Easter Cookies
Our go-to cookies for spring baking! Soft and chewy cookies made with pastel M&M's, white chocolate, and sprinkles.
Servings: 20 cookies
Calories: 200kcal
Ingredients
Cookies
- 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
- 1 large egg cold, straight from the fridge
- 2 teaspoons pure vanilla extract
- ¾ cup Easter/spring M&M's plus extra for topping
- ½ cup white chocolate chips or chunks plus extra for topping
- 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, 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.
- 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.
- 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.
- Allow cookies to cool completely on wire racks.
Notes
Chilling the dough balls helps to create thicker cookies.