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Easter Cookies

Tender cookies filled with white chocolate, M&M's, and festive sprinkles for a delightful spring treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all purpose flour, spooned and leveled Measure flour by spooning into the cup and leveling.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened but still cool Keep butter cool but pliable for the best texture.
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, lightly packed
  • 1 large egg, cold Using a cold egg helps with structure.
  • 2 teaspoons pure vanilla extract
Mix-ins and Toppings
  • 3/4 cup Easter or spring M&M's, plus extra for topping You can substitute with other small-coated candies.
  • 1/2 cup white chocolate chips or chunks, plus extra for topping Use larger chunks to keep them visible.
  • 1/4 cup pastel sprinkles Press sprinkles on top for decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, beat the butter with the granulated and brown sugars until pale and airy.
  4. Add the cold egg and vanilla, and mix until just combined.
Mixing
    Baking
    1. On low speed, add the flour mixture and stir until just combined, with a few streaks of flour remaining.
    2. Gently fold in the M&M's and white chocolate chips.
    3. Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them out.
    4. Press the tops into sprinkles and add extra M&M's or chocolate chips.
    5. Bake for 8 to 11 minutes until edges are set but centers remain soft.
    6. Allow to cool completely on the sheets before transferring to a wire rack.

    Notes

    For short-term storage, keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 3 months.