Soft & Chewy Easter Cookies Recipe

Introduction

These soft and chewy Easter cookies are a delightful treat, perfect for celebrating the season with a burst of color and sweetness. With candy-coated chocolates and optional sprinkles, they bring joy to any holiday gathering.

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

1. Step 1: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, then add the egg yolk and mix until fully incorporated.
2. 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.
3. 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.
4. Step 4: Transfer the tray to the freezer and freeze for at least 1 hour, or until the dough balls are firm.
5. 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.
6. 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 flavor, add a teaspoon of vanilla extract when mixing the butter and sugar.
• Substitute candy-coated chocolates with chopped nuts or dried fruit for different textures.
• Use almond or coconut flour to make a gluten-free version, adjusting the quantity as needed.
• Press the candies gently to avoid cracking the dough balls before freezing.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit any additional salt in the recipe to avoid overly salty cookies.

Why do I need to freeze the dough balls before baking?

Freezing the dough helps the cookies keep their shape during baking and enhances their soft, chewy texture by controlling spread.

Soft & Chewy Easter Cookies Recipe

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★★★★★

4.7 from 122 reviews

These Soft & Chewy Easter Cookies are delightfully tender and bursting with colorful candy-coated chocolates, perfect for festive celebrations. With a simple buttery dough that freezes before baking, they achieve a perfect texture—soft centers with slightly set edges. Optional sprinkles add a cheerful touch to make these cookies a holiday favorite for all ages.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1 cup unsalted butter, softened (225 g)
• ½ cup granulated sugar (100 g)
• 1 large egg yolk

Toppings

• Candy-coated chocolates (such as M&M’s), to taste
• Colorful sprinkles (optional)

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, then add the egg yolk and mix until fully incorporated.
2. Combine Dry Ingredients: Add the flour and baking powder directly to the bowl and mix just until a soft dough forms, being careful not to overmix.
3. Form Dough Balls: 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.
4. Freeze Dough Balls: Transfer the tray to the freezer and freeze for at least 1 hour, or until the dough balls are firm.
5. Bake Cookies: 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.
6. Cool and Decorate: 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.

Notes

• Freezing the dough balls before baking ensures the cookies maintain their shape and achieve a soft, chewy texture.
• Do not overmix the dough to avoid tough cookies.
• Use parchment paper for easy removal and to prevent sticking.
• You can substitute candy-coated chocolates with chocolate chips if desired.
• For a dairy-free variation, use a dairy-free butter substitute and check candy coatings for dairy ingredients.

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