Description
Learn how to make soft Easter Funfetti Cake Cookies with pastel sprinkles in just 30 minutes! These cake-like cookies are perfect for Easter baskets, spring parties, and family treats. Easy one-bowl recipe with no chilling required.
Ingredients
Cookie Dough:
- 2 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature (can use salted butter and reduce salt)
- ½ cup vegetable oil or melted butter (canola oil works too)
- ¾ cup granulated sugar
- ½ cup powdered sugar (confectioners’ sugar)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk (whole, 2%, or any milk)
- ½ cup rainbow sprinkles or pastel funfetti sprinkles (jimmies work best)
Optional Mix-Ins:
- ½ cup white chocolate chips
- Extra sprinkles for rolling (2–3 tablespoons)
- ¼ teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Whisking aerates the flour and evenly distributes the leavening. Set aside.
In a large bowl, beat together the softened butter, vegetable oil, granulated sugar, and powdered sugar using an electric mixer on medium speed for 2–3 minutes. The mixture should look light, fluffy, and pale in color. This creaming process incorporates air for softer cookies.
Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat on medium speed until fully combined and smooth, about 1 minute. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix. If the dough seems stiff or crumbly, add milk 1 tablespoon at a time until a soft, scoopable cookie dough forms. The dough should be soft but not sticky.
Gently fold in the rainbow or pastel sprinkles and white chocolate chips (if using) with a rubber spatula. Mix just until evenly distributed throughout the dough. Be gentle to prevent sprinkle colors from bleeding.
Using a cookie scoop or tablespoon, scoop dough portions (about 1–2 tablespoons each) and roll into smooth balls between your palms. Optional: Roll each cookie ball lightly in extra sprinkles for festive, colorful edges. Place on prepared baking sheets.
Arrange cookies about 2 inches apart on the prepared baking sheets (they spread slightly). Bake for 10–12 minutes, until the edges are set and just beginning to turn light golden. The centers will look slightly underdone—that’s perfect! Don’t overbake or they’ll lose their soft texture.
Let cookies cool on the baking sheet for 5 minutes (they’ll continue to set during this time), then carefully transfer to a wire rack to cool completely.
Notes
- Don’t skip the parchment paper: It prevents spreading and ensures easy removal from baking sheets.
- Scoop uniform sizes: Use a cookie scoop for evenly sized cookies that bake at the same rate. Size matters for consistent results!
- Watch the baking time closely: These cookies go from perfect to overbaked quickly. Set a timer for 10 minutes and check—edges should be barely golden.
- The dough texture test: Properly mixed dough should be soft enough to scoop easily but hold its shape when rolled. If it’s crumbly, add more milk.
- Prevent sprinkle bleeding: Add sprinkles at the very end and mix gently. Overmixing can cause colors to bleed into the dough
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 15mg