Easter Funfetti Cookies (Printer-friendly)

Soft, buttery treats with colorful sprinkles—perfectly festive for 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

# How-To Guide:

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 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 -
  • The buttery vanilla base is basically a sugar cookie on steroids
  • Sprinkle overload is mandatory and encouraged
  • They stay soft for days which is honestly dangerous
02 -
  • Overbaking is the number one way to ruin these cookies
  • Refrigerating the dough for 30 minutes prevents spreading too thin
  • Press extra sprinkles on top before baking for maximum color
03 -
  • Room temperature ingredients are not a suggestion
  • Underbaked is always better than overbaked

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