Easter Cookies

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These festive Easter Cookies are rich, sweet, soft, and chewy! Thanks to a “secret” ingredient — molasses –they have a deep toffee flavor, with bright pops of sweet milk chocolate and crunchy Cadbury® eggs.

Try some of our other fun Easter treats this year: these Coconut Macaroons (with a free Easter printable), Easter Pretzels, or these Spring Magic Bars.

A stack of Easter Cookies

Easter Cookies

I couldn’t be more excited to share these oatmeal Easter cookies with you all –they’re the best oatmeal cookies I’ve ever made! After making Gingersnap Cookies last year, I just had to use molasses in cookies again. Molasses makes cookies taste amazing, adding a deep, rich caramel and toffee flavor and making them super chewy. I love chewy oatmeal cookies that taste like toffee, so adding molasses to them is perfect.

It’s just a small amount, but you’ll be amazed at what it does for flavor and texture in these Easter Cookies!

Process shots: mixing together butter and sugars, then adding molasses, egg, vanilla, baking agents, and oats

Let’s talk molasses

The molasses in these cookies isn’t too strong (we don’t use a lot of it). It doesn’t make the cookies taste just like molasses. Instead, it gives them a gentle caramel or toffee flavor. The cool thing about molasses is that it’s the secret ingredient that keeps the cookies soft and chewy in the middle. Plus, molasses makes these Easter cookies a little sweet.

When you go to the store, you’ll see many types of molasses, from light to very dark called blackstrap. Blackstrap molasses is really strong and might not taste good in baked stuff. Instead, use dark molasses, which could also be called “robust” or “full-flavored.” I tried these cookies with Brer Rabbit® and Grandma’s® brands, and both are good. We didn’t see a big difference between them.

In a pinch, you can use pure maple syrup in place of the molasses in these cookies.


Molasses is thick and sticky! It will stick to the measuring spoon so I do recommend scraping every bit of it out with a spoon to ensure you get the full level tablespoon of molasses in these cookies. To make that process easier, spray the measuring spoon with nonstick vegetable spray.

Dark Brown vs. Light Brown Sugar

Besides the molasses in these cookies, we also use dark and light brown sugar, which have molasses in them too. Dark brown sugar has more molasses, making it darker, tastier, and stronger in flavor. It’s a bit more acidic and moist. I think dark brown sugar makes things taste more like caramel and adds a rich sweetness.

You can use either sugar in this recipe, but mixing both kinds of sugar is best for these cookies. If you want to use just one kind, I suggest using dark brown sugar. With only dark brown sugar, the cookies turn out a bit more crisp and flat.


Dark brown sugar is sold near the light brown and powdered sugar in the grocery store. The two look similar, yet dark brown sugar is darker overall in color. In a pinch, you can even make your own dark brown sugar.

Process shots: adding flour, chocolate and candy eggs to the dough.

Easter Cookie Add-ins

Mini Cadbury Eggs® put the “Easter” in these Easter cookies! I used shimmer Cadbury eggs in these specific cookies, but either works great — shimmer or original. Easter M&M’s also work well in these cookies. 

And if you don’t want either, replace the Cadbury eggs with equal amounts of chocolate chips. 

Another fun idea? Swap out the milk chocolate chips for white chocolate chips.

Chilling the cookie dough

Chilling cookie dough can definitely be an inconvenience. I mean, when you want these Easter Cookies, you want them now, right?! That said, chilling this dough is especially important. It’s like marinating meat; the wait is worth it. Here are a few reasons why we chill the dough:

  • The dough becomes more flavorful as it sits.
  • For texture reasons, the butter is melted. If the dough is baked immediately with melted butter in it, the cookies will spread and become thin, hard, and crispy while baking. This is because the fat (butter) hasn’t had a chance to re-solidify. The longer the fat stays solid, the less the cookies will spread.
  • The sugar and old-fashioned oats in the dough gradually absorb liquid so when you chill the dough, the sugar has a chance to absorb more liquid, and that further prevents spreading. 

Close-up view of an Easter Cookie

Easter Cookie Tips

  • Don’t substitute ingredients. This cookie recipe has been tested (and re-tested some more!). For best results, follow the recipe carefully using the right ingredients. I know there are some unique ingredients called for, but I recommend waiting to make these cookies with those ingredients instead of trying random substitutes. Baking is finicky — it’s hard to say what will and won’t work out in place of what has been tested.
    • Use old-fashioned oats. While it may seem like old-fashioned oats and quick oats can be interchanged, they don’t work the same when baking. Because of their small size, quick oats act more like flour, absorbing more liquid which results in a drier, less flavorful cookie. This recipe relies on old-fashioned oats, and won’t work the same with any other oat type.
  • Start with room-temperature ingredients. Using room-temperature eggs ensures that the eggs disperse more evenly into the batter, giving these cookies a better texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to get warm eggs. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use.
  • Spoon and level the flour. When you measure the flour, be sure to spoon and level the measuring cup so you aren’t adding in too much or too little flour. Too much flour yields more cake-like cookies and too little flour and these cookies will be too wet and spread too much.
  • Leave ample room on the baking sheet. These cookies are large and do spread a good amount on a cookie sheet! I only bake 6-8 cookies at a time on a standard size cookie sheet.

