Mini Egg Shortbread Cookies

If you're a fan of Mini Eggs (even if you're not), you'll love these buttery shortbread cookies paired with the taste of Easter.

  • 1 1/4 cups flour
  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup salted butter (room temperature)
  • 2 cups Mini Eggs
  1. Put 1.5 cups of Mini Eggs into a Ziploc bag, then proceed to hit them with something heavy. A hammer may be overkill (no pun intended), but a measuring cup may suffice. Ideally, you’d like them broken, but not completely pulverized beyond recognition.

  2. Preheat the oven 275°

  3. Put the following into your mixer.

    1 1/4 cup flour

    1/2 cup cornstarch

    1/2 cup icing sugar

    Add in,

    1 cup – room temperature, salted butter

  4. Mix all the ingredients together until you have a workable dough. (Low speed)

  5. Add in the bag of Mini Eggs and combine well.

  6. Roll into ping-pong sized balls and push down with the back of a spoon on a cookie sheet. These cookies do not flatten like a regular cookie.

  7. BAKE FOR 22 – 25 MINUTES.

Dessert, Snack
Written by
Samantha Nickerson

Samantha is the Founder of and is also the Lead Content Creator. She is a community inspired individual who is always looking for better ways to serve and connect the community, whether it be through the sharing of stories or organizing local events.

Samantha also designs websites & is a digital marketer.

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Written by Samantha Nickerson