Easter Condensed Milk Cookies – Lord Byron’s Kitchen

There is no better time to bake a cookie that is packed with sprinkles and chocolates than Easter! These Easter Condensed Milk Cookies are very easy to make and require only five common pantry ingredients in addition to the sprinkles and chocolate. They are puffy, light, airy, and delicious!

I absolutely love to make these Easter Condensed Milk Cookies! They’re just so easy to make! Not only do you get to mix everything together in just one bowl, but there’s no need to roll the dough into balls, or to use a rolling pin. Just use a cookie scoop to portion out the cookie dough, and set them right onto your prepared baking sheet. They hold their shape in the oven, and bake up light and airy.

Cadbury Mini Eggs are one of my weaknesses. When it comes to snacks, I will always turn to salty snacks like chips or pretzels. But, when it comes to these mini eggs, I cannot turn them down. If I were Superman, mini eggs would be my kryptonite.

If you’ve never tried a Cadbury Mini Egg, try to do so immediately! They were introduced by the Cadbury company in 1967. The inner part of the egg is solid milk chocolate. The outer part consists of a hard candy shell. They are molded to resemble a miniature egg. Did you know that originally Mini Eggs were only available at Easter except in Canada? You can now find them year-round in most places. Did you know that the colours of the hard shell coating are different in other parts of the world?

In the UK, mini eggs come in white, yellow, pink and purple and are dotted with speckles. In Canada, the colours get even funkier. We have yellow and pink, but also green and turquoise. The original colours are white, pink, light blue, and yellow . Those are only available in the United States.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
• Canned Sweetened Condensed Milk – This recipe has not been tested with low fat condensed milk.  Depending on where you live, the size of the can may differ.  Be sure to have at least 1/2 cup!
• Vanilla Extract
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Sprinkles
• Cadbury Micro Mini Eggs – If you cannot find the micro mini eggs, you can simply crush the regular sized eggs.

AN EASY WAY TO CRUSH MINI EGGS

For this recipe, I used Cadbury Micro Mini Eggs. If you use the micro eggs, you will not need to crush them. If, however, you cannot find the micro eggs, you can use the full-sized, regular mini eggs. Those you will need to crush because they are too large for the size of the cookie. Crushing Cadbury Mini Eggs is not a task that should be completed with a food processor or with a resealable bag and a rolling pin. It’s too easy to over-crush the eggs.

The best way to crush the mini eggs is with a pestle and mortar. Place one egg at a time into the bowl and pound it lightly until it breaks into a few pieces. Add another egg and apply the same action. It does take some time, but it’s best to do it this way than to end up with pulverized mini eggs!

Now, if you don’t have a pestle and mortar, you can use my wooden spoon method. Yes, it’s all mine! Here’s how you do it. Hold one mini egg lengthwise between your index finger and thumb. Using the edge of the wooden spoon, firmly tap the egg and it will crack into a few pieces.

The goal is to break the eggs into chunks, but not too finely. You will want to see the chunks of chocolate baked into the cake when you cut it or bite into it. And, you’ll want the colours to pop too. It adds texture as well as visual appeal.

SWEETENED CONDENSED MILK

I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. (Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. But, that’s not the case for everyone. I get many questions from readers about it. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. Let me explain what it is here.

So, first of all, it’s condensed. The milk is condensed by removing water. This can be accomplished by applying heat. The water will evaporate causing the milk to condense, which thickens the milk. Sugar is added to sweeten the condensed milk. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room-temperature shelves for years. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further—it’s added after the milk has been boiled, reduced, and pasteurized.

If you find unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Evaporated milk is often used as a cream added to tea or coffee. If you are unfamiliar with it, please read the can carefully. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk; it’s evaporated or condensed milk only!

HOW TO MAKE EASTER CONDENSED MILK COOKIES

This is an easy recipe and comes together very quickly. The first thing you want to ensure before you get started is that the butter is at room temperature. I cannot stress how important this is! If the butter is not completely softened, you will not get a dough to form with a consistency that will pack together well. The butter must be soft, but not melted, so do not put it in the microwave to soften it. Leave butter at room temperature for 3-5 hours or even overnight!

Add the softened butter to a mixing bowl and beat until light and creamy – about three minutes. Next, pour in the sweetened condensed milk and beat into the butter for two minutes. Scrape down the sides of the bowl and beat again for another minute or two. Beat in the vanilla extract. Add the flour and baking powder. Beat into the butter and milk mixture until mixed through. Finally, gently beat in the sprinkles and mini eggs.

Using a cookie scoop, portion the dough into mounds onto a parchment paper-lined baking sheet. Be sure to leave at least two inches between each mound of cookie dough. Bake for 12 minutes at 320 degrees F. Remove from the oven and leave the cool slightly on the pan for five minutes. Finally, remove from the baking sheet and transfer to a wire cooling rack. Allow cookies to fully cool before storing.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Easter Condensed Milk Cookies, you certainly can! Once cooled, pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  You can freeze these cookies for up to three months.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!

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Easter Condensed Milk Cookies

There is no better time to bake a cookie that is packed with sprinkles and chocolates than Easter! This Easter Condensed Milk Cookie is very easy to make and requires only five common pantry ingredients in addition to the sprinkles and chocolate. They are puffy, light, airy, and delicious!

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Author Lord Byron’s Kitchen

Ingredients

• 1 cup butter, softened
• 1/2 cup sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 cup sprinkles, Easter-themed
• 1/2 cup Cadbury Mini Eggs, crushed

Instructions

• Preheat your oven to 320 degrees F. Line a baking sheet with parchment paper and set aside.

• Add the softened butter to a mixing bowl and beat until light and creamy – about three minutes.

• Next, pour in the sweetened condensed milk and beat into the butter for two minutes.

• Beat in the vanilla extract.

• Scrape down the sides of the bowl and beat again for another minute or two.

• Finally, add the flour and baking powder. Beat into the butter and milk mixture until mixed through.

• Add the sprinkles and crushed Cadbury Mini Eggs. Beat lightly just to combine.

• Using a 2 tablespoon sized cookie scoop, portion the dough into mounds onto the prepared baking sheet. Be sure to leave at least two inches between each mound of cookie dough.

• Bake for 12 minutes.

• Remove from the oven and leave them to cool slightly on the pan for five minutes.

• Finally, remove from the baking sheet and transfer to a wire cooling rack to finish cooling.

Notes

This is an easy recipe and comes together very quickly. The first thing you want to ensure before you get started is that the butter is at room temperature. I cannot stress how important this is! If the butter is not completely softened, you will not get a dough to form with a consistency that will pack together well. The butter must be soft, but not melted, so do not put it in the microwave to soften it. Leave butter at room temperature for 3-5 hours or even overnight!

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1mg