Easter Cookies
Easter cookies are made with pastel M&M’s and sprinkles for festive spring fun! These chewy cookies are easy to make ahead of time.
Happy almost Easter! If you’re looking for an easy last minute Easter recipe, then I have a treat for you. Made with pastel M&M’s and colorful sprinkles, these Easter cookies are sweet, chewy and so simple to make! You likely already have the ingredients in your kitchen too.
Why this recipe works: These cookies are an adaptation of my chocolate chip cookies, but instead of chocolate chips I simply chose M&M’s! The use of brown sugar and an extra egg yolk makes these cookies extra chewy.
How to make Easter cookies
- Whisk together the dry ingredients in one bowl and set aside.
- Beat wet ingredients in a separate bowl. Beat butter and sugars together until light and fluffy, then add eggs and vanilla.
- Add dry ingredients to wet ingredients and mix just until combined. Stir in the M&M’s by hand.
- Chill the dough for 2 hours or up to 24 hours.
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Scoop the cookie dough and roll into balls. Press down slightly with the palm of your hand. Add sprinkles to the tops of the cookies.
- Bake at 350 F for 10 to 12 minutes. Cool in a wire rack and enjoy!
Helpful recipe tips
This recipe is pretty straight forward, but there are a couple tips to guarantee success! Use room temperature ingredient for a dough with good consistency. For accurate measuring, use a kitchen scale or aerate your flour by fluffing it up with a fork and spooning it into a measuring cup (never pack down flour). Finally, chill the dough for extra chewy cookies! I like to chill the dough for a full 24 hours.
Frequently Asked Questions
Yes! Chopped up Cadbury milk chocolate mini eggs or Hershey’s candy coated mini eggs will work. You can also use peanut M&M’s or Reese’s Pieces.
The dough was too warm or you flattened the dough balls too much with your hand.
The cookie dough will last in the refrigerator for up to 48 hours and in the freezer for up to 3 months.
Your local chef store or baking store will likely have them. You can also look at grocery stores or buy spring sprinkles online.
Related recipes
These cookies are an adaptation of my Christmas M&M cookies. You can make these cookies for any holiday—just swap out the M&M for any festive color! If you prefer peanut butter cookies, check out my peanut M&M cookies. At Easter, readers love my Cadbury Mini Egg Blondies. They are simple to make and quite delicious too!
Easter cookies are quick to make and festive too! Be sure to use pastel colors chocolate candies and sprinkles for a seasonal touch. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media when you bake!
Easter Cookies
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup Easter M&M's
- 2 Tablespoons pastel sprinkles
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the M&M’s by hand.
- Cover cookie dough with plastic wrap and chill for at least 2 hours (or overnight).
- When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to scoop a heaping tablespoons of the chilled cookie dough. Shape it into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 2-inches apart. Gently press down the balls of cookies with the palm of your hand so the tops are flat. Add sprinkles on top.
- Bake for about 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