A batch of Easter Cookies on a marble slab.

More Easter fun

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Easter Cookies

5 from 3 votes
These festive Easter Cookies are rich, sweet, soft, and chewy! Thanks to a "secret" ingredient -- molasses --they have a deep toffee flavor, with bright pops of sweet milk chocolate and crunchy Cadbury® eggs.
Print Recipe

Easter Cookies

5 from 3 votes
These festive Easter Cookies are rich, sweet, soft, and chewy! Thanks to a "secret" ingredient -- molasses --they have a deep toffee flavor, with bright pops of sweet milk chocolate and crunchy Cadbury® eggs.
Course Dessert, Snack
Cuisine American
Keyword Easter cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 21 -22 large cookies
Chelsea Lords
Calories 170kcal
Cost $4.31


  • 8 tablespoons unsalted butter, melted melted
  • 1/2 cup light brown sugar packed
  • 1/4 cup dark brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses Note 1
  • 1-1/2 cups old-fashioned oats (don't use quick oats)
  • 1/2 teaspoon EACH: baking soda, baking powder, fine sea salt
  • 1 cup all-purpose white flour Note 2
  • 3/4 cup chocolate chips Note 3
  • 1/2 cup mini Cadbury eggs Or Easter M&M's


  • MELT BUTTER AND COOL: In a very large, microwave-safe bowl, melt the butter. Once melted, set aside cool back to room temperature for 5-10 minutes. It's important that the butter isn't hot when you add in the sugar, or it will melt the sugar and make the cookies greasy.
  • ADD WET INGREDIENTS: Once the butter has cooled to room temperature, stir in the light brown and dark brown sugar. Whisk until well combined, about a good minute of whisking. Add in the egg, vanilla extract, and molasses (scrape every bit of molasses out into the dough). Stir with a wooden spoon until smooth.
  • ADD DRY INGREDIENTS: Add in the oats, baking soda, baking powder, and salt. Mix well. Add in the flour and mix until just combined-- don't overmix. Gently stir in the chocolate chips and Cadbury eggs.
  • CHILL DOUGH: Cover the bowl tightly and chill for 45 minutes to 1 hour.
  • PREHEAT OVEN: Preheat the oven to 350 degrees F. Line a pan with parchment paper or use a nonstick liner.
  • ROLL DOUGH BALLS: Roll large balls of dough, a leveled 2 tablespoons in size (40g). You should get about 20-22 cookies from this recipe. Place 6-8 cookie balls on the prepared sheet pan to give the cookies plenty of room to spread. (They spread a lot!) Place the tray back in the fridge for 5-10 minutes (dough gets warmed from being handled).
  • BAKE: Bake for 9-14 minutes, erring on the side of under-baking. (That keeps them soft and chewy. We like ours right at 10 minutes.) The cookies will continue to bake slightly out of the oven, so take them out as soon as the edges start to lightly brown.
  • OPTIONAL: MAKE 'EM PRETTY: Remove tray from the oven and within 1-2 minutes of pulling out the cookies, press a few more chocolate chips onto the tops of the cookies--this ensures even placement of chocolate and also makes them look pretty. Allow cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack. Repeat, baking the remaining dough balls until all the cookies are baked (see instruction #10).
  • STORAGE: We like these cookies best on days 1 and 2 of being made. They are the softest and chewiest on day 1 and get more crunchy, less chewy every day after that. They last up to a week, but they begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.
  • FREEZING DOUGH: While freezing baked cookies works okay (there is some texture loss), I prefer to freeze the dough instead! Place the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen balls to an airtight container/bag separated by parchment paper (so they don't all stick together in one clump); freeze for up to 3 months. To bake: You can bake straight from the freezer; just add 1-3 minutes onto the cooking time. (Or thaw the dough in the fridge and bake according to directions.)


Recipe Notes

Note 1: Use dark molasses (also sometimes labeled as "robust" or "full-flavored"). I have tested these cookies with Brer Rabbit® and Grandma's® and would recommend either. Don't leave this ingredient out-- the cookies aren't the same without it. In a pinch, use pure maple syrup.
Note 2: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here).
Note 3: Use whatever chocolate chips you prefer. We love milk chocolate, but it makes for a very sweet cookie. Semi-sweet or dark chocolate work great and are less sweet. White chocolate chips can also be used here.

Nutrition Facts

Calories: 170kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 11mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    Run dont walk and make these cookies as many times as you can before Easter has past! They’re so good!!

  2. 5 stars
    Thank you so much for this recipe! They are so good that we definitely will be having those all year round 🙂

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