Why did my cookies spread too much in the oven?

The most common reason is that the butter was too warm and soft before mixing. Make sure your butter is softened but still cool and firm to the touch. You can also chill the shaped dough balls in the refrigerator for 20 minutes before baking for thicker cookies with less spread.

How do I get perfectly round cookies?

The moment the cookies come out of the oven while they are still hot on the tray, place a round glass or cookie cutter larger than the cookie upside down over each one and swirl in a quick circular motion. The edges bump against the glass and create a perfect round shape. It takes two seconds and makes every cookie look professionally made.

Can I make these cookies without M&Ms?

Absolutely. Substitute with any pastel candy coated chocolates, extra white chocolate chips, or even chopped macadamia nuts for a completely different but equally delicious variation.

Easter Cookies Soft Chewy and Full of Spring Color

Name: Easter Cookies The Most Festive and Delicious Spring Treat You Will Bake
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: American
Ingredients: 1 1/2 cups plus 1 tbsp All-Purpose Flour, spooned and leveled; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Unsalted Butter, softened but still cool; 1/2 cup Granulated Sugar; 1/3 cup Brown Sugar, lightly packed; 1 large Egg, cold; 2 tsp Pure Vanilla Extract; 3/4 cup Pastel Easter M&Ms plus extra for topping; 1/2 cup White Chocolate Chips plus extra for topping; 1/4 cup Pastel Sprinkles

Description

Soft, chewy, and loaded with pastel M&Ms, white chocolate chips, and pastel sprinkles, these Easter Cookies are the most colorful and festive spring treat you will ever bake.

Ingredients

Scale

1 1/2 cups plus 1 tbsp All-Purpose Flour, spooned and leveled

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 cup Unsalted Butter, softened but still cool

1/2 cup Granulated Sugar

1/3 cup Brown Sugar, lightly packed

1 large Egg, cold

2 tsp Pure Vanilla Extract

3/4 cup Pastel Easter M&Ms plus extra for topping

1/2 cup White Chocolate Chips plus extra for topping

1/4 cup Pastel Sprinkles

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.

2. Whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Beat butter and both sugars for 1 to 2 minutes until light and fluffy.

4. Add cold egg and vanilla extract and mix until combined.

5. Add flour mixture on low speed and mix until just combined.

6. Fold in M&Ms and white chocolate chips.

7. Pour sprinkles into a shallow bowl. Scoop dough balls and gently press tops into sprinkles.

8. Place domed dough balls on baking sheets leaving 2 inches between each.

9. Bake 8 to 11 minutes until edges are set and centers look slightly underdone.

10. Immediately shape into perfect rounds using a swirling glass or cookie cutter while still hot.

11. Press extra M&Ms and chocolate chips onto warm cookies if desired.

12. Cool completely on baking sheets before serving.

Notes

Use butter that is softened but still cool for the best texture.

Use fresh soft brown sugar for maximum chewiness.

Do not flatten dough balls when pressing into sprinkles.

Do not overbake. Cookies finish setting as they cool on the tray.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 20g
Sodium: 73mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 24mg

Keywords: easter cookies, pastel M&M cookies, spring cookies, easter dessert recipe