Mini Eggs Thumbprint Cookies

Preheat the oven to 180 °C (350 °F). Line a baking sheet with a silicone baking mat or parchment paper.

In a bowl, mix together all the dry cookie ingredients. Set aside.

Then, using a hand mixer, cream the butter and sugar until homogeneous. Incorporate the egg and vanilla extract.

Add the dry ingredients to the wet ingredients.

Using a measuring spoon or a 15 ml (1 tablespoon) ice cream scoop, make 22 balls and roll them in your hands. Place on the baking sheet.

Finally, bake in the oven for 8 to 10 minutes. Let cool a few minutes. Then, press the top of each cookie with your thumb to make an indentation. Place the cookies on a wire rack and let cool completely.

In a microwave-safe bowl, melt the butter. Incorporate the other frosting ingredients and mix until smooth and creamy.

Fill each indentation with chocolate frosting. Then, lightly press a Cadbury Mini Eggs on top of each cookie. Let set before serving.