Indulge in the ultimate soft and chewy cookie, bursting with vibrant Easter candies. These delightful Easter Cookies are an absolute must-bake during the spring season, offering a perfect blend of festive pastel colors, irresistible flavor, and a tender texture that will keep everyone coming back for more. Prepare to fall in love with your new favorite holiday treat!
PIN THIS RECIPE FOR LATER!
As the days grow longer and hints of spring fill the air, our thoughts turn to Easter — a time for family, renewal, and, of course, delicious desserts. If you’re searching for fun, festive treats to celebrate the season, you’ve come to the right place. Beyond these enchanting Easter Cookies, don’t forget to explore our other delightful creations like these Easter Cupcakes and the whimsical Easter Marshmallow Creme Truffles!
Celebrate Spring with the Best Easter Candy Cookies
Is it truly a holiday if you haven’t indulged in some specially themed food? For me, the answer is a resounding no! Every year, as Easter approaches, those irresistible bags of pastel-colored candies in the store practically jump into my shopping cart, practically begging to be transformed into something magical. And what better canvas for these festive confections than a batch of homemade cookies?
These aren’t just any cookies; this recipe is a cherished adaptation of my all-time favorite Chocolate Chip Pudding Cookies. We’ve taken that incredibly soft and tender base and given it a vibrant Easter makeover, infusing it with cheerful colors and a generous helping of holiday candy. The result is a truly fun and delectable treat, perfect for baking in the weeks leading up to Easter or for sharing with loved ones on the big day itself.
Why These Easter Cookies Are a Must-Make
- Unbelievably Soft & Chewy: Thanks to a secret ingredient, these cookies boast a melt-in-your-mouth texture that sets them apart.
- Festively Colorful: Adorned with pastel M&Ms and speckled Cadbury Mini Eggs, they are as visually appealing as they are delicious, perfectly capturing the spirit of spring.
- Easy to Make: Despite their impressive appearance, this recipe is straightforward and accessible for bakers of all skill levels.
- Perfect for Sharing: Whether for an Easter brunch, a family gathering, or a thoughtful gift, these cookies are always a hit.
Essential Ingredients for Perfect Easter Cookies
Crafting these heavenly Easter Cookies requires a few key ingredients, each playing a vital role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need:
- Unsalted Butter: The foundation of any great cookie! I specifically use unsalted butter to control the overall saltiness of the recipe. A unique trick for these cookies is using partially melted butter. This means you don’t need to plan ahead to bring it to room temperature. This state of butter helps create a chewier cookie by impacting how the gluten develops.
- Sugar Blend: You’ll want a combination of both light brown sugar and granulated sugar. The brown sugar contributes to a rich, caramel-like flavor and ensures a moist, chewy texture, while the granulated sugar provides sweetness and helps with crisp edges. Our recipe uses 1 cup of light brown sugar and 1/2 cup of granulated sugar for the perfect balance.
- Large Eggs: Eggs are crucial for binding the ingredients together, adding moisture, and helping the cookies rise. Using large eggs ensures consistent results. While the recipe forgoes room temperature butter, having your eggs closer to room temperature can still aid in better emulsification with the butter and sugar, resulting in a smoother dough.
- Pure Vanilla Extract: A touch of high-quality vanilla extract elevates the flavor profile, adding warmth and depth that complements the sweetness of the candy. Always opt for real vanilla extract for the best taste.
- All-Purpose Flour: This is the workhorse of your dry ingredients, providing structure to the cookies. All-purpose flour is ideal for these cookies, ensuring they hold their shape without becoming too dense. Remember to measure your flour correctly – spoon it into the measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
- Instant Pudding Mix (Dry): This is the secret ingredient that makes these cookies exceptionally soft, moist, and tender. You must use *instant* pudding mix (not “cook and serve”) and only the dry powder, straight from the box – do not prepare the pudding first! Vanilla is a classic choice, but you could experiment with other complementary flavors.
- Salt: A small amount of salt is essential for balancing the sweetness and enhancing all the other flavors in the cookie. It truly brings out the best in every bite.
- Baking Soda: This leavening agent reacts with the acidic brown sugar to create carbon dioxide bubbles, giving the cookies their desired lift and a slightly chewy texture.
- Easter Candy: This is where the fun really begins! I used a delightful mix of plain Easter M&Ms for their vibrant colors and classic chocolate taste, along with Cadbury Mini Eggs, which add a delightful crunch and rich chocolate flavor. Feel free to customize with any small, colorful chocolate Easter candy you love. You could even toss in some festive holiday sprinkles for an extra pop of color!
How to Make Irresistible Easter Cookies: A Step-by-Step Guide
Baking these beautiful Easter cookies is a joy, and with these detailed steps, you’ll achieve perfectly soft and festive treats every time.
