These easy Easter cookies are a cheerful, fuss-free treat that’s perfect for the season. Made with simple ingredients, the dough comes together quickly and can be prepared in advance, making them ideal for busy days or last-minute baking.
Each cookie is finished with colourful candy-coated chocolates, adding a festive touch that’s perfect for Easter celebrations, dessert tables, or thoughtful homemade gifts. The freezer-to-oven method helps ensure consistent, freshly baked cookies every time.
Whether you’re baking with the kids or getting ready for a gathering, this recipe is a simple and reliable way to create classic Easter cookies that everyone will love.
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.
