Pastel Easter Cookies
Delight your holiday celebrations with these colorful, buttery pastel Easter cookies, featuring white chocolate chips and vibrant M&M's.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Best at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract Use pure vanilla for best flavor
- 2 large eggs At room temperature
Mix-Ins
- 1 cup pastel M&M’s
- 1 cup white chocolate chips
- 1/2 cup sprinkles Choose festive colors
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt until well combined.
Mixing
- In another large bowl, beat together the butter, granulated sugar, brown sugar, and vanilla until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually blend in the dry ingredients, mixing until just combined.
- Stir in the pastel M&M’s, white chocolate chips, and sprinkles.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to five days, or freeze for up to three months. Thaw at room temperature before serving.