- Prepare the Butter: Begin by partially melting your butter. The goal is for the butter to be very soft, almost on the verge of melting entirely, but still mostly holding its shape. You’ll likely see some fully melted butter around the edges, but the core should remain soft solid. This unique butter consistency is key to the cookie’s tender crumb. You can achieve this by heating cut butter pieces in a microwave-safe bowl in 15-30 second intervals, or gently on the stovetop, being careful not to let it completely liquefy.
- Cream Butter and Sugars: In a large mixing bowl or the bowl of your stand mixer, combine the partially melted butter with both the brown sugar and granulated sugar. Cream these ingredients together thoroughly. I recommend mixing on medium speed for at least 2 minutes until the mixture is light, fluffy, and well combined. This process incorporates air, contributing to the cookies’ softness.
- Add Wet Ingredients: Next, beat in the large eggs and vanilla extract. Mix until they are fully incorporated into the butter and sugar mixture, scraping down the sides of the bowl as needed to ensure everything is evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together your all-purpose flour, instant pudding mix (remember, dry powder only!), salt, and baking soda. This ensures the leavening and seasoning are evenly distributed throughout the dough.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the dough comes together and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft and manageable, not overly sticky. If it feels too sticky to work with, you can add an additional tablespoon or two of flour, one at a time, until it reaches the right consistency.
- Fold in Easter Candy: Gently fold in your chosen Easter candies – the M&Ms and crushed Cadbury Mini Eggs. Mix just until they are evenly distributed throughout the dough.
- Scoop and Shape: Use a 2-tablespoon cookie scoop to form uniform balls of dough. Place them at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. For an extra pretty presentation, lightly press a few additional pieces of candy onto the tops and sides of each cookie dough ball before baking. This step is optional but highly recommended for visual appeal!
- Bake to Perfection: Preheat your oven to 350ºF (175ºC). Bake the cookies until the edges are lightly golden brown and the centers are just set. This usually takes about 8-10 minutes. Avoid overbaking, as this is crucial for maintaining their signature soft and chewy texture. I recommend baking one tray at a time for even cooking.
- Cool: Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before you transfer them to a wire rack to cool completely. Enjoy the irresistible aroma that fills your kitchen!
Pro Tips for the Best Easter Cookies
Achieving bakery-quality cookies at home is all about the details. Here are some expert tips to ensure your Easter Cookies turn out perfectly every time:
- Do Not Overbake: This is arguably the most critical tip for soft cookies. Cookies continue to bake slightly on the hot pan after being removed from the oven. They might look slightly underdone in the middle, but they will firm up as they cool. Overbaking will result in dry, hard cookies. Keep a close eye on them; the edges should be just barely golden.
- Bake One Tray at a Time: For consistent baking, I highly recommend baking only one sheet of cookies at a time in the center rack of your oven. If you must bake two trays, rotate them halfway through the baking time to ensure even browning and cooking.
- Perfecting Your Candy Pieces: When it comes to breaking up Cadbury Mini Eggs, you have a couple of options. A mallet is quick and efficient for creating smaller, irregular pieces to mix into the dough. However, for cleaner, more defined pieces to press onto the tops of the cookie dough for visual appeal, a sharp knife works best. Either method will work wonderfully, so choose what feels most comfortable for you!
- Experiment with Cookie Sizes: This recipe is incredibly versatile! For standard cookies, use a 2-tablespoon scoop. If you’re feeling ambitious or want a truly impressive treat, you can make oversized cookies. Use about 1/2 cup of dough for each, and increase the baking time to 15-18 minutes, watching them closely.
- Chilling the Dough (Optional but Recommended): While not strictly necessary due to the partially melted butter technique, chilling the dough for 30 minutes to an hour can help prevent excessive spreading, especially if your kitchen is warm. It also allows the flavors to meld beautifully.
- Measuring Flour Correctly: Always spoon your flour into the measuring cup and level it off with a straight edge (like the back of a knife). Scooping directly from the flour bag can compact it, leading to too much flour and a dry, dense cookie.
Make Ahead, Storage, and Freezing Your Easter Cookie Creations
Planning ahead for Easter gatherings can make the day much smoother. Luckily, these Easter Cookies are perfect for preparing in advance, and they store beautifully!
Make Ahead: Prepare the Dough in Advance
You can absolutely prepare the cookie dough a few days before you plan to bake. This is a fantastic time-saver, especially during busy holiday preparations. Simply follow the recipe up to the point of mixing in the candy. Once the dough is ready, transfer it to an airtight container or wrap it tightly in plastic wrap. Refrigerate the dough for up to 3-4 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking as directed. If the dough seems a bit stiff, you might need to add a minute or two to the baking time.
Storage: Keeping Baked Cookies Fresh
Once baked and completely cooled, store your Easter Cookies in an airtight container at room temperature. Thanks to the instant pudding mix, these cookies are renowned for staying incredibly soft and fresh for several days – often up to a week! Place a slice of bread in the container with the cookies to help maintain their softness even longer, if desired.
