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Easy Easter Cookies – Fun Holiday Treat

Close-up of Easter Cookies — pastel M&M-studded, white-chocolate pockets and sprinkle-topped rounds, a cheerful Easter Bakery Desserts option for spring parties and gift boxes.
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Soft, chewy spring cookies studded with pastel M&M’s and creamy white chocolate, finished with a sprinkle-sparkle top. Quick to mix, fun to decorate, and perfect for Easter baskets or a festive cookie plate.

Ingredients

Scale
  • 1¾ cups all-purpose flour (that’s 1½ cups plus 1 tablespoon), spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ cup unsalted butter, softened but still slightly cool
  • ½ cup granulated sugar
  • ⅓ cup packed brown sugar (fresh and soft for best chew)
  • 1 large egg, cold from the fridge
  • 2 teaspoons pure vanilla extract
  • ¾ cup seasonal/pastel M&M’s, plus extras for decorating if you like
  • ½ cup white chocolate chips or chunks, plus extras for topping if desired
  • ¼ cup pastel sprinkle mix

Instructions

  1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

  3. In the bowl of a stand mixer (or a large bowl if using a hand mixer), beat the softened butter with the granulated and brown sugars until the mixture lightens and becomes fluffy — about 1–2 minutes.

  4. Add the cold egg and vanilla, beating until evenly incorporated and scraping down the bowl as needed.

  5. Reduce the mixer speed and add the dry ingredients. Mix just until no streaks of flour remain — don’t overwork the dough.

  6. Fold in the pastel M&M’s and white chocolate pieces with a spatula until distributed.

  7. Pour the sprinkles into a shallow dish. Using a cookie scoop or spoon, portion the dough into balls (about 1½–2½ tablespoons each). Lightly press the top of each mound into the sprinkles so they stick — avoid flattening the dough.

  8. Arrange the dough balls on the prepared sheets, leaving 1–2 inches between them. For taller cookies, mound the dough slightly rather than flattening it. Optionally chill the scooped dough for ~20 minutes for thicker cookies.

  9. Bake 8–11 minutes, adjusting time for dough size, until the edges are set but centers still look a touch soft. Remove from oven. If you like, press a few extra M&M’s or white chocolate pieces onto the warm tops.

  10. For neat, round cookies, shape them while still warm (see shaping tips below). Transfer to a wire rack to cool completely.

Notes

Notes & shaping tips

 

  • Baking time: Smaller scoops need less time; larger mounds need a bit more. Watch the first batch.

  • Shaping option A: Right out of the oven, place a round glass or bowl (larger than the cookie) upside-down over the warm cookie and quickly rotate it in a small circle; the rim will nudge the edges into a smooth circle. Works best while cookies are hot and still on the sheet.

  • Shaping option B: While the cookies are still hot, use the back of a spoon to gently push the edges inward for a clean, round profile.

Nutrition

Find it online: https://irmacooks.com/easy-easter-cookies/