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!
Ingredients for Cadbury Egg Cookie Recipe
During this time of limited ingredients and shortages, I hope you can either make or find store bought ingredients.
- Try this simple classic sugar cookie dough recipe or use boxed (this is my friend Patty’s fave) or refrigerated cookie dough. Psst, it doesn’t have to be sugar cookies! Chocolate chip, Oatmeal, Brownie Cookies; whatever cookie you like!
- Vanilla based frosting; or again, if easier, use store bought frosting!
- Green Food Coloring; hopefully you have some of this at home!
- Mini Cadbury Chocolate Eggs — can’t find them? Try using jelly beans, M&M’s, Whoppers or other small Easter candy or other candy!
- Piping Tip and Bag – for the “grassy” effect, I used Wilton #233 tip, this is a great starter set if you are interested in starting simply.
- Chocolate Mud “Puddle” I love frosting, my family loves chocolate, so I also made a half batch of chocolate ganache and spooned a bit in the center of the cookie.
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.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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.
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!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 1 cup butter softened
- 1 cup sugar I use all-natural cane sugar
- 1 egg slightly beaten
- 1-2 teaspoon vanilla extract
- 3 cups all-purpose flour sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon half and half (cream, or milk may also be used)
- ½ to full Recipe Vanilla Frosting or store bought
- Green food coloring
- ½ recipe Chocolate Ganache optional
- Cadbury Mini Eggs
Instructions
- 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.
- 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 ½ cup at a time. Alternate flour with a little cream until both are incorporated. The dough will be soft, but not sticky.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Nutrition
Amy Nash
I had a leftover bag of cadbury mini eggs that I had hidden and forgot about, so even though Easter already happened I made these and am so glad I did! They were super cute and so delicious!
Jennifer Stewart
Cadbury eggs, the mini ones not the gooey ones, are my favorite and so glad they have a dark chocolate version now too!
Totally agree, wish they weren’t called the same thing! Love the dark chocolate!
Jennifer Stewart
Nikki
These were perfect for our low key Easter this year! Lovely texture and so festive! Delish!
Tasia ~ two sugar bugs
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!
Thank you Tasia!! They were so fun to make I have to admit, and delicious to eat!
Thank you so much Tasia! Hope your girls had fun with them!
Katerina
These are so cute and perfect for Easter, Kathleen! My kids would love to make these with me, I have no doubt. Thank you for the inspiration!