Fun Mini Egg Sugar Cookies
These festive sugar cookies are soft, tender, and finished with a crisp sugar coating and chocolate mini eggs pressed into the center. They are simple to prepare and well suited for Easter baking.
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Ingredients
- 1/2 cup butter softened to room temperature
- 1 cup white granulated sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- extra sugar for rolling the dough balls, preferably fine sugar
- 1 small package chocolate Easter candies such as Cadbury Mini Eggs
Instructions
- Preheat the oven to 350°F (175°C). Prepare the baking area while the oven warms.
- In the bowl of a mixer, beat the softened butter with the granulated sugar until the mixture appears pale and fluffy.
- Add the egg and vanilla extract, then mix until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Gradually add the dry mixture to the butter mixture, alternating with the milk. Begin with the flour mixture and finish with the flour mixture, mixing until a smooth, slightly sticky dough forms.
- Line a baking sheet with parchment paper. Shape the dough into 1-inch balls, roll each one in the additional sugar, and arrange them on the prepared baking sheet. Do not flatten the dough.
- Bake for 10 to 12 minutes, or until the edges are just lightly golden.
- Remove the cookies from the oven and let them rest on the baking sheet for 2 to 3 minutes.
- While the cookies are still warm and soft, gently press 3 chocolate mini eggs into the center of each cookie.
- Transfer the cookies to a wire rack and allow them to cool completely before serving.
Notes
Fine sugar is ideal for coating the dough, as it adheres more evenly.
Press the mini eggs into the cookies after the brief cooling period so the tops remain soft enough to hold them without cracking.