Easter Sprinkle Cookies - Soft, Chewy, and Festive
Ingredients
- 2 1/4 cups 280 g all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup 170 g unsalted butter, room temperature
- 3/4 cup 150 g granulated sugar
- 1/2 cup 100 g packed light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional, but lovely for a bakery-style flavor
- 1 to 1 1/4 cups pastel jimmies or nonpareils plus more for rolling
Instructions
- Prep the pans: Line two baking sheets with parchment paper. Set aside.
- Whisk the dry ingredients: In a medium bowl, whisk flour, cornstarch, baking soda, and salt.
- Set aside.
- Cream the butter and sugars: In a large bowl with a hand mixer or stand mixer, beat butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add eggs and extracts: Beat in the egg and egg yolk until smooth. Mix in vanilla and almond extract.
- Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until incorporated. Do not overmix.
- Fold in sprinkles: Stir in 1 cup of sprinkles with a spatula so they distribute evenly.
- Chill the dough: Cover and refrigerate for 30 to 45 minutes.
- The dough should feel slightly firm but still scoopable.
- Preheat the oven: Heat to 350°F (175°C) while the dough chills.
- Shape and coat: Scoop 1 1/2-tablespoon portions (about 30 g) and roll into balls. Roll each ball in additional sprinkles to coat the outside.
- Bake: Arrange 2 inches apart on prepared sheets. Bake 9 to 11 minutes, until the edges look set and the centers appear slightly underdone.
- They will finish setting as they cool.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!