These Cadbury Mini Egg Cookies are an easy Easter dessert or any time-of-the-year fun project with the kids! The cake mix cookies come out soft, chewy, and so delicious! If you have little ones, you may also want to try these yummy Resurrection Cookies that tell the story of Easter.
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I don't have grandkids (yet) but if I ever do, you can bet these mini egg cookies will be on my list of fun projects to do with them to make lasting Easter traditions.
I always keep a few extra boxes of cake mix and instant pudding boxes in my cupboard to make cookies anytime the mood strikes. Usually, the cookies are for my husband, Scott, who's a self-proclaimed Cookie Monster. He also gladly taste-tests all of my cookie recipes! What a tough job!
These delicious thimbleberry cookies are prepared similarly but without frosting. There are so many possible flavor variations depending on the combination of cake and pudding mixes you use!
These mini egg cookies would also be a great addition to your Easter charcuterie board!
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🔖 Ingredients & Substitutions
- Cake Mix:I used 1 box of Super Moist Party Rainbow Chip cake mix. You can substitute with yellow or white cake mix if needed.
- Jello Pudding Mix: Cheesecake flavored pudding mix, or your favorite flavor.
- Butter: You'll need unsalted butter for the cookies. If you don't have butter, substitute coconut oil or avocado oil. You will also need butter for the buttercream; no substitutions.
- Powdered Sugar: Powdered sugar (confectioner's sugar) is needed for the buttercream.
- Sprinkles: Rainbow sprinkles or other Easter pastel colored sprinkles to decorate the cookies.
- Cadbury Eggs: Cadbury mini chocolate eggs are used in the final step of decorating the cookies.
*A full list of ingredients can be found in the recipe card.
🥚 How To Make Mini Egg Cookies
Preheat oven to 350 degrees F
Step 1: Add cake and pudding mixes to a large bowl or a stand mixer. Use a paddle attachment or a hand-held mixer on a low setting to blend the flour mixture. Add eggs and melted butter, and mix on medium until batter comes together.
Step 2: Using a 1 ½" cookie scoop, scoop out the batter and arrange the cookie dough balls on a baking tray lined with parchment paper. Bake in preheated oven for 8 minutes or until golden brown around the edges.
Pro Tip: If you don't have parchment paper, you can use silicone mats instead. Just remember, you can't use waxed paper in the oven because it's not heat resistant.
Step 3: While the cookies are still warm, gently flatten them with the back of a spatula just until they have a flattened surface. Transfer to a cooling rack to cool completely before frosting.
Prepare Frosting
Add powdered sugar, softened or melted butter, milk, and 1 teaspoon vanilla extract to a mixing bowl. With a whisk attachment, mix on low, then high speed, until the buttercream is light and fluffy. If the mixture is too dry, add milk, a teaspoon at a time, until the ingredients come together.
Pro Tip: Add one drop of food coloring to the frosting to make the pink, blue, green, or yellow frosting.
Decorate Cookies
Add buttercream to a piping bag with a small round tip and use it to frost the cookies. Immediately sprinkle the cookies with rainbow sprinkles before the buttercream starts to harden. Add three mini Cadbury eggs on top of each cookie.
If you're looking to add something extra fun and festive to your Easter dessert spread, these no bake mini easter cheesecakes are a perfect choice!
👩🏼🍳 Pro Tips
- If you find the frosting too sweet, adding a pinch of salt can help!
- The baking time can vary depending on your oven. Start with 8 minutes and adjust the time from there.
- If you don't have a piping bag, you can use a small ziplock bag with the corner end snipped off or use a spatula.
- Store the cookies on the counter in an airtight container for up to three days.
- If you refrigerate the cookies, they will last longer, but will harden and will need to be left out to come to room temperature.
- Cadbury egg cookies can also be frozen in freezer bags to enjoy later.
🥮 More Easter Recipes
If you enjoy this mini egg cookies recipe, check out these related recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Add cake and pudding mixes to a large bowl or a stand mixer. Use a paddle attachment or a hand-held mixer on low setting to blend the flour mixture. Add eggs and melted butter and mix on medium until batter comes together.
- Using a 1½" cookie scoop, scoop out batter and arrange the cookie dough balls on a baking tray lined with parchment paper. Bake in preheated oven for 8 minutes or until golden brown around the edges.
- While the cookies are still warm, gently flatten them with the back of a spatula just until they have a flattened surface. Transfer to cooling rack to cool completely before frosting.
- Add powdered sugar, soft or melted butter, milk, and 1 teaspoon vanilla extract to a mixing bowl. With a whisk attachment, mix on low, then high speed, until the buttercream is light and fluffy. If the mixture is too dry, add milk, a teaspoon at a time, until the ingredients come together.
- Add buttercream to a piping bag with a small round tip and use it to frost the cookies. Immediately sprinkle the cookies with sprinkles before the buttercream starts to harden. Add three mini Cadbury eggs on top of the cookies.
Nutrition
Notes
-
- If you find the frosting too sweet, adding a pinch of salt can help!
- Don't have parchment paper? Use silicone mats instead, don't use waxed paper in the oven because it's not heat resistant.
- The baking time can vary depending on your oven. Start with 8 minutes and adjust the time from there.
- Add one drop of food coloring to the frosting to make the pink, blue, green, or yellow frosting.
- If you don't have a piping bag, you can use a small ziplock bag with the corner end snipped off or use a spatula.
- Store the cookies on the counter in an airtight container up to three days.
- If you refrigerate the cookies they will last longer, but will harden and will need to be left out to come to room temperature.
- Cadbury egg cookies can also be frozen in freezer bags to enjoy later.
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