Easter Basket Cookie Dough
April 5, 2025
All the fun of an Easter basket in edible cookie dough form.
Digging into this cookie dough feels just like reaching into an Easter basket—every spoonful is a colorful surprise. With pastel sprinkles, rich chocolate chips, and chopped Easter truffles folded into a soft funfetti base, this no-bake treat is bursting with springtime sweetness.
Why You’ll Love This Recipe
- This Easter Basket Cookie Dough tastes just like digging into an Easter basket full of sweets
- Pastel sprinkles, chocolate chips, and Lindor truffles make every bite colorful and fun
- This edible cookie dough is safe to eat with heat-treated flour and no eggs
- Perfect spring dessert for Easter parties, gifting, or snacking by the spoonful
- Quick and easy no-bake recipe you can whip up in minutes
Ingredient Notes
- Funfetti cake mix – Brings that festive, colorful Easter flavor to the dough.
- Brown sugar – Adds sweetness and gives the cookie dough its classic chewy texture.
- Pastel sprinkles – The key to making this look like Easter basket candy in every bite.
- Lindor truffles – Chopped truffles add creamy, melty chocolate surprises throughout.
Before You Bake
Do I need to heat-treat the flour and cake mix?
Yes—baking the flour and cake mix for a few minutes makes them safe to eat raw. Don’t skip this step since the dough isn’t baked later.
Can I use a different cake mix flavor?
Definitely. While Spring Funfetti is perfect for Easter, you can swap in yellow cake mix, white cake mix, or another seasonal variety.
Do I need to refrigerate the dough before eating?
No, it’s ready to eat right away. Chilling the dough just helps it firm up if you prefer a thicker texture.
Easter Basket Cookie Dough
Ingredients
- 1 cup all-purpose flour (heat-treated and cooled)
- 3⁄4 cup Funfetti cake mix (heat-treated and cooled)- I used Spring Funfetti
- 1⁄2 cup salted butter, softened
- 3⁄4 cup light brown sugar, packed
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 teaspoon salt
- 1⁄3 cup white chocolate chips
- 1⁄3 cup milk chocolate chips
- 1⁄3 cup pastel rainbow sprinkles
- 3–4 chopped Lindor truffles- I used Neapolitan
Instructions
- Start by spreading the flour and cake mix on a baking sheet. Bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool completely.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Mix in the vanilla extract, almond extract, and heavy cream or milk until smooth.
- Gradually add the heat-treated flour and funfetti cake mix, stirring until fully combined.
- Fold in the white chocolate chips, milk chocolate chips, pastel sprinkles, and Lindor truffles.
- Dig in with a spoon and store any extras in an airtight container in the refrigerator for up to one week.
TIP: If you’d like to add more moisture to the cookie dough, add more heavy cream or milk 1 tbsp at a time until the desired consistency. If it’s crumbly and not smooth, add more butter 1 tbsp at a time until you reach your desired cookie dough consistency.
FAQ
How long does this Easter Basket Cookie Dough last?
Store it in the fridge in an airtight container for up to one week.
Can I freeze cookie dough?
Yes, freeze portions in a sealed container for up to 2 months. Thaw in the fridge overnight before enjoying.
Is this cookie dough safe to eat raw?
Yes, since it uses heat-treated flour and cake mix with no eggs, it’s safe to enjoy by the spoonful.
Can I bake this dough into cookies?
No, this recipe is made for eating raw. For baked cookies, start with a traditional cookie dough recipe.
What other Easter candy can I add?
Chopped mini eggs, pastel M&M’s, or candy-coated chocolates make fun swaps or additions.
Sprinkle of Fun
Pair scoops of Easter Basket Cookie Dough with small glasses of coffee, tea, or even a light dessert wine and enjoy a “grown-up Easter basket tasting.” Set the cookie dough out in pastel bowls or jars, add pretty spoons, and let everyone savor the sweetness while swapping spring memories and stories.
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