Description
Celebrate spring with these soft and chewy Easter Brown Sugar Cookies! Packed with caramel-like flavor and decorated with pastel sprinkles or chocolate eggs, they’re perfect for Easter dessert tables or sweet gift baskets.
Ingredients
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1 cup (227g) unsalted butter, room temperature
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1 1/4 cups (250g) light brown sugar, packed
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1 large egg, room temperature
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2 teaspoons vanilla extract
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2 3/4 cups (343g) all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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Optional: pastel chocolate eggs or festive sprinkles for topping
Instructions
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In a large mixing bowl, cream together butter and brown sugar until light and fluffy, about 2–3 minutes.
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Add in the egg and vanilla extract, beating until fully combined, about 1 minute.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Gradually mix the dry ingredients into the wet ingredients until fully incorporated, about 2–3 minutes.
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Roll dough into balls using about 2 tablespoons per cookie and place on a lined baking sheet.
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Press pastel chocolate eggs or festive sprinkles into the tops if desired.
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Chill the dough balls in the fridge for at least 30 minutes to prevent spreading.
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Preheat oven to 350°F (175°C).
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Bake chilled cookies for 10–12 minutes, until edges are set and lightly golden.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Chilling the dough is crucial for thick, chewy cookies.
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Swap pastel sprinkles for themed decorations to make these cookies perfect for any holiday!
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Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
