A delish cookie recipe for any occasion
Whether you celebrated Easter two weekends ago, or are celebrated this past weekend (I GET TO CELEBRATE BOTH) you need a pretty bad ass recipe that will have you and all your family raving about how awesome you are. I did cupcakes last year and I wanted to do a little something different… all I knew for sure was that there had to be my favourite thing ever incorporated- MINI EGGS!
Since the amount of cookies I have eaten in the past 5 months has sky rocketed I figured, why not keep feeding the cookie addiction with these perfect little babies. And you can thank me in advance because I have NEVER made such an easy recipe that took me NO TIME at all in my life!
Georgia’s Mini Egg Easter Cookies
(recipe makes 35-37 cookies)
What you dolls will need for the cookie mix:
1 1/3 cup room temperature unsalted butter (DO NOT USE REGULAR BUTTER- it makes a difference with this recipe)
1 cup confectioners’ sugar (or how I like to say it…ICING SUGAR)
2 ¼ teaspoon pure vanilla extract
2 ½ cups all-purpose flour (listen I am not about brands when it comes to baking- shoes yes)
Pinch of salt
For the decor:
1 ½ tablespoon butter
5 ounces semi-sweet chocolate
1.) My number one pet peeve is when I get through the whole recipe and I have not preheated the oven SO step one is to obviously preheat the oven to 350 F.
2.) With a mixer, on medium speed beat together the room temperature unsalted butter, confectioners’ sugar, vanilla and salt until fluffy and smooth. Then slowly beat in the flour until the dough well you know looks like dough lol!
3.) Roll tablespoon full of cookie dough into balls placing them on a non stick baking sheet and bake for 7 minutes. (Remember they will still be cooking on the inside when you take them out from the oven, leave them in too long and they will break someone’s tooth)
4.) Remove from the oven and press thumb prints aka use the pack of a ¼ or ½ tsp measuring spoon into the center of the balls creating a dip in the centre of the cookie. Place the tray back in the oven for another 7 minutes.
(They make look really soft but they ARE fully cooked, and will harden so trust me…my mistake the first time, along with a few other thigns oops!)
5.) Remove from baking sheet after 2 minutes and allow cookies to cool on cooling rack until fully cooled.
6.) Melt the chocolate and butter in a sauce pan or double boiler until smooth, make sure stove top is on low heat to stop the chocolate from burning. Allow to cool slightly (I mean like 25 seconds max), then use a tablespoon to pour the chocolate into the centre of the cookies.
7.) Lastly right after you have poured the chocolate into the centre of all the cookies, the part we have all been waiting for, add an adorable chocolate mini egg onto the top of the cookie in the centre of the chocolate mix!
Hope you guys enjoy this recipe as much as we all did. And get ready to be asked to make this all the time. Benefit is it takes no time and is friendly on the wallet— that’s my kind of goodies!
FEEDBACK FROM EXTRA SPARKLES PLEASE
Love these cookies as much as I do? They aren’t just for Easter, but really for any occasion. For Christmas add red and green sprinkles in the centre, or just make them a regular rainy day!