Here is an easy Easter cookies recipe that looks festive and fresh, just like the season! My kids smile when they see fresh baked cookies on the counter! And I adore making it for them. This is an easy springtime cookie recipe with cheery colors and a jovial flavor. These are perfect cookies to take to a church potluck, birthday party cookies, and Easter cookies. Plus, they are so simple to make!
In fact, these are so incredibly easy to make, my 7, 5 and 3 year olds all gather around the counter and help me. Dipping the cookies in the melted chocolate can be dangerous, so I had to do this with only one child at a time. Then there was the added problem of, “how do I keep my children from eating the cookies before the chocolate hardens?” But adding the sprinkles was a job for all three!
And don’t forget to save a few for Easter! Just wrap them in a decorative cloth with a ribbon and you have a meaningful DIY Easter basket gift!
- 1 C. butter or margarine, softened.
- ¾ C. Sugar
- ¾ packed brown sugar
- 1 Tbs. Sour cream
- 2 eggs
- 1 tsp. Vanilla
- 2 ¼ C. flour
- 1 tsp. Baking soda
- 1 ts. Salt
- 12 oz. Chocolate chips
- 12 oz. Wilton dark chocolate candy melts
- Easter or spring sprinkles
- Preheat oven to 350 degrees.
- In a medium size bowl combine the flour, baking soda and salt and set aside.
- In a large bowl cream together the – butter, sugar and brown sugar. Add each egg one at a time stirring well. Add in vanilla and sour cream.
- Slowly fold in the flour mixture. Once combined add the 12 oz. Chocolate chips.
- Bake for 8-10 minutes.
- Let the cookies cool several hours before dipping in the chocolate.
- Melt the Wilton chocolate in a microwave safe bowl stirring every 30 seconds until melted. Let cool 2-3 minutes.
- Dip the cooled chocolate chip cookies 1 at a time covering ½ of the cookie. Lay the cookie on wax paper of a cookie sheet lined with foil and sprinkle with Easter/spring sprinkles.
- Let set (placing in the fridge for 30 minutes will speed up the setting process but it is not necessary).