These sourdough Cadbury Easter Egg cookies are easy to make and delicious to eat! Made with sourdough discard and your favorite little chocolate eggs.
Easter is one of my favorite Holidays. As a Christian this holiday holds so much meaning and value. Being able to gather together as a family and celebrate the resurrection of Jesus is so special. We go to my grandparents for Easter every year and are always greeted by my grandfather saying, “He is risen” and we get to proclaim back, “He is risen indeed!”
The way my grandparents host Easter is so intentional. Our main dish is lamb. To some that may sound strange, but to us, the lamb is a symbol to us. It represents Jesus being the Lamb that was slain on our behalf. We should have been the ones to be slain but he bore it for us.
For holidays, and Easter is no exception, we are all usually tasked with bringing a dish. Now, it is not like my grandmother asks us each year, but I think we all want to bring a little something, so we don’t have FOMO. We all want to help out.
Usually, I am the one to bring dessert. It is my specialty and something I so enjoy doing. Usually, my mom, grandmother, sister, and sister-in-law all help out by bringing a side dish. If you are in charge of a side dish this year for Easter, check out our Easter side dish ideas! There is sure to be something in there your family will love.
This year, I just may have to bring these sourdough Cadbury Easter egg cookies as a dessert option. They are thin, chewy, and oh so gooey.
Want More Sourdough Recipes?
If you love making sourdough recipes this time of year, check out our sourdough lemon blueberry bread! Our homemade sourdough chocolate chip cookies are also a fan favorite around here. Not to mention sourdough strawberries and cream cookies and lemon blueberry sourdough cookies.
Why You Will Love These Sourdough Cadbury Easter Egg Cookies
- Texture – The texture of these sourdough cookies are one you will love! They are gooey, soft, and chewy. A thin cookie is my favorite because nine times out of ten you enjoy these textures.
- Simplicity – There is nothing better than a dessert recipe you can quickly whip up. These sourdough Cadbury egg cookies are just that. Their recipe is simple yet delicious.
- Springy – These cookies just scream Spring. The vibrant colors will leave you wanting the Spring weather even more.
Tips to Make the Best Sourdough Cadbury Easter Egg Cookies
One of the worst things is biting into a thick and dry cookie. To prevent dryness, gently fold in the dry ingredients and the crushed Cadbury eggs. This will ensure your batter stays moist and the cookies come out gooey!
Speaking of gooey cookies, the secret to a perfectly gooey cookie is taking it out just before it looks done. Taking it out when the edges are brown, but the center is still a bit undercooked will give you the best texture. Don’t worry, the cookies will keep baking as they cool!
With certain baked goods, I put in the batter as the oven is still preheating. I have noticed with these cookies, not to do this as it can mess up the texture of the cookies.
Ingredients
Sourdough Starter – I have used active sourdough starter and discard, both works great! I prefer using discard just to use it up.
Egg Yolks – Using just the yolks creates a smoother and creamier texture within a cookie. Hence how we get that gooiness!
Butter – Softened at room temperature. If you are making these on a whim, just pop the butter in the microwave for a bit.
Brown Sugar – Brown sugar also helps with texture as it adds moisture and richness to the batter. It creates that soft and chewy cookie.
Vanilla Extract – Because what’s a cookie without vanilla extract?
All Purpose Flour – Unbleached all-purpose flour is my go-to.
Baking Soda – Our rising agent in these cookies. Although not too much of it as we want that flat, chewy cookie texture.
Cadbury Eggs – The add in that makes these amazing! Crush them up slightly.
Tools You May Need
Stand Mixer or Handheld Mixer
Measuring Cups
Measuring Spoons
Rubber Spatula
Baking Sheet
Parchment Paper (makes for easy clean-up)
How to Make Sourdough Cadbury Easter Egg Cookies Step-by-Step
To start, add the softened at room temperature butter and brown sugar to a large mixing bowl. To soften butter, add it into the microwave for a few seconds. Beat the butter and brown sugar until they become one and a smooth texture is formed.
To the butter and brown sugar mixture, add in the egg yolks, vanilla extract, and sourdough discard (or active sourdough starter). Beat until all the ingredients are fully combined into one.
Next, add in the all-purpose flour and baking soda and gently fold them into the batter. Folding until there are no dry streaks pf flour left.
Chop up the Cadbury eggs and gently fold them into the batter as well. I found it is easiest to chop on something softer and not as hard as a cutting board as the eggs tend to roll off. Folding as little as possible until they are just evenly distributed.
Scoop onto baking trays lined with parchment paper. I do 6 per tray.
Bake into a preheated oven at 350 degrees F for 7-10 minutes or until the edges are just browned and the middle is still slightly underdone.
Let sit on the tray for a few minutes until they are set enough to transfer to a wire rack to finish cooling.
Enjoy warm or at room temperature!
If you tried this sourdough Cadbury Easter Egg cookies, we would love to know how they turned out! Leave us a comment and review down below letting us know.
Sourdough Cadbury Easter Egg Cookies
These sourdough Cadbury Easter egg cookies are soft, chewy, and oh so gooey. Made with crushed Cadbury eggs that add a slight crunch to the cookies. This recipe is simple and easy to following along with.
Ingredients
- 1/2 cup butter, softened at room temperature
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1/2 cup sourdough discard
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup chopped Cadbury eggs
Instructions
- To start, to a stand mixer fitted with the whisk attachment or a handheld mixer and a large mixing bowl, add in the softened butter and brown sugar. If you are making these cookies on more of a whim, add the butter into the microwave for a few seconds to soften it. Beat on medium speed until the butter and sugar become one smooth batter. 1/2 cup softened butter, 3/4 cup light brown sugar
- To the brown sugar and butter mixture, add in the vanilla extract, sourdough discard, and egg yolks. Beat on medium speed until everything is fully combined. 1 teaspoon vanilla extract, 1/2 cup sourdough discard, 2 egg yolks.
- Next, add in the dry ingredients to the batter. Gently fold the dry ingredients into the batter until there are no flour streaks left. Fold as little as possible. 1 1/4 cup all-purpose flour, 1 teaspoon baking soda
- Lastly, chop up the Cadbury eggs and gently fold them into the batter until evenly distributed. 3/4 cup chopped Cadbury eggs
- Scoop the cookies onto a baking sheet lined with parchment paper. I usually do 6 cookies per tray.
- Place into the preheated 350-degree F oven and bake for 7-10 minutes or until the edges are lightly browned and the center is still gooey. The cookies will bake a little more as they cool.
- Let sit on the lined baking tray until stiff enough to
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