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This spring-inspired Easter cookie recipe creates the most festive, soft-centered treats dotted with pastel candies and white chocolate. The combination of colorful M&Ms, sprinkles, and white chocolate chips makes these cookies as beautiful as they are delicious, perfect for your Easter celebration or anytime you need a cheerful sweet treat.
I first made these cookies for my niece's Easter egg hunt party, and they disappeared faster than the actual Easter eggs. Now they've become our official spring baking tradition, with everyone fighting over who gets to press the extra M&Ms on top of the warm cookies.
Ingredients
- All-purpose flour: Provides the perfect structure for these cookies, make sure to spoon and level for accurate measuring
- Baking powder and baking soda: Work together to create the ideal rise and texture
- Unsalted butter: Should be softened but still cool to create the perfect cookie base
- Granulated sugar and brown sugar: Combine for the right sweetness and moisture
- Cold egg: Straight from the fridge helps control spread and creates a better texture
- Pure vanilla extract: Enhances all the flavors, use real extract for best results
- Easter/spring M&Ms: Add festive color and chocolate flavor throughout
- White chocolate chips: Provide creamy pockets of sweetness
- Pastel sprinkles: Create that special Easter touch on the cookie tops
Step-by-Step Instructions
- Prepare the oven and pans:
- Preheat your oven to 350°F and prepare two baking sheets with parchment paper. The parchment prevents sticking and allows for even browning of the cookie bottoms.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a bowl until fully combined. This step ensures leavening agents are evenly distributed throughout the dough for consistent rise.
- Cream butter and sugars:
- Using a hand mixer or stand mixer with paddle attachment, beat butter with both sugars for 1-2 minutes until the mixture becomes light and fluffy. This incorporates air into the dough which helps create a tender cookie texture.
- Add wet ingredients:
- Mix in the cold egg and vanilla extract until fully combined, making sure to scrape down the sides of the bowl. The cold egg helps control spread during baking.
- Incorporate dry ingredients:
- Add the flour mixture to the wet ingredients and mix on low speed just until combined. Overmixing at this stage will develop gluten and make tough cookies.
- Fold in mix-ins:
- Gently stir in M&Ms and white chocolate chips by hand until evenly distributed throughout the dough. Using a gentle touch preserves the texture of the dough.
- Add sprinkles and shape:
- Scoop dough into balls between 1½ and 2½ tablespoons each, then gently press the tops into a bowl of sprinkles. Place on prepared baking sheets with space for spreading, mounding dough balls higher rather than wider.
- Bake to perfection:
- Bake for 8-11 minutes until the edges are set but centers still look slightly underdone. This ensures a soft, chewy texture once cooled. Shape cookies immediately out of the oven for perfect rounds.
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The secret to these cookies is using cold eggs rather than room temperature. I discovered this trick after years of flat cookies, and now I never let my eggs come to room temperature for drop cookies. The cold egg helps control spread and creates that perfect bakery-style thickness.
Storage Solutions
These Easter cookies stay fresh in an airtight container at room temperature for up to 5 days. The texture is actually best on day two when the flavors have had time to develop. If you want to keep them longer, place cookies in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for about an hour before serving. You can also freeze the shaped cookie dough balls for later baking just add an extra minute to the baking time when cooking from frozen.
Mix and Match Options
Feel free to customize these cookies to suit your taste or what you have on hand. Regular M&Ms work perfectly when it is not Easter season. Chocolate chips can replace white chocolate for a different flavor profile. The sprinkles can be swapped for any seasonal colors pink and red for Valentine's Day, red and green for Christmas, or team colors for game day. If you prefer a nutty texture, add ½ cup of chopped pecans or walnuts to the dough. Just keep the total amount of mix-ins around 1½ cups to maintain the proper cookie structure.
Perfect Shape Tips
The key to Instagram-worthy cookies is all in what you do the moment they come out of the oven. Use the glass swirling technique described in the recipe for perfectly round edges. Work quickly while the cookies are still very hot and pliable. Another professional baker trick is to keep a few extra M&Ms and white chocolate chips aside and strategically place them on top of each cookie right after baking. This ensures picture-perfect cookies with visible mix-ins on top. For an extra touch of sparkle, sprinkle a pinch of coarse sugar over the tops while still warm.
Common Queries
- → Can I use different types of chocolate?
Yes, you can substitute white chocolate chips with dark or milk chocolate chips based on your preference.
- → Do I need to chill the cookie dough?
Chilling the dough is optional but recommended if you prefer thicker cookies with less spread.
- → How do I ensure the cookies stay soft?
Bake until the edges are just set, leaving the centers slightly underdone for a soft texture.
- → Can I make these cookies in advance?
Yes, you can prepare the dough in advance, refrigerate, and bake when ready.
- → What other toppings can I use?
Try adding chopped nuts, toffee bits, or coconut flakes as additional toppings.