Easter Funfetti Cookies (Print version)
Soft, colorful Easter Funfetti cookies studded with pastel candies and sprinkles; ready in 25 minutes.
# 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 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
# How To Make It:
01 - Preheat 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 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, beating well after each addition. Mix in vanilla extract until combined.
05 - Gradually mix the dry ingredients into the wet mixture, blending until just incorporated.
06 - Gently fold in pastel sprinkles and candy-coated chocolates with a spatula.
07 - Scoop rounded tablespoonfuls of dough onto prepared baking sheets, spacing each portion 2 inches apart.
08 - Bake for 9 to 11 minutes, until the edges are lightly golden. Avoid overbaking to maintain softness.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Nobody can resist the surprise crunch of pastel candies hiding in every bite.
- They transform any gathering into an instant celebration the moment you set them down.
02 -
- If you overmix once the flour goes in, you’ll wind up with tougher cookies; I learned that the hard way during a late-night bake.
- Pressing a few extra candies on top of each cookie dough ball right before baking gives that irresistible bakery-style finish.
03 -
- Always let the butter fully soften, but never melt; it’s the key to that light, almost cake-like crumb.
- Shield extra candies on top with a bit of dough if your oven tends to run hot—they stay prettier that way.