Easter Brown Sugar Cookies

Easter Brown Sugar Cookies are the perfect small batch cookie recipe to make this Spring. Made with brown sugar that imparts a rich molasses flavour, then filled with Cadbury’s mini eggs and white chocolate chunks, these soft and chewy cookies are delicious.

These cookies are hands down a favourite treat for the kids at this time of year. But who am I kidding, adults love them too. So I made this into small batch portion size of 10 cookies. I know many of you are self isolating or in lockdown on your own or with one other person. This way you’ll have the right amount to enjoy over a couple of days without any wastage. Everyone deserves a treat.

WHY USE BROWN SUGAR IN THESE EASTER BROWN SUGAR COOKIES

Alrighty, the reason I used brown sugar alone in these cookies is because I wanted them to have the ultimate moist and chewy factor possible.

The brown sugar is packed full of cane molasses, and this adds a whole other layer of rich flavour, but also moisture to the cookie. Perfect for getting that soft chewy texture.

We won’t stop there. The baking soda also reacts to the acid in the brown sugar and acts as a leavening agent which helps puff those little beauties up.

Now if you can’t get your hands on dark brown sugar then by all means substitute it for light brown sugar or granulated sugar. Yes it will taste slightly different, but it’ll still rock!

TOP TIPS FOR MAKING THESE COOKIES

TIP 1: Creaming your sugar and butter

In my recipe below I call for the butter and brown sugar to be creamed for a good three minutes. Please don’t scrimp on the time. By beating for this long you are not only breaking down the sugar crystals but alsoadding air into the butter. You want to see a visible visual difference in the look of your mixture from start to finish – it NEEDS to be paler in colour. Ok? if we want soft chewy cookies instead of dense rocks, you’ll need to do this step!

TIP 2: Refrigerating or freezing the cookie dough

When we cream the butter we use room temperature butter so that it’s soft and maleable to be able to be creamed by the mixer. By the time the dough is made the ingredients are all at room temp right. I find that if we bake them right off like this they tend to spread more. There’s acually nothing wrong with this – if you prefer larger, flatter cookies then by all means miss out this step. But by cooling the dough, the butter re-solidifyies and has a chance to firm up so that when baked the cookies hold their shape better. It also helps with the chew factor and richness in taste.

TIP 3: Getting those cookies round

This one is optional. But have you taken your cookies out of the oven and they are kind of a weird shape? Sometimes that happens. Well, a tip from my friend Erin of Cloudy Kitchen fame gives you round cookies to rival any bakeries!! Once the cookies have baked, pull the tray out of the oven, grab a cookie cutter larger than the actual cookie (or a mug if you don’t have a cookie cutter- it just needs to be round). Place over the top of a cookie onto the baking tray and then twirl it round and round the cookie. Kinda like the cookie is playing with a hula hoop around its waist! Because the cookie is still hot, it’s still malleable so the sides can be gently pushed into shape.

HOW TO FREEZE COOKIE DOUGH

This is a great tip if you want to make a double batch of cookies and freeze some of them. Great for if you get unexpected guests (well obviously not at the moment in our lockdown but we will in the future!), or you are popping over to a friends house and need to bring a gift. (Again, we’ll be doing that before we know it. Keep the faith.)

So scoop your cookie dough balls and place on a lined baking tray. Place the scoops of dough close to each other, but not touching. Refrigerate for 45 minutes or freeze the dough balls on the tray for 30 minutes. The outside needs to be firm and hard which will prevent them from sticking together in the ziplock bag in the next step.

Then place any of the balls that you want to freeze into a ziplock bag, seal and place in your freezer. You can store them there for up to 3 months.

When ready to bake, just pull out your required number, place straight onto a baking tray and bake, just add a couple of minutes onto the bake time.

How to store your Easter Brown Sugar Cookies

These cookies will remain fresh at room temperature stored in an air tight container for three days.

Alternatively store in an airtight container in the fridge for 5 days.

For another delicious Easter Recipe try:

Easter Cupcakes With Whipped White Chocolate Ganache

Easter Brown Sugar Cookies- SMALL BATCH

★★★★★ 5 from 4 reviews

• Author: Emma
• Prep Time: 20
• Cook Time: 8
• Total Time: 28 minutes
• Yield: 10 1x
• Category: Cookies
• Method: Baking
• Cuisine: British

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Description

Small batch of soft chewy Brown Sugar Cookies filled with Cadbury’s Mini Eggs and White Chocolate Chunks, makes this a wonderful Easter cookie recipe to make in Spring.

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Scale 1x2x3x

Ingredients

NOTE: DOUBLE THE QUANTITIES FOR A REGULAR BATCH OF COOKIES (x20)

120g unsalted butter, room temperature

100g dark brown sugar

150g plain flour

1/2 teaspoon cornflour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch salt

1 egg, room temperature

1/2 teaspoon vanilla extract

100g mini eggs, chopped into small chunks

50g mini eggs, chopped into large chunks

80g white chocolate, chopped

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Instructions

1. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugar for three minutes minimum until pale in colour, scraping down the sides of the bowl half way.

2. In a separate bowl, sift the flour, cornflour, baking powder, baking soda and salt.

3. Scrape down the sides of the mixing bowl and add the egg and vanilla extract and beat until combined.

4. Gradually add the dry ingredients (flour mix) and 100g of mini eggs chopped into small pieces and the white chocolate, then mix until combined.

5. Line a baking tray with parchment paper and preheat the oven to 180C/350F. Using a cookie scoop or a teaspoon, scoop balls of cookie dough into inch sized balls and place on a baking tray and place in the freezer for 20 minutes (or fridge for 40 minutes).

6. Remove the cookie dough balls from the freezer and place on two lined baking trays leaving a good 2 inches between the balls.

7. Bake for 7 to 8 minutes until the edges are just turning golden. My preferences is soft chewy cookies but if you prefer crisper cookies, then add an extra minute or so onto the cooking time. Remove the tray from the oven, whilst still hot, sprinkle the remaining larger pieces on mini eggs onto the cookies, pushing them in gently. Then using a large cookie cutter, place it over a cookie and twist it around pushing the edges of the cookie gently in to help form it into a round shape. Leave on the baking tray for 15 minutes to cool and then transfer to a wire rack to cool further. Serve immediately.

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Notes

This recipe can be doubled to yield 20 cookies.

The cookies can be stored at room temperature for 3 days or in the fridge for 5 days, in an air tight container.

Freeze cookie dough balls for up to three months. Bake straight from frozen adding a couple of minutes onto bake time.

Keywords: Easter Cookies, Spring Baking, Cookie, Mini Eggs, Small Batch

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NOTE: During our current lockdown and homeschooling situation, time is short to dedicate to photoshoots and blog post writing. I still want to be creating recipes for you but they just have to be in a modifyied format. As a result my ingredients and process shots won’t feature for the time being and my copy writing will be shorter. Hope that you can understand!