Easter Cookies Recipe

Cookies are one of those treats that always feel like a warm hug, but Easter cookies? Oh, they’re a whole new level of happiness. These cookies are soft, chewy, and packed with pastel-colored M&M’s, sprinkles, and creamy white chocolate chips—basically, a party in every bite. Whether you’re baking them for an Easter gathering or just to enjoy at home, these cookies will win hearts with their cheerful colors and irresistibly sweet flavor.

Easter Cookies Recipe

A few years back, I baked these cookies with my nieces and nephews on Easter morning, and it turned into a tradition. The kids loved dunking the cookie dough into the sprinkles and “decorating” them with extra M&M’s (not that many actually stayed on the cookies). The kitchen was a mess of flour smudges and colorful candy bits, but the joy on their faces made it all worth it. Now, every time I make these cookies, I can’t help but smile at the memory of their little hands sneaking chocolate chips when they thought I wasn’t looking.

A sweet bite of Easter history

While cookies as we know them date back centuries, seasonal variations like Easter cookies are a modern spin to celebrate springtime festivities. Originally, Easter baking focused on spiced breads and cakes, but the colorful candies and pastel tones we now associate with the holiday became popular in the 20th century. These cookies borrow from that cheerful palette, combining the buttery flavor of classic cookies with vibrant M&M’s, white chocolate, and sprinkles. It’s like a little bite of happiness with a nostalgic twist.

Let’s talk ingredients: The magic behind these cookies

  • Flour (1½ cups + 1 tablespoon): The backbone of the cookies, providing structure. For a gluten-free version, try substituting with a 1-to-1 gluten-free flour blend.
  • Baking powder and baking soda: A perfect duo that helps the cookies puff up while baking. Just make sure they’re fresh for the best results!
  • Unsalted butter (½ cup): This gives the cookies their rich, buttery flavor. I like to let it sit at room temperature for about 30 minutes—it should still feel slightly cool to the touch.
  • Granulated sugar and brown sugar: The combo of white and brown sugar adds sweetness while keeping the cookies soft and chewy. Dark brown sugar works too if you like a hint of molasses.
  • Egg: A cold egg straight from the fridge works best here, and it helps the cookies hold together beautifully.
  • Vanilla extract (2 teaspoons): Pure vanilla extract adds warmth and depth of flavor.
  • Easter M&M’s (¾ cup): These pastel beauties bring both color and crunch. You can swap them for regular M&M’s if needed, but the Easter ones add that festive touch.
  • White chocolate chips (½ cup): Their creamy sweetness perfectly complements the M&M’s. You could also use milk or dark chocolate if that’s more your vibe.
  • Pastel sprinkles (¼ cup): These are optional but so fun! They add that festive flair that’s just perfect for Easter.
Easter Cookies Recipe

Kitchen gear you’ll need

You don’t need much to whip these up, but a few tools make the process even easier:

  • Mixing bowls: One for the dry ingredients and one for the wet. A medium and a large bowl will do the trick.
  • Hand mixer or stand mixer: Beating the butter and sugar until fluffy is key for great cookies. Don’t have one? A sturdy whisk and some elbow grease will work!
  • Cookie scoop: For even cookies, I recommend a medium-sized scoop. But hey, spoons work just fine too.
  • Parchment paper: Keeps the cookies from sticking to the baking sheets (and makes cleanup a breeze).
  • Wire rack: Helps the cookies cool evenly after baking.

Step-by-step: My foolproof method for perfect Easter cookies

  1. Preheat your oven: Set it to 350°F and line two baking sheets with parchment paper. Easy, right?
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything’s evenly distributed. Set it aside.
  3. Cream the butter and sugars: In a larger bowl, beat the softened butter with granulated sugar and brown sugar until it’s light and fluffy. It should take about 1-2 minutes with a mixer.
  4. Add egg and vanilla: Beat in the cold egg and vanilla extract until combined. Scrape down the sides of the bowl so everything mixes evenly.
  5. Combine the wet and dry ingredients: On low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overdo it!
  6. Fold in the M&M’s and chocolate chips: Gently stir in your Easter M&M’s and white chocolate chips. Save a few extras for topping!
  7. Sprinkle time: Scoop out balls of dough (about 1½ to 2½ tablespoons) and gently press the tops into pastel sprinkles. You can chill the dough balls for 20 minutes if you want slightly thicker cookies.
  8. Bake to perfection: Place the dough balls onto your baking sheets, leaving space for spreading. Bake for 8-11 minutes until the edges are set but the centers look slightly underdone.
  9. Shape them right out of the oven: As soon as the cookies come out, use a spoon to gently nudge the edges into a perfect circle. Add extra M&M’s or chocolate chips on top while they’re warm for a bakery-style look.
  10. Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks. Then, dig in!
Easter Cookies Recipe

Make it your own: Fun variations to try

  • Gluten-free: Use a gluten-free flour blend, and check that your sprinkles and M&M’s are gluten-free.
  • Vegan: Substitute the butter with a plant-based alternative, the egg with a flaxseed egg, and use vegan chocolate chips.
  • Low-sugar: Reduce the sugar slightly or use a sugar substitute like monk fruit sweetener.
  • Spring twist: Add a hint of lemon zest to the dough for a fresh, citrusy flavor.
  • Nutty addition: Stir in some chopped almonds or pecans for a crunchy contrast.

