Easter Cookies Recipe Soft and Colorful Spring Treats

Easter Cookies always remind me of bright spring mornings and flour dusted countertops. I start these Easter Cookies while the house still feels quiet, and soon the kitchen smells like vanilla and sugar. Then, as I roll each dough ball in pastel sprinkles, I know Easter baking has officially begun.

Easy Easter Cookies Recipe Overview

These Easter Cookies come together quickly, which makes them perfect for busy holiday weekends. You mix simple pantry ingredients, skip chilling the dough, and bake in under 15 minutes. As a result, you move from craving to cookie tray without stress.

This recipe yields about 30 Easter Cookies. Total time runs about 35 minutes, including cooling. Meanwhile, each cookie bakes up soft and thick with a lightly crisp exterior from the sprinkles.

What Makes These Easter Cookies Special

First, these Easter Cookies deliver both texture and color. The centers stay soft and tender, while the baked on nonpareil sprinkles add a delicate crunch.

Also, you do not need cookie cutters or frosting. Instead, you roll the dough in sprinkles, and the cookies come out cheerful and festive with very little effort.

Key Texture and Flavor Notes

Because you cream the butter and sugar until fluffy, the dough turns light and smooth. Then the vanilla adds warmth and depth.

In fact, the lower baking temperature keeps the cookies pale and soft. The edges set gently, so the centers stay tender even after cooling.

Ingredients You’ll Need

You only need basic ingredients for these Easter Cookies. Most likely, you already have everything in your kitchen.

Pantry Staples for the Dough

• 1½ cups all purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 2½ teaspoons pure vanilla extract
• 1½ teaspoons baking powder
• ¼ teaspoon sea salt

Make sure the butter feels soft but not melted. Softened butter creams properly and gives these Easter Cookies their thick texture.

Decorating Ingredients and Customization Ideas

• 1 cup Easter nonpareil sprinkles

Pour the sprinkles into a shallow bowl for easy rolling. However, you can swap colors to match any holiday or celebration. You can also press small candies into the tops right after baking for extra flair.

Recommended Tools for Best Results

Use a large mixing bowl and a hand mixer or stand mixer to cream the butter and sugar. Also, keep a second bowl for the dry ingredients.

Line a baking sheet with parchment paper so the Easter Cookies lift off easily. A small cookie scoop helps you portion even 1½ inch dough balls.

How to Make Easter Cookies Step by Step

Mix the Wet Ingredients

First, preheat your oven to 325°F. Then line a baking sheet with parchment paper.

Next, cream the softened butter and sugar together until smooth and fluffy. This step creates structure and flavor.

Add the egg and vanilla extract. Mix until fully combined, and scrape down the sides of the bowl for even blending.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Meanwhile, keep your mixer on low speed. Gradually add the dry ingredients to the wet mixture. Mix just until a thick dough forms. Do not overmix, since that can make the Easter Cookies dense.

Shape, Roll, and Prep for Baking

Place the sprinkles in a shallow bowl.

Scoop the dough into approximately 1½ inch balls. Then roll each ball in the sprinkles until fully coated.

Arrange the coated dough balls on the prepared baking sheet about 1 inch apart. They will spread slightly as they bake.

Bake and Cool the Cookies

Bake the Easter Cookies for 10 to 12 minutes, until the tops look set.

Then let the cookies cool on the baking sheet for about 10 minutes. This resting time helps them firm up. After that, transfer them to a wire rack or serve once cool.

Pro Tips for Perfect Easter Cookies

Always use softened butter, not melted butter. Melted butter changes the dough texture and can cause excess spreading.

Also, allow the cookies to rest on the baking sheet after baking. They continue to set during this time.

You do not need to chill the dough. However, if your kitchen feels warm, you can chill it for 10 to 15 minutes to make rolling easier.

Variations and Add In Ideas

You can easily adjust these Easter Cookies to suit your taste or the season.

Sprinkle Swaps for Any Season

Use red and green sprinkles for winter holidays or bright rainbow sprinkles for birthdays. As a result, you transform the same dough into a year round favorite.

Extra Candy Toppings and Flavor Twists

Press pastel chocolate eggs into the tops while the cookies still feel warm.

Meanwhile, you can add a small splash of almond extract along with the vanilla for a subtle flavor change. You can even fold in mini white chocolate chips before shaping the dough.

Storage and Freezing Guide

Store Easter Cookies in an airtight container at room temperature for up to 5 to 6 days. They stay soft and flavorful.

You can also freeze baked cookies for several months in a freezer safe container. Then thaw them at room temperature before serving.

Each cookie contains approximately 95 calories, 15 grams carbohydrates, 1 gram protein, 4 grams fat, 2 grams saturated fat, 10 grams sugar, and 14 milligrams cholesterol.

Frequently Asked Questions

More Such Recipes

• Easter Trifle Dessert Recipe
• Easter Brownies Recipe
• Easter Egg Rice Krispie Treats
• Easter Egg Cheesecake No-Bake Dessert
• Easter Dirt Cups
• Easter Birds Nest Cookies
• Easter Basket Sugar Cookie Cups
• Peanut Butter Cookie Dough Easter Eggs

Conclusion

Easter Cookies bring color, sweetness, and joy to your spring table. They mix up quickly, bake beautifully, and stay soft for days. So gather your sprinkles, preheat the oven, and fill your kitchen with the warm scent of vanilla. These Easter Cookies might just become your favorite Easter tradition.

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