Spinach Cadbury Easter eggs cookies

Easter is nearly here. This is why I was working on my new Easter cookie recipe! As a result I can not wait to share it with you! My spinach Cadbury Easter eggs cookies look cheerful and wonderful and they taste phenomenal. They will definitely brighten up every Easter dessert table.

How to make spinach Cadbury Easter eggs cookies

It does not matter if you are a beginner baker or and advanced one, this recipe is great for everybody and as long as you follow the recipe you will have no issues.

Making my recipe requires extra step which is cooking spinach. I would recommend using fresh spinach if you can.

• Fresh spinach will give you brighter shade of green
• Frozen spinach will give you darker shade of green

Cooking spinach does not require any oil or water, just add it on a dry pan and cook until it wilts. Next then blend wilted spinach in a food processor and let it cool down before you add it to the rest of the ingredients.

You might be wondering, do the cookies taste like spinach? No, they don’t. I have asked many people who taste-tested my cookies and they said they couldn’t. So this is great that you can achieve a beautiful green looking cookies without artificial food dye and without compromising cookie flavour.

What do spinach Cadbury Easter eggs cookies taste like?

The texture of the cookies is soft and chewy but not cakey. Cookies are dense but are very satisfying to eat. They are also crunchy due to a generous amount of Cadbury Easter eggs. I I would suggest chop some of the eggs and then leave some eggs as whole. This will add an extra dimension to the texture.

How to store spinach cookies

Store these cookies in an air-tight container at room temperature for up to 5 days. If you leave them without any cover cookies will become dry. You can also freeze these cookies in a zip lock bag for up to 6 months. I have tested it and had no issues at all. Cookies still tasted great after being defrosted.

If you are looking for more cookie recipe to make this Easter, I can recommend you the following:

Poppy seeds thumbprint cookies with lemon curd

Lemon and white chocolate cookies

Click this link if you want to see the best cookie recipes

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own

Enjoy

Spinach Cadbury Easter eggs cookies

5 from 1 vote

Soft and chewy cookies made with real spinach and loaded with mini chocolate eggs. They are very easy to make and are so pretty!

Author: Anna K Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Easy Freezer friendly Vegetarian Wow

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Prep Time 35 mins Cook Time 12 mins Rest Time 15 mins Total Time 1 hr 2 mins Difficulty: Beginner Cooking Temp: 170  °C Servings: 19 Best Season: Spring

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 260 g AP flour (sifted)
• 1 tsp baking soda
• ¹⁄₄ tsp salt
• 170 g butter (room temperature, unsalted)
• 1 egg (large)
• 1 egg yolk (from large egg)
• 160 g caster sugar
• 240 g fresh spinach (washed, you can also use frozen spinach but the green colour may be darker and not that vibrant. I would use 4 cubes of frozen spinach.)
• 200 g Cadbury Easter eggs (crushed and leave some eggs whole to add on top of the cookies)

• 1 tsp vanilla extract

Instructions

1. Please read recipe post as well. It includes storage direction and other useful information. 

   I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.

2. Prepare 2 large baking trays and line them with baking paper, set aside.

3. Please note, that fresh spinach will give you nicer and brighter green colour than frozen spinach. Heat up large pan, add spinach and cook spinach until it becomes soft (it is supposed to wilt). Do not add water or oil. Keep stirring spinach from time to time.

4. When spinach is ready, let it cool and transfer it to a blender.

5. Process spinach until it turns into a pulp.

6. In a medium bowl add butter and sugar and cream the ingredients together for about 4 minutes.

7. Add egg, egg yolk and vanilla extract and mix for about 2 minutes until all ingredients create a unified mixture.

8. Add spinach and mix for a minute.

9. In a separate bowl add flour, salt and baking soda. Mix well.

10. Add dry ingredients to wet ingredients and mix until just combined , or until you do not see any flour. Do not overmix as it will make cookies cakey.

11. Stir in crushed Easter eggs.

12. Let the cookie dough rest at room temperature for about 30 minutes. This step will help to hydrate flour.

13. When you are ready to bake, preheat your oven to 170°C (338F)  fan assisted oven.

14. Using a cookie scoop or a tablespoon divide cookie dough into 40 g portions.

15. I use kitchen scale to weigh my cookie dough portions as it will help my cookies to bake evenly as they will be the same size.

16. Place cookie dough ball on the prepared baking sheets and make sure you will space between each cookie dough portion as they will spread.

17. Place baking tray in the oven and bake cookies for about 12 minutes.

18. When cookies are ready, remove them from the oven and let cookies cool down on baking tray for about 5 min. Cookies will be soft at first but will harden up as they cool down.

19. Add whole mini eggs on top of the cookies.

20. Let the cookies cool down completely and then transfer them to an air-tight container.

21. Store cookies  at room temperature for up to 5 days.

22. Bring cookies to room temperature before consuming.

Keywords: cookies, Easter, Easter cookies

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