Can I make these Easter Cookies ahead of time?

Absolutely! You can refrigerate the dough for up to 24 hours or freeze it for longer storage. Bake straight from the fridge—just add an extra minute or two.

Can I swap the white chocolate chips?

Of course. Try milk chocolate, dark chocolate, or even peanut butter chips for a twist.

How do I store Easter Cookies?

Keep them in an airtight container at room temperature for up to 4 days. If they last that long…

Can I make them gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The texture may vary slightly, but they’ll still be delicious.

Why are my cookies flat?

This usually means the butter was too soft or melted. Next time, keep it cool and slightly firm.

Easter Cookies: 7 Irresistible Soft & Chewy Treats

Name: Easter Cookies
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: American
Ingredients: 1½ cups + 1 tablespoon all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened but still cool; ½ cup granulated sugar; ⅓ cup brown sugar, lightly packed; 1 large egg (cold); 2 teaspoons pure vanilla extract; ¾ cup Easter/spring M&M’s (plus extra for topping); ½ cup white chocolate chips or chunks (plus extra for topping); ¼ cup pastel sprinkles

Description

These Easter Cookies are soft, chewy, and bursting with pastel M&M’s, white chocolate chips, and festive sprinkles. Ready in under 30 minutes, they’re the perfect easy dessert for spring gatherings, Easter celebrations, or a fun baking day with the kids.

Ingredients

Scale

1½ cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened but still cool
½ cup granulated sugar
⅓ cup brown sugar, lightly packed
1 large egg (cold)
2 teaspoons pure vanilla extract
¾ cup Easter/spring M&M’s (plus extra for topping)
½ cup white chocolate chips or chunks (plus extra for topping)
¼ cup pastel sprinkles

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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, granulated sugar, and brown sugar for 1–2 minutes until light and fluffy.
Add egg and vanilla extract, mixing until combined. Scrape down the bowl as needed.
Slowly add dry ingredients to the wet mixture on low speed. Mix until just combined.
Gently stir in M&M’s and white chocolate chips.
Scoop dough into 1½–2½ tablespoon balls. Press tops into sprinkles.
Place on baking sheets, leaving space between cookies.
Bake for 8–11 minutes until edges are set and centers are slightly underdone.
Cool on wire racks. Press extra toppings onto warm cookies if desired.

Notes

Chill dough for 20 minutes for thicker cookies.

For perfectly round cookies, swirl a glass around them right after baking.

Do not overbake—soft centers create the best chewy texture.

Adjust baking time based on cookie size.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200 kcal
Sugar: 20 g
Sodium: 73 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 24 mg