Delightful Easter Sugar Cookies
Soft, buttery sugar cookies decorated with pastel M&M’s shaped like adorable bunny ears—perfect for festive Easter celebrations and a sweet tradition made easy.
Equipment
- Mixing bowl
- Baking sheets
- Parchment paper
- Mixer or Hand Whisk
- Wire rack
- Sharp knife
Ingredients
For the Easter Sugar Cookies
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 1.5 cups granulated sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 2.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 12 oz Pastel M&M's standard-size bag, plus extra for snacking and decoration
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Step 2: Slice whole M&M’s in half carefully with a small, sharp knife to create bunny ears. Set aside.
- Step 3: In a mixing bowl, beat softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Step 4: Beat in the egg and vanilla extract, scraping down the sides as needed until smooth.
- Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 6: Gradually add dry ingredients to the wet mixture on low speed, mixing just until a soft dough forms with no visible flour streaks. Avoid overmixing.
- Step 7: Using a 2-tablespoon scoop or spoon, portion dough into balls and place 2 inches apart on prepared baking sheets. Gently press each ball down to form a ½-inch thick disk.
- Step 8: Bake one sheet at a time for 9-11 minutes until tops are set and edges just start to turn golden. Do not overbake.
- Step 9: Remove from oven and let cool on the baking sheet for 1-2 minutes. Press one whole M&M in the center and two M&M halves above it with pointed sides up to create bunny ears while cookies are warm.
- Step 10: Transfer decorated cookies to a wire rack and cool completely before storing or serving.
Notes
Substitute pastel M&M’s with other candies like mini chocolate chips or jelly beans. Try almond extract instead of vanilla for flavor variation. Chill dough 30 minutes for thicker cookies. Store airtight at room temperature up to 5 days. Dough and baked cookies can be frozen.