Crispy Easter Cookies
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.
Calories:
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
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat softened butter with granulated and brown sugar until light and fluffy.
- Mix in the cold egg and vanilla until fully combined.
- Gradually stir the dry ingredients into the wet mixture just until blended.
- Fold in M&M’s, white chocolate chips, and pastel sprinkles gently.
- Scoop dough into 1½–2½ tablespoon balls and chill for 20 minutes if thicker cookies are desired.
- Bake for 8–11 minutes until edges are set and centers stay soft.
- Cool briefly, transfer to a rack, and press extra M&M’s and chips on top while warm.