Easter Cookies Recipe: Soft, Chewy, and Colorful for Spring

Easter morning always feels lighter pastel plates, giggles in the kitchen, and the smell of butter and sugar warming the air. These Easter Cookies capture that joy in every bite. They’re soft, chewy, and dotted with pastel M&M’s that make every cookie look like a tiny celebration of spring.

What Makes These Easter Cookies So Festive and Foolproof

These cookies check every Easter box: colorful, sweet, and incredibly easy. The dough mixes up fast and bakes in minutes, making them ideal for busy mornings or family baking sessions. The combination of pastel M&M’s, white chocolate, and sprinkles gives them a playful charm that never fails to draw smiles. Even better, they stay soft for days.

Ingredients You’ll Need for the Best Easter Cookies

Key dry ingredients and why they matter

You’ll need 1½ cups plus one tablespoon of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. These create the structure while keeping the cookies tender. The small adjustment in flour ensures they rise evenly without spreading too thin.

The role of butter, sugars, and vanilla for flavor and texture

The magic starts with ½ cup unsalted butter, ½ cup granulated sugar, and ⅓ cup brown sugar. Creaming them together gives the cookies their chewy center and crisp edges. A cold egg and 2 teaspoons of vanilla extract bring richness and aroma that balance the sweetness perfectly.

Mix-ins that make these cookies colorful and chewy

The fun part comes next: ¾ cup pastel M&M’s, ½ cup white chocolate chips, and ¼ cup pastel sprinkles. Each bite brings a mix of crunch, creaminess, and chocolatey sweetness. You can press extra candies on top for a bakery-style look.

Step-by-Step: How to Make Soft and Chewy Easter Cookies

Preparing your baking sheets and preheating the oven

Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking. This small step helps cookies bake evenly and keeps cleanup simple.

Mixing the dry and wet components for the perfect dough

In one bowl, whisk your dry ingredients together. In another, beat the butter with both sugars until light and fluffy. Then mix in the egg and vanilla until smooth. Gradually add the dry mix to the wet, stirring just until combined.

Adding M&M’s, white chocolate, and sprinkles the right way

Fold in the pastel M&M’s and white chocolate pieces gently. Avoid overmixing so the candies stay whole and the dough stays tender. This step adds texture and keeps the cookies beautifully marbled.

Scooping, shaping, and spacing the dough for even baking

Use a cookie scoop to portion dough into 1½–2½ tablespoon mounds. Press the tops into pastel sprinkles. Arrange them on the baking sheets with enough space to spread slightly. Shape each mound taller than wide for thick, bakery-style cookies.

Baking time, signs of doneness, and cooling tips

Bake for 8–11 minutes. The edges should look set while the centers appear soft. Let cookies cool on the baking sheet to finish setting. While still warm, press in a few extra M&M’s or chocolate pieces for a polished touch.

Recipe Timing, Yield, and Texture Notes

This recipe takes about 29 minutes total 20 for prep and 9 for baking. You’ll get 15–20 cookies with soft, chewy centers and lightly crisp edges. Each bite feels buttery and festive, just right for an Easter dessert tray or spring brunch.

Pro Tips for Bakery-Style Easter Cookies Every Time

Getting the butter and sugars to the ideal consistency

Beat until fluffy but not greasy. This traps air and gives the cookies their lift without making them crumbly.

Preventing overbaking while keeping centers soft

Always pull them from the oven when the middle still looks a little glossy. They’ll continue baking on the sheet, keeping the inside moist.

Folding, shaping, and sprinkle-coating tips for the best look

Fold candies in gently. For picture-perfect cookies, dip the dough tops into sprinkles before baking. The color contrast looks bright and cheerful.

How to Make Your Cookies Perfectly Round

Using the upside-down glass method

While the cookies are still warm, place a round glass over each one and gently swirl it in circles. This pulls in the edges for a neat, round finish.

Using the spoon-nudging method

Alternatively, use the back of a spoon to nudge the edges inward while still warm. It’s quick and works well if you’re baking with kids.

Storage, Freezing, and Make-Ahead Options

Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for up to 2 months. When ready, bake straight from frozen, adding a minute or two to the baking time.

Nutrition Overview

Each cookie has about 200 calories, with 28 g carbs, 9 g fat, and 2 g protein. They also contain small amounts of calcium, iron, and vitamin A.

Frequently Asked Questions About Easter Cookies

More Such Recipes

• Carrot Cake Roll with Cream Cheese Filling
• Strawberry Shortcake Truffles Treats
• Homemade Lemon Curd Thumbprint Cookies
• Easter Egg Cheesecake No-Bake Dessert
• Carrot Cake Cheesecake Bites
• Easter Egg Oreo Cookie Balls

Conclusion

These Easter Cookies are simple, colorful, and fun to make with kids or friends. Each batch turns your kitchen into a spring celebration buttery scents, pastel colors, and a table full of laughter. If you try them, share your batch with me on Pinterest or follow along on Facebook for more seasonal baking joy.

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