Easter Cookies Recipe

There’s something magical about holiday baking, and Easter cookies are no exception. These pastel-studded delights are as fun to make as they are to eat. With every bite, you’ll get soft, buttery dough dotted with crunchy M&M’s, sweet white chocolate chips, and a little pop of sprinkles. These cookies aren’t just a treat—they’re an experience. Whether you’re whipping them up for an Easter brunch, a spring picnic, or just because, they bring a cheerful burst of color and joy to the table.

this RECIPE

I still remember the first time I made these cookies with my nieces. The kitchen was filled with laughter and the clink of pastel M&M’s spilling into bowls. We had sprinkles everywhere—on the floor, on our clothes, even in our hair (how do sprinkles even get into your hair?). It was a bit of a mess, but watching their faces light up as the cookies baked and the scent of vanilla and melted chocolate filled the house? Totally worth it. The best part was adding those extra M&M’s and white chocolate chips to the warm cookies right out of the oven. It became an instant tradition.

Easter cookies aren’t just a new creation; they stem from the idea of seasonal baking, where ingredients and decorations change to match the time of year. What sets these apart is the vibrant pastel theme and the use of Easter-specific candies like M&M’s and sprinkles. While the cookies themselves are a basic soft and chewy drop-cookie recipe, the festive add-ins make them a springtime classic. Over the years, recipes like these have become a staple in Easter celebrations, showing up on dessert platters and in Easter baskets alike.

Let’s talk about the ingredients

The key to these cookies’ magic lies in their carefully balanced ingredients:

• All-purpose flour: The base of the cookie, providing structure. Spoon and level the flour to avoid packing too much, which can lead to dense cookies.
• Baking powder and baking soda: These help with leavening, creating that slightly puffy, soft center. Baking soda also adds a bit of chewiness.
• Butter: Softened but still cool butter gives the cookies their tender, melt-in-your-mouth texture. For a dairy-free option, try plant-based butter.
• Granulated sugar and brown sugar: The granulated sugar sweetens while the brown sugar adds a hint of molasses flavor and chewiness. Fresh brown sugar is best—if yours is hard, revive it by microwaving with a damp paper towel for 10 seconds.
• Cold egg: Keeping the egg cold ensures the cookies don’t spread too much.
• Vanilla extract: This ties the flavors together and adds warmth. Always go for pure vanilla extract for the best flavor!
• Easter M&M’s: These bring festive color and a delightful crunch. Can’t find them? Any colorful candy-coated chocolates will do.
• White chocolate chips: Sweet and creamy, they balance the crunchy M&M’s perfectly. Feel free to substitute with dark or milk chocolate chips if you prefer.
• Pastel sprinkles: These are optional but add that extra pop of Easter joy.

What you’ll need in the kitchen

You don’t need a lot of fancy tools to make these cookies:

• Mixing bowls: One for dry ingredients and one for wet. A larger one for wet ingredients is helpful since everything gets mixed into it.
• Hand or stand mixer: While you can mix by hand, a mixer makes creaming the butter and sugars easier and faster.
• Cookie scoop: A medium cookie scoop ensures evenly sized cookies, which bake more uniformly. A tablespoon works in a pinch.
• Baking sheets: Line these with parchment paper for easy cleanup and to prevent sticking.
• Cooling rack: Cooling the cookies on a rack prevents overbaking from residual heat.

Step-by-step: How to make these cookies

1. Prep your oven and pans: Preheat the oven to 350°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easier.
2. Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
3. Cream butter and sugars: In a larger bowl, use a mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy (about 1-2 minutes). This step creates air pockets for soft, tender cookies.
4. Add egg and vanilla: Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed to incorporate everything.
5. Combine dry and wet: On low speed, gradually mix the dry ingredients into the wet mixture. Stop as soon as no streaks of flour remain to avoid overmixing.
6. Add the fun stuff: Gently stir in the M&M’s and white chocolate chips. Be careful not to crush the candies!
7. Portion the dough: Scoop dough balls (1½ to 2½ tablespoons each). Dip the tops into the pastel sprinkles if desired, pressing gently so they stick. Chill the dough for 20 minutes if you want thicker cookies.
8. Bake to perfection: Place dough balls on the prepared baking sheets, leaving space for spreading. Bake for 8-11 minutes, until the edges are set and the centers look slightly underdone. This creates a soft, gooey texture.
9. Shape and decorate: As soon as the cookies come out of the oven, use a spoon to gently nudge any irregular edges into a neat circle. While still warm, press extra M&M’s or white chocolate chips on top for a bakery-worthy look.
10. Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely (if you can wait that long).

Fun variations to try

• Gluten-free Easter cookies: Swap the all-purpose flour with a 1:1 gluten-free baking blend.
• Vegan version: Use plant-based butter, a flaxseed egg (1 tablespoon flaxseed meal + 2½ tablespoons water), and vegan white chocolate chips.
• Seasonal twist: Replace the pastel M&M’s with red and green candies for Christmas or orange and black ones for Halloween.
• Nutty addition: Stir in ¼ cup chopped macadamia nuts or pecans for extra texture.
• Citrus flair: Add ½ teaspoon of orange or lemon zest to the dough for a bright, springy flavor.

How to serve and present

When serving these cookies, presentation is key. Arrange them on a platter with pastel paper liners or nestle them in Easter grass for a themed touch. For a more indulgent vibe, pair them with small bowls of whipped cream or a drizzle of melted white chocolate. These cookies also make fantastic edible gifts—just stack them in a clear treat bag, tie with a pastel ribbon, and add a handwritten tag.

What to drink with them

A tall glass of cold milk is always a classic choice, but why not get creative? These cookies pair wonderfully with a creamy latte or a cup of vanilla tea. For a festive brunch, serve them alongside mimosas or a fruity mocktail like sparkling lemonade.

Storing and reheating tips

To store, place the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag. To reheat, pop a cookie in the microwave for 10-15 seconds to revive its gooey center.

Adjusting for different serving sizes

This recipe makes about 24 cookies, but you can easily scale it up or down. If doubling the recipe, I recommend mixing in two batches to ensure even distribution of ingredients. For a smaller batch, simply halve the quantities (yes, you can halve the egg by lightly whisking it and using half).

Troubleshooting tips

• Cookies spreading too much? Chill the dough longer or use a cooler baking sheet.
• Dough too sticky to handle? Dust your hands with a little flour or chill the dough briefly.
• Cookies too dry? Make sure your brown sugar is soft and fresh, and don’t overbake.

These cookies are pure joy in every bite, and I can’t wait for you to try them. They’re easy to make, endlessly customizable, and perfect for sharing with loved ones. Happy baking!

FAQs

1. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months.

2. What if I don’t have pastel M&M’s?
Any candy-coated chocolates will work. Go for regular M&M’s or even chopped chocolate bars.

3. Can I skip the sprinkles?
Of course! The cookies are just as delicious without them.

4. Why do my cookies look underbaked?
That’s intentional! The centers should look slightly underdone when you take them out. They’ll firm up as they cool.

5. How can I make thicker cookies?
Chill the dough for at least 30 minutes and make sure your butter isn’t too soft when starting.

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