Happy Easter Everyone!As you can see I have been having a marvelous time today coloring beautiful Easter eggs with my boyfriend and his family. (I can only take credit for the polka dot egg…I know, I know, my craft skills are not particularly Pinterest-worthy).
BUT I can bake cookies!
Aren’t they cute?
Let’s get a little closer shall we?
The inspiration from the recipe is from Marla Meridith over at Family Fresh Cooking. Her recipe is gluten-free, but I decided to make mine with all-purpose flour. I also chilled the dough for a couple of hours before baking. These cookies are dense and filled with chocolate and so adorably perfect for your Easter weekend!
Easter Egg Cookies (inspired by a recipe from Family Fresh Cooking)
makes about 20 cookies
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 package Cadbury Mini Eggs
- Mix together flour, cocoa, baking powder and salt in a bowl.
- In another bowl, beat butter and sugar with an electric mixer for 2-3 minutes. Add eggs one at a time and the vanilla extract and continue blending. Beat ingredients until light and fluffy.
- Slowly add the dry ingredients to the bowl of butter, sugar, eggs, and vanilla until mixed together. Gather the dough into a ball, cover in Saran wrap, and chill dough in the refrigerator for at least an hour.
- Preheat the oven to 350 degrees Fahrenheit. Take a spoon-full of chilled dough and roll in into a ball. Press dough onto a baking sheet. Leave a few inches between balls of cookie dough. Bake cookies in the oven for 10 minutes.
- As soon as you remove cookies from the oven, press 2-4 Cadbury Mini Eggs (depending on how many will fit) in the center of the freshly baked cookies. Allow the cookies to cool before removing them from the baking sheet.