Easter Funfetti Cookies
Delightful Easter Funfetti Cookies bursting with pastel sprinkles that offer a perfect balance of crispy edges and a soft, chewy center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pastel sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt until well combined.
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- Gradually blend the dry ingredients into the wet mixture, mixing just until the flour is fully incorporated.
- Fold in the pastel sprinkles, preserving their vibrancy.
- Drop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to one week. Freeze cookie dough balls for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/easter-funfetti-cookies/