If there’s one thing I look forward to every spring, it’s baking something festive and sweet that makes people light up the moment they take a bite. These Easter cookies hit that mark every single time. They’re soft, chewy, loaded with pastel-colored chocolate candies, and just the right amount of nostalgic. Whether I’m whipping up a batch for a school party, a church potluck, or just a laid-back family gathering, they disappear faster than I can set them out. Trust me—these cookies aren’t just cute. They’re craveable.

Why These Cookies Work Every Time

Over the years, I’ve tried so many variations of Easter cookies, but this recipe has become my gold standard. Here’s why:

• Simple pantry ingredients: You probably already have most of what you need.
• Soft, chewy centers with crisp edges: That perfect bakery-style texture.
• Festive colors: Thanks to the pastel M&M’s or candy-coated chocolates, they just scream spring.
• No chill time required: You can go from craving to cookie in under 30 minutes.
• Kid-approved: The bright colors make them a hit with little ones, and the taste keeps everyone coming back.

Let’s get into the magic behind these little beauties.

Ingredients You’ll Need

(Serves about 24 cookies | Prep Time: 10 minutes | Bake Time: 10-12 minutes)

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups Easter M&M’s (or pastel candy-coated chocolates)
• 1/2 cup white chocolate chips (optional but highly recommended)

Optional additions:

• A handful of sprinkles for extra color
• Crushed mini pretzels for a salty-sweet combo
• A few mini marshmallows folded into the dough for a gooey surprise

How I Make These Irresistible Easter Cookies

1. Preheat and Prep

I start by preheating my oven to 350°F and lining two baking sheets with parchment paper. This makes cleanup a breeze and keeps the cookies from sticking.

2. Cream the Butter and Sugars

In a large bowl, I beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—about 2 to 3 minutes. I always use a hand mixer for this step, but a stand mixer works great too.

3. Add Eggs and Vanilla

Next, I add in the eggs one at a time, beating well after each one, then stir in the vanilla extract. This combo gives the cookies their soft texture and sweet, mellow flavor.

4. Combine Dry Ingredients

In a separate bowl, I whisk together the flour, baking soda, and salt. Then I gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix here—just enough to bring everything together.

5. Stir in the Easter Magic

This is where the fun starts. I gently fold in the pastel M&M’s and white chocolate chips. I usually hold back a small handful of candies to press on top of each dough ball before baking—they make the cookies look bakery-perfect.

6. Scoop and Bake

Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Into the oven they go for 10-12 minutes. I take them out when the edges are golden but the centers still look a little soft—they’ll continue to set as they cool.

7. Cool and Serve

I let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack. Once they’re cool enough to handle (or not, honestly), they’re ready to serve.

Pro Tips From My Kitchen

• For thicker cookies: Chill the dough for 30 minutes before baking. Not required, but it helps them hold their shape.
• Make it gluten-free: Swap the flour with a 1-to-1 gluten-free baking flour. I’ve done this and nobody even noticed.
• Customize for other holidays: Swap out the candy colors and you’ve got Christmas, Halloween, or birthday party cookies in no time.

What I Serve With These Cookies

These cookies are perfect on their own, but if I’m going all-out for a spring celebration, I like to round out the table with:

• Fresh strawberry lemonade or raspberry iced tea
• A citrusy fruit salad with mint
• Mini carrot cake cupcakes with cream cheese frosting

They also make a fantastic addition to Easter baskets or cookie boxes. I’ll wrap a few in cellophane with ribbon and tuck them in next to a chocolate bunny or homemade hot cocoa mix.

FAQs (The Ones I Always Get Asked)

Q: Can I freeze the dough?
Absolutely. I scoop the dough into balls, freeze them on a tray, then transfer to a zip-top bag. They bake straight from frozen—just add a minute or two to the bake time.

Q: What if I don’t have M&M’s?
Chopped Cadbury Mini Eggs or any candy-coated chocolates work. Even pastel sprinkles alone will still look festive.

Q: Do they stay soft?
Yes! Stored in an airtight container, they stay soft for several days. If they do start to harden, pop a slice of bread in the container overnight to restore moisture.

Q: Can kids help make these?
Absolutely. My nieces love mixing in the candies and pressing extras on top before baking. It’s a fun and low-stress way to get them involved in the kitchen.

Why These Easter Cookies Deserve a Spot on Your Spring Table

They’re festive, foolproof, and make your kitchen smell like vanilla and happiness. What more could you want from a holiday cookie? Whether you’re baking for a crowd or sneaking one after dinner with a cup of tea, these Easter cookies are the kind of treat that brings people together and makes memories a little sweeter.