This year, my daughter asked if I could bring cookies for her two girls… and she had one very specific request.
The original recipe I had was for shortbread, but she wanted soft sugar cookies instead.
So of course… Nanny delivers 💁♀️🍪
I swapped it up and made these soft, buttery sugar cookies topped with pastel mini eggs, and they turned out even better than I imagined. The kind of cookies that are simple, sweet, and full of that cozy, homemade feeling.
It’s funny how something as small as a cookie can turn into a memory…
little hands reaching for them, crumbs on the counter, and those quiet “these are so good” moments.
These are the kind of cookies you make not just for Easter… but for the people you love 💜
Sugar Cookies – Mini Eggs
Description
These soft sugar cookies are lightly sweet, buttery, and topped with colourful mini eggs for the perfect Easter treat. Easy to make and perfect for sharing, they’re a family-friendly cookie that brings a little extra joy to any spring day.
Ingredients
Instructions
Cream butter & sugar
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In a large bowl, beat the softened butter and sugar together until light and fluffy. (about 2 minutes)
Add wet ingredients
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Mix in the egg and vanilla extract until smooth and fully combined.
Combine dry ingredients
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In a separate bowl, whisk together the flour, baking powder, and salt.
Make the dough
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Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Chill the dough
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Cover and refrigerate for 30–45 minutes to prevent spreading.
Preheat oven
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Preheat to 350°F and line a baking sheet with parchment paper.
Shape cookies
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Scoop dough into balls (about 1 tbsp each for ~24 cookies).
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Place on baking sheet and gently flatten slightly.
Bake
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Bake for 8–10 minutes, until set but still pale and soft.
Add mini eggs
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Brush tops lightly with melted butter and sprinkle a tiny bit of sugar right after baking for that soft sparkle finish (optional)
Immediately press mini eggs into the tops while cookies are still warm.
Cool
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Let cool on the pan for a few minutes, then transfer to a rack to cool completely.
Nutrition Facts
Servings 24
Serving Size 1
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3.5g18%
- Cholesterol 20mg7%
- Sodium 70mg3%
- Total Carbohydrate 17g6%
- Dietary Fiber 0.5g2%
- Sugars 9g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chill the dough
This step helps keep your cookies thick and soft. Skipping it can cause them to spread too much.
Don’t overbake
These cookies should stay pale on top. They’ll continue to set as they cool and stay nice and soft.
Mini eggs tip
Press them in right after baking so they stick perfectly without cracking your cookies.
Size matters
Smaller cookies (like this batch of 24–25) = softer centers and more even baking.
Larger cookies will be thicker and slightly chewier.
Even baking tip
Try to keep your dough balls similar in size so everything bakes evenly.
Storage
Store in an airtight container at room temperature for up to 4–5 days… if they last that long 😏
Freezing
Dough can be frozen in balls and baked later. Just add 1–2 extra minutes to bake time.
💜 Nutritional values are estimates and can vary depending on ingredients and portion sizes. Always adjust based on what you use in your own kitchen.
