Easter Sprinkle Cookies

5 from 2 votes

Easter Sprinkle Cookies are made with butter, sugar, eggs, and vanilla, creating a soft, chewy sugar cookie base. Rolled in festive sprinkles, each bite is buttery, sweet, and perfectly colorful for the holiday.

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert

Cuisine: American

Keyword: Easter Sprinkle Cookies, Pastel Sprinkle Cookies

Servings: cookies

Calories: 150kcal

Author: Jessica & Nellie

Ingredients

1 cup butter room temp
1 cup granulated sugar
2 eggs
3 tsp vanilla extract
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup Easter colored sprinkles

Instructions

Preheat the oven to 350°. Line two baking sheets with parchment paper, set them aside.
Either using a stand mixer or a hand mixer, cream together the butter and sugar. Cream for about two minutes or until light and fluffy, making sure to scrape down the sides of the bowl.
Then add the eggs and vanilla, mix until well combined. Add in the flour, baking powder, and salt. Mix until fully incorporated, the dough will be sticky.
Pour your sprinkles into a bowl. Scoop tablespoon size balls of cookie dough place in the bowl of sprinkles. Roll the dough around until it is fully covered. Then reshaped the dough into a ball before placing on the baking sheet.
The cookies will spread quite a bit while baking, so I suggest limiting each cookie sheet to about eight cookies. Bake for 10 minutes, let them cool completely before removing from the baking sheet. Serve & enjoy!

Video

Notes

These cookies stay fresh for 2–3 days in an airtight container at room temperature. They also freeze well for up to 2 months, either baked or as dough.

Nutrition