Easter Mini Egg Cookies


Happy Easter! In my mind, Easter is associated with mini eggs, so it’s a very happy time. Traditionally it also meant finals, but I have a peculiar school schedule this year, so my finals aren’t for 2 months. I wasn’t feeling ambitious enough to bake another cake, so I went with cookies. I also had three egg yolks left over from Friday’s cake, so I wanted to try incorporate them somehow. I came across this cookie recipe that uses exactly three yolks, so I figured I’d replace the chocolate chips with mini eggs to make them Easter-appropriate. 


MINI EGG COOKIES (makes about 40)


  • 250 g unsalted butter, softened
  • 200 g brown sugar
  • 100 g granulated sugar
  • ½ tsp. vanilla
  • 3 egg yolks
  • 325 g cake flour
  • 1-¼ tsp. sea salt
  • ¾ tsp. baking soda
  • 250 g chopped up mini eggs


  1. Preheat oven to 350F and line cookie sheets with parchment paper.
  2. In a mixer, cream together the butter and sugars. Add in the egg yolks and vanilla. 
  3. In a separate bowl, sift together the flour, salt, and baking soda. Whisk together until well mixed. 
  4. Add the mini egg pieces to the flour mixture and mix well. 
  5. Add the flour mixture to the butter mixture until incorporated. 
  6. Spoon tablespoon balls onto the cookie sheet and bake for 10 – 15 minutes. 


  • These cookies do spread a reasonable amount, so space them accordingly
  • I used a food processor for the mini eggs. It mostly made mini egg dust. Would. Not. Recommend. 

My oven clearly heats really evenly…

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