Easter funfetti cookies from scratch
No need for boxed mixes, these Easter funfetti cookies from scratch are full of Springtime colors and so easy to make!
Servings: 21 cookies
Calories: 133kcal
Equipment
Ingredients
- 1 stick unsalted butter 1/2 cup, room temp.
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 1/2 cups all-purpose flour 6.3 ounces
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 2 tsp. cornstarch
- 1/2 cup Spring colored jimmies sprinkles + extra for topping cookies SEE NOTE
Instructions
- In a mixing bowl, whisk to combine flour, salt, baking soda and cornstarch. Set aside.
- In the bowl of a stand mixer (you can also use a hand-held electric mixer), cream butter with sugars until light and fluffy - about 4 - 5 minutes.
- Add egg and mix until incorporated. Scrape down bowl.
- Add vanilla and almond extracts, mix to combine.
- Carefully add dry ingredients to the bowl and mix until just combined.
- Finally, add 1/2 cup of jimmies to the dough. mix on low just until sprinkles are incorporated.
- Use small cookie scoop to portion 21 balls of cookie dough. Place on cookie sheet and cover tightly with plastic. Refrigerate for at least one hour.
- Preheat oven to 350°F (325°F convection) / 180°C / Gas mark 4.
- Remove dough from fridge and top each cookie with more jimmies or nonpareils, and place on lined baking sheet.
- Bake for 12 minutes, just until edges are golden brown. Let cookies cool on baking sheet for 5 - 8 minutes before transferring to cookie rack to cool completely.
Video
Notes
For best results, DO NOT use nonpareils in the cookie dough. Use jimmies (the sprinkles that look like tiny sticks), as they will not bleed into the dough and discolor it. Either type of sprinkle is fine for the topping the cookies before baking.
Nutrition
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 95mg | Sugar: 10g