Easter Cookies
Soft and chewy Easter cookies loaded with pastel M&M's, white chocolate, and sprinkles.
Ingredients
Ingredients
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened but still cool
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar lightly packed
- 1 large egg cold
- 2 teaspoons vanilla bean paste
- 3/4 cup Easter or spring M&M's plus extra for topping
- 1/2 cup white chocolate chips or chunks plus extra for topping
- 1/4 cup pastel sprinkles
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle, beat the butter, granulated sugar, and brown sugar on medium speed for 1 to 2 minutes until light and fluffy.
- Add the cold egg and vanilla bean paste to the butter mixture and mix until smooth, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the flour mixture to the wet ingredients and mix just until no dry streaks of flour remain.
- Use a spatula to gently fold in the M&M's and white chocolate chips until evenly distributed.
- Place the sprinkles in a shallow bowl. Scoop cookie dough into balls using 1 1/2 to 2 1/2 tablespoons of dough per cookie. Press the top of each dough ball into the sprinkles.
- Arrange the dough balls on the prepared baking sheets, mounding them higher than they are wide and leaving about 2 inches between each cookie for spreading.
- Bake one sheet at a time for 8 to 11 minutes, or until the edges are just set and the centers still look slightly underdone.
- Remove the baking sheet from the oven and, if desired, gently press a few extra M&M's and white chocolate chips onto the tops of the warm cookies.
- Let the cookies cool completely on the baking sheets set on wire racks before serving or storing.
Notes
- For thicker cookies, chill the formed dough balls for 20 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- You can freeze unbaked dough balls for up to 2 months; bake from frozen, adding 1 to 2 minutes to the baking time.
- Make sure the butter is softened but still cool so the cookies do not spread too much.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- You can freeze unbaked dough balls for up to 2 months; bake from frozen, adding 1 to 2 minutes to the baking time.
- Make sure the butter is softened but still cool so the cookies do not spread too much.