roughly chopped
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.
- Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. With the mixer on low speed, add the flour mixture in two batches to the butter mixture, and mix until the ingredients are just combined, about 1 minute. Add the chopped mini eggs and mix on low speed until evenly distributed.
- With the mixer running on low speed, add half of the cookie butter (1/2 cup) to the dough. Allow the mixer to make 2 – 3 turns, until the cookie butter is distributed.
- With a standard ice cream scoop, form 12 even balls of dough.
- Swirl the remaining cookie butter on top of each dough ball. Each dough ball should be topped with roughly 2 tsps of cookie butter.
- Place dough balls about 2 inches apart on the baking sheet.
- Bake the cookies for 12 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Top cookies with flaky salt.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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