Freezing: Extend the Life of Your Cookies
These Easter Cookies are excellent candidates for freezing, whether as unbaked dough or as finished cookies. This is ideal for enjoying a taste of Easter long after the holiday has passed!
- Freezing Cookie Dough:
- Scoop and Freeze: Scoop the cookie dough into individual balls and place them on a baking sheet lined with parchment paper.
- Flash Freeze: Place the baking sheet in the freezer for about 1-2 hours, or until the dough balls are solid.
- Transfer to Bag: Once frozen solid, transfer the dough balls to a freezer-safe zip-top bag or airtight container. Label with the date and baking instructions.
- Bake from Frozen: When ready to bake, you can bake the frozen dough balls directly from the freezer. You may need to add an extra 2-4 minutes to the baking time. There’s no need to thaw!
- Freezing Baked Cookies:
- Cool Completely: Ensure your baked cookies are completely cooled before freezing. Any residual warmth can create condensation and lead to soggy cookies.
- Layer and Wrap: Place cookies in a single layer on a baking sheet and flash freeze for 30 minutes to an hour. Once firm, stack them in an airtight freezer-safe container, separating layers with parchment paper to prevent sticking.
- Thaw and Enjoy: Thaw frozen baked cookies at room temperature for an hour or two, or gently warm them in the microwave for a few seconds for that freshly baked feel.
Frequently Asked Questions About Easter Cookies
Here are answers to some common questions you might have while baking these delightful Easter Cookies:
Q: Can I use other flavors of instant pudding mix?
A: Absolutely! While vanilla is a fantastic base, feel free to experiment. Chocolate pudding mix would make a richer cookie, lemon would add a bright, zesty twist, or even cheesecake pudding could be interesting! Just ensure it’s *instant* pudding and not “cook and serve.”
Q: My cookie dough seems too sticky. What should I do?
A: If your dough is overly sticky and difficult to handle after adding all the flour, add another tablespoon or two of all-purpose flour, mixing just until it comes together. Humidity can affect dough consistency, so a slight adjustment might be needed.
Q: Can I omit the instant pudding mix?
A: The instant pudding mix is a key ingredient for these cookies, providing their signature softness and chewiness. While you could technically omit it, the cookies would have a different texture and might not be as tender. For the best results, I recommend sticking with the pudding mix.
Q: What if I don’t have Easter-themed candy?
A: No problem! You can use any small chocolate candies, chocolate chips, or even regular M&Ms. You can also add colorful sprinkles to make them festive. The main goal is to add a delicious crunch and visual appeal.
Q: How can I prevent my cookies from spreading too much?
A: Ensure your butter is only partially melted and not fully liquid. Also, correctly measuring your flour is important. If your kitchen is warm, chilling the dough for 30 minutes before baking can help prevent excessive spreading. Baking on parchment paper or silicone mats also helps.
More Festive Easter Desserts to Delight Your Guests
Looking for more ways to sweeten your Easter celebration? Here are some other fantastic dessert ideas from my kitchen:
- Easter Basket Scotcheroos
- Bird’s Nest Cupcakes
- Classic Carrot Cake
- Elegant Pavlova with Fresh Berries
- Homemade Carrot Cake Cookies
- Light and Tangy Lemon Cheesecake
- Fun and Festive Bunny Bait
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find me sharing more culinary inspiration and delicious family-friendly ideas on Pinterest, Facebook, and Instagram.
Easter Cookies
Pin
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup (213 g) light brown sugar
- 1/2 cup (99 g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix dry
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Easter m&ms
- 1 cup chocolate eggs smashed or cut into pieces (I used Cadbury mini eggs)
Instructions
- Preheat the oven to 350ºF (175°C).
- Cut the butter into pieces and place in a microwave-safe bowl. Heat in 15-30 second intervals until the butter is very soft, but not completely melted. There will be some melted around the edges, but the majority should still be solid but very soft. This can also be done on the stovetop on low heat, watching carefully to avoid fully melting the butter.
- In a large bowl or the bowl of a stand mixer, combine the partially melted butter with the brown sugar and the granulated sugar. Beat on medium speed for 2 minutes, or until well combined and fluffy.
- Add the eggs and the vanilla extract and beat until fully combined, scraping down the bowl as needed.
- In a separate bowl, whisk together the flour, dry instant pudding mix, salt, and baking soda. Add the dry mixture to the wet ingredients and mix on low speed until just combined. The dough should be soft and easy to handle; if it is still too sticky, add an additional tablespoon or two of flour until it reaches the desired consistency.
- Gently fold in the Easter M&Ms and the crushed chocolate eggs until they are evenly distributed throughout the dough.
- Using a 2-tablespoon sized cookie scoop (or a spoon), form balls from the dough and place them at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- **Optional: For a prettier presentation, gently press a few extra M&Ms or egg pieces onto the tops of each cookie dough ball before baking.**
- Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake to maintain softness.
- Cool on the baking pan for 5 minutes before carefully transferring the cookies to a wire rack to cool completely.