Easter Cookies

Easter Cookies Ingredients

• Sugar (1 cup): Adds sweetness and helps the cookies spread and bake up with lightly crisp edges.
• Brown sugar (1 cup): Adds moisture and that chewy, caramel-like flavor that makes these cookies so soft.
• Butter, softened (½ cup): Adds rich flavor and helps create a tender cookie texture.
• Vegetable oil (½ cup): Keeps the cookies extra soft and chewy, even after they cool.
• Eggs (2): Binds the dough and helps give the cookies structure with a soft interior.
• Baking powder (1 teaspoon): Gives a little lift so the cookies bake up thick and soft.
• Salt (1 teaspoon): Balances the sweetness and makes the flavors pop.
• Baking soda (1 teaspoon): Helps with spread and gives the cookies that perfect chewy bite.
• Vanilla extract (1 teaspoon): Adds classic warm flavor that makes the cookies taste bakery-style.
• All-purpose flour (3 cups): Gives the dough structure so the cookies hold their shape.
• M&M’s, chopped and whole, separated (M&M’s chopped and whole, separated): Chopped candies mix into the dough for color and crunch, and whole ones on top make them extra cute. The easiest way is to use a nut chopper, but a large chef’s knife and a cutting board also work.
• White chocolate chips, divided (1 cup): Adds creamy sweetness throughout, and extra chips on top make them look pretty and taste even better.

How to Make Easter Cookies

PREP. Preheat the oven to 350°F

DOUGH. In the bowl of a stand mixer with the paddle attachment, cream 1 cup sugar, 1 cup brown sugar, ½ cup softened butter, and ½ cup vegetable oil on low speed. Mix in 2 eggs, one at a time – until fluffy.

• In a medium bowl add 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon baking soda and whisk. Add the flour mixture to the sugar mixture and mix until combined. Mix in 1 teaspoon vanilla.
• Add chopped M&Ms as well as ½ cup white chocolate chips.

BAKE. Scrape down the sides scoop the dough and roll it into balls. Add 5 whole M&M to the top center of each dough ball to make them picture-perfect and add a few white chocolate chips on top as well.

• Bake in the preheated oven for 7-8 minutes. Cool on the baking sheet then place on a wire rack to finish cooling.

Kristyn’s Recipe Tips

• Do not over-bake, pull them at 8 to 9 minutes when the centers still look slightly soft, they will finish setting on the pan.
• Use room temperature butter so it creams smoothly with the sugars for the best texture.
• Chop some of the M&M’s so the color spreads through the cookie, then save whole ones for the tops.
• Press the M&M’s and white chocolate chips on top right after scooping so they stick and look bakery-pretty.
• CHANGE IT UP: Instead of topping with M&M’s and white chocolate chips, bake and cool the cookies before dipping half of each cookie in white chocolate and topping with Easter sprinkles.

5 from 57 votes

Easter Cookies Recipe

By: Kristyn Merkley

Soft and chewy Easter Cookies loaded with colorful M&M’s and white chocolate chips bake in minutes and are perfect for spring parties and baskets.

Servings: 24

Prep: 10 minutes mins

Cook: 8 minutes mins

Total: 18 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 1 cup sugar
• ▢ 1 cup brown sugar
• ▢ ½ cup butter, softened
• ▢ ½ cup vegetable oil
• ▢ 2 eggs
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ M&M's chopped and whole, separated
• ▢ 1 cup white chocolate chips, divided

Instructions 

• Preheat the oven to 350°F
• In the bowl of a stand mixer, cream white sugar, brown sugar, butter, and oil.
• Add eggs, one at a time, to the butter mixture and mix until fluffy.
• In a separate bowl, sift baking powder, salt, baking soda, and flour. Add to the wet ingredients and mix until combined. Add vanilla and mix.
• Add as many chopped M&Ms as you prefer and ½ cup white chocolate chips.
• Scoop the dough and roll it into balls. Add 5 whole M&M's to the top center of each dough ball. Add a few white chocolate chips on top as well.
• Bake for 8-9 minutes. Cool on the baking sheet.

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Notes

Store cookie dough. Mix up the cookie dough, cover with plastic, and refrigerate for 1-2 days. You can also freeze cookie dough balls for 3 months. See How to Freeze Cookie Dough for tips.  

Store baked cookies in an airtight container at room temperature, along with a piece of white bread to help keep them soft, for 4-5 days. Freeze in a freezer-safe container for up to 3 months. 

Nutrition

Calories: 246kcal, Carbohydrates: 34g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 146mg, Potassium: 98mg, Fiber: 1g, Sugar: 22g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

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This recipe was first shared March, 2021.