Introduction

These Soft & Chewy Easter Cookies are a festive treat perfect for celebrating the season. They combine a tender, buttery dough with vibrant candy-coated chocolates and optional sprinkles for a fun, colorful twist.

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, then 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 flavor, add a teaspoon of vanilla extract to the dough before mixing in the flour.
Use different types of candy-coated chocolates or even mini chocolate chips for variety.
Press the candies gently to avoid cracking the cookies while baking.
Try swapping sprinkles for chopped nuts or shredded coconut for a different texture.

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 to maintain moisture. Reheat gently in the microwave for a few seconds if desired, but these cookies are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit any added salt in the recipe to avoid making the cookies too salty.

Why do the cookies need to be frozen before baking?

Freezing the dough helps the cookies hold their shape and keeps the centers soft while allowing the edges to set, resulting in a perfect chewy texture.

Soft & Chewy Easter Cookies Recipe

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★★★★★

4.7 from 67 reviews

These Soft & Chewy Easter Cookies are a delightful treat perfect for spring celebrations. Featuring a tender, buttery dough studded with candy-coated chocolates and optionally decorated with colorful sprinkles, these cookies combine a soft texture with fun, festive colors. The recipe involves chilling the dough balls before baking to achieve the ideal chewy center and slightly crisp edges.

Author: Lena
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
Diet: Vegetarian

Ingredients

Scale

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

Prepare the 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, creating a smooth, creamy base for your dough.
Add dry ingredients: Add the all-purpose flour and baking powder directly to the bowl and mix just until a soft dough forms, being careful not to overmix to maintain tender cookies.
Shape the dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a parchment-lined tray and gently press several candy-coated chocolates into the top of each dough ball for a colorful burst of flavor.
Chill the dough: Transfer the tray to the freezer and freeze the dough balls for at least 1 hour or until firm. This step helps the cookies keep their shape and develop a chewy texture during baking.
Preheat and bake: Preheat the oven to 350°F (175°C). Arrange the frozen dough balls on a parchment-lined baking sheet, spacing them slightly apart to allow even baking. Bake for 10–12 minutes, until the cookie edges are set but the centers remain soft for a chewy bite.
Cool and decorate: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. If desired, sprinkle colorful sprinkles on the warm cookies, then transfer them to a wire rack to cool completely.

Notes

Do not overmix the dough to avoid tough cookies.
Freezing the dough balls before baking helps maintain shape and enhances chewiness.
If you prefer, substitute candy-coated chocolates with chocolate chips or chopped chocolate chunks.
The cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
Optional sprinkles add festive color but can be omitted without affecting flavor.

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