These pretty pastel colored cookies brings in the Spring love vibes in less than 30 minutes. Enjoy these Spring Love Cookies with the sweet flavors of strawberries, grapes, pineapples, and matcha.

OVERVIEW

Spring is in the air and what better way to have cute colors than these pastel colored cookies. These cookies are fluffy and chewy with a bit of crisp on the edges. That’s how I like my cookies especially when they are freshly baked.

Let’s talk about the flavors. There’s yellow for pineapples, green for matcha, pink in strawberry-watermelon, and purple for the grape flavor.

If you’re looking for more cookies, try these Cinnamon Peanut Butter Banana Cookies and my favorite Thumbprint Cookies. But these cookies were bomb too!

HOW DID YOU TURN THE SPRING LOVE COOKIES INTO PASTEL COLORS?

You’ll never guess how I made these colors pop! Okay, I’ll tell you Tootz. I used those flavored low calorie sugar free drink mix packets. You know the packets you pour into your bottled waters. I didn’t have any food coloring on hand cause I don’t usually bake desserts. So, I just experimented and these Spring Love Cookies came out!

THE COOKIES BREAKDOWN

ALL PURPOSE FLOUR
UNSALTED BUTTER
WHITE SUGAR
LIQUID EGG WHITES – or one whole egg
BAKING SODA
VANILLA EXTRACT – or almond extract
UNSWEETENED ALMOND MILK – You can use any milk
DRINK MIX PACKETS – I used sugar-free strawberry-watermelon and grape flavors
CRUSHED PINEAPPLES – This can be substituted with sugar free lemonade packets for the yellow color.
MATCHA GREEN TEA LATTE POWDER – I wanted a green color so this green tea latte is what I had. You can substitute with sugar free limeade packets.

HOW TO MAKE SPRING LOVE COOKIES

STEP 1

Preheat the oven to 375F. Stir flour and baking soda together in a small bowl.

STEP 2

Whisk sugar and butter together in a large bowl until smooth. Whisk in egg and vanilla. Gradually add in flour mixture.

STEP 3

Separate and divide dough into 4 small bowls. Add 1 tbsp of the strawberry-watermelon packet in one bowl, 1 tbsp of grape flavor in the second bowl, 1 tbsp of matcha green tea in the third bowl, and 1 tbsp of crushed pineapples in the fourth bowl. In each bowl mix the ingredients.

STEP 4

Scoop dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

STEP 5

Bake in the preheated oven until the edges are golden, 8 to 10 minutes.Cool on the baking sheet before moving to a wire rack to cool completely.

DIET TRENDSETTERS SUBSTITUTIONS

These Spring Love Cookies are just good as is but I know some may have dietary restrictions. Here are some suggestions.

GLUTEN FREE: Substitute all purpose flour to gluten free flour. I like using Bob’s Red Mill or King Arthur.

VEGAN: Replace eggs with flaxseeds (1 tbsp ground flaxseed + 2 ½ tbsp warm water) or chia seeds (1 egg = 1 tbsp chia seeds + 3 tbsp warm water). For the butter, I recommend plant based butter.

ADDITIONS: Go ahead and add sprinkles, nuts, freeze dried fruits, or even Easter M&M’s!

STORAGE

STORING: Store these in an air tight container up to one week.

FREEZE: Freeze these cookies for up to 3 months in freezer bags or freezer-safe containers.