Mini Egg Sheet Pan Cookies

Has spring really arrived if you haven’t gone through at least one bag of mini eggs? If you are like us, we go mini egg crazy up until Easter. These sheet pan cookies are so easy! They take one pan and one bowl. Add them to your spring baking list!

Simply press the dough down into a baking sheet. If you have a larger pan, the dough may not cover the whole pan. Simply just square off the raw edge of the dough and bake. As long as the dough is spread about 1.5 cm thick, the recipe will work out well!

Allow the pan to cool before cutting into squares. Enjoy with a tall glass of milk!

 

Sheet Pan Cookies
Print Recipe
Sheet Pan Cookies
Print Recipe
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 3/4 cup Donia Farms Sea Salted Butter Softened
  • 1 1/2 cups Brown Sugar
  • 1/2 cup Granulated White Sugar
  • 2 Eggs Room Temperature
  • 2 tsp Vanilla Extract
  • Your favourite Candy
Servings:
Instructions
  1. Preheat Oven to 350
  2. In bowl of electric mixer or large bowl with hand mixer, cream together butter and both sugars.
  3. Add in vanilla and eggs, and beat until combined.
  4. Add pinch of salt and baking soda, and combine
  5. Slowly add in flour, gradually increase speed of mixer once flour has been incorporated and combine well.
  6. Spread dough out onto cookie pan approximately 1.5 cm thick. Depending on the size of your cookie sheet, the dough may not cover the entire sheet. This is okay, simply just square off the raw edge of the dough.
  7. Scatter your favourite candy over the dough and gently press it down.
  8. Cook at 350 for 15- 20 minutes or until done. Edges will be golden and middle set.
  9. Allow to cool on pan. Cut into squares and enjoy!

 

 

 

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