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Easter Cookies

Easter Soft Chewy Cookies

Soft and chewy Easter cookies packed with pastel M&M's, white chocolate chips, and sprinkles, perfect for spring celebrations and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Course cookie, Dessert
Cuisine American
Servings 17 people
Calories 200 kcal

Equipment

  • 2 baking sheet lined with parchment paper
  • 1 mixing bowl
  • 1 hand mixer or stand mixer with paddle attachment
  • 1 wire rack
  • 1 shallow bowl for sprinkles

Ingredients
  

  • 1 1/2 cups plus 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 cool
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar lightly packed
  • 1 large egg cold from the fridge
  • 2 teaspoons pure vanilla extract
  • 3/4 cup Easter or spring pastel M&M's plus extra for topping
  • 1/2 cup white chocolate chips or chunks plus extra for topping
  • 1/4 cup pastel sprinkles

Instructions
 

  • Preheat oven to 350°F and 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, beat butter and both sugars with a hand mixer until light and fluffy, 1-2 minutes.
  • Add the egg and vanilla extract to the butter mixture and mix until well combined, scraping bowl sides as needed.
  • On low speed, gradually add the dry flour mixture and mix until just combined.
  • Gently fold in the M&M's and white chocolate chips.
  • Pour the sprinkles into a shallow bowl.
  • Scoop cookie dough balls (1 1/2 to 2 1/2 tablespoons) and gently press the top of each ball into the sprinkles.
  • Place dough balls onto prepared baking sheets, spacing 1-2 inches apart, mounded higher for thicker cookies.
  • Optionally chill dough balls in the refrigerator for 20 minutes for thicker cookies.
  • Bake cookies for 8-11 minutes until edges are set but centers remain slightly soft.
  • Remove from oven and, while warm, optionally press extra M&M's or chocolate chips on top.
  • Transfer baking sheets to wire racks and allow cookies to cool completely.

Notes

  • Adjust baking time based on cookie size for perfect texture.
  • Use a round glass or back of spoon on warm cookies for perfectly round edges.
  • Store cooled cookies in an airtight container for up to 5 days.