Easter Cookies Recipe

There’s something magical about baking during the spring season. Bright pastel colors, fun sprinkles, and that sweet, buttery aroma wafting through the kitchen just scream “holiday happiness.” These Easter cookies are not just delicious—they’re playful, vibrant, and perfect for celebrating the season. The chewy texture combined with crunchy candy-coated M&M’s and bursts of white chocolate is irresistible. Trust me, these cookies don’t just taste good—they feel like a little party in every bite!

this RECIPE

A sweet Easter tradition in my family

Growing up, Easter was always my favorite spring holiday. My siblings and I would wake up to colorful baskets brimming with candy and chocolates, and after an egg hunt in the yard, my mom would set up a baking station for us in the kitchen. She’d give us bowls of pastel M&M’s and sprinkles, letting us decorate our cookie creations however we wanted. Of course, we spent more time eating the “decorations” than actually baking, but that was half the fun! Every bite of these cookies takes me back to those sunny mornings, laughing and sneaking extra candy into our mouths while pretending to help. Now, I love recreating this tradition with my kids, but I’ll admit—these cookies are so good I might sneak one or two before they even hit the cooling rack.

A bit of cookie history and why they’re perfect for Easter

Cookies, in one form or another, have been around for centuries, but the idea of “celebration cookies” is something more recent. The concept of jazzing up cookie dough with candies, sprinkles, or chocolates fits perfectly into modern holiday traditions. What makes Easter cookies special is their fun, colorful nature—tailor-made for this festive holiday. Whether you’re baking these for kids, a family gathering, or just because you’re in the mood for something cheerful, they’ll brighten any table. Plus, they’re an excellent way to use up some of that Easter candy (if it hasn’t all been eaten already!).

Let’s talk ingredients: what makes these cookies shine

All-purpose flour

The backbone of any great cookie. Be sure to spoon and level the flour rather than scooping directly with your measuring cup; this keeps the dough light and avoids making the cookies too dense. If you’re out of all-purpose, I’ve had decent results with a 1-to-1 gluten-free flour blend.

Unsalted butter

Using softened, cool butter is key to getting that creamy texture when creaming it with the sugars. If you’re in a pinch, salted butter works too—just omit the added salt in the recipe.

Granulated and brown sugar

The combo of these sugars gives the cookies both structure and chewiness. Brown sugar keeps them soft while granulated sugar adds crisp edges. Make sure your brown sugar is fresh and soft—it makes a big difference!

Vanilla extract

This adds a warm, sweet depth to the dough. Use pure vanilla extract if you can—it’s worth the extra cost. In a pinch, almond extract or even a splash of lemon extract could add a fun twist.

Easter M&M’s

These colorful candies bring the Easter vibe to life. I’ve also swapped them with peanut butter M&M’s or chopped chocolate eggs for a different spin.

White chocolate chips

Creamy and sweet, they balance the crunchy texture of the M&M’s. Feel free to use dark or milk chocolate if white chocolate isn’t your thing.

Pastel sprinkles

The finishing touch that screams “spring!” Nonpareils work great here, but you can use any sprinkles you love. I sometimes swap in sanding sugar for an extra sparkle.

Baking powder and baking soda

These ensure your cookies have just the right lift and spread. Be sure they’re fresh—stale leaveners can lead to flat cookies.

Kitchen gear: what you need (and what you can skip)

For this recipe, you’ll need a few basics: mixing bowls, a hand mixer or stand mixer, and parchment paper-lined baking sheets. A cookie scoop is super handy for evenly portioned cookies (and trust me, it speeds things up), but a spoon works in a pinch. If you don’t have a stand mixer, don’t stress—just make sure your butter is soft enough to cream easily with a hand mixer or even a sturdy wooden spoon.

Step-by-step: how to make these Easter cookies

Step 1: Prep your baking area

Preheat your oven to 350°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to do this first so I’m not scrambling later when it’s time to mix everything together.

Step 3: Cream the butter and sugars

In a large bowl, use your mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 1-2 minutes. This step is crucial for that soft, chewy texture. Don’t rush it!

Step 4: Add egg and vanilla

Mix in the cold egg and vanilla extract, scraping down the sides of the bowl to make sure everything is evenly combined.

Step 5: Combine wet and dry ingredients

On low speed, gradually add the dry ingredients to the wet mixture. Stop mixing as soon as the flour is just incorporated—overmixing can make your cookies tough.

Step 6: Fold in the mix-ins

Gently stir in the M&M’s and white chocolate chips. This is also when you can sneak a few bites of the dough (it’s so good!).

Step 7: Shape the cookies

Scoop out dough balls (about 1½ to 2½ tablespoons each). Dip the tops into pastel sprinkles for extra color.

Step 8: Chill (optional)

If you have time, chill the dough balls in the fridge for about 20 minutes. This helps the cookies bake up thicker and prevents excessive spreading.

Step 9: Bake

Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each. Bake for 8-11 minutes until the edges are set but the centers are slightly underdone. This gives them that soft, gooey texture.

Step 10: Cool and decorate

Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack. If you like, press a few extra M&M’s or white chocolate chips into the tops while they’re still warm.

Make it your own: fun variations to try

• Gluten-free: Use a 1-to-1 gluten-free flour blend.
• Vegan: Swap butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
• Nutty twist: Add ½ cup chopped pecans or almonds.
• Seasonal swap: Use Halloween candy or Christmas-themed M&M’s for other holidays.
• Citrus pop: Add 1 teaspoon of orange or lemon zest for a fresh flavor.

Serving ideas for these festive cookies

Serve these cookies on a bright pastel plate or a wooden serving tray for a rustic Easter vibe. Pair with a side of fresh fruit or a bowl of jelly beans for a fun touch. For an extra flourish, tie a few cookies in cellophane bags with ribbon—they make adorable gifts!

Perfect pairings: what to drink with these cookies

You can’t go wrong with a glass of cold milk (classic, right?). For the adults, a light, floral tea like chamomile or a cup of creamy cappuccino pairs beautifully. Hosting a brunch? These cookies go surprisingly well with a sparkling mimosa.

Storing and reheating tips

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, toss a slice of bread into the container—it works wonders! If you want to freeze the dough, shape it into balls first and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding an extra 1-2 minutes to the bake time.

Scaling up or down

This recipe makes about 18-24 cookies, but it’s super easy to adjust. For a smaller batch, simply halve the ingredients. If you’re making a double batch, consider chilling the dough in batches to avoid it warming up too much as you work.

Troubleshooting tips

• Flat cookies? Chill your dough longer or make sure your baking soda is fresh.
• Too thick? Check your flour measurement—you might have packed it in too tightly.
• Over-spreading? Ensure your butter isn’t too soft or melted.

Time to bake!

These Easter cookies are a guaranteed hit—chewy, colorful, and loaded with springtime cheer. Have fun baking them, and don’t be afraid to get creative. Whether you’re making them for a party, gifting them to loved ones, or sneaking a few for yourself (no judgment), they’re sure to bring a smile.

FAQs

1. Can I make these ahead of time?
Yes! The dough can be made a day in advance and stored in the fridge. Just let it soften slightly before scooping.

2. How do I keep the sprinkles from melting?
Use nonpareils or sanding sugar—they hold up better than jimmies in the oven.

3. Can I use dark chocolate instead of white?
Absolutely! Dark chocolate adds a rich, slightly less sweet flavor.

4. Why are my cookies hard?
Overbaking is the usual culprit. Pull them out when the centers still look slightly underdone.

5. What’s the best way to soften butter quickly?
Cut it into small pieces and let it sit at room temperature for about 15 minutes.

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