These easy Easter cookies are a fun and festive treat that come together with minimal effort and simple ingredients. The dough is quick to prepare and can be made ahead, making it perfect for busy days or last-minute baking.
Each cookie is topped with colorful candy-coated chocolates, giving them a bright, seasonal look that’s ideal for Easter celebrations, dessert tables, or gifting. The freezer-to-oven method ensures consistent results, so you can bake fresh cookies whenever you need them.
Whether you’re baking with kids or preparing for a gathering, this recipe offers a simple, reliable way to create classic Easter cookies everyone will enjoy.
Yields: 18–22 cookies
Prep Time: 15 minutes
Freeze Time: 1 hour
Bake Time: 10–12 minutes
Total Time: ~1 hour 30 minutes
Difficulty: Easy
Method: Freezer-to-Oven
Best Served: Slightly warm or at room temperature
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)
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the egg yolk and mix until fully incorporated.
Add the flour and baking powder directly to the bowl. Mix just until a soft dough forms. Do not overmix.
Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined tray.
Press several candy-coated chocolates gently into the top of each dough ball. Transfer the tray to the freezer and freeze for at least 1 hour, or until the dough balls are firm.
Preheat the oven to 350°F (175°C). Place frozen dough balls on a parchment-lined baking sheet, spacing them slightly apart. Bake for 10–12 minutes, until the edges are set and the centers remain soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
If using, sprinkle with colorful sprinkles while still slightly warm. Transfer to a wire rack to cool completely.
