Easter Sugar Sprinkle Cookies

Adding a twist to the classic sugar cookie, this recipe for Easter Sugar Sprinkle Cookies is sure to be a crowd pleaser!

With Easter right around the corner, it’s time to get into the kitchen and whip up a batch of sweet, tasty treats.

Whether you’re hosting an Easter brunch or looking for something special to make with your kids, these festive sugar sprinkle cookies will be sure to add plenty of smiles and laughter.

Combining simple ingredients like butter, flour, eggs and sugar with loads of sprinkles in beautiful spring shades is the perfect way to celebrate the occasion. These bright and festive sugar sprinkle cookies will be a favorite at any Easter gathering. Perfectly moist and sweet, these fluffy delights are easy enough for anyone with basic baking skills to make.

Try making these delightful cookies today – they’re sure to be enjoyed by children (and adults) alike!

Why You Will LOVE These Easter Sprinkle Cookies

These soft cookies are the perfect Easter dessert, here is why:

• Super fun Easter sprinkles in the cookies and on top!
• Easy Easter sugar cookies to make
• Soft sugar cookies
• Irresistible buttery vanilla flavor
• Kids will love helping to make them.
• Delicious and fun Easter cookies.
• This recipe can easily be doubled.

Sugar Cookie Recipe Variations

This recipe is easy to modify for different tastes and occasions. Try some of these ideas.

• Omit the sprinkles entirely.
• Omit the sprinkles in the dough.
• Skip rolling the dough balls in extra sprinkles.
• Use different sprinkle mixes to modify for other holidays.
• Try replacing the vanilla extract for another flavour extract such as lemon, almond, coconut, or mint.
• Roll the dough balls in granulated sugar instead of sprinkles.
• Roll the dough balls in coloured sugar instead of sprinkles.

Tips for Baking the Drop Sugar Cookies

For sugar cookie success be sure to take care of these things:

• These sugar cookies are super soft, to make sure yours turn out that way be sure to carefully measure your ingredients.
• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• If your flour is lumpy, you will probably want to sift it.
• When mixing your dough after adding the flour, be sure to only just mix it enough to combine. If you over mix your cookie dough, the cookies will be dense.
• Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
• Don’t roll the dough in the sprinkles, Sprinkles at the bottom of the cookie can burn easily. Cover only the tops with extra sprinkles.
• This dough has a lot of butter which is what gives these cookies an amazing flavour. This does mean that you need to chill the dough well so they don’t spread a lot while baking.
• Chill the dough balls for at least 30 minutes before baking, you can also cover the dough balls and store in the fridge for up to 2 days before baking.
• If you prefer smaller cookies, that works too, just reduce the bake time.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. These were done perfectly at the 10 minute mark in my oven. They are ready when the sides just start to get a little golden.
• This dough is NOT suitable for cut-out cookies.

How to Store Sprinkle Cookies

If you have any leftover sprinkle sugar cookies, you can store them in an airtight container at room temperature.

The cookies will stay fresh for up to a week at room temperature.

How to Freeze Sugar Cookie Dough

You can also freeze the cookie dough for up to 3 months before baking. Prepare the dough, and freeze the cookie dough balls inside a labelled freezer bag. When ready to bake, just bake from frozen, for an extra minute or two.

Baked cookies can be frozen too for up to 3 months, then thawed out at room temperature for an hour or two before enjoying.

Equipment Needed for Baking Sugar Cookies

Electric Mixer – Use either a handheld mixer or a stand mixer.

Glass Mixing Bowls – For combining the dry ingredients.

Baking sheets – These cookies don’t spread much but you still want room so use some large baking sheets.

Parchment paper – Use either parchment paper or a silicone baking mat.

Cooling rack – For cooling off the cookies.

About the Ingredients for Sugar Sprinkle Cookies

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking powder & soda – Helps make the cookies rise. Ensure that the baking powder and soda is fresh.

Salt – Makes all the other ingredients really shine.

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – Just plain old white granulated sugar.

Egg – Bring them to room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Sprinkles – I used pastel nonpareils (the little ball sprinkles), any Easter sprinkles will work.

Looking for More Easy Easter Dessert Recipes?

Check out more of my favourite easy Easter dessert ideas!

Make this delicious Easter M&M Cookie Bars recipe for a fun and easy spring dessert loaded with Easter m&ms and pastel sprinkles!

Delicious and fun Easter bunny cinnamon rolls made with canned cinnamon rolls. This easy recipe can be made in a jiffy for Easter brunch!

Here is a yummy recipe for Carrot Cake Roll with Cream Cheese Filling with a moist and tender crumb. It’s the perfect dessert for Easter!

How to Make Easter Sugar Sprinkle Cookies

Yields: 18 Cookies | Prep time: 15 Minutes | Cook time: 12 Minutes | Chill time: 30 Minutes

Ingredients:

• 1½ cups All-purpose flour
• 1½ teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pastel sprinkles

Directions:

Prepare two large baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream the butter in the bowl of a stand mixer using the paddle attachment. Beat in the sugar until light and fluffy. (Or use a large mixing bowl and a hand mixer.)

Add egg and vanilla and mix until well combined.

Add the flour mixture a half cup at a time into the wet ingredients until just incorporated.

Mix in the sprinkles until just combined.

Scoop the dough, using a 2-tablespoon cookie scoop, and roll into balls.

If desired, press the tops of the dough balls in more coloured sprinkles.

Place the balls onto the baking sheets, at least 2 inches apart. Flatten slightly with the bottom of a glass.

Chill the dough for 30 minutes in the fridge, if you plan to chill them longer then wrap the baking sheets tightly with plastic wrap.

Preheat the oven to 350 degrees F.

Bake the cookies for 10-12 minutes, or until the cookies just start to brown.

Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.