Can I use liquid food coloring?

You can, but gel food coloring works better. Liquid coloring can thin your dough, making the cookies spread more. Gel gives vibrant colors without messing with the texture.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted. Also, chill the dough for 15-20 minutes before baking. This helps the cookies hold their shape beautifully in the oven.

Can I freeze the dough?

Absolutely! Form the dough balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. They’ll keep for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time.

Can I make these cookies ahead of time?

Definitely! The baked cookies stay fresh in an airtight container for up to 5 days. You can also freeze baked cookies for up to 2 months, just thaw at room temperature or warm them up in the microwave for a few seconds.

What if I don’t have gel food coloring?

No worries! Natural options like beet powder, turmeric, or spirulina can work, though the colors will be softer. Just mix them into the dough until you get the shade you’re happy with.

Easter Chocolate Chip Cookies Recipe: 5 Magical Pastel Hacks

Description

These festive Easter Chocolate Chip Cookies are soft, chewy, and beautifully marbled with pastel colors. They’re a fun and easy dessert perfect for spring celebrations, Easter parties, or simply adding some color to your cookie tray!

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
Gel food coloring (pastel pink, purple, yellow, and blue)
2 cups chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Beat in the eggs, one at a time, then stir in the vanilla extract until well combined.
Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients until just combined—avoid overmixing.
Color the Dough: Divide the dough into four portions and tint each with pastel gel food coloring (pink, purple, yellow, blue). Mix gently until color is even.
Shape the Cookies: Take small portions from each color and press them together to form a marbled dough ball. Place on the baking sheet and gently flatten.
Add Chocolate Chips: Sprinkle extra chocolate chips on top of each cookie before baking.
Bake: Bake for 10-12 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a bakery-style look, press a few extra chocolate chips onto each cookie right after baking.
You can also use pastel M&M’s instead of chocolate chips for extra color!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 110mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: Easter cookies, pastel cookies, marbled cookies, holiday baking, colorful chocolate chip cookies