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