Introduction

These Soft & Chewy Easter Cookies are a delightful treat perfect for spring celebrations. Packed with candy-coated chocolates and optional colorful sprinkles, they offer a fun and festive twist on classic cookies. Enjoy their tender texture and sweet bursts in every bite.

Soft & Chewy Easter Cookies Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour (300 g)
½ teaspoon baking powder
1 cup unsalted butter, softened (225 g)
½ cup granulated sugar (100 g)
1 large egg yolk
Candy-coated chocolates (such as M&M’s), to taste
Colorful sprinkles (optional)

Instructions

Step 1: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg yolk and mix until fully incorporated.
Step 2: Add the flour and baking powder directly to the bowl and mix just until a soft dough forms, being careful not to overmix.
Step 3: Scoop tablespoon-sized portions of dough and roll them into balls. Place on a parchment-lined tray and gently press several candy-coated chocolates into the top of each dough ball.
Step 4: Transfer the tray to the freezer and freeze for at least 1 hour, or until the dough balls are firm.
Step 5: Preheat the oven to 350°F (175°C). Arrange the frozen dough balls on a parchment-lined baking sheet, spacing them slightly apart, and bake for 10–12 minutes, until the edges are set and the centers remain soft.
Step 6: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. If using, sprinkle with colorful sprinkles while the cookies are still slightly warm, then transfer to a wire rack to cool completely.

Tips & Variations

For extra color and crunch, try mixing mini candy-coated chocolates into the dough before shaping.
Use different types of sprinkles or edible glitter to customize these cookies for other holidays or celebrations.
If you prefer a sweeter cookie, add a teaspoon of vanilla extract to the butter and sugar mixture.
Chill the dough balls longer if you want thicker cookies with a softer center.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container, which will help maintain moisture. Reheat gently in the microwave for 10–15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is best for flavor and texture in this recipe, but you can substitute margarine if needed. Keep in mind the cookies may have a slightly different taste and softer texture.

Why do I freeze the dough balls before baking?

Freezing the dough helps the cookies hold their shape during baking and results in a soft, chewy center while the edges become lightly crisp. It also intensifies the flavors by allowing the fats to solidify before baking.

Soft & Chewy Easter Cookies Recipe

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4.8 from 61 reviews

These Soft & Chewy Easter Cookies are delightful treats perfect for spring celebrations. Featuring a tender texture and topped with colorful candy-coated chocolates and optional sprinkles, they bring festive cheer to your dessert table with a simple, easy-to-follow recipe.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour (300 g)
½ teaspoon baking powder

Wet Ingredients & Mix-ins

1 cup unsalted butter, softened (225 g)
½ cup granulated sugar (100 g)
1 large egg yolk
Candy-coated chocolates (such as M&M’s), to taste
Colorful sprinkles (optional)

Instructions

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Then add the egg yolk and mix until fully incorporated, ensuring a smooth and even consistency.
Mix Dry Ingredients: Add the all-purpose flour and baking powder directly to the bowl. Mix just until a soft dough forms, taking care not to overmix to maintain the tender texture of the cookies.
Form Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a parchment-lined tray. Gently press several candy-coated chocolates into the top of each dough ball to add color and flavor.
Freeze Dough Balls: Transfer the tray to the freezer and freeze the dough balls for at least 1 hour until they become firm. This helps the cookies hold their shape during baking.
Preheat and Bake: Preheat your oven to 350°F (175°C). Arrange the frozen dough balls on a parchment-lined baking sheet, spacing them slightly apart. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft and chewy.
Cool and Add Sprinkles: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. If desired, sprinkle colorful sprinkles on top while the cookies are still slightly warm. Then transfer the cookies to a wire rack to cool completely.

Notes

Freezing the dough balls before baking is essential to keep the cookies from spreading too much and to maintain a chewy texture.
You can substitute candy-coated chocolates with your preferred chocolate or nuts for a different flavor.
For best results, use room temperature butter to ensure proper creaming with sugar.
Keep an eye on the cookies during baking; they should look set on the edges but remain soft in the center for that perfect chewy texture.

Keywords: Easter cookies, chewy cookies, soft cookies, candy-coated chocolates, festive cookies, holiday baking