Mini-Egg Sandwich Cookies
Helloooo Easter and helloooo mini eggs! So naturally, I made mini egg cookies with vanilla buttercream sandwiched in between. The best way to describe this is, sort of like a Dunkaroos vibe, but way better? Trust me, you just need to try them.
These are pretty easy to whip up and VERY portable if you're looking for a treat for your outdoor easter gathering.
This recipe technically is not dairy-free since Mini Eggs have dairy in them, but I've used all dariy-free ingredients throughout the recipe. If you ever find dairy-free mini eggs, let me know!
2 1/4 cups flour 1/4 tsp salt 1/2 tsp baking powder 20 mini eggs, roughly chopped 10-20 additional Mini Eggs to garnish Vanilla Buttercream 1 cup of Melt Organic Butter 1 1/2 cups icing sugar 1/2 tsp vanilla
Mini Egg Cookies
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy and has expanded in size (roughly 2 minutes on high speed) In a small bowl, combine milk, egg, and vanilla. Whisk until combined. Slowly pour the milk mixture into the butter mixture and mix until evenly combined. In a medium sized bowl, whisk together your flour, salt, and baking powder. Slowly pour into the wet mixture with the mixer running on low speed. Mix until just combined. Add your 20 chopped mini eggs into the mixture and gently mix together with a wooden spoon to avoid them breaking into tiny pieces. Place your dough in the fridge for about 10 minutes so it's easier to work with when rolling them. Take your chilled dough and roll into 2-3 inch thick balls. I like to make them huge so I suggest minimum 3 inches thick. Place onto your prepared baking pan and press down evenly until they are roughly 1/2 inch thick (you want them to be on the thinner side since you're making a sandwich cookie). If you want the mini eggs to really stand out, chop some more mini eggs and press them into the tops of your cookies. Bake for roughly 6 minutes. Do not overbake! You want these to be super soft and chewy. Not crunchy. Let them cool for 10 minutes and then transfer to a wire rack to finish cooling. Vanilla buttercream In a mixer fitted with a paddle attachment, whip your butter until light and fluffy - on high speed for roughly 2 minutes. Slowly add your icing sugar and vanilla and whip on high speed for another 5 minutes until super fluffy. In a piping bag fitted with a wide star tip, pipe your buttercream into one big circle on one half of your cooled cookies. Place a few mini eggs in the center and place the other non-iced cookie on top. Smush together to make a sandwich! Enjoy!