What the heck is this?
These Easter cookies are the kind of soft, buttery, pastel-dotted dreams that make spring feel like magic. Think sugar cookie meets buttery shortbread, then gets all dressed up for Easter with pastel sprinkles, mini chocolate eggs, or white chocolate chips—whatever makes your inner bunny hop. They’re the kind of cookies that melt in your mouth and leave you wondering how many is too many. (Spoiler: there’s no such thing.)
Why You’ll Love This Recipe
They’re fast. They’re easy. And they’re almost too cute to eat—but you’ll still eat at least five in one sitting. These cookies stay soft for days, require zero chilling, and you can customize them with all your favorite Easter candy. Whether you’re baking with kids, prepping for a spring brunch, or just want something sweet without the fuss, this recipe delivers in every way. Plus, they make the perfect edible gift.
The Good Stuff You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup pastel sprinkles or sanding sugar
- 1 cup mix-ins (like chopped Cadbury mini eggs, pastel M&Ms, white chocolate chips, or a combo)
Let’s Do This
1. Prep the basics: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream it up: In a large bowl, beat the softened butter and sugar together with a hand mixer (or stand mixer) until light and fluffy—about 2–3 minutes. Add in the egg and vanilla, and beat until smooth.
3. Dry ingredients, assemble: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry mixture into the wet ingredients, mixing just until everything’s combined. Don’t overmix—you want these cookies to stay tender.
4. Add the fun: Fold in your mix-ins and sprinkles with a spatula until they’re evenly distributed. It’ll look like spring exploded in your dough, and that’s exactly what you want.
5. Scoop and bake: Use a cookie scoop or tablespoon to drop dough balls (about 1 ½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. If you want that picture-perfect look, press a few extra candies or chips on top before baking.
6. Bake and cool: Bake for 9–11 minutes, or until the edges are just barely golden and the centers look set but still soft. Don’t overbake—these cookies will continue to cook slightly on the baking sheet. Let them cool for 5 minutes on the sheet, then transfer to a wire rack.
Serving Suggestions
These cookies are perfect for Easter baskets, brunch dessert trays, or a pastel-themed cookie box. Pair them with a glass of cold milk, a cup of coffee, or wrap a few in cellophane and tie them with a ribbon for the cutest homemade gift ever.
Switch It Up
- Swap in lemon or almond extract for a fun flavor twist.
- Add a little citrus zest (lemon or orange) to the dough for brightness.
- Use pastel-colored sanding sugar to roll the dough balls for sparkle.
- Fold in chopped dried fruit like cranberries or golden raisins for a sweet-tart edge.
Make-Ahead Tips
Make the dough up to 3 days ahead and store in the fridge in an airtight container. You can also freeze dough balls and bake straight from frozen—just add 1–2 minutes to the bake time. Baked cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.
Questions People Actually Ask
Do I have to chill the dough? Nope! These are soft cookies with no chilling required—because we love easy.
Can I use margarine or salted butter? You can use salted butter—just reduce the added salt to ¼ tsp. Margarine isn’t recommended for best texture.
How do I keep them soft? Store them in an airtight container with a slice of white bread (it keeps them perfectly tender).
Can I make them gluten-free? Yes, just swap the all-purpose flour with a 1:1 gluten-free baking blend.