why make this recipe
Easter Cookies are a delightful way to celebrate the holiday. They are colorful, fun, and easy to make. These cookies are perfect for sharing with family and friends or as a sweet treat for your Easter gathering. Plus, the process of making them can be a fun activity for kids and adults alike.
how to make Easter Cookies
Ingredients:
- 1½ cups plus one tablespoon all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened but still cool
- ½ cup granulated sugar
- ⅓ cup brown sugar, lightly packed (make sure it’s fresh and soft)
- 1 large egg (cold, straight from the fridge)
- 2 teaspoons pure vanilla extract
- ¾ cup Easter/spring M&M’s, plus extra for topping if desired
- ½ cup white chocolate chips or chunks, plus extra for topping if desired
- ¼ cup pastel sprinkles
Directions:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate bowl, use a hand mixer or stand mixer with the paddle attachment to beat the butter and both sugars for 1-2 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until fully combined. Scrape down the sides of the bowl as needed.
- On low speed, add the flour mixture to the wet ingredients and mix until just combined.
- Gently stir in the M&M’s and white chocolate chips.
- Place the sprinkles in a shallow bowl.
- Scoop out balls of cookie dough, between 1½ and 2½ tablespoon portions. Gently press the top of each dough ball into the bowl of sprinkles.
- You can bake the cookies right away or chill the dough balls in the fridge for about 20 minutes for slightly thicker cookies.
- Place the dough onto the prepared baking sheets, leaving an inch or two for spreading. Make sure the dough balls are mounded higher rather than wider.
- Bake for 8-11 minutes until the edges are set but the center is still slightly underdone for a soft cookie.
- Once done, remove the baking sheets and place them on wire racks to allow the cookies to cool completely. If desired, press some M&M’s and/or chocolate chips onto the tops of the cookies while they are still warm.
how to serve Easter Cookies
These cookies can be served directly from the baking sheet or arranged on a decorative plate. For a festive touch, consider placing them in a basket lined with a colorful cloth. They can also be enjoyed with a glass of milk or a cup of coffee.
how to store Easter Cookies
To keep your Easter Cookies fresh, store them in an airtight container at room temperature. They are best enjoyed within a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe container or bag and they will stay fresh for up to three months.
tips to make Easter Cookies
- Make sure your butter is softened but still cool to create a fluffy texture.
- If you want thicker cookies, chill the dough for about 20 minutes before baking.
- Don’t overmix the flour mixture to keep the cookies soft.
- For extra color and crunch, you can add more pastel sprinkles or even colored sugar to the tops before baking.
variation
You can customize these cookies by adding different types of chocolate chips, nuts, or dried fruits. For a spring twist, try using lemon zest or almond extract instead of vanilla.
FAQs
Can I use different candies in the cookies?
Yes! Feel free to swap out the M&M’s for other candies like chocolate chips or chopped candies.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to three days before baking.
What should I do if the cookies are too sticky to handle?
If the dough is too sticky, you can chill it in the fridge for 10-15 minutes to make it easier to scoop and work with.
Easter Cookies
Colorful and fun cookies perfect for celebrating Easter with family and friends.
- Total Time: 31 minutes
- Yield: 24 cookies 1x
Ingredients
- 1½ cups plus 1 tablespoon all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened but still cool
- ½ cup granulated sugar
- â…“ cup brown sugar, lightly packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¾ cup Easter/spring M&M’s, plus extra for topping
- ½ cup white chocolate chips or chunks, plus extra for topping
- ¼ cup pastel sprinkles
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat the butter and both sugars in a separate bowl using a hand mixer or stand mixer for 1-2 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Add the flour mixture to the wet ingredients on low speed and mix until just combined.
- Stir in the M&M’s and white chocolate chips.
- Place the sprinkles in a shallow bowl.
- Scoop out balls of cookie dough (1½ to 2½ tablespoon portions) and press the top into the sprinkles.
- Chill the dough balls in the fridge for about 20 minutes if you prefer thicker cookies.
- Place the dough onto prepared baking sheets, leaving space for spreading.
- Bake for 8-11 minutes until edges are set but the center is slightly underdone.
- Cool the cookies on wire racks and press M&M’s or chocolate chips on top if desired.
Notes
Store the cookies in an airtight container at room temperature for best freshness. They can also be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
