Easter Brown Sugar Cookies (Printable Version)
# What You’ll Need:
→ Wet Ingredients
01 -
230 g unsalted butter, room temperature
02 -
100 g granulated sugar
03 -
165 g light brown sugar, firmly packed
04 -
2 large eggs, room temperature
05 -
2 teaspoons vanilla extract
→ Dry Ingredients
06 -
400 g plain flour (all-purpose)
07 -
1 teaspoon baking soda
08 -
1 teaspoon fine salt
→ Mix-ins
09 -
400 g Cadbury's Mini Eggs, ⅔ finely chopped, ⅓ coarsely chopped
10 -
100 g dark chocolate, 75%, coarsely chopped
# Steps to Follow:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar on medium-high speed for 3-4 minutes until light and pale. Ensure the sugar dissolves completely.
02 -
Scrape down the mixing bowl. Add one egg and vanilla extract, mixing on low speed until combined. Add the second egg and mix thoroughly.
03 -
Sift in the flour, baking soda, and salt. Mix on low speed until just combined. Add ⅔ of the finely chopped Mini Eggs and the dark chocolate, mixing gently using a spatula or wooden spoon.
04 -
Using a cookie scoop, form 2 cm dough balls and place them on a lined baking tray. Refrigerate for at least 1 hour or freeze for 30 minutes. Overnight chilling is ideal to prevent excess spreading during baking.
05 -
Preheat the oven to 180°C (350°F). Place the chilled dough balls on a parchment-lined baking tray, leaving 5 cm (2 inches) of space between them.
06 -
Bake one tray at a time on the centre rack for 12-15 minutes. At the 9-minute mark, remove from the oven, add the remaining Mini Eggs on top of each cookie, and gently press them into the dough. Return the tray to the oven for the remaining time until the edges are golden and the centres are barely set.
07 -
For perfectly round cookies, press a round cookie cutter or mug around the edges of the cookie immediately after baking. Leave cookies to cool on the tray for 10 minutes before transferring to a wire rack.
# Additional Notes:
01 -
Refrigerating the dough ensures the cookies maintain their shape and texture during baking.
02 -
Adding toppings midway through baking allows them to remain visible and retain texture.
03 -
To freeze, store baked cookies or pre-portioned dough balls in an airtight container.