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Easter Cookies

Colorful and joyful cookies packed with white chocolate and pastel M&Ms, perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all purpose flour plus one tablespoon
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter softened but still cool
  • 0.5 cup granulated sugar
  • 0.33 cup brown sugar lightly packed
  • 1 large egg cold
  • 2 teaspoons pure vanilla extract
Mix-ins
  • 0.75 cup Easter or spring M&Ms plus extra for topping
  • 0.5 cup white chocolate chips or chunks plus extra for topping
  • 0.25 cup pastel sprinkles

Method
 

Preparation
  1. Preheat oven to 350°F and 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 to 2 minutes until light and fluffy.
  4. Add egg and vanilla extract; mix until combined.
  5. On low speed, add in flour mixture and mix until just combined.
  6. Stir in M&Ms and white chocolate chips.
Baking
  1. Scoop balls of cookie dough, press the tops into sprinkles, and place them on baking sheets.
  2. Bake for 8 to 11 minutes until edges are set and the center is slightly underdone.
  3. Allow to cool on wire racks.

Notes

Serve warm for the best texture. When storing, keep cookies in an airtight container at room temperature for up to 4 days. For a longer shelf life, freeze cookies for up to 2 months.