Go Back Email Link
–+ servings
overhead image of golden brown cookie with blue mini egg candies peeking out of top on wire rack
Print Recipe
No ratings yet

Gluten Free Cadbury Egg Cookies Recipe

Buttery gluten free Cadbury egg cookies with crisp edges, chewy centers & plenty of mini eggs. Perfect for spring Easter celebrations!
Prep Time15 minutes
Cook Time15 minutes
Chilling time (optional)10 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: gluten free cadbury egg cookies, gluten free Easter cookies
Servings: 14 cookies
Author: Nicole Hunn

Equipment

  • Handheld mixer or stand mixer with paddle attachment

Ingredients

  • 1 ¾ cups all purpose gluten free flour blend (See Recipe Notes; please click thru for full info on appropriate blends)
  • ⅜ teaspoon xanthan gum omit if your blend already contains it (See Recipe Notes if using Bob's Red Mill 1-to-1 blend)
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 8 ounces Cadbury mini eggs candies
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 12 tablespoons unsalted butter at cool room temperature (See Recipe Notes)
  • 2 egg yolks at room temperature (See Recipe Notes)
  • 1 teaspoon pure vanilla extract
Customary - Metric

Instructions

  • 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
  • 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 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
  • 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
  • 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
  • Add the dry ingredients to the mixing bowl, and mix on low speed (or by hand) until everything is absorbed, creating a thick but soft cookie dough.
    light brown stiff cookie dough in metal mixing bowl with large metal mixing spoon
  • Add the chilled mini egg pieces. Mix by hand using a mixing spoon or spatula until they’re evenly distributed throughout the cookie dough.
    Same 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 of dough.
    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
  • 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 tops of the cookies
  • Remove from the oven and allow to cool on the baking sheet until firm, about 10 minutes.

Notes

For the flour blend.
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 page.
For the butter.
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.
For the egg yolks.
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 yolks.
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.

Nutrition

Serving: 1cookie | Calories: 310kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 128mg | Potassium: 17mg | Fiber: 1g | Sugar: 29g | Vitamin A: 373IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.3mg