Easter Butter Cookies
Spring has sprung and what better way to celebrate than with some delicious Easter Butter Cookies. These easy-to-make cookies are dipped in creamy white chocolate and topped with pastel-colored sprinkles, making them the perfect treat to welcome in the warmer weather. They’re a favorite cookie, followed closely by my lemon blueberry cookies, these lemon ricotta cookies and whipped chocolate chip shortbread.
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White chocolate and pastel-colored sprinkles made these little butter cookies feel like spring to me and they’re just in time for Easter!
These cookies are a riff from my butter cookies recipe that I sometimes dip in dark chocolate with Christmas sprinkles during the holidays. They are so tasty, even plain with a cup of tea.
If you’re looking for other treats for Easter, you might also enjoy my mini egg brownies and this easy Easter trifle.
Why you’ll love this recipe
- butter cookies are super easy to make!
- ready in 30 minutes from start to finish, including cleanup!
- they’re so cute and festive! They would be perfect for an Easter charcuterie board!
ingredients
This recipe for butter cookies uses just a few simple ingredients and you can use your favorite sprinkles to make them your own!
- butter – use unsalted butter for this recipe and soften it at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- sugar
- salt
- vanilla – pure vanilla extract will give the best flavor or you can also use artificial vanilla.
- egg – large egg, room temperature
- flour
- white chocolate – use good quality white chocolate for dipping the cookies. I chose Lindt or use your favorite brand. You can also use dark or milk chocolate!
- sprinkles – any spring colored sprinkles will work for this recipe.
step by step instructions
You can find a full printable recipe card at the bottom of this page.
STEP ONE – Preheat oven to 350°F.
STEP TWO – Cream butter and sugar together for 2 minutes. The sugar should almost be dissvoled. I like to use a stand mixer, or you can also use a large mixing bowl with an electric mixer.
STEP THREE – Next, add in the salt and vanilla extract, followed by the egg and mix just until combined.
STEP FOUR – Add in flour, 1/2 cup at a time, mixing on low speed just until combined.
STEP FIVE – Transfer the dough to a decorating bag fitted with a Wilton 1M piping tip.
STEP SIX – Pipe the cookies: Starting in the middle, pipe into a circle onto parchment lined baking sheet. You may need to release the dough from the tip to finish off the circle. Press it gently to the edge to finish shaping the circle, tucking it on the side.
STEP SEVEN – Bake in 350°F oven for 15 minutes. The edges should be light brown. Keep an eye on them because once they start to brown the cookies will darken quickly. Cool cookies on wire rack while you prepare the chocolate for dipping.
Melt the chocolate:
STEP EIGHT – Melt white chocolate in the microwave for 30 seconds, stir, then microwave again in 10 second increments until chocolate is melted.
STEP NINE – Dip one side of the cooled cookies into the white chocolate and sprinkle immediately with sprinkles. Place on parchment paper until chocolate is set.
storage instructions
Store cookies in an airtight container at room temperature for up to 1 week. If dipping in chocolate, storing the chocolate-covered Butter Cookies in the refrigerator is recommended. Let them come to room temperature before serving.
Can I freeze these cookies?
These cookies freeze well. Place cooled cookies in an airtight container between layers of parchment (or wax) paper. Freeze for up to two months.
Tips for making butter cookies
If your kitchen is warm, the dough may be a little soft for piping. Place it in the freezer for 10 to 15 minutes.
Springtime Butter Cookies
- Total Time: 25 minutes
- Yield: 30 cookies
Description
Spring has sprung and what better way to celebrate than with some delicious Easter Butter Cookies. These easy-to-make cookies are dipped in creamy white chocolate and topped with pastel-colored sprinkles, making them the perfect treat to welcome in the warmer weather.
Ingredients
1 cup butter
1/2 cup granulated sugar
1 and 1/2 teaspoons vanilla
1/4 teaspoon salt
1 large egg
2 cups all purpose flour
200 g White chocolate, good quality
1/4 cup Pastel-colored sprinkles
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar together for 2 minutes. The sugar should almost be dissvoled. I like to use a stand mixer, or you can also use a large mixing bowl with an electric mixer.
- Next, add in the salt and vanilla extract, followed by the egg and mix just until combined.
- Add in flour, 1/2 cup at a time, mixing on low speed just until combined.
- Transfer the dough to a decorating bag fitted with a Wilton 1M piping tip.
- Pipe the cookies: Starting in the middle, pipe into a circle onto parchment lined baking sheet. You may need to release the dough from the tip to finish off the circle. Press it gently to the edge to finish shaping the circle, tucking it on the side.
- Bake in 350°F oven for 15 minutes. The edges should be light brown. Keep an eye on them because once they start to brown the cookies will darken quickly. Cool cookies on wire rack while you prepare the chocolate for dipping.
- Melt white chocolate in the microwave for 30 seconds, stir, then microwave again in 10 second increments until chocolate is melted.
- Dip one side of the cooled cookies into the white chocolate and sprinkle immediately with sprinkles. Place on parchment paper until chocolate is set.
Notes
Storage & Freezing Instructions:
Store cookies in an airtight container at room temperature for up to 1 week. If dipping in chocolate, storing the chocolate-covered Butter Cookies in the refrigerator is recommended. Let them come to room temperature before serving.
For Plain Cookies (without white chocolate) – If you choose to enjoy these butter cookies plain, you can store these cookies in an airtight container at room temperature where they’ll stay fresh for about a week. Alternatively, you can freeze the baked cookies. Simply allow them to cool completely, then place in a freezer-safe container for up to 3 months. While they may last longer, their taste might be slightly affected the longer they’re stored.
These cookies freeze well. Place cooled cookies in an airtight container between layers of parchment (or wax) paper. Freeze for up to two months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
