Easter Funfetti Cookies (Printable)
Soft, colorful Funfetti cookies with pastel sprinkles and candy-coated chocolates—an easy, festive holiday treat.
# Ingredient List:
→ 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 packed light brown sugar
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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl. Set aside.
03 - In a large mixing bowl, beat softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no flour streaks remain.
06 - Fold in pastel-colored sprinkles and candy-coated chocolates with a spatula, distributing evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each mound approximately 2 inches apart.
08 - Bake for 9 to 11 minutes, until the cookie edges are just golden. Avoid overbaking for a soft texture.
09 - Allow cookies to rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The cookies stay impossibly soft, even after a couple of days—it's like discovering a bakery secret in your own kitchen.
- It rapidly became the go-to for gatherings, thanks to how easy it is to customize with any festive mix-ins you like.
02 -
- If you overbake, the cookies lose their dreamy softness—pull them out at the first hint of gold, even if they look underdone.
- Folding in the candies gently prevents them from cracking and bleeding too much color into the dough, so resist vigorous stirring.
03 -
- Creaming the butter and sugars thoroughly is what gives the edges their signature crispness—don’t rush this part.
- Avoid overmixing after adding the flour, or the cookies will turn out tough instead of tender.