Turn a classic cookie into the perfect dessert for Easter when you make these Easter Sprinkle Cookies! Easy, delicious, and a hit every time.
Easter Cookies
Turn a classic cookie into the perfect dessert for Easter when you make these Easter Sprinkle Cookies! Easy, delicious, and a hit every time.
I have been on a mission looking for ideas for Easter dessert. I always like to have two or three options, with one of the options being some sort of cookie. In the past, I usually make my Italian Ricotta Cookies or Italian Anise Cookies. But this year, I wanted to make something a little different.
These cookies are a spin on the classic sugar cookies. These cookies have a light crunch on the outside and are soft in the center, with the perfect amount of sweetness.
If you are looking for the perfect Easter dessert ideas, I hope you will give these cookies a try!
As a side note, you can even change up the sprinkles for any time of the year! That’s a win in my book!
Easter Sprinkle Cookies: Ingredients & Equipment
To make this recipe for Easter Sprinkle Cookies, you will need:
Ingredients
- all-purpose flour – I have only tried this recipe with this type of flour so I cannot tell you what will happen if you substitute anything else.
- nonpareil sprinkle mix – pastel-colored ones work the best for Easter.
- granulated sugar – I have only tried this recipe with this type of sugar so I cannot tell you what will happen if you substitute anything else.
- butter – unsalted so you can control the amount of salt. If you choose to use salted butter, skip adding any additional salt.
- egg – I always use large.
- vanilla extract – use the real stuff if you can. Imitation works in a pinch.
- baking powder – this is what is going to make your cookie puffy and rise.
- salt – used as a flavor enhancer. Skip this if you are using salted butter.
Equipment
- mixing bowls
- hand mixer or stand mixer
- whisk
- rubber spatula
- cookie scoop
- baking sheet
- parchment paper
- cooling rack
Easter Sprinkle Cookies: FAQs
It’s important that you do not immediately pick up the cookies when they’re fresh out of the oven. They need time to finish cooking through and time to firm up. Also, you’ll have a slightly mushy and crumbly cookie if you don’t let them cool completely. No one wants that!
You can add sprinkles to the batter if you like, but I found it unnecessary with how small the cookies are in connection with how many sprinkles are on the outside.
You do not have to chill this dough. It’s already thick enough that no firming is necessary.
These do not turn out to be large cookies. Instead, they’re smaller, 3-bite cookies – the perfect size for parties and such.
You do not want your butter melted. It must be room temp. In other words, soft but still holding its form.
Other recipes you may enjoy
Easter Sprinkle Cookies
Equipment
Ingredients
- 8 tablespoons unsalted butter, room temperature 1 stick
- ¾ cup granulated sugar
- 1 large egg
- 2 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup Easter nonpareil sprinkle mix
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, cream together the sugar and butter until well combined and fluffy. Mix in the egg and vanilla.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Pour half of the flour mixture into the butter mixture and combine with a hand mixer until well combined. Add the remaining flour mixture to the butter mixture with a hand mixer, switching to a rubber spatula if necessary until everything is well combined.
- Place the nonpareils in a small bowl.
- Using a 1-1/2 cookie scoop or a little over a tablespoon, scoop out the cookie dough and roll each ball into the sprinkles until completely covered. Place the dough balls on the prepared baking sheet leaving about 1-1/2-inches between the cookies.
- Bake for 10-12 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Notes
- It’s important that you do not immediately pick up the cookies when they’re fresh out of the oven. They need
time to finish cooking through and time to firm up. You’ll have a slightly mushy and crumbly cookie otherwise. No one wants that! - You do not have to chill this dough. It’s already thick enough that no firming is necessary.
- These do not turn out to be large cookies. They’re smaller, 3-bite cookies. The perfect size for parties and
such.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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