Easter Cookies
Our go-to cookies for spring baking! Soft and chewy cookies made with pastel M&M's, white chocolate, and sprinkles.
Servings 15 - 20
Calories 200kcal
Ingredients
- 1½ cups plus one 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, if desired
- ½ cup white chocolate chips or chunks plus extra for topping, if desired
- ¼ cup pastel sprinkles
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
- Gently stir in M&M's and white chocolate chips. Place the sprinkles in a shallow bowl.
- Scoop balls of cookie dough, between 1½ and 2½ tablespoon portions. Gently press the top of each ball into the bowl of sprinkles. You can bake the cookies right away or chill the dough balls in the fridge for about 20 minutes for slightly thicker cookies.
- Place dough onto prepared baking sheets leaving an inch or two for spreading. I like to make sure the dough balls are mounded higher rather than wider so that the cookies aren't too thin.
- Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone; this will create a soft cookie. See note about shaping the cookies as soon as they come out of the oven.
- Place the baking sheets on wire racks and allow the cookies to cool completely. If desired, you can press some M&M's and/or chocolate chips onto the top of the cookies when they are still warm.
Video
Notes
BAKING TIME: Adjust according to the size of dough balls.
HOW TO GET PERFECTLY ROUND COOKIES:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 39mg | Fiber: 1g | Sugar: 20g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg