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.

Easter Cookies: 6 Easy Blissful Steps

Name: Easter Cookies
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: American
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

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

Scale

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

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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