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–+ servings

Easter Drop Cookies

Soft, chewy, pastel-loaded cookies that look like you tried way harder than you did. You get vanilla, brown sugar, Easter M&M’s, white chocolate, and sprinkles in every bite so nobody asks where the “real dessert” is.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Course Dessert
Servings 20 Cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 1/2 cups plus 1 tablespoon all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened but still cool
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar lightly packed
  • 1 large egg cold
  • 2 teaspoons pure vanilla extract
  • 3/4 cup Easter or spring M&M’s plus extra for topping if desired
  • 1/2 cup white chocolate chips or chunks plus extra for topping if desired
  • 1/4 cup pastel sprinkles

Instructions

  • Prep the Oven and Pans: Preheat the oven to 350°F. Line two baking sheets with parchment paper so the cookies lift off cleanly.
  • Mix the Dry Ingredients: In the large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
    1 1/2 cups plus 1 tablespoon all-purpose flour spooned and leveled, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  • Cream Butter and Sugars: Add the softened butter, granulated sugar, and brown sugar to the bowl. Use a hand mixer to beat for 1 to 2 minutes, until lighter in color and fluffy.
    1/2 cup unsalted butter softened but still cool, 1/2 cup granulated sugar, 1/3 cup light brown sugar lightly packed
  • Add Egg and Vanilla: Beat in the cold egg and vanilla extract just until combined, scraping down the sides of the bowl so everything mixes evenly.
    1 large egg cold, 2 teaspoons pure vanilla extract
  • Combine the Dough: Add the dry ingredients back in and mix on low speed just until you don’t see dry flour anymore. Don’t overmix or the cookies can turn tough.
  • Fold in the Mix-Ins: Use a spatula to gently stir in the M&M’s and white chocolate chips so they stay chunky and colorful.
    3/4 cup Easter or spring M&M’s plus extra for topping if desired, 1/2 cup white chocolate chips or chunks plus extra for topping if desired
    A glass bowl containing raw dough mixed with colorful candies for Easter drop cookies.
  • Scoop and Dip in Sprinkles: Pour the sprinkles into a small shallow bowl. Scoop the dough into 1 1/2 to 2 1/2 tablespoon mounds. Gently press only the tops into the sprinkles so the dough balls stay tall.
    1/4 cup pastel sprinkles
    Close-up of baked Easter drop cookies topped with vibrant sprinkles and pastel chocolate candy eggs.
  • Bake Until Soft-Centered: Place dough mounds on the prepared baking sheets with 1 to 2 inches of space for spreading. Bake for 8 to 11 minutes, until the edges look set but the centers still look slightly underdone.
  • Make Them Bakery-Pretty: While the cookies are still warm, press a few extra M&M’s and/or white chocolate chips on top if you want that “I totally planned this” look.
  • Cool Completely: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely and finish setting.