Easter Cookies
Can you say cookies with Swedish fish? The perfect Easter treat.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
Wait
2m
| Category: | Desserts |
| Seasons | |
| Tags: |
Ingredients
Ingredients
| 1/2 lbd butter, room temperature |
| 1 cup brown sugar |
| 3/4 cup sugar |
| 1/4 cup Oakdell Cage Free Eggs (approximately 2 eggs) |
| 1/2 tsp salt |
| 1 1/2 tsp baking soda |
| 1 tbsp vanilla |
| 1 mini chocolate Easter eggs package (9 oz) |
| 1 cup mini Swedish Fish |
| 3 cups flour |
Easter Cookies Directions
- In a mixing bowl, cream the butter and sugars together for approximately 3 minutes.
- Add the eggs and thoroughly incorporate them into the mixture.
- Blend in the salt, baking soda, and vanilla, making sure to scrape the sides of the bowl to combine all the ingredients.
- Add the flour and mix until well combined.
- Carefully fold in the Easter mini chocolate eggs and Swedish Fish, making sure not to break them up too much. Alternatively, you can blend them in with the mixer.
- Drop spoonfuls of the cookie dough onto a prepared baking sheet, leaving some space between each cookie. You should be able to fit about a dozen on each sheet.
- Bake in a preheated oven at 350 degrees for around 11 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your Easter Mini Chocolate Egg and Swedish Fish cookies!
