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Easter Cookies

Soft and chewy cookies adorned with colorful candies and sprinkles, perfect for celebrating Easter.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.33 cup brown sugar, lightly packed
  • 1 large egg, cold
  • 2 teaspoons pure vanilla extract
Mix-ins and Toppings
  • 0.75 cup Easter/spring M&M’s, plus extra for topping
  • 0.5 cup white chocolate chips or chunks, plus extra for topping
  • 0.25 cup pastel sprinkles

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter with both sugars until light and fluffy.
  4. Add the cold egg and vanilla extract, mixing until well combined.
  5. Gradually add the flour mixture to the butter mixture and mix until just combined.
  6. Gently fold in the M&M’s and white chocolate chips.
  7. Scoop generous balls of dough and press tops into pastel sprinkles.
  8. Place on lined sheets, leaving space for spreading.
Baking
  1. Bake for 8 to 11 minutes until the edges are set but the center is slightly underdone.
  2. Cool on wire racks and optionally press in additional M&M’s and chocolate chips.
  3. Shape cookies with a glass or spoon for a perfect round shape.

Notes

Store cookies in an airtight container at room temperature for about a week. For thicker cookies, chill the dough for 30 minutes before baking.