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Soft and Chewy Easter Cookies: The Perfect Spring Treat

Soft and Chewy Easter Cookies.
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These Easter Cookies are the perfect treat for springtime baking! Soft, chewy, and loaded with pastel M&M’s, white chocolate chips, and colorful sprinkles, they’re festive, fun, and sure to be a hit with kids and adults alike. Whether you’re hosting an Easter brunch or just craving something sweet, these cookies are easy to make and absolutely delicious.

Ingredients

Scale

(Makes 15–20 cookies)

  • 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 (make sure it’s fresh and soft)
  • 1 large egg, cold, straight from the fridge
  • 2 teaspoons pure vanilla extract
  • ¾ cup Easter/spring M&M’s, plus extra for topping (optional)
  • ½ cup white chocolate chips or chunks, plus extra for topping (optional)
  • ¼ cup pastel sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar for 1–2 minutes, until light and fluffy.
  4. Add Wet Ingredients: Add the egg and vanilla extract, mixing until combined. Scrape down the sides of the bowl as needed.
  5. Combine Dry and Wet Ingredients: On low speed, gradually add the flour mixture and mix until just combined.
  6. Fold in Mix-Ins: Gently stir in the M&M’s and white chocolate chips. Place the sprinkles in a shallow bowl.
  7. Shape Dough: Scoop the dough into 1½–2½ tablespoon portions. Gently press the top of each dough ball into the sprinkles to coat.
  8. Chill (Optional): For thicker cookies, chill the dough balls in the fridge for 20 minutes.
  9. Bake: Place the dough balls on the prepared baking sheets, leaving 1–2 inches between them for spreading. Bake for 8–11 minutes, or until the edges are set but the centers are still slightly soft.
  10. Shape Cookies (Optional): As soon as the cookies come out of the oven, use a glass or spoon to gently shape them into perfect rounds.
  11. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Add Toppings (Optional): While the cookies are still warm, press additional M&M’s or white chocolate chips onto the tops for extra decoration.

Notes

  1. Chill the Dough: For thicker cookies, chill the dough balls for 20 minutes before baking.
  2. Don’t Overbake: Remove the cookies from the oven when the edges are set but the centers are still slightly soft. They’ll firm up as they cool.
  3. Perfectly Round Cookies: Use a glass or cookie cutter to shape the cookies right after they come out of the oven for a professional look.
  4. Customize: Swap out the M&M’s and sprinkles for other festive mix-ins like mini eggs or pastel-colored candies.

Nutrition

Find it online: https://recipes.swedishinarabic.net/soft-and-chewy-easter-cookies-the-perfect-spring-treat-2/