Easter Funfetti Cookies (Printer-friendly)

Soft, pastel-studded Easter Funfetti cookies with candy-coated chocolates—festive and ready in 25 minutes.

# What You'll Need:

→ 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 the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully blended.
05 - Gradually add the dry ingredients to the butter mixture, mixing until just combined and no dry streaks remain.
06 - Gently fold in the pastel sprinkles and candy-coated chocolates using a spatula.
07 - Portion tablespoon-sized amounts of dough onto the prepared baking sheets, spacing each portion 2 inches apart.
08 - Bake for 9–11 minutes until the edges are set and lightly golden. Avoid overbaking for a soft texture.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • Swapping in your favorite seasonal sprinkles makes each batch feel personal, as if dressed up just for your table.
  • The irresistibly soft, chewy texture won over even my skeptical cousin, now convinced homemade is better than any bakery.
02 -
  • Baking even a minute too long makes the cookies lose that gloriously soft center—keep watch for the first golden edge.
  • Folding in the sprinkles by hand rather than with the mixer stops the colors from smearing and muddling together.
03 -
  • Let the butter fully soften at room temperature for the fluffiest, most tender cookies.
  • Scoop the dough quickly after mixing so the candies and sprinkles don&apost dissolve or stain the batter.

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