Easter Funfetti Cookies (Printable)

Soft, buttery treats loaded with colorful pastel sprinkles for festive Easter celebrations.

# What You'll 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 (optional)

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the sprinkles and white chocolate chips (if using) with a spatula until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.
09 - Remove from the oven and let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies stay soft for days unlike other sugar cookies that turn into hockey pucks
  • The sprinkles make people smile before they even take a bite
  • They come together in under 30 minutes start to finish
02 -
  • Underbaking slightly is intentional because these cookies continue cooking on the hot baking sheet
  • Room temperature ingredients matter more here than in almost any other cookie recipe
  • Pressing extra sprinkles on top before baking makes them look bakery beautiful
03 -
  • Rotate your baking sheets halfway through for even browning
  • Chill the dough for 30 minutes if your kitchen runs warmthis prevents excessive spreading

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