There’s something about Easter Cookies that instantly makes a kitchen feel lighter, brighter, and a little more magical. Maybe it’s the pastel colors. Maybe it’s the promise of spring. Or maybe it’s just that soft, chewy bite loaded with chocolate that makes you close your eyes for a second and smile.
If your life feels like a never-ending to-do list (school drop-offs, meetings, laundry mountains—sound familiar?), these Easter Cookies are your sweet little break. They’re quick, simple, and practically foolproof. No fancy ingredients. No complicated steps. Just good old-fashioned American comfort baking with a springtime twist.
And the best part? They’re ready in under 30 minutes. Yes, really.
Table of Contents
Why You’ll Love These Easter Cookies
Let me tell you why these Easter Cookies have become my go-to spring baking recipe:
- Soft and chewy centers with lightly crisp edges
- Loaded with pastel M&M’s, white chocolate, and sprinkles
- Ready in about 9 minutes of bake time
- Kid-approved and adult-adored
- Perfect for Easter brunch, bake sales, or just because it’s Tuesday
They’re festive without being fussy. And if you’re like me, you appreciate a recipe that looks impressive but doesn’t demand your entire afternoon.
Ingredients You’ll Need
Here’s everything that goes into these colorful Easter Cookies. Most of it is probably already sitting in your pantry:
- 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 (fresh and soft makes a difference!)
- 1 large egg (straight from the fridge is fine)
- 2 teaspoons pure vanilla extract
- ¾ cup Easter/spring M&M’s (plus extra for topping)
- ½ cup white chocolate chips or chunks (plus extra for topping)
- ¼ cup pastel sprinkles
Simple ingredients. Big flavor.
How to Make Easter Cookies (Step-by-Step)
Don’t worry—this is the easy part.
1. Preheat and Prep
Preheat your oven to 350°F. Line two baking sheets with parchment paper. This makes cleanup a breeze (because who wants to scrub pans after baking?).
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set it aside.
3. Cream the Butter and Sugars
In a separate bowl, beat the softened butter, granulated sugar, and brown sugar for 1–2 minutes. You’re looking for a light and fluffy texture.
This step is important. It gives your Easter Cookies that soft, tender texture we all love.
Add the egg and vanilla extract. Mix until combined, scraping down the sides if needed.
4. Combine Everything
On low speed, gradually add the flour mixture. Mix just until combined. Don’t overmix—once the flour disappears, stop.
Gently fold in the pastel M&M’s and white chocolate chips.
5. Add the Sprinkles
Place the pastel sprinkles in a shallow bowl.
Scoop dough balls using 1½ to 2½ tablespoons of dough. Press the tops gently into the sprinkles.
You can bake them right away, or chill the dough balls for about 20 minutes if you prefer slightly thicker cookies.
6. Bake
Place the dough balls on your prepared baking sheets, leaving space for spreading.
Bake for 8–11 minutes. The edges should look set, but the centers should still look slightly underdone. That’s the secret to soft and chewy Easter Cookies.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
If you want bakery-style perfection, press a few extra M&M’s or white chocolate chips on top while the cookies are still warm.
The Secret to Perfectly Round Cookies
Okay, let’s talk about that little bakery trick.
Right after the cookies come out of the oven:
Option 1:
Place a round glass or cookie cutter (slightly bigger than the cookie) over the top. Gently swirl it in a circular motion. The edges bump against the glass and form a perfect circle.
Option 2:
Use the back of a spoon to gently push the edges inward.
It takes 10 seconds, and suddenly your Easter Cookies look like they came from a fancy bakery downtown.
Tips for the Best Easter Cookies
- Cool but soft butter is key. Too warm, and your cookies spread too much.
- Don’t overbake. If you’re unsure, take them out early. Slightly underdone centers = soft cookies later.
- Chill for thicker cookies. Just 20 minutes makes a noticeable difference.
- Make them ahead. Dough balls freeze beautifully.
And if your cookies spread a little more than expected? Call them “rustic.” They’ll still taste amazing. Promise.
A Little Story from My Kitchen
I first made these Easter Cookies during a week that felt absolutely packed. Between work deadlines and family commitments, I barely had time to breathe.
