Description
These delightful Cadbury Cookies combine a classic buttery cookie base with a rich cocoa chocolate glaze, topped with mini Cadbury eggs for a festive and indulgent treat. Perfect for sharing during holidays or any special occasion, these cookies are easy to make and irresistibly delicious.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cocoa Glaze
- 1 tablespoon unsalted sweet cream butter
- 3 tablespoons cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons hot water
Topping
- 24 mini Cadbury eggs
Instructions
- Preheat the Oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugar: In a standing mixer, beat together the softened butter and sugar until the mixture is light and creamy, incorporating air for a fluffy texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly so that the dough has a uniform wet base.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough, which could make the cookies tough.
- Shape the Cookies: Using a small ice cream scoop, portion out the dough and roll into small balls, ensuring uniform size for even baking.
- Bake: Place the dough balls on a cookie sheet lined with parchment or a silicone mat, then bake in the preheated oven for 8 to 10 minutes until just set.
- Create Thumbprints: Remove cookies from the oven and immediately press your thumb into the center of each cookie to create a well for the glaze.
- Cool: Transfer the cookies from the cookie sheet to a wire rack and allow them to cool completely to set before glazing.
- Prepare Cocoa Glaze: Melt the unsalted sweet cream butter gently, then stir in cocoa powder, powdered sugar, vanilla extract, and hot water. Mix until smooth and stir in just enough water to reach a spreadable consistency.
- Glaze Cookies and Decorate: Spoon or brush the cocoa glaze into each thumbprint well. Place one mini Cadbury egg on top of each glazed cookie and allow the glaze to set before serving.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- You can substitute mini Cadbury eggs with other small chocolate candies if preferred.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough for 30 minutes can help reduce spreading during baking.
