Mini Egg Thumbprint Cookies

These things are just freaking adorable and perfect for Easter. They kind of taste like shortbread cookies if you’re looking for a reference point.

Mini Egg Thumbprint Cookies

Mini Egg Thumbprint Cookies

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 30 cookies


For the Cookies

  • 1 cup unsalted butter, room temperature

  • ¾ cup granulated sugar

  • 1 large egg

  • Splash vanilla extract

  • 2 1/1 cups all purpose flour

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

For the Filling

  • 3 tablespoons unsalted butter

  • 1 teaspoon light corn syrup

  • 3oz milk chocolate chips

  • 1 package mini egg candies



In an electric stand mixer using the paddle attachment, cream together butter and sugar on medium speed. Scrape down the sides occasionally to ensure it’s well combined. Add egg and vanilla extract and continue to mix until light and fluffy (approximately 5 minutes). In a large bowl sift together flour, baking soda and salt. Turn your stand mixer to low speed and incorporate flour 1 cup at a time until just combined. Do not over-mix at this point or it will create a tougher cookie. Remove the dough and form into a disc. Wrap in saran wrap and refrigerate for a minimum of 1 hour (overnight is okay too). Remove the dough from the fridge and leave it at room temperature for 45 minutes before you plan on making your cookies.  This will prevent the cookies from cracking when you are creating your thumbprints.

Preheat oven to 350F. Line your baking sheets with parchment paper. Roll the dough into 1 inch balls. Place them on your prepared baking sheets leaving around 3 inches between each cookie. Using your thumb press down into the centre of each cookie, creating a deep divot. Bake on the middle rack for 15 minutes, until just lightly browned on the bottom. Remove the cookies from the oven and transfer to a cooling rack.

On your stovetop heat water in a small saucepan until it reaches a simmer. Using a double boiler (or simply a metal bowl placed on top of the simmering water) melt the butter, milk chocolate chips and corn syrup. Stir until combined and then remove from heat. Let cool for 5 minutes so that the chocolate sauce thickens. Fill the centre of each cookie with the melted chocolate and top with a mini egg. Let the chocolate sauce set before serving. These will keep for weeks in the freezer or for up to 3 days stored at room temperature in an airtight container. 

Mini Egg Thumbprint Cookies