As the flowers bloom and spring arrives, I can’t help but crave something sweet and vibrant—like these Easter Cookies. Soft and chewy with bright pastel M&M’s, they have become a family favorite. I’ve tested this recipe multiple times to ensure the perfect balance of flavors and textures, with each batch bringing a new discovery. From the subtle sweetness of the dough to the delightful crunch of the candy, these Easter Cookies are a must-bake treat! If you’re looking for more springtime recipes, check out my Blueberry Protein Muffins.
About Easter Cookies
These Easter Cookies are not just visually appealing; they’re a nostalgic nod to the seasonal treats we all remember. I’ve refined this recipe through various rounds of testing, making adjustments to ensure each cookie has the right level of softness and chewiness. With their pastel colors, they embody the joy of spring, perfect for family gatherings or as festive gifts. The ingredients are simple yet effective, allowing everyone to enjoy making them without breaking the bank.
- Quick prep time helps fit into busy schedules.
- Budget-friendly ingredients make it accessible to all.
- Perfect for families—everyone gets involved in decorating!
- Pastel M&M’s add a fun and vibrant touch.
Key Ingredients & Their Roles
- All-Purpose Flour: Forms the structure; spooned and leveled for accuracy.
- Butter: Adds richness; ensure it’s softened but still cool for perfect creaming.
- Granulated & Brown Sugar: Provide sweetness and moisture; brown sugar gives a slight chew.
- Easter M&M’s: Bursts of color and crunch; feel free to switch with chocolate chips.
How to Make Easter Cookies
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, use a hand mixer to beat the softened butter and both sugars for 1-2 minutes until light and fluffy. Add in the egg and vanilla extract, mixing until thoroughly combined.
- Blend in the flour mixture on low speed until just incorporated, then gently fold in the M&M’s and white chocolate chips.
- For a fun touch, press the top of each cookie ball into pastel sprinkles before moving them to the prepared sheets.
- Space the dough balls appropriately on the sheets and bake for 8-11 minutes, watching for edge firmness and slightly underdone centers.
- While warm, you can add more M&M’s on top if desired before allowing them to cool completely on wire racks.
Pro Tips & Troubleshooting
- Chill the dough before baking to create thicker cookies; I found chilling for 20 minutes gives the best result.
- Don’t skip the step of pressing M&M’s into the tops if you love that extra crunch and color.
- These cookies can be easily doubled—simply adjust baking times if necessary, as more cookies can affect the heat distribution.
Storage & Make-Ahead Guide
Store these cookies in an airtight container in the fridge for up to 5 days, or freeze them for up to 2 months. When reheating, a quick 10-second zap in the microwave brings back their soft texture. I’ve noticed storing them with a slice of bread keeps them extra chewy!
Serving Suggestions
Enjoy these Easter Cookies with a tall glass of milk or a cup of herbal tea. They can also be paired with a side of Carrot Cake Oatmeal Cookies for a festive treat platter.
Frequently Asked Questions
- Can I use different types of candy? Yes, you can substitute with chocolate chips or seasonal candies.
- What if my cookies spread too much? Make sure your butter isn’t too warm and try chilling the dough before baking.
- How do I add flavor variations? Experiment with adding nuts, coconut, or citrus zest for unique twists.
- How can I get cookies to be chewy? A combination of brown sugar and under-baking slightly keeps them soft.
- Can I freeze these cookies? Yes, they freeze well! Just ensure they’re in an airtight container.
Final Thoughts
I love enjoying these Easter Cookies fresh out of the oven, paired with my family during spring celebrations. They bring cheer and color to any gathering. I can’t wait for you to try them—feel free to share your baking journey and any tweaks you make!
More Recipes You’ll Love
- Christmas Sugar Cookie Cheesecake – perfect for festive occasions like Easter with a similar cookie base.
- Holiday Sugar Cookie Cheesecake – another delightful take on holiday cookies that can inspire your Easter treats.
- Soft Sugar Cookies – classic, versatile, and easy to personalize for any occasion, including Easter.
- Easy Fudge Recipe – a sweet complement to cookies for an indulgent treat platter.
- Pumpkin Snickerdoodle Cookies – seasonal cookies that offer a unique twist for your Easter celebrations.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Easter Cookies
Ingredients
- 1 1/2 cups all purpose flour spooned and leveled
- 1 tablespoon all purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened but still cool
- 1/2 cup granulated sugar
- 1/3 cup brown sugar lightly packed
- 1 large egg cold, straight from the fridge
- 2 teaspoons pure vanilla extract
- 3/4 cup Easter/spring M&M’s plus extra for topping, if desired
- 1/2 cup white chocolate chips or chunks plus extra for topping, if desired
- 1/4 cup pastel sprinkles
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Gently stir in M&M’s and white chocolate chips. Place the sprinkles in a shallow bowl.
- Scoop balls of cookie dough, between 1 1/2 and 2 1/2 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.
- Place dough onto prepared baking sheets leaving an inch or two for spreading. Make sure the dough balls are mounded higher rather than wider so the cookies aren’t too thin.
- Bake for 8-11 minutes, until the edges of the cookies are set but the center is still slightly underdone; this will create a soft cookie.
- Place the baking sheets on wire racks and allow the cookies to cool completely. If desired, press some M&M’s and/or chocolate chips onto the top of the cookies when they are still warm.