Easter Funfetti Cookies (Soft & Chewy)
Easter Funfetti Cookies — Soft, Chewy, and Loaded with Sprinkles
These Easter funfetti cookies are the happiest cookies you’ll make all spring — soft, thick, and chewy with colorful pastel sprinkles baked right in. They’re easy enough for kids to help make and festive enough for Easter baskets, spring parties, or a cookie swap. Simple ingredients, no chill time, ready in 25 minutes.
Why This Recipe Wins
- No chilling — mix, scoop, and bake right away
- Soft and thick — butter + cornstarch = the chewiest texture
- Loaded with sprinkles — inside AND pressed on top
- 25 minutes from bowl to plate
Ingredients
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- ½ tsp almond extract (optional but recommended)
- 1¾ cups (220g) all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup (100g) pastel sprinkles (jimmies, not nonpareils)
- Extra sprinkles for pressing on top
How to Make Them
Step 1 — Preheat oven to 350°F (175°C). Whisk melted butter and sugar. Add egg, yolk, vanilla, and almond extract.
Step 2 — In another bowl, whisk flour, cornstarch, baking soda, and salt. Add to wet ingredients and stir until just combined. Fold in sprinkles gently.
Step 3 — Scoop 1.5 tablespoon balls onto lined baking sheets. Press a few extra sprinkles on top. Bake 10–12 minutes until edges are barely set. Centers will look underdone — that’s perfect.
Step 4 — Cool on the baking sheet 5 minutes (they firm up), then transfer to a wire rack.
Frequently Asked Questions
What type of sprinkles work best?
Jimmies (rod-shaped) hold their color and shape best. Nonpareils (tiny balls) can bleed color during baking.
Can I use salted butter?
Yes — skip the added salt. The flavor will be the same.
Why are my cookies flat?
Butter was too hot when added to sugar. Let melted butter cool 5 minutes before mixing.
Can I chill the dough?
Chilling 30 minutes makes thicker cookies. Not required but an option if you prefer extra-thick results.
Can I make these for Christmas instead?
Yes — swap pastel sprinkles for red/green holiday sprinkles. Same recipe, different occasion.
How do I store funfetti cookies?
Airtight container at room temperature for 5 days. Freeze for up to 3 months.
Can I make these egg-free?
Replace egg + yolk with 3 tbsp applesauce. Cookies will be slightly denser but still soft.
Can kids help make these?
Absolutely — measuring, stirring, scooping, and pressing sprinkles are all kid-friendly tasks.
You Might Also Like
Easter Funfetti Cookies
Delightful Easter cookies with colorful sprinkles that are perfect for celebrating the holiday with family and friends.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup colorful sprinkles
Directions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Gently fold in the colorful sprinkles until evenly distributed throughout the dough.
- Using a cookie scoop, portion out the dough and place them on the prepared baking sheet.
- Flatten each cookie slightly with the palm of your hand and top with additional sprinkles, if desired.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