Presentation ideas for a festive flair

Plate these cookies on a pastel-colored dish or arrange them in a decorative Easter basket lined with tissue paper. For a cute touch, sprinkle extra pastel sprinkles over the top right before serving. If you’re gifting them, wrap them in clear cellophane bags and tie with a ribbon.

What to sip alongside

Pair these cookies with a glass of cold milk for a classic combo. For grown-ups, a cup of chamomile tea or even a light rosé wine works beautifully. If you’re feeling adventurous, try them with a creamy vanilla latte.

Storing and reheating tips

These cookies stay fresh for up to 5 days in an airtight container at room temperature. Want to keep them longer? Freeze the cookie dough balls and bake them straight from frozen—just add 1-2 extra minutes to the baking time. Reheat baked cookies in the microwave for 10-15 seconds to get that fresh-from-the-oven softness.

Scaling up or down

This recipe makes about 20 cookies, but you can easily double it for a larger batch. Just make sure to bake in batches if your oven doesn’t fit two trays at once. For smaller quantities, halve the recipe (though you might regret making fewer!).

Troubleshooting tips

  • Cookies spreading too much? Chill the dough for 30 minutes before baking.
  • Dough too crumbly? Double-check your measurements and make sure the butter isn’t too cold.
  • Edges burning before the center sets? Lower the oven temperature by 10°F and bake a bit longer.

Ready to bake these Easter cookies?

I promise these cookies will become a hit in your home, just like they have in mine. The combination of buttery dough, creamy chocolate, and pops of colorful candy makes every bite feel special. Plus, they’re so fun to customize. Don’t forget to share your creations—I’d love to see your spin on this recipe!

Easter Cookies Recipe

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. Do I have to use pastel sprinkles?
Not at all. Feel free to skip them or use regular sprinkles for a less festive but still delicious result.

3. Why use cold egg in this recipe?
A cold egg helps keep the dough from becoming too soft, which makes for thicker cookies.

4. Can I use other types of chocolate?
Definitely! Milk, dark, or even caramel-filled chocolate chips would work well.

5. How can I make the cookies extra soft?
Slightly underbaking them and letting them cool on the baking sheet is key!

Print
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Easter Cookies Recipe

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Bake these Easter cookies packed with pastel M&M’s, sprinkles, and white chocolate chips for a festive and delicious treat!

  • Total Time: 25 minutes
  • Yield: 20 1x

Ingredients

Scale
  •  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
  •  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

Instructions

  • Preheat your oven: Set it to 350°F and line two baking sheets with parchment paper. Easy, right?
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything’s evenly distributed. Set it aside.
  • Cream the butter and sugars: In a larger bowl, beat the softened butter with granulated sugar and brown sugar until it’s light and fluffy. It should take about 1-2 minutes with a mixer.
  • Add egg and vanilla: Beat in the cold egg and vanilla extract until combined. Scrape down the sides of the bowl so everything mixes evenly.
  • Combine the wet and dry ingredients: On low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overdo it!
  • Fold in the M&M’s and chocolate chips: Gently stir in your Easter M&M’s and white chocolate chips. Save a few extras for topping!
  • Sprinkle time: Scoop out balls of dough (about 1½ to 2½ tablespoons) and gently press the tops into pastel sprinkles. You can chill the dough balls for 20 minutes if you want slightly thicker cookies.
  • Bake to perfection: Place the dough balls onto your baking sheets, leaving space for spreading. Bake for 8-11 minutes until the edges are set but the centers look slightly underdone.
  • Shape them right out of the oven: As soon as the cookies come out, use a spoon to gently nudge the edges into a perfect circle. Add extra M&M’s or chocolate chips on top while they’re warm for a bakery-style look.
  • Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks. Then, dig in!

Notes

Presentation ideas for a festive flair

Plate these cookies on a pastel-colored dish or arrange them in a decorative Easter basket lined with tissue paper. For a cute touch, sprinkle extra pastel sprinkles over the top right before serving. If you’re gifting them, wrap them in clear cellophane bags and tie with a ribbon.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert

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