cadbury egg cookies
| fresh milled flour

yield: ~21 large cookies
prep time: 20 min
bake time: 10–12 min
rest time: 10–15 min
total: ~40–50 min

watch bake with me video here

ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 2 2/3 cups (≈453 g) fresh milled soft white wheat flour, fine grind
• 2 tsp cornstarch
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 2–4 tbsp milk or cream
• 2 1/2–3 cups crushed cadbury eggs

instructions

1. preheat your oven to 350 f (177 c). line baking sheets with parchment paper.
2. in a medium bowl whisk together the flour, cornstarch, baking soda, and salt. set aside.
3. in a large bowl or stand mixer cream the butter and sugars together until light and fluffy (2–3 min).
4. beat in eggs and vanilla until smooth.
5. gradually add the dry ingredients to the wet, mixing just until combined.
6. add 2-4 tbsp milk or cream and mix. dough should be soft but not sticky. add more if needed.
7. fold in crushed cadbury eggs, save some for topping if you want.
8. rest the dough for 10–15 min to allow the flour to fully hydrate.
9. scoop dough into 2–3 tbsp portions. roll into slightly tall mounds and do not flatten.
10. bake 10–14 min or until edges are set and centers look soft and slightly underdone.
11. cool 5–9 min on the baking sheet, then transfer to a wire rack to cool another 10–20 min.

fresh milled flour tips

• resting the dough helps hydrate the bran and improves texture. skipping this step can lead to crumbly cookies.
• fresh milled flour absorbs more liquid. adjust with a small amount of milk or cream if the dough feels dry.
• don’t over bake. whole grain cookies brown faster and will continue to set as they cool.
• for best texture, mill flour very fine. a coarser grind will give a more rustic result.
• optional: chill dough 20 min if cookies spread too much.