• Sarah L Samuels

Easter cookies

Updated: Sep 21

I have always made biscuits and shortbread but my son requested cookies like we get in America! Soft and sugary with yummy sweets was his exact request!!!! These are nice and soft with crispy edges and these ones I made with mini chocolate eggs just in time for Easter.


Jump to Recipe.


They are really easy to make and only take 9 minutes to bake. There is no chilling dough - just make then bake. When you take them out of the oven they look all puffed up but while cooling they wrinkle up and harden. Don’t be tempted to cook longer or think they are not cooked.


Ingredients:


125g Unsalted butter

110g Soft light brown sugar

110g Golden caster sugar

1 Large egg

1tsp Vanilla bean paste

1/2 tsp table salt

225g Self Raising flour

100g Mini chocolate eggs


Method:

  1. Preheat oven to 200 degrees centigrade (180 fan) Gas mark 6

  2. Line 2 baking trays with baking parchment

  3. In a stand mixer cream butter and sugars until pale and fluffy.

  4. Add egg and vanilla bean paste and mix until combined.

  5. Add flour and salt until a soft dough forms then add the chocolate eggs.

  6. Roll into balls approximately 40g each and place on baking tray - leave room to double in size.

  7. Bake for 9 minutes

  8. Leave to cool and set


Download recipe

EasterCookies
.pdf
Download PDF • 118KB

Sarah’s extra slice........



Makes approximately 17 cookies


You can use any Easter confectionery - I used Sainsbury’s mini eggs


You don’t need a stand mixer you can use a wooden spoon or hand mixer and still have delicious cookies.


You can use vanilla extract although I recommend using the paste, it gives a much better flavour.


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