These Easter cookies are soft, buttery, and perfectly sweetened—perfect for spring celebrations or anytime you're craving something simple and nostalgic! They’re easy to make, hold their shape when baked, and are the ultimate Easter treat!
If you love cookie recipes, you are also going to LOVE my Cinnamon Toast Crunch Cookie, Chocolate Chip Cookie Skillet & my Brown Butter Matcha Cookies!
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Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour & Cake Flour
- Baking Soda, Baking Powder & Cornstarch
- Semi Sweet Chocolate Chips
- Mini Eggs
See recipe card for quantities.
Instructions
In a large bowl, combine all the wet ingredients!
Gradually add in the dry ingredients until a dough forms!
Bake for 12 minutes!
Cool on a wire rack & enjoy!!
- Brown the Butter: In a saucepan over medium heat, cook ¾ cup butter until it foams, turns golden, and smells nutty—about 5–8 minutes. Remove from heat and let cool slightly.
- Mix the Wet Ingredients: In a large bowl, whisk together the browned butter, softened butter, brown and white sugars, eggs, and vanilla until smooth and glossy. A hand mixer works too.
- Combine the Dry Ingredients: In a separate bowl, mix both flours, baking soda, baking powder, and cornstarch. Gradually stir into the wet ingredients, switching to your hands at the end to bring the dough together.
- Fold in the Chocolate: Add the semi-sweet chocolate chips, crushed Mini Eggs, and white chocolate chips (if using). Mix until evenly distributed.
- Shape & Chill: Shape the dough into a log, wrap in plastic wrap, and chill for at least 1 hour or overnight for best flavor and texture.
- Bake: Let the dough sit at room temp for 30 minutes. Preheat oven to 350°F (175°C), line a baking sheet with parchment, roll into balls, and bake for 12 minutes until edges are set.
- Cool & Serve: Let cookies cool on a wire rack for 5–10 minutes. Store in an airtight container and enjoy!
Full recipe card is all the way at the end! (scroll all the way down:)
Substitutions
- Salted Butter → Use unsalted butter + ¼ teaspoon salt per ½ cup
- Brown Sugar → Use coconut sugar or a mix of white sugar + 1 teaspoon molasses
- White Sugar → Use cane sugar or granulated monk fruit sweetener
- Eggs → Use ¼ cup plain Greek yogurt or applesauce per egg, or flax eggs (1 tablespoon flaxseed + 3 tablespoon water per egg)
- Vanilla Extract → Use almond extract (reduce amount slightly) or maple extract
- All-Purpose Flour → Use whole wheat flour or gluten-free 1:1 flour blend
- Cake Flour → Substitute with more all-purpose flour minus 2 tablespoon per cup, or use pastry flour
- Cornstarch → Use arrowroot powder or tapioca starch
- Semi-Sweet Chocolate Chips → Use dark, milk, or chopped chocolate bars
- Mini Eggs → Use chopped chocolate-covered almonds, M&Ms, or any candy-coated chocolate
Equipment
- Medium Saucepan (for browning butter)
- Large Mixing Bowl & Whisk
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
- Plastic Wrap (for chilling dough)
- Wire Cooling Rack
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate the dough for up to 3 days or freeze it for up to 3 months. To freeze, shape into dough balls and freeze on a baking sheet before transferring to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
Top tips
- Don’t Skip the Chill: Chilling the dough helps the flavors develop and prevents the cookies from spreading too much while baking.
- Use Room Temp Eggs: This helps them blend more evenly into the dough, creating a smoother texture.
- Crush Mini Eggs Strategically: Leave some whole or halved for texture, and crush a few for colorful bits throughout the dough.
FAQs
Use a sharp knife and gently press down rather than chopping straight through. Or, place them in a zip-top bag and lightly tap with a rolling pin—this gives you a mix of whole, halved, and crushed bits for great texture.
No worries—just use all-purpose flour instead. To mimic the softer texture of cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch. It’s not exact, but it works in a pinch.
Technically yes, but I don’t recommend it. Chilling helps the cookies hold their shape, intensifies flavor, and gives that perfect chewy texture. If you're in a rush, even 30 minutes in the fridge makes a big difference.
Related
Looking for other dessert recipes like this? Try these:
Easy Easter Cookies Recipe (Soft and Buttery)
Ingredients
Equipment
Method
- Start by browning the ¾ cup of butter. Add it to a saucepan over medium heat. Stir frequently—it’ll melt, then foam, then turn golden with little brown bits forming on the bottom. This should take about 5–8 minutes. Once it smells nutty and caramel-like, remove it from the heat and let it cool slightly while you prep the rest of the ingredients.
- In a large bowl, whisk together the cooled browned butter, softened butter, brown sugar, white sugar, eggs, and vanilla extract. Do this by hand for about a minute until smooth and glossy. If your arm gets tired, feel free to use a hand mixer.
- In a separate bowl, whisk together both flours, baking soda, baking powder, and cornstarch. Gradually add the dry ingredients to the wet mixture using a wooden spoon. Toward the end, I usually ditch the spoon and use my hands to knead the dough—it just comes together better that way.
- Add the semi-sweet chocolate chips, crushed Mini Eggs, and white chocolate chips (if using). Mix until evenly combined.
- Form the dough into a log or tube shape (like in the video), wrap it tightly in plastic wrap, and chill in the fridge overnight—or at least for one hour. This step is key for flavor and texture.
- Take the dough out of the fridge about 30 minutes before baking so it’s easier to work with. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into balls and bake for 12 minutes, or until the edges are set but the centers still look a bit soft.
- Let the cookies cool on a wire rack for 5–10 minutes before serving. Enjoy warm with a glass of milk (highly recommend), and store any leftovers in an airtight container.
Notes
- I usually leave my butter out overnight to soften, but if you forget, you can brown 1½ cups of salted butter all at once and skip the softened butter entirely.
- Letting the dough rest in the fridge is important. It develops flavor and helps with texture, but taking it out 30 minutes before shaping makes things much easier.
- These also freeze beautifully—just freeze the dough balls and bake straight from frozen, adding an extra minute or two to the bake time.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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