The New Traditional Easter Cookie

Is it even Easter week if you haven’t baked some mini egg cookies? These Easter mini egg cookies have become a tradition of early spring and for good reason!

It’s been a while since I baked! Life is busy at the moment and too much time seems to be taken up with day-to-day admin. Baking for fun just rarely makes it onto the list. But I just had to get some mini egg cookies in the oven in time for Easter!

Homemade cookies are such a joy! The smell, the chewiness and the luxury of eating them warm from the oven. It’s actually worth baking these in a few batches across 2 or 3 days for that exact reason!

My Easter Cookie recipe

There are a few versions of these mini egg Easter cookies about now. Mine include spelt flour because it’s a nice change from plain white with a  better flavour in my opinion and also slightly better for you.

I’ve included the addition of some fruit in these easter cookies as I love fruit and chocolate together and I love the depth of flavour that prunes add to the recipe. They also bring an extra layer of chewiness which is what I’m all about when it comes to a cookie. As well, means you can use a little less sugar as the dried fruit will also bring some extra sweetness.

Plus, I don’t know about you but when a recipe includes dried fruit for me it basically feels like a health food recipe.

For bonus points head to your local sweet shop for your supply of mini eggs where they will likely portion you up some chocolate eggs from a large tub so you’re using less packaging!

Baking with the kids

This is a great recipe for baking with children. Kids always love mini eggs but the neurotic mother in me goes into full panic mode because HELLO MAJOR CHOKING HAZARD. But of course, with these cookies the eggs are chopped up therefore hazard is reduced! Make sure you chop all the eggs prior to the kids joining to lend a hand. Then you can let them help measure out all the ingredients and mix, sieve and scoop until their little hearts are content. Or for as long as you can cope with the mess and total carnage.

Fruity Mini Egg Easter Cookies




230g butter – softened

110g golden granulated sugar

100g dark brown muscovado

2 large eggs

1 tsp vanilla extract

350g white spelt flour

1 tsp bicarbonate of soda

1/2 tsp sea salt

100g chopped dark chocolate

100g dried fruit like raisins, sour cherries or chopped prunes

150g  mini eggs – chopped

150g mini eggs – halved



Beat together the butter and sugars in an electric mixer until pale and fluffy. Add the eggs and mix slowly one at a time. Add the vanilla extract.

Combine the flour, bicarb and sea salt and sieve into the mixture. Mix together with a spatula or metal spoon. Once well combined add the dark chocolate, chopped mini eggs and fruit and stir through to evenly distribute.

Using an ice cream scoop or a couple of tablespoons, divide the mixture into roughly 16 balls onto a tray lined with a sheet of baking parchment. Cover and chill for at least an hour in the fridge.

Preheat the oven to 180 (Fan)

Bake in two or three batches – space the cookie dough balls out on a tray of baking parchment with enough room for them to spread to about 10cm big.

Bake for around 7 mins then remove from the oven and decorate with the remaining halved mini eggs, poking them into the soft cookies a little. Bake for another 2-3 mins. They should have just started to go golden around the edges but still be very soft in the middle, not raw. They will continue to set cook and set as they cool.


Enjoy and wishing you a happy Easter!