These delicious Easter Cookies are an easy and fun sweet treat to make as the Easter season approaches. Super soft on the inside with a colorful crunchy shell.
My Easter cookies are a delightful way to celebrate the holiday with family and friends. I started making these “scomuffie” cookies while I was in culinary school in 2018.
The best thing about this cookie recipe is that you can tweak a few ingredients to make a completely unique recipe. It is also the perfect cookie recipe to make with loved ones to create lasting memories.
Join me, Chef Sherry Ronning, as we explore how to make my Easter cookie and ensure your baking adventures are a hopping success!
Whether you are making them for a festive gathering or simply enjoying them at home, these sweet treats are sure to delight everyone this Easter season. Now, gather your ingredients, roll up your sleeves, and get baking!
As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Cookie Ingredients
- Flour, All-Purpose
- Sugar, Granulated
- Salt, Iodized
- Baking Powder
- Baking Soda
- Butter, Cold, Cut Small
- Egg
- Buttermilk
- Vanilla
- Pastel Nonpareils
How to Make Easter Cookies
Make the Buttermilk: Make the buttermilk if needed by adding 2 tablespoons lemon juice or white vinegar to a one cup measuring container and then fill with milk. Let sit for at least 5 minutes. The milk will become chunky and curdled which is what you want.
Gather Ingredients: Gather all the ingredients needed to make the Easter cookies. Measure the correct amount of each and set aside. Cut the cold butter into small chunks and place back into the refrigerator to keep cold.
Prepare the Dough: In a KitchenAid mixer fitted with a flat paddle, combine your dry ingredients which are the flour, granulated sugar, salt, baking powder, and baking soda. Add the cold, diced butter to the dry ingredients and mix on low until you achieve a grainy texture. Mix about 3 to 5 minutes. Beat the egg in a bowl together with the buttermilk and vanilla. Add the egg mixture to the dry ingredients. Mix to incorporate. DO NOT OVER MIX.
Portion Cookies: Using a #40 portion scooper, measure out a level portion of the cookie dough and dip the dough ball into the pastel nonpareils. Place the dipped cookie dough balls on a parchment lined baking sheet pan.
Easter Egg Cookies: If you would like to make Easter egg shaped cookies, form the dipped cookie dough balls into egg shapes before placing them onto the lined baking sheet.
How to Bake Easter Cookies
Bake Cookies: Bake the Easter cookies in a 325°F oven for 10-15 minutes. Check for doneness by inserting a wooden toothpick into the center of the cookie. Once removed, if the toothpick is doughy, continue baking. If the toothpick comes out clean, remove from the oven and let cool.
What to Serve with Easter Cookies
I like to serve the holiday cookies for an Easter gathering, a quick breakfast, or as a dessert. These cookies make great gifts or simply enjoy them with a glass of cold milk.
How to Store the Cookies
Store the cooled Easter cookies in an airtight container for up to a week at room temperature. These cookies freeze very well in an airtight container for up to 6 months.
Frequently Asked Questions
Yes! You can make these Easter cookies ahead of time and store them in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
Yes, you can substitute gluten-free flour for the all-purpose flour in the cookie dough recipe with a 1 to 1 ratio.
Easter Cookie Recipe
These delicious Easter Cookies are an easy and fun sweet treat to make as the Easter season approaches. Super soft on the inside with a colorful crunchy shell.
Ingredients
- Flour, all purpose 4 2/3 cups
- Sugar, granulated 1 cup
- Salt, iodized 1 teaspoon
- Baking Powder 5 teaspoons
- Baking Soda 1/2 teaspoon
- Butter, cold, small diced 1 cup
- Egg 1 each
- Buttermilk 1 cup
- Vanilla 1 teaspoon
- Pastel Nonpareils 1 cup
Instructions
- Buttermilk: Make buttermilk by adding 2 tablespoons lemon juice or white vinegar to a one cup measuring container and then fill with milk. Let the mixture sit for at least 5 minutes. It will become chunky and curdled which is what you want.
- Gather all the Ingredients: Gather the ingredients needed to make the Easter cookie recipe. Measure the correct amount of each ingredient and set aside. Cut the cold butter into small dice pieces and place back into the refrigerator to keep cold.
- Prepare the Cookie Dough: In a KitchenAid mixing bowl fitted with a flat paddle, combine your dry ingredients which are the flour, granulated sugar, salt, baking powder, and baking soda. Add the cold, butter pieces to the dry ingredients and mix on low until you achieve a grainy texture. Mix 3 to 5 minutes. Beat the egg in a bowl together and add the buttermilk and vanilla. Pour the egg mixture to the dry ingredients. Beat together. DO NOT OVER MIX.
- Portion Out Cookies: Using a #40 portion scooper, measure out a level scoop of the cookie dough and dip each dough ball into the pastel nonpareils. Place the dipped cookie dough pieces on a parchment lined baking sheet pan.
- Easter Egg Cookie: If you would like to make Easter egg shaped cookies, form the dipped cookie dough pieces into egg shapes before placing them onto the lined baking sheet.
- Bake Prepared Cookies: Bake the Easter cookies in a preheated 325°F oven for 10-15 minutes. Check for cookie doneness by inserting a wooden toothpick into the center of the baked cookies. Once removed, if the toothpick is doughy, continue baking a little longer. If the toothpick comes out clean, remove from the oven and let cool on the baking sheet pan.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I HAVE PERSONALLY USED. Thank you for your support!
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 104Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 157mgCarbohydrates 14gFiber 0gSugar 5gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Did you enjoy this recipe? Your comment and 5-star rating take just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram @frommichigan2019.
Join my Blackstone Griddle Facebook Pages:
Subscribe to my YouTube channel – Sherry Ronning – to get notification of my latest videos.
If you enjoy this recipe, you may enjoy the following:
These cookies look too pretty to eat. I have this recipe bookmarked to make with my boys for Easter this year. I will try to make them egg-shaped.
I know you are going to love them!!
So fun! The kids were excited to see the sprinkles come out, so these didn’t last long.