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A delicious plate of Easter Cookies Recipe: Soft, Chewy, and Colorful for Spring

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

These delightful Easter cookies are soft, chewy, and bursting with color, making them the perfect treat to celebrate the spring season. Loaded with pastel M&M's and white chocolate, they are sure to bring joy to any occasion.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 188 g all-purpose flour For best results, spoon and level the flour.
  • 1 tsp baking powder Ensures the cookies rise properly.
  • 0.5 tsp baking soda Reacts with brown sugar for a tender crumb.
  • 0.25 tsp salt Balances the sweetness of the cookies.
  • 113 g unsalted butter Crucial for creaminess, ensure it's softened but still cool.
  • 100 g granulated sugar Provides structure and a crisp edge.
  • 70 g lightly packed brown sugar Adds chewiness and a rich, molasses flavor.
  • 1 large cold egg Helps prevent overspreading for thicker cookies.
  • 2 tsp pure vanilla extract Enhances the overall aroma and taste.
  • 130 g pastel M&M’s Fold in gently to avoid crushing the candies; reserve some for topping.
  • 85 g white chocolate chips or chunks Adds a creamy texture and extra sweetness.
  • 40 g pastel sprinkles For a vibrant, festive decoration on top.

Equipment

  • Baking Sheets
  • Parchment paper
  • Whisk
  • Electric mixer
  • Mixing bowls
  • Cookie Scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat the softened butter with the granulated sugar and lightly packed brown sugar until the mixture is light and fluffy.
  4. Add the large cold egg and pure vanilla extract to the butter mixture, mixing until just combined.
  5. Gradually add the whisked dry ingredients to the wet ingredients, stirring until just combined and no streaks of flour remain.
  6. Gently fold in the pastel M&M’s and white chocolate chips or chunks.
  7. Scoop dough into 1½–2½ tablespoon portions. If desired, press the tops of the dough balls into the pastel sprinkles.
  8. Place the dough balls on the prepared baking sheets, spacing them evenly apart. Shape the mounds taller than wide for thicker cookies.
  9. Bake for 8–11 minutes, or until the edges are set and the centers still appear slightly underbaked for a chewy texture.
  10. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack. While warm, press in extra M&M’s or white chocolate pieces on top if desired for presentation.

Notes

These cookies are perfect for Easter gatherings or as a festive spring treat. Store them in an airtight container at room temperature for up to 3-4 days to maintain freshness.