Monday 18 April 2022

Mini Egg Cookies

Cookies are the perfect treat for everyone of all ages and during all occasions.  I have wanted about learning to bake the perfect large cookies for months, just like those that you find in supermarket bakeries. I thought what a more perfect time to learn than Easter weekend.  These were delicious and turned out exactly how I'd hoped so I thought I would share the recipe. 


  • 160g unsalted butter (if using salted butter then don't add additional salt)
  • 100g soft brown sugar
  • 75g white sugar 
  • 1+1/2 tsp baking power 
  • 1/2 tsp bicarbonate of soda 
  • 1 egg 1/2 tsp salt 
  • 300g plain flour
  • 100g chopped up dairy milk chocolate bar 
  • Around 250g mini eggs (200g chopped, 50g whole)
  • Vanilla extract (optional)


  1. Cream together the butter (softened) and both the brown and white sugar in a bowl before adding in the egg and vanilla extract.
  2. Sieve in the flour, bicarbonate of soda, baking powder and salt to the wet mixture and beat until a dough is formed.
  3. Add in the mini eggs and dairy milk chocolate pieces and mix to make sure they are evenly spread throughout the dough/mixture. 
  4. Separate the dough into 115g pieces and roll them into balls with using your hands. 
  5. Place the balls on a tray and put them in the freezer for 30-60 minutes. 
  6. Once chilled, pre-head the oven and place the balls onto a tray covered with baking / greaseproof paper. Bake in the oven at 180 degrees for around 12-15 minutes. It is best to do 4 cookies per tray so they don't stick together. 
  7. Once baked you can either eat them warm and soft or leave them to cool down and become crispier. 

Lemon and almond cookies

Here is the recipe for my mini lemon and almond cookies.  These are light, little round biscuits - perfect as snacks or to offer to guests with some tea or coffee. 

  • 1/2 cup of white sugar
  • 1/4 cup of melted coconut oil
  • 1 + 1/2 cup of plain flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 egg
  • 4 tbs lemon juice (preferably fresh)
  • 1 egg yolk 
  • 1/3 cup sliced almonds
  • 1/4 cup icing sugar 
  • 1/2 tsp almond extract (optional)
  1. Cream together the sugar, coconut oil, egg and egg yolk and lemon juice. 
  2. Mix in flour, salt, baking powder and almonds into the wet mixture and form a ball.
  3. Cover the bowl with the ball of dough and place in the freezer for 20 minutes. 
  4. Use your hands to warm chunks of the dough and form it into cookie dough balls.
  5. Dip the cookie dough balls into sieved icing sugar and then place on an oven tray lined with baking / grease proof paper. 
  6. Bake for around 12-15 minutes. 
  7. Mix together some lemon juice and icing sugar and drizzle over the top once finished baking. For a thicker consistency, keep adding more icing sugar. 

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