These Soft and Chewy Easter Cookies are a festive treat with a delightful sweetness that will make everyone smile! Bursting with colorful sprinkles, they are simply irresistible.
Plus, they’re so fun to make! Rolling dough balls and adding sprinkles is like a mini celebration. I always save some to share, but let’s be real—I usually eat more than half first! 😋
I love how easy these cookies are to whip up, and the best part is that they stay soft for days. Perfect for sharing during the holiday or enjoying with a big glass of milk!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for the cookie base. For gluten-free options, you can use a 1:1 gluten-free flour blend. I’ve found that using almond flour or coconut flour can yield a different texture, which I sometimes enjoy!
Baking Soda and Baking Powder: Both help the cookies rise, but if you’re out of baking powder, you can omit it, as baking soda alone will still work. Remember to have an adequate acid like vinegar or yogurt to balance it out if you adjust.
Unsalted Butter: I prefer using unsalted butter to control the salt level in my cookies. If you only have salted butter, just reduce the added salt in the recipe. For a dairy-free option, you can use coconut oil or a plant-based butter.
Brown Sugar: Brown sugar adds moisture and a slight chewiness to your cookies. If you don’t have any, you can use white sugar, but the cookies might be a bit firmer. I sometimes mix in a bit of maple syrup for a unique flavor!
White Chocolate Chips: While these are a favorite in my household, you can easily substitute dark or milk chocolate chips based on your preference. Or, try dried fruits like cranberries for a different taste.
How Do I Get My Cookies to Be Soft and Chewy?
For soft and chewy cookies, a few key steps are crucial. First, don’t overmix the dough once you add the dry ingredients; just mix until combined. Overmixing can lead to tougher cookies.
- Use room temperature butter for easy creaming with sugars.
- Underbake slightly! Remove cookies when the edges are golden and the middle looks soft; they’ll continue to cook on the baking sheet.
- Let them cool on the sheet for a few minutes. This helps them set without getting too hard.
Following these tips will yield delightful, soft, and chewy Easter cookies every time!
How to Make Soft and Chewy Easter Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1/2 cup Easter-themed sprinkles (e.g., pastel colors)
- Additional sprinkles for decoration (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. After baking, let the cookies rest for a few minutes. So overall, you can have delicious Easter cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk these together until they’re well mixed. Set this bowl aside for later.
3. Cream the Sugars and Butter:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to mix until the mixture is light and fluffy, which should take around 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the large egg and vanilla extract to the butter-sugar mixture. Mix well until everything is fully blended and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix gently until just combined; it’s okay if a little flour is visible—don’t overmix!
6. Fold in the Goodies:
Carefully fold in the white chocolate chips and Easter sprinkles, making sure they are evenly distributed throughout the cookie dough.
7. Form the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your lined baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit while baking.
8. Add Extra Sprinkles (Optional):
If you want, you can press a few extra sprinkles on top of each cookie to make them even more festive!
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them; they should be lightly golden around the edges while the centers appear soft. This will give you that chewy texture!
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful, soft, and chewy Easter cookies!
Can I Use a Different Type of Sugar?
Absolutely! You can substitute coconut sugar, or even use all granulated sugar, but this may slightly alter the flavor and texture. If using coconut sugar, keep the measurements the same, though the cookies may end up a bit darker.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them softer for longer, you can add a slice of bread to the container; it helps retain moisture!
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it includes xanthan gum, which helps mimic the texture of gluten in baked goods. No other adjustments should be needed in the recipe.
What If I Don’t Have Easter-Themed Sprinkles?
No worries! You can use any type of sprinkles you have on hand—chocolate chips, crushed candy, or even nuts would work well. Just remember to keep that festive theme alive, however you choose!
