Easter Cookies are soft, chewy, and loaded with pastel colors that make them perfect for spring celebrations. With a buttery base, crunchy candy pieces, and sweet white chocolate, these cookies are as fun to look at as they are to eat.
This easy Easter cookie recipe is great for baking with family, holiday gatherings, or simply adding a festive touch to your dessert table.
If you love colorful, bakery-style cookies with a soft center and slightly crisp edges, these Easter cookies will quickly become a seasonal favorite.
Why You’ll Love This Recipe
- Soft and chewy texture: Perfect balance of crispy edges and tender centers.
- Bright and festive: Pastel candies and sprinkles make them visually appealing.
- Easy to make: Simple ingredients and straightforward steps.
- Perfect for holidays: Ideal for Easter celebrations and spring gatherings.
About the Ingredients
Flour
All-purpose flour provides the structure for these cookies, creating a soft yet sturdy texture.
Butter
Unsalted butter adds richness and helps achieve a tender, melt-in-your-mouth consistency.
Sugars
A combination of granulated and brown sugar gives sweetness and moisture, resulting in chewy cookies.
Egg
A cold egg helps control spreading and contributes to the cookie’s structure.
M&Ms and White Chocolate
These add sweetness, crunch, and bursts of color that make the cookies festive and fun.
Tips & Tricks
Do Not Overmix
Mix just until combined to keep the cookies soft and tender.
Use Cold Egg
A cold egg helps prevent excessive spreading during baking.
Watch the Bake Time
Remove cookies when centers still look slightly soft for the best texture.
Pro Tips
- Press extra candies on top right after baking for a bakery-style look.
- Chill dough briefly if cookies spread too much.
- Use parchment paper for even baking and easy cleanup.
Step-by-Step Instructions
Prepare the Dough
Preheat the oven to 350°F and line baking sheets with parchment paper. Mix flour, baking powder, baking soda, and salt in a bowl.
Cream the Butter and Sugar
Cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until combined.
Combine Ingredients
Add dry ingredients to the wet mixture and mix on low speed until just combined. Fold in M&Ms and white chocolate chips.
Bake the Cookies
Form dough portions, press into sprinkles, and place on baking sheets. Bake for 8 to 11 minutes until edges are set but centers remain soft. Cool on the baking sheet before serving.
Delicious Variations
Chocolate Lover’s Version
Use milk or dark chocolate chips instead of white chocolate for a richer flavor.
Nutty Cookies
Add chopped almonds or pecans for extra crunch.
Double Sprinkle
Mix sprinkles into the dough as well as on top for extra color.
How to Store Easter Cookies
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze baked cookies for up to 2 months. Thaw before serving.
Room Temperature
Keep in a sealed container for up to 3 days.
Reheating
Warm briefly in the microwave for a freshly baked texture.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Why are my cookies spreading too much?
The butter may be too warm. Try chilling the dough before baking.
Can I use different candies?
Yes, swap M&Ms with any candy-coated chocolates you prefer.
Do I need parchment paper?
It helps prevent sticking and ensures even baking.
How do I keep cookies soft?
Store them in an airtight container and avoid overbaking.