Easter Cookies Recipe

It’s hard not to smile when you pull a batch of these Easter cookies out of the oven. They’re soft, chewy, and packed with pastel M&Ms, white chocolate chips, and sprinkles that practically scream “springtime.” I’ve been making these every year since I accidentally stumbled across an almost-empty bag of pastel candies in my pantry one spring—and they’ve been a hit ever since.

this RECIPE

There’s just something about the combination of buttery, vanilla-scented dough and festive, colorful mix-ins that makes these cookies a joy to bake (and eat!). Whether you’re preparing treats for an Easter egg hunt, a springtime brunch, or just a cozy afternoon at home, these cookies are bound to brighten your day. Plus, they’re so easy to customize that every batch can feel a little different.

A sweet springtime memory

A few years ago, I hosted an Easter brunch for friends and decided I needed something fun and colorful for dessert. I was out of ideas when I spotted some pastel M&Ms left over from another recipe. Inspired, I whipped up a simple cookie dough, tossed the candies in, and added some white chocolate chips I had on hand. As a final touch, I sprinkled the tops with pastel-colored sprinkles. They were a hit! Watching everyone grab a cookie (or three!) and smile as they bit into that soft, gooey center made the whole day even more special.

These cookies have become a staple in my kitchen every spring, and I love experimenting with different mix-ins or using them as a way to get the kids involved in baking. There’s nothing like seeing little hands carefully pressing sprinkles onto cookie dough—only to sneak one or two candies when they think I’m not looking!

A little history of festive cookies

Cookies have been a celebratory treat for centuries, and adding seasonal touches is a tradition that never goes out of style. From gingerbread at Christmas to heart-shaped cookies for Valentine’s Day, they’ve always been a simple way to celebrate special moments. These Easter cookies follow the same tradition, with colorful, pastel mix-ins that mirror the vibrant blooms and eggs of spring. It’s fun to think of how something as simple as a cookie can capture the essence of a season, isn’t it?

The star ingredients that make these cookies pop

• All-purpose flour: The base of any good cookie. Measure carefully (spoon and level) to avoid dense cookies. If you’re out of it, a 1:1 gluten-free flour blend works beautifully.
• Unsalted butter: Adds richness and a melt-in-your-mouth texture. Be sure it’s softened but still cool to avoid greasy dough. Salted butter works in a pinch, just skip the added salt.
• Granulated and brown sugars: The perfect duo for sweetness and chewiness. Brown sugar gives that extra softness, so don’t skip it.
• Easter M&Ms: These candies are the festive highlight! If you can’t find Easter-specific ones, regular pastel-colored candies work great.
• White chocolate chips: They add a creamy, sweet contrast to the buttery cookie base. You can swap them for milk or dark chocolate chips if you prefer.
• Pastel sprinkles: These bring extra fun and color. For a more minimalist look, skip the sprinkles or use them sparingly.
• Baking powder and baking soda: The dream team for ensuring the cookies rise just enough and stay tender.

Kitchen gear you’ll need (don’t worry, it’s simple!)

To make these cookies, you’ll need a few basics:

• Mixing bowls: One for the dry ingredients and another for the wet. Glass or metal bowls work best.
• Hand or stand mixer: Creaming the butter and sugars together is key for that soft texture. If you don’t have one, a sturdy wooden spoon and some elbow grease will do.
• Parchment paper: Keeps the cookies from sticking and makes cleanup a breeze. Wax paper isn’t a good substitute, as it can melt.
• Cookie scoop: For evenly-sized cookies. If you don’t have one, two spoons work just fine.
• Wire rack: This helps the cookies cool evenly. A cutting board works in a pinch.

Step-by-step: Making the perfect Easter cookies

1. Prep your oven and pans: Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. It’s a small step that saves you from scrubbing sticky pans later.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed (and avoids unpleasant bites of baking soda!).
3. Cream the butter and sugars: In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This takes about 1-2 minutes with a mixer. Scrape down the bowl as needed to make sure it’s fully combined.
4. Add the wet ingredients: Mix in the cold egg and vanilla extract until just combined. Using a cold egg helps keep the dough from getting too warm, which prevents spreading.
5. Combine the wet and dry: Slowly mix the dry ingredients into the wet mixture on low speed. Be careful not to overmix—stop as soon as there are no streaks of flour.
6. Fold in the goodies: Stir in the M&Ms and white chocolate chips by hand. It’s okay if they’re not evenly distributed—those little surprises are part of the fun!
7. Roll and sprinkle: Scoop out 1½ to 2½ tablespoons of dough for each cookie. Gently press the top of each ball into a bowl of pastel sprinkles. For thicker cookies, chill the dough balls for about 20 minutes.
8. Bake: Arrange the dough balls on your prepared baking sheets, leaving an inch or two of space for spreading. Bake for 8-11 minutes, until the edges are set but the centers are slightly underdone.
9. Shape and cool: As soon as they come out of the oven, gently nudge the edges into a round shape with a spoon if needed. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.

Fun ways to switch it up

• Gluten-free: Use a 1:1 gluten-free flour blend. I’ve done this, and they’re just as chewy and delicious.
• Dairy-free: Substitute dairy-free butter and white chocolate chips.
• Seasonal variations: Swap the pastel M&Ms and sprinkles for red and green ones during Christmas or red and pink for Valentine’s Day.
• Flavor twists: Add a touch of almond extract or orange zest to the dough for a subtle flavor boost.

Serving and presentation ideas

These cookies are best enjoyed fresh with a cold glass of milk, but they also make a lovely addition to an Easter dessert table. For a festive touch, arrange them on a plate lined with pastel napkins or nestle them into a basket lined with parchment paper.

Drink pairings

Pair these cookies with a warm mug of vanilla chai or a frothy latte for a cozy treat. For a springtime gathering, lemonade or sparkling rosé would complement them beautifully.

Storing and reheating

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders. If you prefer warm cookies, pop them in the microwave for 10-15 seconds before enjoying.

Scaling the recipe

This recipe makes about 18-20 cookies, but it doubles easily if you’re baking for a crowd. Just be sure to bake in batches so the oven isn’t overcrowded, which can affect how evenly they bake.

Common issues and tips

• Cookies spreading too much: Your butter might be too warm. Chilling the dough for 20 minutes before baking can help.
• Dry cookies: Be careful not to overbake—pull them out when the centers look slightly underdone. They’ll firm up as they cool.

Time to bake some happiness!

These Easter cookies are as fun to make as they are to eat. Whether you’re baking them for a celebration or just to satisfy a sweet tooth, they’re guaranteed to be a hit. Don’t be afraid to tweak the recipe and make it your own—I’d love to hear how they turn out!

FAQs

1. Can I use salted butter?
Yes, but skip the added salt in the recipe.

2. Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze them on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the time.

3. What if I don’t have M&Ms?
Use any candy-coated chocolate, or even mini chocolate chips.

4. Can I make the dough ahead of time?
Yes, chill it for up to 2 days. Let it sit at room temp for 10 minutes before baking.

5. Why are my cookies hard?
Overmixing or overbaking can make them tough. Mix until just combined and watch the baking time closely.

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