Oh, you know I couldn’t let Easter “hop” by without a special treat. 😉
My sister texted me a couple weeks ago asking me which holiday has the best candy. I say Easter wins, hands down… if not for the Peeps alone. I mean, Peeeeps! Anyway, what do you think?
Although Peeps are definitely my favorite Easter candy, I have lots of other favorites. Reeses pieces eggs, M&M’s (in little plastic egg shells… a must), and you can’t forget about robin eggs!
My mom has made sure I’m fully stocked with Easter candy this week, that’s for sure. Try as I might to eat it all on my own, there’s no way I can. So I did the next most logical thing — I grabbed some candy and my baking ingredients, and made these robin egg sugar cookies.
The recipe for these is super simple (I feel like a broken record saying that here sometimes…). It’s essentially a basic sugar cookie dough recipe, with crushed whoppers mini robin eggs added to the dough.
I made my cookies fairly large, and still got two dozen out of the recipe. The cookies bake up crisp, chewy, and crunchy, all thanks to the crushed robin eggs. If you find yourself needing to use up some Easter candy — or just want to make a festive cookie — give these a try!
[print_this]Robin Egg Sugar Cookies
Sugar cookies perfect for the Easter holiday, these crisp and chewy cookies are filled with crushed whoppers mini robin eggs.
Makes about 2 dozen large cookies
Prep time: 15 minutes
Cook time: 10 minutes
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Whoppers mini robin eggs candy, crushed*
Heat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar. Add the egg and vanilla extract, mixing until well blended.
In a separate mixing bowl, stir the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until blended. Stir in the crushed robin egg candies.
Roll the cookie dough (or use a 1 1/2 or 2-inch cookie scoop) into 1 1/2 -inch balls; place onto the prepared cookie sheets, about two inches apart. Bake 8 to 10 minutes, or until the edges are golden brown. Allow the cookies to cool about 5 minutes before removing from the cookie sheets to cool completely. Store the cookies in an airtight container, or freeze any extra.
*I crushed the robin eggs in my food processor. If you don’t have one, you could also use a rolling pin (and a little muscle!) to crush the candies.[/print_this]