Responsive Menu
Add more content here...

Sprinkled Easter Cookies » Simple and Healthy Recipe! ✅

Turn a classic cookie into the perfect Easter dessert when you make these Sprinkle Easter Cookies! Easy, delicious and a complete success.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. see my suit Disclosure Policy for details.

easter cookies

Turn a classic cookie into the perfect Easter dessert when you make these Sprinkle Easter Cookies! Easy, delicious and a complete success.

I’ve been on a mission looking for Easter cake ideas. I always like to have two or three options, with one of the options being a kind of cookie. In the past, I usually make my Italian Ricotta Cookies or Italian Anise Cookies. But this year I wanted to do something a little different.

These cookies are a reinterpretation of the classic sugar cookies. These cookies have a slight crunch on the outside and are soft in the center, with just the right amount of sweetness.

If you are looking for the perfect Easter cake ideas, I hope you give these cookies a try!

As a side note, you can even change the sugars for any time of year! This is a win in my book!

Easter sprinkle cookies: ingredients and equipment.

To make this Easter Sprinkle Cookie Recipe, you will need:

ingredients

  • All-Purpose Flour – I’ve only tried this recipe with this type of flour, so I can’t tell you what happens if you substitute something else.
  • Matchless Sprinkle Mix: Pastel colored ones work best for Easter.
  • granulated sugar – I’ve only tried this recipe with this type of sugar, so I can’t tell you what will happen if you substitute something else for it.
  • butter – unsalted so you can control the amount of salt. If you choose to use salted butter, avoid adding more salt.
  • egg – I always use large.
  • vanilla extract – use the real stuff if you can. Imitation works in a pinch.
  • Baking Powder: This is what will make your cookie puffy and leavened.
  • salt – used as a flavor enhancer. Skip this if you are using salted butter.

Equipment

  • bowls
  • hand mixer or food processor
  • whip
  • rubber spatula
  • cookie ball
  • Baking tray
  • parchment
  • cooling rack

Sprinkle Easter Cookies: Frequently Asked Questions

Do I really need to let my cookies cool?

It is important not to pick up the cookies immediately when they are freshly baked. They need time to finish cooking and time to harden. Also, you will have a slightly soft and brittle cookie if you don’t let it cool completely. Nobody wants it!

Can I add sugar to the dough?

You can add some sugars to the dough if you like, but I found this unnecessary with how small the cookies are relative to how many grains are on the outside.

Do I need to chill the dough?

It is not necessary to chill this dough. It is already thick enough that there is no need to firm up.

How big are these cookies?

These do not appear to be large cookies. Instead, they are smaller 3-bite cookies, the perfect size for parties and the like.

How soft should the butter be?

You don’t want your butter to melt. It must be at room temperature. In other words, smooth but keeps its shape.

Other recipes you may like

Sprinkled Easter Cookies

Product:
30 cookies

Preparation time:
15 minutes

Time to cook:
12 minutes

Cooling time:
20 minutes

Total Time:
47 minutes

Turn a classic cookie into the perfect Easter dessert when you make these Sprinkle Easter Cookies! Easy, delicious and a complete success.

ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 large egg

  • 2-1/2 teaspoons vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup Matchless Easter Sprinkle Mix

Instructions

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, beat the sugar and butter until the mixture is well blended and foamy. Combine the egg and vanilla.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Pour half of the flour mixture into the butter mixture and combine with a hand mixer until well blended. Add remaining flour mixture to butter mixture with a hand mixer, using a rubber spatula if necessary until well blended.
  5. Put the nonpari in a small bowl.
  6. Using 1-1/2 or a little more than a cookie tablespoon, lift cookie dough and roll each ball in the sprinkles until completely coated. Place balls of dough on prepared baking sheet leaving about 1-1/2-inches between cookies.
  7. Cook for 10-12 minutes.
  8. Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

grades

  • It is important not to pick up the cookies immediately when they are freshly baked. They need time to finish cooking and time to harden. If not, you will have a slightly soft and crumbly cookie. Nobody wants it!
  • It is not necessary to chill this dough. It is already thick enough that there is no need to firm up.
  • These do not appear to be large cookies. They are smaller 3 bite cookies. The perfect size for parties and the like.
Nutritional information:

Yield: 30 Servings: 1 cookie

Amount per proportion:

Calories: 80 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 77mg Carbohydrates: 11g Fiber: 0g Sugar: 5g Protein: 1g

Please note that the nutritional information on this page is an estimate based on the products I have used. Ingredients and nutritional information can vary significantly between brands. Always make sure to read the labels. Check that a recipe meets your needs before using it. Nutritional information may contain errors, so please check independently. Similarly, recipes can contain errors, so use your common sense when following them.

Did you make this recipe?

Have you tried this recipe? Be sure to rate and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you’ve made!

Article Tags:
· · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *