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This Easter cookies recipe with robin eggs candy and toasted coconut are crispy outside and chewy inside. They have delicious malted chocolate, toasted coconut, vanilla sugar cookie flavor and are easy to make!

top view of simple cookie for easter

Just like candy canes at Christmas, after Easter you’ll probably have leftover robin eggs candy. This easy drop cookie recipe puts it to good use! Paired with toasted coconut and vanilla sugar cookies, the malted chocolate flavor of robin eggs is delicious here.

But you don’t have to wait until after Easter to make them. These cookies are a lovely addition to your springtime holiday dessert table!

These easy drop cookies are crispy outside and chewy inside. (My favorite cookie texture!) However, if you prefer a thicker cookie, I give easy instructions in the recipe card below on how to achieve that.

A lot of people enjoy Easter sugar cookies. (You know, the cut-out sugar cookies that you can frost and decorate to fit any holiday or theme!) But if you’re looking for a one-stop-shop, this recipe is fun and festive with no need for frosting and decorating. The pretty robin eggs candy in these cookies add pops of color and malted milk ball flavor.

These pretty spring cookies are great for Easter or any springtime gathering!

stack of chewy robin egg cookies with top cookie broken to show texture

Easter Cookies Recipe Ingredients and Substitutions

Ingredients Explained

In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.

  • Unsalted butter – These cookies are rich and buttery with a delicious chewy texture. If you have salted butter instead of unsalted, you can use it and omit the added salt.
  • Sugar – We use regular granulated white sugar here.
  • Egg – Egg acts as the binder in these cookies, and helps create the perfect texture.
  • Pure vanilla extract – Vanilla adds flavor and aroma to these cookies. If you want, you can experiment with the flavor profile and swap out the vanilla for another extract or flavoring, such as coconut, lemon, or almond (start with less and add more).
  • Flour – Regular all-purpose flour is the base of this cookie dough.
  • Baking soda – Baking soda is the leavening agent here.
  • Salt – Salt (even in desserts) helps create a balanced flavor profile and enhances the flavor of everything else.
  • Unsweetened flaked coconut – This adds great texture and delicious flavor.
  • Robin eggs candy – If you don’t have robin eggs candy, you can substitute with Whoppers malted milk balls or Maltesers.

Instructions

Put the robin eggs candy into a gallon-sized zip-top plastic bag and squeeze out as much air as possible. Seal the bag. Use a rolling pin (or other object) to gently crush the candy, being careful not to pulverize it.

crushed robin eggs in plastic bag

Cream together the butter, sugar, egg, and vanilla in a large bowl. Stir in the flour, baking soda, and salt, and then stir in the coconut and lightly crushed candy.

easter cookie dough

Place a piece of plastic wrap directly on top of the dough and refrigerate until fully chilled, about 2 hours (this step is necessary!).

Preheat the oven to 350F; line 3 large baking sheets with parchment paper or silpat liners.

Use a 2-tablespoon-size scoop to drop the cookies into balls and arrange them on the prepared baking sheets. These spread out quite a bit; I bake 8 on a half sheet pan.

Bake until golden on the bottom, but still a touch doughy in the center, about 10 to 12 minutes. If cooking more than 1 tray at a time, rotate the trays once halfway through. (Don’t over-bake!)

how to make easter drop cookies

Cool and serve.

Tips

  • Get your butter out of the fridge and let it sit at room temperature for about 1 hour before making the cookie dough.
  • Don’t skip chilling the dough! This makes sure these cookies have the perfect chewy texture and don’t flatten as they bake.
  • To make these cookies a bit thicker, add an additional 1/2 cup all-purpose flour. Reduce the chill time to 15 minutes, and keep the rest of the recipe the same. (Note that the texture will be more cakey and less chewy.)

Storage

Store these cookies in an airtight container at room temperature for up to 5 days.

close up of stacked rich buttery easter cookies

Easter Cookies Recipe FAQs

What Are Drop Cookies?

Drop cookies are one of the easiest kinds of cookies to make! For drop cookies, the batter is dropped from a spoon or a scoop onto a cookie tray.

Chocolate chip cookies are a form of drop cookies, and so is this easy Easter cookies recipe.

Do I Need to Chill This Cookie Dough?

Yes. Chilling the dough ensures that you won’t end up with flat cookies. If you follow the recipe and let the dough chill before baking, these cookies have a rich, buttery flavor and the perfect chewy texture.

What Are Spring Dessert Flavors?

A few common dessert flavors for spring are coconut, citrus (especially lemon), almond, white chocolate, and carrot cake.

More Easter Treats to Try

best easy easter cookie recipe

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Easter Cookies Recipe with Robin Eggs Candy

Prep Time20 minutes
Cook Time20 minutes
Other Time2 hours
Yields: 24 cookies
This Easter cookies recipe with robin eggs candy and toasted coconut are crispy outside and chewy inside. They have delicious malted chocolate, toasted coconut, vanilla sugar cookie flavor and are easy to make!

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Ingredients
 

Instructions
 

  • Cream together the butter, sugar, egg, and vanilla in a large bowl. Stir in the flour, baking soda, and salt, and then stir in the coconut and lightly crushed candy.
  • Place a piece of plastic wrap directly on top of the dough and refrigerate until fully chilled, about 2 hours (this step is necessary!).
  • Preheat the oven to 350F; line 3 large baking sheets with parchment paper or silpat liners.
  • Use a 2-tablespoon-size scoop to drop the cookies into balls and arrange them on the prepared baking sheets. These spread out quite a bit; I bake 8 on a half sheet pan.
  • Bake until golden on the bottom, but still a touch doughy in the center, about 10 to 12 minutes. If baking more than 1 tray at a time, rotate the trays once halfway through. (Don't over-bake!)
  • Cool and serve.

Notes

  • Nutritional Information: The nutrition information given is for 1 cookie.
  • For Thicker Cookies: To make these cookies a bit thicker, add an additional 1/2 cup all-purpose flour. Reduce the chill time to 15 minutes, and keep the rest of the recipe the same. (Note that the texture will be more cakey and less chewy.)
  • To Increase the Coconut Flavor: Reduce the vanilla extract to 1 1/2 teaspoons and add 1/2 teaspoon coconut flavor.
  • Storage: Store these cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1cookie | Calories: 164kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 76mg | Potassium: 35mg | Sugar: 8g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.6mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Easter Cookies, Easter Cookies Recipe, Easy Easter Cookies

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easter cookies recipe pin

This post was first published on An Edible Mosaic on April 8, 2019 and updated on March 27, 2024.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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