Easter Funfetti Cookies

Course: Dessert

Cuisine: Easter, North American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 163kcal

Author: Lord Byron's Kitchen

Candy-coated chocolate and pastel sprinkles are very popular when baking for Easter - especially if you're baking for kids! However, the kids are going to have to share with the adults, because when it comes to these Easter Funfetti Cookies, they appeal to everyone! With a sweet, sugary coating, these soft and chewy cookies are loaded with lots of colour and flavour! It's hard to eat just one of these!

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Ingredients

1 1/4 cup sugar
1 cup unsalted butter, softened
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups all purpose flour
1/2 teaspoon salt (if using salted butter, do not add the salt here)
1 1/2 cups m&m candy, Easter colours
1/4 cup pastel sprinkles
1/2 cup sanding sugar

Instructions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg yolks one at a time and beat into the mixture.
Next, beat in the vanilla and salt.
Add the flour, baking soda, and baking powder. On low speed, beat the dry ingredients into the wet mixture.
Fold in 1 cup of the m&m candy and the pastel sprinkles.
Use a small scoop to portion the cookie dough. Roll into balls and then into the sanding sugar until well coated. Place balls on parchment-lined baking sheet, leaving two inches of space between each cookie.
Top each cookie with a few of the remaining m&m candy.
Bake for exactly 12 minutes.
Remove the cookies from the oven and allow to cool for a 3 minutes before transferring to a wire cooling rack.

Nutrition