This is really the only Easter recipe you will need. These cookies have perfectly crisp outsides and thin, soft centres. Cue drooling. So do yourself and every mini egg lover you know a favour and make these delicious cookies this weekend!
There isn’t a single person who doesn’t get excited when mini eggs hit the fronts of shelves. We know these delicious treats are available all year long now, but there is something extra special about eating them around Easter.
The best tip we have heard? Buy up all the mini eggs you can when they go on sale after the long weekend and freeze them. Though they are available all year long, they tend to be more expensive and freezing them will ensure you have some on hand whenever a craving hits!
Preheat oven to 350 degrees F. In a mixing bowl, whisk together the flour, baking soda, baking powder, nutmeg, and salt. Set aside. In another large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar.
Fold in the mini eggs and then put dough in the fridge for 15 minutes. Line a baking sheet with parchment paper. Take about 2 tablespoons of the cookie dough and use your hands to roll it into a ball. Place the ball on the cookie sheet and press it down to flatten slightly. Place the cookies about 2 inches apart on the baking sheet since they will spread slightly.
Bake the cookies in the preheated oven for 12-15 minutes, or until they start to brown. Remove from the oven and cool on a wire rack. Repeat this process until all the dough is used.