Easter Funfetti Cookies (Printable)
Soft, buttery treats loaded with pastel sprinkles for Easter festivities.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-ins
09 - 1 cup pastel-colored sprinkles (jimmies)
10 - 1/2 cup white chocolate chips
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended. Set aside.
03 - Beat softened butter with granulated sugar and brown sugar in a large mixing bowl until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in sprinkles and white chocolate chips with a spatula until evenly distributed throughout the dough.
07 - Drop tablespoon-sized balls of dough onto prepared baking sheets, leaving approximately 2 inches of space between each cookie.
08 - Bake for 9–11 minutes until edges are set and centers appear slightly underbaked.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The buttery dough stays soft for days unlike other sugar cookies that turn rock hard
- Kids go absolutely wild for the surprise colors in every single bite
02 -
- Nonpareil sprinkles will melt and disappear into your dough leaving weird colored dots instead of pretty speckles
- Overbaking by even one minute turns these from soft pillows into crunchy discs so watch closely
03 -
- Room temperature ingredients make all the difference between flat cookies and puffy ones
- Chill the dough for 30 minutes if it feels too sticky to work with