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Favorite Sprinkle Cookies

With a straightforward method, these cookies practically bursts with joy! It's like a party in a cookie!

– All-purpose flour – Granulated sugar – Baking powder – Salt – Unsalted butter – Milk – Vanilla extract – Sprinkles

Ingredients needed:

Line a half sheet pan or cookie sheet with parchment paper. Set aside. Place all ingredients, except the sprinkles, into a bowl starting with 4 tablespoons milk.

Step 1.

Use a clean hand to mix together to form a dough. Press the butter through your fingers to break it up and incorporate it. (Or, you can put into a food processor and pulse to combine.)

Step 2.

If the dough is a little crumbly, add ½-1 tablespoon additional milk until it comes together. The dough should be moist, but still easy to roll into balls.

Step 3.

Add the sprinkles to a separate small bowl. Portion out 1 tablespoon balls of dough using a measuring spoon. Roll into a smooth ball in your hand. Roll in sprinkles to coat all sides.

Step 4.

Place onto the prepared baking sheet. Press down lightly to make the cookie about about ½-inch thick. Repeat to make the rest of the cookies.

Step 5.

Place the pan with the cookies into the fridge to chill while you preheat the oven to 375°F.  To make this dough ahead: Store it in the fridge in plastic wrap for up to 24 hours.

Step 6.

Bake for 12-16 minutes, or until lightly browned on the bottom of each cookies and set around the edges. Remove from the oven and let cool completely on the pan.

Step 7.

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Store prepared Easter cookies in an airtight container at room temperature for 3-5 days. They soften a little as they’re stored.