Recipes Mentor
Irresistible Easter Cookies: A Simple Spring Delight
- Prep
- 20 min
- Cook
- 11 min
- Total
- 31 min
- Serves
- 20
- Calories
- 200 kcal
- Carbs
- 28.00 g
Ingredients
- 1½ cupsplus one tablespoon all purpose flour (spooned and leveled)
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonsalt
- ½ cupunsalted butter (softened but still cool)
- ½ cupgranulated sugar
- ⅓ cupbrown sugar (lightly packed)
- 1large egg (cold, straight from the fridge)
- 2 teaspoonspure vanilla extract
- ¾ cupEaster/spring M&M's (plus extra for topping)
- ½ cupwhite chocolate chips or chunks (plus extra for topping)
- ¼ cuppastel sprinkles
Instructions
- 1
Preheat oven to 350°F. Line two baking sheets with parchment paper.
- 2
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 3
In a separate bowl, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined. On low speed, add in flour mixture and mix until just combined.
- 4
Gently stir in M&M's and white chocolate chips. Scoop balls of cookie dough, between 1½ and 2½ tablespoon portions, and press the top of each ball into sprinkles.
- 5
Place dough onto prepared baking sheets leaving space for spreading. Bake for 8-11 minutes until the edges are set but the center is slightly underdone.
- 6
Allow cookies to cool completely on wire racks.