Easter Funfetti Cookies (Print Version)
Soft, colorful cookies with pastel sprinkles and candy-coated chocolates—quick to prepare and perfect for Easter treats.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 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 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Mix-Ins
09 - 1/2 cup pastel-colored sprinkles
10 - 1 cup Easter-themed candy-coated chocolates
# Preparation Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture just until a cohesive dough forms. Avoid over-mixing.
06 - Fold in the pastel sprinkles and Easter-themed candy-coated chocolates with a spatula.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each mound about 2 inches apart.
08 - Bake for 9 to 11 minutes until the edges are just golden. For a soft result, do not overbake.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Nobody can resist a batch of cookies sparkling with pastel sprinkles and chocolate bits&it&s like Easter egg hunting on a plate.
- They come together quickly, so spontaneous sweet cravings never have to wait long.
02 -
- Overmixing the dough can make the cookies dense—I once learned this after zealously beating the mixture too long.
- Saving a handful of candies and sprinkles to press on top just before baking gives a bakery-worthy finish every time.
03 -
- If your butter isn&t fully softened, the sugar won&t cream properly—let it sit out until easy to press with a finger.
- Weighing your flour can prevent dry cookies if you tend to scoop generously—this makes a big difference.