Description
Celebrate spring with these delightful Easter Funfetti Cookies, bursting with pastel sprinkles and candy-coated chocolate pieces. Soft, chewy, and colorful, these cookies are perfect for holiday gatherings or sweet treats any time of year.
Ingredients
Dry Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- ¾ cup pastel sprinkles (jimmies)
- 1 cup pastel candy-coated chocolate pieces, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and promote even browning.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar for 2 to 3 minutes until the mixture is light in color and fluffy. Scrape down the bowl sides to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then, pour in the vanilla extract and mix until the batter is smooth.
- Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the pastel sprinkles and the candy-coated chocolate pieces with a spatula, distributing them evenly throughout the dough. Reserve a small handful of candies for topping.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes. Chilling helps control the spread of the cookies, keeping them thick and chewy.
- Scoop and Shape: Using about 2 tablespoons of dough per cookie, roll each portion into a smooth ball. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Add Topping: Press a few of the reserved candy-coated chocolates onto the top of each dough ball to create a festive and colorful appearance after baking.
- Bake Cookies: Bake the cookies for 10 to 12 minutes in the preheated oven. The edges should be set and lightly golden, while the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will continue to set as they cool.
Notes
- Chilling the dough is essential for preventing excessive spreading and for achieving a thick, chewy texture.
- You can customize the add-ins with your favorite colored sprinkles or chocolate candies to match any holiday or event.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake for an extra 1-2 minutes, but watch closely to avoid burning.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
