Easy Easter Cookies Soft Buttery

These soft and buttery Easter cookies are like little nuggets of spring joy on any dessert table. I developed this recipe for family gatherings when I wanted something festive with pops of color and rich chocolate flavor that still tasted homemade. The combination of browned butter, crushed candy-coated chocolate eggs, and two types of chocolate chips makes each bite melt-in-your-mouth decadent.

I first made these cookies for an Easter potluck when I wanted to impress my nieces with something colorful. They polished off half the batch before dinner even started.

Ingredients

• Salted butter: Provides that rich base flavor look for high-fat European butter if you want extra creaminess
• Brown sugar: Adds moisture and a deep caramel note make sure it is soft and fresh
• White sugar: Gives the cookies that perfect crisp edge
• Eggs: Bind everything together use large eggs from pasture-raised hens if available
• Vanilla extract: Enhances the chocolate and candy flavors always use pure vanilla not imitation
• All-purpose flour: Delivers structure to the cookies spoon and level for the right measurement
• Cake or pastry flour: Creates a soft tender crumb opt for a reputable brand for fine texture
• Baking soda: Makes the cookies spread nicely check expiration date for best rise
• Baking powder: Gives a subtle lift pair with baking soda for the best texture
• Cornstarch: Keeps the centers soft and tender sift if it looks clumpy
• Semi-sweet chocolate chips: Bring unmatched chocolate richness try to use high-quality chips for big flavor
• Mini chocolate eggs: Pretty pastels with a crunchy shell crush them for puddles of color invest in the classic Cadbury if you can
• White chocolate chips: Optional but they add creaminess and contrast choose real cocoa butter white chips for best results

Step-by-Step Instructions

Brown the Butter:

Melt the three quarter cup of butter in a saucepan over medium heat stirring often. Watch as it foams and then begins to turn golden with brown bits at the bottom. When you smell a nutty caramel aroma take it off the heat and let it cool slightly.

Mix the Wet Ingredients:

In a large mixing bowl whisk together the cooled browned butter soft butter brown sugar white sugar eggs and vanilla. Whisk vigorously by hand or use a hand mixer until the mixture turns silky and glossy. Pause and scrape down the bowl if you see any unmixed bits.

Combine the Dry Ingredients:

In a separate bowl stir together both flours baking soda baking powder and cornstarch. Gradually add this flour mixture to the wet bowl using a wooden spoon. Stir carefully until you do not see dry spots. Near the end it helps to gently knead the dough with clean hands for a uniform texture.

Fold in the Chocolate:

Add all the semi-sweet chocolate chips the crushed or halved mini eggs and the white chocolate chips if using. Fold them in with care making sure every spoonful of dough is studded with chocolate and colorful candy.

Shape and Chill:

Shape the dough into a log or tube then wrap it tightly in plastic wrap. Refrigerate for at least one hour or ideally overnight. This resting helps develop the flavors and makes the dough easier to work with.

Bake:

Let the dough warm up on the counter for about thirty minutes before baking. Preheat your oven to three hundred fifty degrees Fahrenheit and line baking sheets with parchment. Roll the dough into even balls spaced apart and bake for twelve minutes. You are looking for edges that are set and centers that are just a bit soft and puffy.

Cool and Serve:

Cool the cookies on a wire rack for at least five minutes for firm edges and gooey centers. Serve while still a little warm with your favorite glass of milk. Store leftovers in an airtight container to keep them soft.

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If I had to choose my favorite addition it would be the crushed mini eggs. One year my nephew helped me crush them with a rolling pin and we found ourselves laughing more over the mess than the cookies themselves. Now it has become our little pre-baking tradition.

Storage Tips

Store these cookies in an airtight container at room temperature for up to four days. If you want fresh cookies all week freeze the dough balls raw and bake straight from the freezer just add one or two minutes to the baking time. For ultra-soft cookies keep a slice of bread in the container to retain moisture.

Ingredient Substitutions

No cake flour on hand You can make a simple substitute by using all-purpose flour and removing two tablespoons per cup then adding two tablespoons of cornstarch. Feel free to use dark or milk chocolate chips in place of the white or semi-sweet chips. If mini chocolate eggs are not available use chopped chocolate-covered candies of your choice.

Serving Suggestions

These cookies shine on an Easter dessert tray or tucked into a gift box with pastel tissue. I love serving them alongside fresh berries and whipped cream for a spring-inspired treat. They also pair delightfully with a mug of hot cocoa or a tall glass of cold milk.

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Cultural and Historical Context

Cookies packed with pastel candies have become a cheerful Easter tradition in many homes. Mini eggs with their candy shell and rich chocolate interior have been a favorite since the early days of Cadbury. Adding them to cookies blends North American soft-bake cookie traditions with the festive spirit of spring holidays.

Frequently Asked Questions

→ Why brown some of the butter?

Browning the butter brings a rich, caramel flavor and enhances the cookies' depth, giving them a subtly nutty taste.

→ What do the two types of flour add?

All-purpose flour provides structure, while cake or pastry flour ensures a tender, softer texture for each bite.

→ How long should the dough be chilled?

Chilling for at least one hour develops flavor and helps cookies spread less for thicker, chewier results.

→ Can I skip the white chocolate chips?

Absolutely! They're optional, but they add a creamy sweetness that pairs well with the Mini Eggs.

→ How do I know when they're baked perfectly?

Bake until edges are set but centers remain soft. They'll continue to set as they cool on the rack.

→ What's the best way to store leftovers?

Keep cookies in an airtight container at room temperature for up to five days to maintain their softness.