Colorful Easter cookies (Print Version)
# Ingredients:
→ Coloring and Mix-Ins
01 -
Pastel-colored gel food dyes: blue, pink, yellow, and purple
02 -
2 cups chocolate chips (reserve ½ cup for topping later)
→ Wet Ingredients
03 -
1 cup softened unsalted butter
04 -
¾ cup packed brown sugar
05 -
¾ cup white granulated sugar
06 -
2 teaspoons vanilla essence
07 -
2 large eggs at room temperature
→ Dry Ingredients
08 -
2½ cups plain flour
09 -
½ teaspoon fine salt
10 -
1 teaspoon baking soda
# Instructions:
01 -
Heat your oven up to 350°F (175°C). Prepare your baking sheets by either using silicone mats or parchment paper so the cookies don't stick.
02 -
Take the flour, salt, and baking soda, and whisk them together in a medium-sized bowl until everything is evenly mixed. Put it aside for now.
03 -
Mix the softened butter with the brown and white sugars using an electric mixer. Blend until the texture becomes fluffy and airy, which typically takes 2-3 minutes.
04 -
Crack in the eggs, one at a time, into the butter mixture and beat well after each one goes in. Once they're mixed in, stir the vanilla in until smooth.
05 -
Slowly add the previously mixed dry ingredients into the butter mixture. Use a low mixer setting and only mix until no dry flour spots are visible, being careful not to overdo it.
06 -
Carefully fold in 1½ cups of the chocolate chips with a spoon or spatula. Save the remaining ½ cup to top the cookies later.
07 -
Split the dough into four parts. Add a different pastel gel color to each portion — pink, yellow, purple, and blue. Mix gently until the color is spread evenly.
08 -
Grab small chunks of the different colored doughs and gently press them together without overmixing. Roll them into balls that are about the size of 2 tablespoons.
09 -
Set the marbled dough balls onto the lined baking sheets, keeping them 2 inches apart. Press the balls down slightly and sprinkle the tops with the leftover chocolate chips.
10 -
Bake in the heated oven for 10-12 minutes until you notice the edges turning light golden. The centers will look soft and slightly undercooked but will set nicely when cooled.
11 -
Take the sheets out and let the cookies rest for 5 minutes before carefully moving them to wire racks to cool completely.
12 -
Pair the cookies with a glass of milk for a treat! Keep leftovers in a sealed container on the counter (up to 5 days).
# Notes:
01 -
To keep the marbled colors bold, avoid mixing the colorful dough portions too much before baking.
02 -
Switch out chocolate chips for white chocolate ones to complement the pastel shades nicely.
03 -
If your dough gets too sticky or warm, chill it for about 15-20 minutes in the fridge before continuing.
04 -
The cookies might look slightly doughy when you take them out, but they’ll firm up into soft, chewy treats as they cool down.