Easter Cookies

Crispy edges with soft, chewy centers burst with pastel colors in these delightful Easter cookies that capture the joy and brightness of spring celebrations. These cookies strike the perfect balance between sweet white chocolate, colorful candy-coated chocolates, and buttery cookie base—creating an irresistible treat that’s both visually stunning and delicious. Easter cookies are the perfect festive addition to your holiday gathering, bringing smiles to faces of all ages with their playful appearance and classic flavor. You’ll learn how to create picture-perfect cookies with the ideal texture and appearance that will become a new Easter tradition in your home.

Why You’ll Love This Recipe

These Easter cookies are destined to become a seasonal favorite for multiple compelling reasons. First, they deliver that coveted texture contrast—crisp, golden edges giving way to soft, tender centers that practically melt in your mouth. The colorful spring M&M’s provide both a delightful crunch and a pop of festive color that makes these cookies instantly recognizable as an Easter treat.

The recipe is wonderfully straightforward, requiring no special equipment or techniques beyond basic cookie-making skills. Even beginner bakers can achieve impressive results that look like they came from a high-end bakery. The dough comes together in minutes, and you can even prepare it ahead of time for fresh-baked cookies whenever you need them.

What truly sets these Easter cookies apart is their versatility—they’re perfect for Easter baskets, dessert tables, classroom parties, or simply as a special springtime treat with afternoon tea or coffee. The combination of white chocolate sweetness with the familiar chocolate flavor of M&M’s creates a balanced flavor profile that appeals to both children and adults alike.

Ingredients List for the Easter Cookies

These ingredients combine classic cookie elements with festive springtime additions that transform an everyday treat into a holiday celebration. The balance of sugars and high-quality vanilla creates the perfect sweet base for the colorful add-ins.

• 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

Pro Tips

Creating truly exceptional Easter cookies comes down to mastering a few key techniques:

First, the “spooned and leveled” flour measurement is critical. Scooping directly from the flour bag compacts it, potentially leading to dry cookies. Instead, spoon flour into your measuring cup and level with a knife for the perfect amount.

Second, don’t overmix after adding the dry ingredients. Mix just until the flour disappears—this prevents developing too much gluten which would make your cookies tough rather than tender. Gentle folding when incorporating the M&M’s and white chocolate chips will maintain their integrity and prevent color bleeding.

Finally, timing is everything when baking these Easter cookies. Remove them from the oven when the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet, resulting in that perfect chewy center once cooled. For picture-perfect presentation, press additional M&M’s and white chocolate chips on top immediately after removing from the oven while the cookies are still malleable.

Instructions

Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.

Step 4: Gently stir in M&M’s and white chocolate chips. Place the sprinkles in a shallow bowl.

Step 5: Scoop balls of cookie dough, between 1½ and 2½ tablespoon portions. Gently press the top of each 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.

Step 6: Place dough onto prepared baking sheets leaving an inch or two for spreading. I like to make sure the dough balls are mounded higher rather than wider so that the cookies aren’t too thin.

Step 7: Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone; this will create a soft cookie. See note about shaping the cookies as soon as they come out of the oven.

Step 8: Place the baking sheets on wire racks and allow the cookies to cool completely. If desired, you can press some M&M’s and/or chocolate chips onto the top of the cookies when they are still warm.

Variations

The beauty of these Easter cookies lies in their adaptability. For a chocolate lover’s version, substitute ¼ cup of the all-purpose flour with cocoa powder to create a chocolate cookie base that beautifully contrasts with the pastel candies. The rich chocolate flavor pairs wonderfully with the sweet white chocolate chips.

For those preferring a more sophisticated twist, consider adding 1 teaspoon of orange or lemon zest to the dough. This subtle citrus note elevates the flavor profile with a fresh brightness that complements the spring theme and balances the sweetness perfectly.

Need a gluten-free option? These Easter cookies adapt well to a cup-for-cup gluten-free flour blend. Just add ¼ teaspoon of xanthan gum if your blend doesn’t already include it, and possibly extend the baking time by 1-2 minutes, watching carefully for that perfect golden edge.

Storage and Serving

Store your Easter cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to preserve their appearance and prevent sticking. If you need longer storage, the baked cookies freeze beautifully for up to 3 months—simply thaw at room temperature for about 30 minutes before serving.

For the ultimate fresh-baked experience, freeze shaped raw cookie dough balls (after adding sprinkles) for up to 2 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

Serve these Easter cookies as the colorful centerpiece of your holiday dessert spread, perhaps alongside a festive punch for children or coffee for adults. They make adorable additions to Easter baskets, wrapped individually in clear cellophane bags tied with pastel ribbons. For an extra-special treat, sandwich a small scoop of vanilla ice cream between two cookies to create festive ice cream sandwiches that will delight guests of all ages.

FAQs

Why did my cookies spread too much?
If your Easter cookies spread too thin, your butter was likely too warm. Make sure it’s softened but still cool to the touch. Also, chilling the dough for 20 minutes before baking helps control spreading, especially on warm days.

Can I use regular M&M’s instead of Easter colors?
Absolutely! While Easter colors create a seasonal look, regular M&M’s work perfectly for the recipe structure. Consider holiday colors for Christmas or Halloween to adapt these Easter cookies for different celebrations.

How do I know when the cookies are done baking?
Look for set edges that are just beginning to turn golden, while the centers still appear slightly underdone. They’ll continue cooking from residual heat on the baking sheet. Overbaking results in crunchy rather than chewy cookies.

Can I make the dough ahead of time?
Yes! The cookie dough can be refrigerated for up to 3 days. Let it sit at room temperature for about 15 minutes before scooping for easier handling.

Why should my egg be cold for this recipe?
A cold egg helps maintain a proper dough temperature, especially when mixed with the room-temperature butter and sugar. This creates the ideal texture for these Easter cookies, with less spreading during baking.

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