Cooking and Serving: 30 minutes | 14 cookies
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend | ⅜ teaspoon xanthan gum, omit if your blend already contains it (See Recipe | ¾ teaspoon baking soda
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 14 cookies
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend
⅜ teaspoon xanthan gum, omit if your blend already contains it (See Recipe
¾ teaspoon baking soda
¼ teaspoon kosher salt
8 ounces Cadbury mini eggs candies
¾ cup (150 g) granulated sugar
½ cup (109 g) packed light brown sugar
12 tablespoons (168 g) unsalted butter, at cool room temperature (See
2 (50 g) egg yolks, at room temperature (See Recipe Notes)
1 teaspoon pure vanilla extract
Notes
MY TAKE ON THIS RECIPE
* The best texture and flavor: Soft and chewy in the very center, super crispy
on the edges, and rich and buttery throughout.
* Quick & easy: You don’t have to chill the cookie dough (if you don’t want),
and the butter should be at cool room temperature (about 68/70°F). Chop it
up, let it sit on the counter for 30 minutes or less, and it’s ready!
* Festive & fun: With their crisp candy shell of pastel blues, yellows, pinks
and soft white colors, filled with rich milk chocolate, Cadbury mini eggs
only come around once a year. Let’s celebrate them!
USE BUTTER AT COOL ROOM TEMPERATURE
To make sure that your cookies don’t bake too flat but get those crisp edges,
you need your butter to be at cool room temperature, about 68-70°F. You can chop
cold butter and let it sit at room temperature for about 30 minutes, or let it
sit for less time and beat it in your stand mixer for longer. The friction will
GENTLE PRESSURE CRACKS THE MINI EGGS
With the heel of your hand, press down gently on each chocolate egg candy and
they’ll split mostly in half. Trying to chop the chocolate eggs with a knife,
which creates lots more irregular shapes and it’s easy to slip and cut yourself
(as me how I know that!).
CHILL THE CHOCOLATE EGGS
After you’ve broken the mini eggs in half, chill them while you make the cookie
dough. That way, if they’ve begun to melt at all while you’re handling them,
they’ll firm back up.
For cookies with a somewhat less crispy, more cakey texture, use 1 whole egg
instead of 2 egg yolks.
stack of 3 golden brown cookies pictured from the side on a metal wire rack with
yellow and pink Cadbury mini egg candies on the side and some peeking out from
of 3 golden brown cookies pictured from the side on a metal wire rack with
yellow and pink Cadbury mini egg candies on the side and some peeking out from
INGREDIENT SUBSTITUTIONS
The full ingredient list is in the recipe card. These cookies are gluten free,
but as written, the recipe contains dairy and eggs. If you need to replace them,
or don’t have Cadbury mini eggs, here’s how:
In place of unsalted butter, I recommend trying Miyoko’s Creamery or Melt brand
vegan butter. Earth Balance buttery sticks have too much moisture and the
cookies will spread too much, so avoid those. You can also try using butter
flavored Spectrum nonhydrogenated vegetable shortening. Your cookies will spread
If you’re dairy free, you’ll need to use a different mix-in than the Cadbury
mini eggs since they contain dairy. Try dairy free chocolate chips.
In place of the 2 egg yolks, you can try adding 2 tablespoons of cashew butter
(or peanut butter if you don’t mind the added flavor). You can also try using 1
“flax egg” in place of the two egg yolks. Your cookies will be more cakey,
REPLACING CADBURY MINI EGGS
If Cadbury eggs aren’t in season or you can’t find them, you can replace them
with chocolate chips, Sixlets candies (a round, gluten-free candy-covered
chocolate candy, which come in all different colors), M&Ms, chopped chocolate
candy bars and/or chopped nuts. For a more classic cookie with more brown sugar
flavor, try our gluten free snickerdoodles
free chocolate chip cookies
Go Ad-Free
GLUTEN FREE CADBURY EGG COOKIES RECIPE
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Chilling time (optional): 10 minutes mins
overhead image of golden brown cookie with blue mini egg candies peeking out of
image of golden brown cookie with blue mini egg candies peeking out of top on
Buttery gluten free Cadbury egg cookies with crisp edges, chewy centers & plenty
of mini eggs. Perfect for spring Easter celebrations!
* Handheld mixer or stand mixer with paddle attachment
* 1 ¾ cups (245 g) all purpose gluten free flour blend
* ⅜ teaspoon xanthan gum, omit if your blend already contains it (See Recipe
* ¾ teaspoon baking soda
* ¼ teaspoon kosher salt
* 8 ounces Cadbury mini eggs candies
* ¾ cup (150 g) granulated sugar
* ½ cup (109 g) packed light brown sugar
* 12 tablespoons (168 g) unsalted butter, at cool room temperature (See
* 1 teaspoon pure vanilla extract
* Preheat your oven to 350°F. Line rimmed baking sheets with unbleached
parchment paper and set them aside.
ingredients for gluten free Cadbury egg cookies in small bowls with white
block letters with names of ingredients on black marble surface
for gluten free Cadbury egg cookies in small bowls with white block letters
with names of ingredients on black marble surface
* In a small bowl, place the flour, xanthan gum, baking soda, and salt, and
whisk to combine well. Set the bowl aside.
