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Cadbury Easter Egg Cookies + Video

These scrumptious and simple Cadbury Egg Cookies are my new favorite cookie! With fun frosting grass and chocolate ganache mud puddles, nestling Cadbury Mini Chocolate Eggs! This is a great baking project to do with kids!

What is it about Easter Candy? I am not a candy person in general, but seriously, these mini Cadbury Chocolate Eggs are the bomb, rich Cadbury chocolate in a crisp candy shell.

You should try these Greek Easter Cookies also called Koulourakia, they would compliment your holiday dessert table so well.

Plus their pretty pastel colors make them so appealing in baked goods, like this simple Cadbury Cookie Cake. And don’t even get me started on Whoppers Robin Eggs!

During this time of limited ingredients and shortages, I hope you can either make or find store bought ingredients.

Baking Cadbury Egg Cookies

Using a medium cookie scoop, scoop all dough onto parchment lined half sheet pan and chill covered with plastic wrap for 1-2 hours.

When ready to bake, preheat oven to 350 degrees, place cookies 2 inches apart on prepared baking sheet, then bake for 10-12 minutes until set and golden at edges.

How to Decorate Cadbury Egg Nest Cookies

As soon as they come out of the oven, make an indentation in the center of the cookie, I used a muddler.

You could also use the back of a tablespoon, bottom of an ice cream scoop or other kitchen utensil.

Let cool on the rack for 3-4 minutes, then transfer to wire cooling rack and cool completely.

Add a little food coloring to frosting, start small and mix, before adding more color.

Once cooled, prepare vanilla frosting, or again, if all you can get your hands on is store bought frosting, then use that!

lace frosting inside piping bag and frost tops of cookies. Place 1-3 Cadbury Mini Eggs in the center.

When I made these, I halved my buttercream recipe. Frosting freezes great, just bring to room temperature, then whipping with mixer or by hand until desired consistency.

Frosting also keeps in refrigerator up to 2 weeks in airtight container.

WATCH THE VIDEO BELOW FOR DECORATION TIPS

EASTER CADBURY MUD PUDDLE COOKIES

If you also choose to make ganache for mud puddle cookies, simply spoon a small amount of ganache in the center of the cookie, then place the Cadbury Mini Eggs on top.

You can also use warmed up chocolate frosting.

CAN YOU FREEZE COOKIES & DOUGH?

I froze my cookie dough since I made these in stages. If freezing dough, wrap cookie balls in plastic or parchment paper, then place in freezer baggie.

Thaw for 15-30 minutes on counter before baking.

Undecorated baked cookies are easy to freeze too! Place in plastic container, layering wax paper between layers.

Sharing this week on Weekend Potluck!

Can you freeze frosted cookies?

Yes, you can freeze frosted cookies!

  • The best way to freeze frosted cookies is, first “flash” freezing, so the frosting doesn’t get smushed.
  • Place cookies 1 inch apart on a cookie sheet and freeze for 1 hour.
  • Once firm, place cookies in freezer baggies (just be careful where you store them) or my preference in an airtight storage container.
  • Depending on the cookie you can stack them once frozen, by placing a piece of wax paper between layers. Bring to room temperature before eating.

Happy Easter, friends! Lean on the only One who can replace fear with hope, sorrow with joy, anxiety with peace and comfort. Jesus welcomes you, anytime, any place!

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Cadbury Sugar Cookies
Yield: 30 cookies

Cadbury Sugar Cookies

Prep Time: 15 minutes
Chill: 1 hour
Total Time: 1 hour 15 minutes

Scrumptious and simple Cadbury Egg Cookies. Use homemade or store bought ingredients for this festive Easter Cookies, make with frosting gross or chocolate ganache mud puddles. This is a great baking project to do with kids!

Ingredients

Instructions

  1. Cream butter in bowl of mixer for 1-2 minutes until light and fluffy. Scrape down sides of bowl and add sugar, mixing on medium-high for 2-4 minutes, longer if using natural sugar. Slightly beat, one egg and add to butter and sugar mixture, mixing for about 1 minute. Scrape down sides. Add vanilla and mix well, on medium high until all incorporated.
  2. Meanwhile, sift flour through sieve into bowl. Add baking powder and salt and gently mix in. Add flour to butter and sugar mixture on LOW about 1/2 cup at a time. Alternate flour with a little cream until both are incorporated. The dough will be soft, but not sticky.
  3. Using a medium cookie scoop, scoop all dough onto parchment lined half sheet pan and chill covered with plastic wrap for 1-2 hours. When ready to bake, preheat oven to 350 degrees, place cookies 2 inches apart on prepared baking sheet, then bake for 10-12 minutes until set and golden at edges.
  4. As soon as they came out of the oven, make an indentation in the center of the cookie, I used a muddler. You could also use the back of a tablespoon, bottom of an ice cream scoop or other kitchen utensil. Let cool on the rack for 3-4 minutes, then transfer to wire cooling rack and cool completely.
  5. Once cooled, prepare vanilla frosting, or again, if all you can get your hands on is store bought frosting, then use that! When I made these, I halved my buttercream recipe. Frosting freezes great, just bring to room temperature, then whipping with mixer or by hand until desired consistency. Frosting also keeps in refrigerator up to 2 weeks in airtight container.
  6. Add a little food coloring to frosting, start small and mix, before adding more color. Place frosting inside piping bag and frost tops of cookies. Place 1-3 Cadbury Mini Eggs in the center.
  7. If you choose to make ganache for mud puddle cookies, simply spoon a small amount of ganache in the center of the cookie, then place the Cadbury Mini Eggs on top. You can also use warmed up chocolate frosting.

Freezing Cookie Dough and Frosted Cookies

  1. If freezing dough, wrap cookie balls in plastic or parchment paper, then place in freezer baggie. Thaw for 15-30 minutes on counter before baking. Undecorated baked cookies are easy to freeze too! Place in plastic container, layering wax paper between layers.
  2. If freezing frosted cookies I recommend, first "flash" freezing, so the frosting doesn't get smushed. Place cookies 1 inch apart on a cookie sheet and freeze for 1 hour. Once firm, place cookies in freezer baggies (just be careful where you store them) or my preference in an airtight storage container. Depending on the cookie you can stack them once frozen, by placing a piece of wax paper between layers. Bring to room temperature before eating.

Nutrition Information:

Yield:

30

Serving Size:

30 cookies

Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 118mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 2g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

Did you make this recipe?

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Jennifer Stewart

Tuesday 21st of April 2020

Cadbury eggs, the mini ones not the gooey ones, are my favorite and so glad they have a dark chocolate version now too!

Kathleen

Wednesday 22nd of April 2020

Totally agree, wish they weren't called the same thing! Love the dark chocolate!

Tasia ~ two sugar bugs

Monday 13th of April 2020

Such cute cookies Kathleen! My girls would have so much fun with all the elements!! Love how you did some with chocolate mud puddles and some with frosting grass!

Kathleen

Sunday 19th of April 2020

Thank you so much Tasia! Hope your girls had fun with them!

Kathleen

Monday 13th of April 2020

Thank you Tasia!! They were so fun to make I have to admit, and delicious to eat!

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