Mini Egg Shortbread Cookies

Everyone's perennial favourite, chocolate mini eggs, baked into buttery shortbread.

Is it possible to make chocolate mini eggs even more irresistible? It is when you bake them into tender, buttery shortbread. These simple cookies from Nickey Miller and Josie Rudderham’s Cake & Loaf Gatherings will be a new Easter staple at your house. Don’t overbeat the butter – this shortbread is meant to have a nice bite and not be too fluffy. Top each cookie with a mini egg before baking for a pop of colour.

A baking tray with shortbread cookies and mini chocolate eggs.

Mini Egg Shortbread Cookies

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course cookies
Servings 42 cookies


  • 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
  • cups lightly smashed milk chocolate candy mini eggs


  • 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 21 1½-tablespoon 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.


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 them uncovered at room temperature for an hour before serving.

A cookbook cover in a pale frame.

Excerpted from Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion by Nickey Miller and Josie Rudderham. Copyright © 2023 Nickey Miller and Josie Rudderham. Photography and illustrations by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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