Is it possible to make Cadbury mini eggs even more irresistible? It is when you bake them into tender, buttery shortbread.

These simple Cadbury mini egg cookies from Nickey Miller and Josie Rudderham’s Cake & Loaf Gatherings are a simple, festive Easter dessert that’s perfect for baking with kids.

A baking tray with shortbread cookies and mini chocolate eggs.

Mini Egg Shortbread Cookies

Nickey Miller and Josie Rudderhem

These buttery Cadbury Mini Egg shortbread cookies are simple to make and perfect for baking with kids.

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Ingredients

1 cup unsalted butter room temperature
½ cup icing sugar
½ cup cornstarch
1 teaspoon vanilla bean paste
¾ teaspoon salt
1⅓ cups all-purpose flour
1½ cups lightly smashed milk chocolate candy mini eggs

Instructions

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, lightly cream the butter on medium-high speed just until it is smooth, 1 to 2 minutes. Do not incorporate air into the butter. Scrape down the sides and bottom of the bowl.
Add the icing sugar, cornstarch, vanilla bean paste and salt and beat on low speed, gradually increasing to medium high speed, until the mixture is smooth and no chunks remain, 1 to 2 minutes. Scrape down the sides and bottom of the bowl. Add the flour and mini eggs and mix on low speed, gradually increasing to medium-high speed, until the flour is fully incorporated, without whipping air into the dough, 1 to 2 minutes.
Scoop 1½-tbsp portions of cookie dough onto each prepared baking sheet, leaving a little space between them. Gently press down on the cookies to flatten them to ¾-inch thickness. Bake, one sheet at a time, for 12 to 16 minutes, or until very lightly browned around the edges. Cool the cookies completely on the baking sheets.

Notes

Make-Ahead

You can make these cookies ahead and store them in an airtight container at room temperature for up to 2 weeks.
They can be frozen, in an airtight container, for up to 2 months. Thaw uncovered at room temperature for an hour before serving.

Keyword baking with kids, Cadbury mini eggs, Easter Baking, mini egg cookies, shortbread

ELLE Gourmet Tip

Don’t over-beat the butter – this shortbread is meant to have a nice bite and not be too fluffy. Top each cookie with a chocolate mini egg (you can use Cadbury Mini Eggs) before baking for a pop of colour.