Description
These soft and chewy Easter cookies are quick to make, require no chilling, and are packed with colorful sprinkles. Perfect for holiday baking!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup pastel-colored sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Fold in pastel sprinkles.
- Scoop dough onto baking sheets, leaving space between cookies.
- Bake for 10-12 minutes, until edges are golden.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Avoid overmixing the dough to keep cookies soft.
- Cookies may look slightly underbaked when removed from the oven but will firm up as they cool.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American