Mini Egg Shortbread Cookies – a delicious recipe with candy-coated chocolate eggs, flour, cornstarch, sugar, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2
Place chocolate eggs into a resealable plastic bag; seal the bag. Mash chocolate eggs with a heavy measuring cup a few times. You don't want them pulverized, just cracked into small-to-medium-sized pieces.
3
Combine flour, cornstarch, sugar, and salt in a large bowl. Add butter. Beat using an electric mixer until you get a workable dough. Add the crushed chocolate eggs and mix until well combined.
4
Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the prepared baking sheet.
5
Bake in the preheated oven until the very edges of the cookies start to brown, about 22 minutes.
1193
kcal
Calories
74
g
Fat
123
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups candy-coated chocolate eggs (such as Cadbury Mini Eggs(R)), 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, 1/2 cup confectioners' sugar, and more.
Yes, Mini Egg Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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