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Easter Funfetti Cookies

A delightful twist on classic sugar cookies, these Easter Funfetti Cookies are soft on the inside with a crispy exterior, filled with vibrant pastel sprinkles that capture the spirit of the holiday.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Choose high-quality butter for the best flavor.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed This adds moisture and a lovely caramel flavor.
  • 2 large eggs Make sure they are at room temperature for smoother mixing.
  • 1 teaspoon vanilla extract Real vanilla makes a huge difference—opt for pure instead of imitation.
Dry Ingredients
  • 3 cups all-purpose flour For the best texture, use a spoon-and-level method to avoid overpacking.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Kosher salt works best.
Add-ins
  • 1 cup pastel sprinkles Use high-quality sprinkles to keep the colors vibrant.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
  5. Fold in the pastel sprinkles gently so they don’t break too much and lose their color.
  6. Using a cookie scoop or tablespoon, drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.