Easter Funfetti Cookies (Print View)
Soft, colorful Funfetti cookies studded with pastel candies and sprinkles — quick, festive, and easy to make.
# 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 (jimmies or confetti style)
10 - 1 cup Easter-themed candy-coated chocolates
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar using an electric mixer or stand mixer on medium speed until mixture is light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Using a spatula, gently fold in pastel-colored sprinkles and candy-coated chocolates evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each portion approximately 2 inches apart.
08 - Bake for 9 to 11 minutes, until edges are just golden. For a soft texture, avoid overbaking.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack until completely cooled.
# Expert Tips:
01 -
- They stay incredibly soft for days, unlike other sprinkle cookies that turn into rocks
- The combination of sprinkles and candy-coated chocolates creates the perfect texture contrast
- One bowl, no fancy techniques, just pure happiness in cookie form
02 -
- Overbaking is the enemy, pull them out when they still look slightly underdone in the center
- Room temperature ingredients prevent the dough from seizing up
- Press a few extra candies on top before baking for that professional bakery look
03 -
- Chill the dough for 30 minutes if you want thicker cookies that hold their shape
- Rotate the baking sheets halfway through for even browning