Soft Easter Cookies

Easter Cookies usually appear in my kitchen right as the season begins to feel lighter, when coats hang unused by the door and the grandchildren start checking the calendar for Easter morning. One quiet afternoon before the holiday, my husband was sorting old photographs at the dining table while my granddaughter Lucy stood on a chair beside the counter, carefully opening bags of pastel candies.

She treated each color like it mattered, placing them into little bowls and explaining which ones were “too pretty to eat yet.” The oven hummed softly in the background, warming the kitchen and setting the tone for an afternoon spent together.

Not long after, my daughter stopped by with errands still on her mind, setting her purse down and asking if she could help scoop dough. The kitchen filled with small movements, flour being whisked, butter creamed with sugar, and sprinkles scattered across the counter like confetti.

Easter Cookies began to take shape slowly, shaped by conversation, laughter, and the kind of gentle focus that baking brings. The smell of vanilla and butter drifted through the house, drawing everyone closer to the kitchen.

As the trays went into the oven, the grandchildren waited nearby, watching through the glass as the cookies puffed and spread. Easter Cookies cooled on wire racks as evening settled in, their soft centers and colorful tops hinting at the joy of the next day. Moments like this turn simple baking into part of the holiday itself, where food becomes a quiet backdrop for togetherness and shared memory.

Short Description

Easter Cookies are soft baked cookies made with spring M&M’s, white chocolate, and pastel sprinkles. Lightly crisp at the edges and tender in the center, they are perfect for Easter baking and sharing.

Key Ingredients

• 1½ cups plus 1 tablespoon all purpose flour, spooned and leveled
• 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 or spring M&M’s, plus extra for topping
• ½ cup white chocolate chips or chunks, plus extra for topping
• ¼ cup pastel sprinkles

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer with paddle attachment
• Whisk
• Rubber spatula
• Cookie scoop or spoon
• Baking sheets
• Parchment paper
• Wire cooling racks

Cooking Instructions

Step 1: Preheat the Oven
Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Step 3: Cream Butter and Sugars
In a separate bowl, beat the butter, granulated sugar, and brown sugar for 1 to 2 minutes until light and fluffy. The mixture should look pale and slightly airy.

Step 4: Add Egg and Vanilla
Add the cold egg and vanilla extract to the butter mixture. Mix until combined, scraping down the sides of the bowl as needed.

Step 5: Combine Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients. Mix just until combined. Overmixing can lead to dense cookies.

Step 6: Add Mix Ins
Gently stir in the M&M’s and white chocolate chips using a spatula.

Step 7: Prepare Sprinkles
Place the pastel sprinkles in a shallow bowl for dipping the dough balls.

Step 8: Scoop the Dough
Scoop dough into portions between 1½ and 2½ tablespoons. Gently press the top of each dough ball into the sprinkles.

Step 9: Optional Chilling
For thicker cookies, refrigerate the dough balls for 20 minutes. This step helps control spreading.

Step 10: Arrange for Baking
Place dough balls on prepared baking sheets, spacing them 1 to 2 inches apart. Keep the dough mounded higher rather than wide.

Step 11: Bake
Bake for 8 to 11 minutes, until the edges are set and the centers appear slightly underbaked. The cookies will finish setting as they cool.

Step 12: Cool and Finish
Remove baking sheets from the oven and place on wire racks. While warm, press extra M&M’s or chocolate chips into the tops if desired. Allow cookies to cool completely.

Why You’ll Love This Recipe

Soft texture with crisp edges

Colorful and festive appearance

Simple ingredients

Easy to bake with children

Perfect for Easter dessert tables

Mistakes to Avoid & Solutions

Overbaking the cookies
Baking too long leads to dry cookies instead of soft centers.
Solution: Remove cookies when centers still look slightly underdone.

Warm butter that is too soft
Overly soft butter causes excessive spreading.
Solution: Use butter that is softened but still cool to the touch.

Overmixing the dough
Overmixing develops too much gluten and toughens cookies.
Solution: Mix just until the flour disappears.

Crowding the baking sheet
Cookies spread into each other and bake unevenly.
Solution: Space dough balls at least 1 inch apart.

Serving and Pairing Suggestions

Serve on a pastel platter for Easter

Pair with milk, tea, or light coffee

Add to Easter baskets or dessert tables

Serve family style for casual gatherings

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 4 days

Place parchment between layers to protect decorations

Refresh slightly stale cookies with a brief warm up at 300°F for 3 minutes

FAQs

1. Can Easter Cookies be made ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.

2. Can I freeze the cookie dough?
Yes, dough balls freeze well for up to 2 months. Bake directly from frozen, adding 1 to 2 minutes.

3. Can I use regular M&M’s instead of Easter colors?
Yes, the recipe works with any M&M’s.

4. Why is the egg added cold?
A cold egg helps control spreading and keeps the cookies thicker.

5. Can I skip the sprinkles?
Yes, the cookies bake well without sprinkles if preferred.

Tips & Tricks

Press extra candies into the tops for bakery style cookies

Chill dough slightly in warm kitchens

Rotate baking sheets halfway through if your oven bakes unevenly

Recipe Variations

Lemon Easter Cookies: Add 1 teaspoon lemon zest to the dough and replace white chocolate with lemon chips.

Chocolate Easter Cookies: Replace ¼ cup flour with cocoa powder and use chocolate M&M’s.

Gluten Free Version: Use a 1 to 1 gluten free flour blend and bake an additional 1 minute if needed.

Final Thoughts

Easter Cookies often become part of the quiet rhythm that surrounds holiday baking, filling the kitchen with warmth and gentle anticipation. Their soft texture and cheerful colors bring a sense of ease to the table, fitting comfortably alongside family traditions and familiar gatherings.

Baking Easter Cookies invites small hands to help and opens space for conversation, laughter, and shared time. These moments linger long after the last cookie is gone, making the process just as meaningful as the treat itself.