Cadbury Sugar Cookies

1. Cream butter in bowl of mixer for 1-2 minutes until light and fluffy. Scrape down sides of bowl and add sugar, mixing on medium-high for 2-4 minutes, longer if using natural sugar. Slightly beat, one egg and add to butter and sugar mixture, mixing for about 1 minute. Scrape down sides. Add vanilla and mix well, on medium high until all incorporated.
2. Meanwhile, sift flour through sieve into bowl. Add baking powder and salt and gently mix in. Add flour to butter and sugar mixture on LOW about 1/2 cup at a time. Alternate flour with a little cream until both are incorporated. The dough will be soft, but not sticky.
3. Using a medium cookie scoop, scoop all dough onto parchment lined half sheet pan and chill covered with plastic wrap for 1-2 hours. When ready to bake, preheat oven to 350 degrees, place cookies 2 inches apart on prepared baking sheet, then bake for 10-12 minutes until set and golden at edges.
4. As soon as they came out of the oven, make an indentation in the center of the cookie, I used a muddler. You could also use the back of a tablespoon, bottom of an ice cream scoop or other kitchen utensil. Let cool on the rack for 3-4 minutes, then transfer to wire cooling rack and cool completely.
5. Once cooled, prepare vanilla frosting, or again, if all you can get your hands on is store bought frosting, then use that! When I made these, I halved my buttercream recipe. Frosting freezes great, just bring to room temperature, then whipping with mixer or by hand until desired consistency. Frosting also keeps in refrigerator up to 2 weeks in airtight container.
6. Add a little food coloring to frosting, start small and mix, before adding more color. Place frosting inside piping bag and frost tops of cookies. Place 1-3 Cadbury Mini Eggs in the center.
7. If you choose to make ganache for mud puddle cookies, simply spoon a small amount of ganache in the center of the cookie, then place the Cadbury Mini Eggs on top. You can also use warmed up chocolate frosting.

Freezing Cookie Dough and Frosted Cookies

1. If freezing dough, wrap cookie balls in plastic or parchment paper, then place in freezer baggie. Thaw for 15-30 minutes on counter before baking. Undecorated baked cookies are easy to freeze too! Place in plastic container, layering wax paper between layers.
2. If freezing frosted cookies I recommend, first "flash" freezing, so the frosting doesn't get smushed. Place cookies 1 inch apart on a cookie sheet and freeze for 1 hour. Once firm, place cookies in freezer baggies (just be careful where you store them) or my preference in an airtight storage container. Depending on the cookie you can stack them once frozen, by placing a piece of wax paper between layers. Bring to room temperature before eating.