These mini egg cookies are crispy on the outside and chewy in the center. They are a delicious way to enjoy mini eggs in the springtime and are very easy to make - no chilling required!
Preheat oven to 375 degrees F. Line two large baking sheets with a silicone baking mat or parchment paper, set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Add the dry ingredients, beat on low speed until combined.
Then, add the mini eggs and stir until evenly distributed throughout the dough.
Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets (about 8 per sheet). Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool
Video
Notes
Ingredient Substitutions
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter can be used in place of salted butter.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. Dark brown sugar works great in place of light.
StoreOnce cooled, store these mini egg cookies in an airtight container at room temperature for 3-5 days.How to freezeYou can freeze these mini egg cookies two ways:
Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you're ready to bake.
To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you're ready to enjoy them.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish