Easter Cookies are soft, chewy, and packed with pastel M and Ms, creamy white chocolate, and bright sprinkles. They bake in under 30 minutes, so you can whip up a festive batch anytime this spring.
Table of Contents
Why You’ll Love These Easter Cookies
These Easter Cookies bring everything you want in a spring treat. They look bright and cheerful, and they taste rich and buttery with pops of chocolate in every bite.
Because they use simple pantry ingredients, you can mix the dough quickly and bake right away.
Soft and Chewy Texture with Crisp Edges
First, you get crisp golden edges. Meanwhile, the centers stay soft and slightly gooey.
As a result, every bite feels bakery style and indulgent without being heavy.
The brown sugar adds moisture, and the cool butter keeps the cookies from spreading too much. So you end up with thick, chewy Easter Cookies every time.
Festive Spring Colors from M and Ms and Sprinkles
The pastel M and Ms instantly make these Easter Cookies look party ready. Then the sprinkles add a fun crunch and extra color on top.
Because of those soft spring shades, they look beautiful on any dessert table.
Ready in Under 30 Minutes
You only need about 20 minutes to prep. Then they bake in just 8 to 11 minutes.
So when you need a last minute dessert, these Easter Cookies save the day.
Perfect for Easter Parties, Cookie Platters, and Gifting
These Easter Cookies travel well, so you can pack them into treat bags or boxes.
Also, they look adorable next to your Easter Egg Cheesecake Recipe That Will Make You Smile on a holiday table.
If you plan a full dessert spread, they pair beautifully with the Easter Basket Sugar Cookie Cups Amazing Sweet Treat.
Ingredients for Easter Cookies
These Easter Cookies use simple baking staples, so you likely have most items at home already. However, the little details make a big difference in texture.
Dry Ingredients
You need 1½ cups plus 1 tablespoon all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
When measuring flour, spoon it into the cup and level it off. This prevents dense cookies and keeps your Easter Cookies soft.
Wet Ingredients
Use ½ cup unsalted butter that is softened but still cool. If the butter feels greasy or melty, the cookies may spread too much.
Add ½ cup granulated sugar and ⅓ cup lightly packed brown sugar. Fresh brown sugar keeps the cookies moist and chewy.
Then mix in 1 large cold egg straight from the fridge and 2 teaspoons pure vanilla extract for rich flavor.
Mix Ins and Toppings
Fold in ¾ cup Easter or spring M and Ms and ½ cup white chocolate chips or chunks.
Next, use ¼ cup pastel sprinkles for coating the tops.
You can also press extra candy and chocolate onto the warm Easter Cookies for a bakery look.
How to Make Easter Cookies Step by Step
Making Easter Cookies feels simple and fun. Just follow each step, and you will get soft centers and lightly crisp edges.
Prep the Oven and Baking Sheets
First, preheat your oven to 350 degrees F. Then line two baking sheets with parchment paper so the cookies release easily.
Whisk the Dry Ingredients
In one bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugars Until Light and Fluffy
In a large bowl, beat the softened butter with both sugars. Mix until the texture looks pale and fluffy.
Because you add air here, the cookies bake up soft instead of flat.
Add Egg and Vanilla
Next, add the cold egg and vanilla extract. Mix until fully combined and smooth.
Combine Wet and Dry Ingredients
Slowly add the dry ingredients on low speed. Mix just until the dough comes together.
However, do not overmix or the cookies may turn tough.
Fold in M and Ms and White Chocolate
Gently fold in the Easter M and Ms and white chocolate chips. As a result, every scoop of dough has colorful candy and creamy chocolate.
Roll, Coat in Sprinkles, and Arrange
Place sprinkles in a shallow bowl. Then scoop dough into balls about 1½ to 2½ tablespoons each.
Lightly press the tops into the sprinkles to coat.
Arrange the dough balls on the baking sheets with space between them. If you want thicker Easter Cookies, chill the dough balls for about 20 minutes before baking.
Bake Until Edges Are Set and Centers Are Soft
Bake for 8 to 11 minutes. The edges should look set and lightly golden, while the centers should look slightly underbaked.
That soft center means chewy cookies once they cool.
Cool and Add Extra Toppings if Desired
Let the cookies cool on the baking sheet. Meanwhile, press extra M and Ms or white chocolate on top while they are still warm.
If the cookies look uneven, use a round glass or the back of a spoon to gently push the edges inward for a perfectly round shape.
Expert Tips for Soft, Thick, Bakery Style Cookies
These tips help your Easter Cookies turn out thick and soft every time.
Do Not Over Soften the Butter
Butter should feel soft but cool. If it feels too warm, the cookies will spread too much in the oven.
Pull Cookies When Centers Look Slightly Underbaked
Take the cookies out when the centers look soft. They continue to set as they cool, so you get chewy Easter Cookies instead of dry ones.
Chill Dough for Thicker Cookies Optional but Recommended
If you want extra thick cookies, chill the dough balls for about 20 minutes. Then bake as directed.
How to Keep Cookies Moist and Chewy
Store them in an airtight container. Also, add a small piece of bread to the container to keep them soft longer.
Variations and Substitutions
You can easily change these Easter Cookies to fit different holidays or tastes.
Swap the Candy for Different Holidays
Use red and green candy for Christmas or orange and black for Halloween. The base dough stays the same.
Use Milk or Dark Chocolate Instead of White
If you prefer richer flavor, swap white chocolate for milk or dark chocolate chips.
Add Coconut or Chopped Nuts for Texture
Stir in shredded coconut or chopped pecans for extra texture and flavor.
Make Them Extra Festive with Drizzled Chocolate
After baking, drizzle melted chocolate over the cooled Easter Cookies for a fun finish.
Storage and Make Ahead Tips
These Easter Cookies store well, so you can plan ahead for gatherings.
How to Store at Room Temperature
Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy when sealed tightly.
Freezing Baked Cookies
You can freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
Freezing Cookie Dough Balls for Later
Freeze unbaked dough balls on a tray. Then transfer to a freezer bag. Bake straight from frozen and simply add one or two extra minutes.
Frequently Asked Questions
Can I Make These Easter Cookies Ahead of Time?
Yes, you can prepare the dough a day in advance. Store it covered in the fridge. Then scoop and bake when ready.
Why Did My Cookies Spread Too Much?
Usually, butter that is too warm causes spreading. Also, too little flour can lead to flat cookies. So measure carefully and keep the butter cool.
Can I Use Salted Butter Instead?
Yes, but reduce the added salt slightly. This keeps the flavor balanced.
Do I Have to Chill the Dough?
No, chilling is optional. However, if you want thicker Easter Cookies, chilling helps control spreading.
How Do I Keep Cookies Soft for Days?
Store them in an airtight container and avoid overbaking. Because slightly underbaked centers stay moist, the cookies remain soft longer.
Other Recipes You May Enjoy
- Banana Pudding Easter Truffles Amazing Easy Easter Treat
- Easter Dirt Cups That Are Fun, Creamy, and Kid Approved
- Sausage French Toast Roll-Ups Recipe (good for Easter brunch ideas)
- Drinks Recipes for Refreshing Easter Celebrations
Conclusion
These Easter Cookies are soft, chewy, colorful, and so easy to make. Because they bake in under 30 minutes, they fit perfectly into busy spring schedules.
With crisp edges, gooey centers, and pastel candy in every bite, they look just as good as they taste. So grab your mixing bowl, bake a batch, and share these Easter Cookies with friends and family this holiday.
If you love festive treats, you can also find more inspiration on my Pinterest page at pinterest.
Easter Cookies
Equipment
- Mixing bowls
- electric mixer Stand or hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened but cool
- ½ cup granulated sugar
- ⅓ cup brown sugar, lightly packed
- 1 large cold egg
- 2 teaspoons pure vanilla extract
- ¾ cup Easter or spring M and Ms
- ½ cup white chocolate chips or chunks
- ¼ cup pastel sprinkles
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter with granulated sugar and brown sugar until pale and fluffy.
- Add cold egg and vanilla extract. Mix until fully combined.
- Slowly mix dry ingredients into wet ingredients until dough just comes together.
- Fold in M and Ms and white chocolate chips gently.
- Scoop dough into balls about 1 1/2 to 2 1/2 tablespoons each. Press tops into sprinkles and place on prepared baking sheets.
- Bake for 8 to 11 minutes until edges are set and centers look slightly underdone.
- Cool on baking sheet. Press extra M and Ms or white chocolate onto warm cookies if desired.