But I wanted something homemade for our Easter celebration.
So I pulled out butter, sugar, and those cheerful pastel M&M’s—and within half an hour, the kitchen smelled like vanilla and warm chocolate. My house felt cozy again. The stress melted a little.
That’s why I love recipes like this. They don’t demand perfection. They just bring comfort.
And judging by how quickly they disappear at every gathering, I’m not the only one who feels that way.
FAQs About Easter Cookies
Can I make these Easter Cookies with gluten-free flour?
Yes! Many readers have swapped in a 1:1 gluten-free flour blend with great results. The texture stays soft and chewy.
Can I use milk chocolate instead of white chocolate?
Absolutely. You can replace white chocolate chips with milk or semi-sweet chips. The flavor will change slightly, but they’ll still be delicious.
How do I store leftover Easter Cookies?
Store them in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 3 months.
Can I use pre-made cookie dough?
You can! Stir in pastel M&M’s, white chocolate, and sprinkles to store-bought dough if you’re in a hurry. It’s a great shortcut for busy days.
Why did my cookies turn out flat?
Usually it’s butter that was too warm or not enough flour. Chilling the dough helps prevent spreading.
Nutrition Snapshot (Per Cookie)
- Calories: 200 kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 9g
- Sugar: 20g
It’s a treat. And sometimes, a soft, chocolate-loaded cookie is exactly what the day needs.
Bring Spring to Your Kitchen with Easter Cookies
There’s something special about baking Easter Cookies. It’s not just about the sprinkles or the pastel candy—it’s about creating those small, joyful moments in the middle of real life.
Whether you’re baking with your kids, prepping for brunch, or just craving something sweet after dinner, these Easter Cookies deliver every single time. They’re quick, cheerful, and wonderfully soft—like a little edible hug from your oven.
So go ahead. Preheat that oven. Scoop the dough. Let your kitchen smell like vanilla and chocolate and springtime happiness.
Because sometimes, the simplest recipes create the sweetest memories.
Keep the Cookie Love Going
If baking these Easter Cookies put you in the spring spirit, here are a few more sweet treats you might enjoy next. Each one brings its own little burst of joy to your kitchen.
- Try these soft and festive Strawberry Kiss Cookies for another colorful cookie that’s perfect for celebrations.
- Craving that thick, gooey bakery texture? You’ll fall in love with these Bakery-Style Chocolate Chip Cookies.
- Planning a themed party or holiday tray? These adorable Heart-Shaped Chocolate Chip Cookies make any dessert table extra special.
- For a classic you can decorate any way you like, these tender Soft Sugar Cookies are always a hit.
- And if you’d like to see another fun variation for spring baking, take a peek at these festive Easter Cookies by Sally’s Baking Addiction.
There’s always room for one more cookie recipe, especially when it brings a little extra sweetness to your table.
Print
Easter Cookies
- Total Time: 29 minutes
- Yield: 15–20 cookies 1x
Description
These soft and chewy Easter Cookies are packed with pastel M&M’s, white chocolate chips, and colorful sprinkles. Ready in just 9 minutes of bake time, they’re the perfect festive spring dessert for Easter gatherings, bake sales, or sweet family moments.
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
2 teaspoons pure vanilla extract
¾ cup Easter/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. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat butter, granulated sugar, and brown sugar for 1–2 minutes until light and fluffy.
Add egg and vanilla extract. Mix until combined, scraping down the sides as needed.
On low speed, gradually mix in the dry ingredients until just combined. Do not overmix.
Gently fold in M&M’s and white chocolate chips.
Scoop dough into 1½ to 2½ tablespoon portions. Press tops into pastel sprinkles.
Place dough balls on prepared baking sheets, leaving space for spreading.
Bake for 8–11 minutes, until edges are set but centers look slightly underdone.
Let cool on baking sheet for several minutes before transferring to a wire rack.
Optional: Press extra candies or chocolate chips on top while cookies are still warm.
Notes
For thicker cookies, chill dough balls for 20 minutes before baking.
For perfectly round cookies, swirl a round glass over them immediately after baking.
Do not overbake — slightly underdone centers create a soft texture.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 73mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg