These Easter Funfetti Cookies are soft, buttery cookies filled with pastel sprinkles and candy coated chocolate pieces, baked thick with crisp edges and tender centers. This Funfetti Cookies Recipe uses simple pantry staples to create bakery style Funfetti Cookies From Scratch that brighten any Easter Dessert Table and double as Easy Easter Cookies Simple Desserts for spring gatherings.
The key is a balanced sugar ratio and a short chill time that controls spread and locks in that soft middle. You get classic Easter Cake Cookies with a confetti look, rich vanilla flavor, and cheerful color in every bite.
If you plan a full dessert spread, I often pair these with my Easter Dirt Cake for contrast in texture and color. The cookies add structure to a table filled with creamy treats.
The structure comes from 2 ½ cups flour to 1 cup butter, which creates a thick dough that holds sprinkles and candy without collapsing. That ratio matters. Too little flour and the cookies spread thin. Too much and they turn dry.
The mix of 1 cup granulated sugar and ½ cup brown sugar gives both spread and moisture. Brown sugar adds chew and depth. I tested equal parts once. The texture felt flat, so I went back.
Chilling the dough for 30 to 45 minutes firms the butter. Cold dough spreads slower in a 350°F oven, which keeps the centers soft. I never skip this rest. It changes the bake.
What You Need
All purpose flour builds structure and supports the weight of sprinkles. I choose unbleached flour for a clean flavor. If you measure by weight, you control texture.
Baking powder and baking soda work together. Baking powder lifts. Baking soda browns. Salt sharpens the sweetness and balances the candy pieces.
Unsalted butter at room temperature creams smoothly with sugar. Soft butter traps air, which gives lift. I press it with my finger. It should dent easily but hold shape.
Granulated sugar spreads the cookie. Light brown sugar adds moisture. Two large eggs bind and create richness. Pure vanilla extract carries the flavor through the sweet mix ins.
Pastel jimmies hold color during baking. Nonpareils bleed. I learned that the messy way. Candy coated chocolate pieces add crunch and visual appeal.
For a colorful drink beside these cookies, I often serve my Easy Easter Punch Recipe. The bright tones look beautiful together.
Sprinkle Spotlight
Sprinkles define this Confetti Cookies Recipe. Jimmies keep their shape and color under heat. They distribute evenly through thick dough and give that Easter Funfetti look.
You know you chose the right kind when the dough stays pale and clean. If the dough turns streaked, the sprinkles bleed. In that case, switch brands next time.
How To Make It
Preheat the oven to 350°F and line baking sheets with parchment. A hot, stable oven sets the edges quickly.
Whisk the dry ingredients in a bowl until uniform. Cream butter and sugars for a full 2 to 3 minutes until pale and fluffy. The mixture should look lighter and feel airy.
Add eggs one at a time, mixing well after each. Stir in vanilla. The batter should look smooth and glossy.
Mix dry into wet on low speed until no flour streaks remain. Stop as soon as the dough comes together. Overmixing toughens the crumb.
Fold in sprinkles and candy pieces with a spatula. Chill the dough. Scoop two tablespoons per cookie and roll into balls.
Press extra candies on top before baking. Bake 10 to 12 minutes until edges set and centers look slightly soft. The tops may look underdone. That is correct.
For a showpiece cake beside these cookies, I like my Easter Egg Nest Cake. The textures balance each other well.
How To Tell It Is Done
Look for lightly golden edges and a pale center. The cookies should puff slightly, then settle as they cool.
The center should look soft but not wet. The edges give the best clue. Trust the edges.
Troubleshooting
Flat cookies often mean warm dough. Chill longer. Dense cookies can mean too much flour. Weigh it next time.
Sprinkles bleeding signals the wrong type. Use jimmies. Dry cookies usually mean overbaking. Pull them when centers still look soft.
Ways To Change It
Swap pastel candies for white chocolate chips for a softer look. Add ½ teaspoon almond extract for a subtle twist.
Use themed sprinkles for birthdays or baby showers. Reduce candy pieces to ¾ cup for a less sweet version.
For a creamy dip alongside, serve a small bowl of Simple Easter Dip. Guests enjoy the mix of textures.
Storage
Store at room temperature in an airtight container for up to 4 days. The centers stay soft.
Refrigerate dough up to 48 hours before baking. Freeze baked cookies up to 2 months and thaw at room temperature.
Practical Tips and How To Serve It
Use a large cookie scoop for even size. Rotate pans halfway through baking for even browning.
Press extra candy pieces on top before baking for a bakery look. Let cookies rest on the sheet for 5 minutes before moving them.
Serve on a pastel platter for an Easter Dessert Table. Stack in cellophane bags for gifts.
Pair with milk for kids. Add to a cookie tray with brownies and bars.
Save This Recipe
Save this Funfetti Cookies Recipe to your Easter board so you have it ready for spring baking. Leave a comment and tell me how your Easter Funfetti batch turned out or what twist you tried.
Easter Funfetti Cookies Recipe
These colorful easter funfetti cookies are soft, buttery, and packed with pastel sprinkles. This easy funfetti cookie recipe creates bakery-style funfetti cookies from scratch with a tender center and lightly crisp edges. Perfect for spring baking, these festive easter cake cookies brighten any easter dessert table. If you love a classic confetti cookies recipe, this version keeps things simple and fun. Save this funfetti cookies recipe for quick holiday baking and add it to your list of easy easter cookies simple desserts everyone will enjoy.
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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
- ¾ cup pastel sprinkles (jimmies)
- 1 cup pastel candy-coated chocolate pieces, plus extra for topping
Instructions
PREHEAT OVEN: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and promote even browning.
MIX DRY INGREDIENTS: Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk until evenly combined. Set the bowl aside.
CREAM BUTTER AND SUGARS: Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat for 2–3 minutes until the mixture looks light in color and fluffy in texture. Scrape down the sides of the bowl to ensure even mixing.
ADD EGGS AND VANILLA: Add the eggs one at a time, mixing well after each addition to fully incorporate. Pour in the vanilla extract and mix until smooth.
COMBINE WET AND DRY MIXTURES: Gradually add the dry ingredients into the wet mixture. Mix 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 candy-coated chocolate pieces using a spatula. Distribute 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 30–45 minutes. Chilling helps control spreading and keeps the cookies thick.
SCOOP AND SHAPE: Scoop about 2 tablespoons of dough per cookie. Roll each portion into a smooth ball and place on the prepared baking sheets, spacing them about 2 inches apart.
ADD TOPPING: Press a few reserved candy-coated chocolates onto the top of each dough ball for a colorful finish after baking.
BAKE COOKIES: Bake for 10–12 minutes. The edges should appear set and lightly golden, while the centers remain soft.
COOL COOKIES: Allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. The centers will continue to set as they cool.
Notes
Store cookies in an airtight container at room temperature for up to 4 days to maintain softness.
Chilled dough can be stored in the refrigerator for up to 48 hours before baking.
For evenly sized cookies, use a large cookie scoop.
Avoid nonpareil sprinkles, as they may bleed color into the dough.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 312Total Fat 16gSaturated Fat 8gUnsaturated Fat 8gCholesterol 47mgSodium 168mgCarbohydrates 40gFiber 0gSugar 27gProtein 3g
