Crispy Easter Cookies

We were hosting the neighborhood “Easter Egg & Bake Exchange” last Saturday, a casual backyard gathering that’s grown into a tradition over the past few years. Each family brought something homemade, and you never quite knew what would land on the dessert table.

Little Henry from down the street proudly arrived with a zip-top bag of popcorn dusted with rainbow sprinkles, while Mrs. Ellison our resident sourdough expert—walked in with a braided carrot cake bread still warm from the oven. It was colorful chaos in the best way.

I wanted something festive but simple enough for my grandkids to help with, so I made a batch of Easter Cookies in the early morning, still wearing my slippers and sipping hot tea. My kitchen filled with the sweet scent of vanilla and sugar as M&M’s clinked into the bowl and pastel sprinkles scattered across the counter like confetti.

My granddaughter Ivy, who’s recently taken a keen interest in “cookie decorating,” took full control of the extra toppings. She insisted that each cookie needed exactly five M&M’s no more, no less and let me tell you, she counted.

By mid-morning, the cooling rack was lined with golden cookies speckled in soft pastel shades. These Easter Cookies had a soft center, just the right hint of chew, and bursts of creamy white chocolate with crunchy candy shells.

When we laid them out on a floral plate beside the lemonade pitcher, they vanished before I could say, “Save one for Grandpa!”

Short Description

These chewy Easter Cookies are packed with pastel M&M’s, white chocolate chips, and festive sprinkles. They’re soft, colorful, easy to make, and perfect for Easter celebrations, spring bake sales, or weekend fun with kids.

Key Ingredients

• 1½ cups all-purpose flour
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened but cool
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• 1 large cold egg
• 2 teaspoons 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

• Large mixing bowl
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire cooling rack

Cooking Instructions

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a separate bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 4: Add Egg and Vanilla

Mix in the cold egg and vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 6: Fold in the Fun

Gently fold in the M&M’s, white chocolate chips, and pastel sprinkles using a spatula.

Step 7: Scoop and Chill (Optional)

Scoop dough into 1½ to 2½ tablespoon-sized balls. For thicker cookies, chill dough for 20 minutes.

Step 8: Bake to Perfection

Place dough balls on prepared baking sheets and bake for 8–11 minutes, or until edges are set and centers remain soft.

Step 9: Cool and Top

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, press extra M&M’s and chips into the tops.

Why You’ll Love This Recipe

Easy, one-bowl dough

Perfect chewy-soft texture

Loaded with spring colors and candy crunch

Fun for kids to decorate and assemble

Freezer-friendly for make-ahead treats

Mistakes to Avoid & Solutions

Overbaking the Cookies
They’ll lose that soft center and turn crunchy.
Solution: Pull them out when the edges are just set and the centers still look slightly underbaked—they’ll finish setting on the sheet.

Not Using Cool Butter
Warm butter can make the cookies spread too much.
Solution: Use butter that’s soft but still slightly cool to the touch.

Skipping the Chill Step
Warm dough can lead to flat cookies.
Solution: Chill the dough for 15–20 minutes if your kitchen is warm or you prefer thicker cookies.

Uneven Mixing of Add-ins
You might get bites without any chocolate or candy.
Solution: Use a spatula to fold in mix-ins evenly after the dough comes together.

Using Hot Baking Sheets
Cookies may spread too fast if placed on warm pans.
Solution: Always let your baking sheets cool between batches.

Serving and Pairing Suggestions

Serve on a pastel platter alongside Easter brunch

Wrap in clear cellophane for holiday gift bags

Pair with milk, lemonade, or chamomile tea

Display on a tiered dessert tray with other spring treats

Add to lunchboxes or picnic baskets for colorful surprises

Storage and Reheating Tips

Store in an airtight container at room temperature for 4–5 days

Freeze baked cookies for up to 2 months in a zip-top freezer bag

Warm cookies in the microwave for 10 seconds to restore softness

Avoid storing with other strongly scented baked goods

If freezing dough, shape first and bake directly from frozen with 1–2 extra minutes

FAQs

1. Can I make the dough ahead of time?
Yes, refrigerate it for up to 48 hours or freeze it for up to 2 months.

2. Do I have to use pastel M&M’s?
Not at all—use regular ones or swap in any seasonal color theme you like.

3. Can I skip the sprinkles?
Yes, but they do add a festive texture and crunch.

4. What’s the difference between brown and white sugar in this recipe?
Brown sugar adds moisture and chewiness, while white sugar helps with crisp edges.

5. Can I make these smaller for mini cookies?
Absolutely! Just reduce the baking time by 1–2 minutes and keep an eye on the edges.

Tips & Tricks

Chill the dough if your kitchen is warm for less cookie spread

Use a cookie scoop for uniform shapes and even baking

Gently press extra toppings on warm cookies for bakery-style appearance

Don’t overmix after adding flour to avoid tough cookies

Bake one test cookie first if you’re unsure about spread or timing

Recipe Variations

1. Lemon White Chocolate Easter Cookies
Add 1 tsp lemon zest to the dough and replace vanilla with lemon extract. Use only white chocolate chips and skip the M&M’s for a bright citrus spin.

2. Peanut Butter Easter Cookies
Swap ¼ cup of butter for ¼ cup peanut butter and reduce white sugar slightly. Use peanut M&M’s for extra crunch.

3. Gluten-Free Version
Use a 1:1 gluten-free flour blend with xanthan gum and make sure your M&M’s and sprinkles are certified gluten-free.

4. Chocolate Easter Cookies
Replace ¼ cup of flour with cocoa powder for a rich chocolate base. White chocolate chips and pastel sprinkles pop beautifully against the dark dough.

5. Sprinkle Explosion Cookies
Double the sprinkles and skip M&M’s for a colorful sugar-cookie inspired treat that’s pure springtime joy.

Final Thoughts

These Easter Cookies brought so much energy to our spring gathering, from the way the kids hovered near the tray to the cheerful chatter between neighbors as they crunched into candy-studded bites. Every cookie held a little bit of that joyful chaos that makes holidays so memorable the sweet kind you don’t mind cleaning up after.

There’s something playful in the colors, nostalgic in the smell of warm vanilla, and comforting in the process of baking these with little hands reaching in to help. If your Easter table needs one more pop of color or a dessert that gets everyone smiling, these cookies might just be the right batch.