Small round metal mixing bowl with white flour mixture and large metal wire
round metal mixing bowl with white flour mixture and large metal wire whisk
* Set aside 14 of the Cadbury mini eggs. Place the remaining candies on a flat
surface and apply even pressure with the heel of your palm as gently as
possible to break each egg in half. Place the pieces in a small bowl and
refrigerate to chill while you make the cookie dough.
hand pressing down on Cadbury mini egg candies to break them in half
pressing down on Cadbury mini egg candies to break them in half
* Place the granulated sugar, brown sugar and butter in the bowl of a stand
mixer fitted with the paddle attachment (or a large mixing bowl with a
handheld mixer handy), and beat for about 5 minutes or until light and
fluffy. If your butter was on the colder side, beat for longer.
pale brown whipped mixture of butter and sugars in KitchenAid metal mixing
bowl with white paddle attachment
brown whipped mixture of butter and sugars in KitchenAid metal mixing bowl
with white paddle attachment
* To the butter and sugars mixture, add the egg yolks and vanilla, and beat
until fully combined.
Same mixture with vanilla and egg yolks added
mixture with vanilla and egg yolks added
* Add the dry ingredients to the mixing bowl, and mix on low speed (or until everything is absorbed, creating a thick but soft cookie dough.
light brown stiff cookie dough in metal mixing bowl with large metal mixing
brown stiff cookie dough in metal mixing bowl with large metal mixing spoon
* Add the chilled mini egg pieces. Mix until they’re evenly distributed throughout the cookie dough.
Same mixture in bowl with Cadbury mini egg pieces mixed in
mixture in bowl with Cadbury mini egg pieces mixed in
* Using a medium-size ice cream scoop or two spoons, place rounded portions of
the dough (each about 2 tablespoonsful) on the prepared baking sheet, about
2-inches apart. Top each with one whole mini egg, pressing the egg down
gently to help it adhere to the raw cookie dough. Do not flatten the mounds
6 mounds of raw light brown cookie dough with whole blue, white, pink and
yellow candy pieces pressed into the top on white paper on gold baking tray
mounds of raw light brown cookie dough with whole blue, white, pink and
yellow candy pieces pressed into the top on white paper on gold baking tray
* For thicker cookies, chill the portions in the refrigerator for 10 minutes.
This step is totally optional.
* Place the baking sheet in the center of the preheated oven and bake until the
cookies are lightly golden brown around the edges and set in the center,
about 15 minutes. They should not glisten or appear wet in the center.
Same baking sheet with 6 mounds of cookie dough baked into 6 golden brown
round cookies with darker edges and colored candy pieces peeking through the
baking sheet with 6 mounds of cookie dough baked into 6 golden brown round
cookies with darker edges and colored candy pieces peeking through the tops
* Remove from the oven and allow to cool on the baking sheet until firm, about
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best
multipurpose blend . Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work,
but you’ll need to add an additional 1/2 teaspoon xanthan gum to your dry
ingredients or the cookies will look good, but will be crumbly.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
To bring your butter to cool room temperature, which is about 68-70°F, cut it
into large chunks (no more than 1 tablespoon each) and let it sit at room
temperature for about 30 minutes (longer if your kitchen is colder). It should
give a bit when you press it with your finger, but should not be warm or greasy.
For dairy-free, use good quality vegan butter and replace the Cadbury eggs with
dairy free chocolate chips.
To bring eggs rapidly to room temperature, place them in a bowl of very warm
(not hot) water for about 15 minutes. Then, crack them and separate out the
For slightly cakier cookies, use 1 whole egg instead of 2 egg yolks.
For egg free, try 1 “chia egg” or “flax egg” in place of 2 yolks.
Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 128mg | Potassium: 17mg | Fiber:
1g | Sugar: 29g | Vitamin A: 373IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
side view of one golden brown baked cookie with blue candy pieces peeking out
and other candies on black surface nearby
view of one golden brown baked cookie with blue candy pieces peeking out and
other candies on black surface nearby
Are Cadbury eggs gluten free?
Yes, Cadbury brand mini eggs candies are gluten free. The label has a contains
statement that indicates that milk and soy allergens are present. Cadbury creme
eggs are also gluten free. Always read labels carefully, though, in case your
package was processed in a shared facility and you’re not comfortable with that.
large plastic purple pouch of Cadbury brand mini egg chocolate candies on black
plastic purple pouch of Cadbury brand mini egg chocolate candies on black marble
Should I use a stand mixer with the paddle or a handheld mixer?
If you have a stand mixer, I prefer to use the paddle attachment to beat butter
and sugars. It’s easier to get a smooth mixture that way. But a handheld mixer
works just as well with a little more work on your part at keeping the
ingredients from flying out of the bowl.
Can you substitute with Cadbury Creme eggs?
Cadbury creme eggs have a soft fondant center that would melt pretty quickly
during baking. They do sell a mini variety that might work if you cut them in
half and freeze them first, but I’m not sure it’s worth trying.
If I want to make smaller cookies, how long do I bake them for?
You can reduce the size of the cookies They should be done baking in about 10 minutes.
These cookies will keep their crispy and chewy textures at room temperature for
up to 1 week if you seal them in a glass container.
For longer storage, place them in a freezer-safe plastic bag, remove as much air
as possible to prevent freezer burn, and freeze. They should keep for up to 3
months frozen. Defrost at room temperature or pop each in the microwave for 15
seconds to give it a head start. Any longer and you’ll ruin the texture.
You can portion the raw dough and freeze it in a single layer on a flat surface.
Pile the frozen dough portions in a freezer-safe plastic bag (removing as much
air as possible) and freeze for up to 2 months. Defrost to the dough at room
temperature until it’s defrosted but slightly cold to the touch, and bake as