Description
Soft and colorful Easter Cookies made with vanilla sugar dough and rolled in pastel sprinkles. These festive cookies bake up thick, tender, and lightly crisp on the outside. Perfect for Easter dessert tables, baskets, and spring gatherings.
Ingredients
1½ cups all-purpose flour
1 cup Easter nonpareil sprinkles
¾ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
1 large egg
2½ teaspoons pure vanilla extract
1½ teaspoons baking powder
¼ teaspoon sea salt
Instructions
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. Cream together the softened butter and sugar until smooth and fluffy.
3. Mix in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms.
6. Place sprinkles in a shallow bowl. Scoop dough into approximately 1½-inch balls and roll each ball in the sprinkles until fully coated.
7. Arrange the coated dough balls on the prepared baking sheet about 1 inch apart.
8. Bake for 10–12 minutes, until the cookies are set. Let them cool on the baking sheet for about 10 minutes before transferring or serving.
Notes
Store cookies in an airtight container at room temperature for up to 5–6 days.
Baked cookies can be frozen for several months in a freezer-safe container; thaw at room temperature before serving.
Allow cookies to rest on the baking sheet after baking so they can finish setting and firm up.
Chilling the dough is not required before baking.
Use softened butter, not melted butter, for proper dough consistency.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Easter Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 10g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 14mg