These Soft Easter Cookies loaded with Easter M&Ms and mini eggs are fun to make and enjoy, and they are not overly sweet.Jump to Recipe
Easter Daisy Edition
Hey everyone. Spoiler alert – you are about to see the Easter
Bunny Daisy. Bunnycat…or catobunny? Bunny-The-Cat? Hmm, what would you suggest. I know you’re super excited about those photos, but I hope you won’t skip the text. It’s kind of important.
By the way, I hope you’re doing well enjoying some nice days. We’ve had about 5 beautiful spring days here in Nova Scotia, but I think they’re over. It’s gloomy and about to rain today with some showers tomorrow and the mixed precipitations on Saturday (rains plus flurries). That’s not surprising. Who needs lovely weather on the weekend, right?
However, it’s my additional day off tomorrow, and I hope I will be able to make few Easter recipes more, and most importantly, photograph. I do not like working with artificial light (And I don’t have professional light anyway), so I rely on the weather. On the other hand, that also means that Daisy might not be willing to be outside too much, so I will have a chance to use her as my model.
Unfortunately, I must admit that with the warm days arrived and everything waking up, she’s been spending so much more time outside. Certainly it’s much more fan chasing a squirrel than stealing prosciutto for a cat. That being said, Daisy might not appear as often as she did during the wintertime on the blog. No worries though – I have unpublished material for a couple of my future posts, and you can always find much more her photos on my Instagram.
Cookies With Less Sugar
Anyway, let’s talk about these Soft Easter Cookies for a moment. You are going to love them! However, there’s important information you should consider.
Both Andrew and I love cookies; however, we often find them being overly sweet. I am not even talking about store-bought or cookies from bakery – they taste ridiculously sweet to our liking most of the times. We do not mind sugar, and it’s not about limiting something for health benefits (That’s too, of course). But the main point is that sugar camouflages other flavours!
So, recently I started experimenting with reducing the sugar in my old recipes. First I made those Irish Cream Butterscotch Chip Cookies where I reduced sugar in half. And it worked beautifully.
Most cookies, for roughly the same amount of flour, would call for at least one cup of sugar or even more. Plus the chocolate or other sweet additions. I used only 1/3 cup of the sugar for these Soft Easter Cookies, and they were delicious! Loaded with already sweet candy and M&Ms, this amount is absolutely sufficient, to my liking. Of course there are many nuances that will make you want to use some extra sugar. For instance, if you’re making plain cookies without any addition, they could taste boring and bland.
Soft Easter Cookies
However, please note that sugar isn’t only responsible for the taste, but also for the texture. More sugar – chewier and crispier texture. Those Soft Easter Cookies are…well, soft. The addition of cream cheese also affects the texture. So no crinkles or whatsoever. So if you love soft cookies – this recipe is perfect for you! And as always, you can adjust the sweetness to your preferences if you feel that 1/3 cup is not enough.
Besides, this recipe is super easy – no mixer, no chilling!
Have you read the post? So you’ve deserved your award! Daisy-the-Bunny now!
Isn’t she cute? I believe this time she enjoyed the process much more when she was a Leprechaun. Don’t you think she decided to take a nap in one photo? lol So I hope you enjoy these photos, and I hope to have one more (or two) Easter photo sessions with Daisy. And don’t forget to check another Daisy’s Easter appearance in this recipe for Easy Easter Popcorn. Please let me know what you think (or if you tried) about Soft Easter Cookies.
Cheers for now!
Soft Easter CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
These Soft Easter Cookies loaded with Easter M&Ms and mini eggs are fun to make and enjoy, and they are not overly sweet.
120 gr. (~ 1/2 cup) unsalted butter
4 tbsp. cream cheese
1/3 cup light brown (golden) sugar
1/2 to 1 tsp. vanilla extract
~ 1 and 1/2 cup all-purpose flour
1/2 tsp. corn starch
1/2 tsp. baking powder
a pinch of salt
1 and 1/3 cup or more of assorted Easter M&Ms and mini eggs
- Preheat oven to 375 degrees F (about 190 degrees C)
- Melt the butter over medium heat. Stir in the cream cheese just to incorporate. Cool for a few minutes.
- Add the sugar and vanilla into the butter mixture, mix. Add the eggs, and mix well until the mixture is smooth.
- Fold in the flour, starch, salt, and baking powder. The dough will be soft, pliable, and not too sticky. You might need to add just a little of more flour.
- Stir in the candy and mini eggs. You might want to reserve some candy to decorate the top. Take a piece of dough (roughly the size of a walnut), shape a ball, then slightly flatten. Arrange on a parchment lined baking tray.
- Bake for about 12 to 14 minutes. The cookies will remain soft and pale. I wanted to give some extra colour to them, so I turned a broiling option just for 30 seconds or so. Remove from the oven, cool slightly then transfer from the baking tray. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.