Soft Easter Cookies
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.
Calories:
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
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt together.
- Beat butter with granulated and brown sugar until light and fluffy.
- Mix in egg and vanilla until combined.
- Add dry ingredients on low speed and mix just until combined.
- Stir in M&M’s and white chocolate chips gently.
- Place sprinkles in a shallow bowl.
- Scoop dough into 1½ to 2½ tablespoon portions and dip tops into sprinkles.
- Chill dough balls for 20 minutes if thicker cookies are desired.
- Arrange dough balls 1 to 2 inches apart, keeping them mounded.
- Bake 8 to 11 minutes until edges are set and centers are soft.
- Cool on racks and press extra candies on top while warm if desired.