Easter Funfetti Cookies (Printable)

Soft, buttery cookies loaded with pastel sprinkles and white chocolate chips. Ready in 30 minutes for your Easter celebration.

# What You’ll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

09 - 1 cup pastel-colored sprinkles (jimmies)

10 - 1/2 cup white chocolate chips (optional)

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.

01 -

The texture is exactly what a sugar cookie should be, crisp edges giving way to buttery soft centers
They come together in under 30 minutes but taste like they took all afternoon

02 -

Underbaking slightly is the secret to soft cookies, they continue cooking on the hot baking sheet
Nonpareil sprinkles will bleed into your dough, so stick to jimmies for those distinct confetti pockets

03 -

Chill the dough for 30 minutes if it feels too sticky, this prevents excessive spreading
Rotate the baking sheets halfway through baking for evenly golden cookies