Easter Funfetti Cake Cookies

Easter Funfetti Cake Cookies are soft, colorful, and utterly irresistible! They have a tender cake-like texture, rainbow sprinkles baked right into the dough, and optional white chocolate chips for an extra sweet surprise. Perfect for Easter celebrations, spring gatherings, or anytime you need a pop of joy on your plate!

Why You’ll Love This Recipe

Soft, chewy, and packed with colorful sprinkles in every bite. Made with cake mix for extra fluffiness, they’re bright, festive, and full of sweet vanilla flavor. Perfect for Easter parties, baskets, or spring celebrations, these cookies bring fun and color to any dessert table.

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Ingredient List

Cookie Dough

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup vegetable oil or melted butter (for extra softness)
• ¾ cup granulated sugar
• ½ cup powdered sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk (as needed for dough texture)
• ½ cup rainbow sprinkles or pastel “funfetti” sprinkles

Optional Mix-Ins

• ½ cup white chocolate chips
• Extra sprinkles for rolling or topping
• ¼ teaspoon almond extract (for a subtle flavor boost)

Substitutions: You can use all butter instead of the oil-butter combo, but the oil keeps them extra soft! If you’re dairy-free, try vegan butter and plant-based milk. For gluten-free, use a 1:1 gluten-free flour blend.

Why These Ingredients Work

The combination of butter and oil creates that signature soft, cake-like texture while keeping the cookies tender for days.

The dual sugars (granulated and powdered) give you the perfect balance of sweetness and structure—powdered sugar makes them extra soft and prevents too much spreading. Room temperature egg and butter blend smoothly for even texture.

The sprinkles aren’t just decoration—they add little pops of color throughout and a subtle vanilla sweetness. That splash of milk adjusts the dough to the perfect consistency, while almond extract adds a bakery-style depth (totally optional but so good!).

Essential Tools and Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Cookie scoop (1–2 tablespoon size)
• Baking sheets (2–3)
• Parchment paper or silicone baking mats
• Wire cooling rack

How To Make Easter Funfetti Cake Cookies

Preheat Oven

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats—this prevents sticking and ensures even baking.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This step ensures the leavening is evenly distributed so every cookie rises perfectly!

Cream Butter & Sugars

In a large bowl, beat together the butter, vegetable oil (or additional butter), granulated sugar, and powdered sugar until light and fluffy—this should take about 2–3 minutes. Don’t rush this step!

Add Egg & Flavor

Add the egg, vanilla extract, and almond extract (if using). Mix until everything is well combined and smooth. The mixture should look creamy and unified.

Combine Wet & Dry

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. If the dough seems stiff or crumbly, add milk one tablespoon at a time until you have a soft, scoopable cookie dough.

Add Sprinkles

Gently fold in the rainbow or pastel sprinkles and white chocolate chips (if using) with a rubber spatula.

Shape Cookies

Using a cookie scoop, portion out dough (about 1–2 tablespoons per cookie) and roll into balls. For extra festive flair, roll the cookie balls lightly in additional sprinkles before placing on your baking sheet.

Bake

Place cookies about 2 inches apart on your prepared baking sheets—they’ll spread just a bit. Bake for 10–12 minutes, until the edges are set and just beginning to turn light golden.

Cool

Let cookies cool on the baking sheet for 5 minutes (this is crucial—they’re very soft when hot!), then carefully transfer to a wire rack to cool completely.

You Must Know

• Room temperature ingredients are critical! Cold butter won’t cream properly, and cold eggs can cause the dough to seize. Let them sit out for 30–45 minutes before starting.
• Don’t overbake! These cookies should come out looking pale with barely golden edges. They continue cooking on the hot pan after you remove them from the oven.
• The dough should be soft but not sticky. If it’s too stiff, add milk. If it’s too loose, chill for 15 minutes.

Personal Secret: I always add just ¼ teaspoon of almond extract—it makes these taste like they came from a fancy bakery! It’s subtle but makes people say “what IS that delicious flavor?”

Pro Tips & Cooking Hacks

• Use jimmies-style sprinkles, not nonpareils. The tiny ball sprinkles (nonpareils) tend to bleed and create muddy colors in the dough. Jimmies hold their color better during baking.
• Chill shaped cookie balls for 15 minutes before baking if you want thicker cookies that spread less.
• Make them all the same size using a cookie scoop for even baking—no burnt cookies alongside raw ones!
• Don’t skip the parchment paper. It prevents spreading and makes cleanup a breeze.
• Common mistake to avoid: Adding too much milk at once. Start with just 1 tablespoon and work your way up.
• Smart shortcut: Use a boxed funfetti cake mix as the base (follow package directions but reduce oil slightly) for an even easier version!

Flavor Variations / Suggestions

• Lemon Easter Cookies: Replace vanilla extract with lemon extract and add 1 tablespoon lemon zest to the dough. Use yellow and white sprinkles!
• Chocolate Chip Funfetti: Skip the white chocolate and use regular chocolate chips or mini M&Ms.
• Birthday Cake Style: Use classic rainbow sprinkles and add ½ teaspoon butter extract for that signature cake flavor.
• Pastel Dream: Use only pastel-colored sprinkles (pink, yellow, lavender, mint green) for a softer Easter aesthetic.
• Coconut Lovers: Add ½ cup sweetened shredded coconut to the dough along with sprinkles.

Make-Ahead Options

The Dough: You can make cookie dough up to 3 days ahead! Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 15 minutes before scooping and baking.

Freezing Dough: Shape cookies into balls, freeze on a baking sheet until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for 3 months! Bake from frozen, adding 2–3 extra minutes to baking time.

Baked Cookies: These cookies actually taste better the next day once the flavors have melded! Store in an airtight container at room temperature.

Recipe Notes & Baker’s Tips

• If your sprinkles are bleeding color into the dough while mixing, you’re mixing too vigorously or too long. Fold them in gently at the very end.
• The vegetable oil is the secret to keeping these cookies soft for days. All-butter versions are delicious but will be slightly firmer.
• These cookies don’t spread much, so you can shape them however you like—balls, discs, or even press a thumbprint for filling with frosting later!
• For crispier edges, bake for 13–14 minutes. For ultra-soft cookies, pull them at 10 minutes.

Serving Suggestions

These Easter Funfetti Cake Cookies are perfect with:

• A cold glass of milk (classic!)
• Hot coffee or tea for adults
• Vanilla ice cream sandwiched between two cookies
• Arranged on a pretty platter for Easter brunch or spring celebrations
• Packaged in clear bags with ribbons for Easter basket treats

Optional toppings: Drizzle with white chocolate or cream cheese frosting once cooled. Add extra sprinkles on top before the chocolate sets for maximum festivity!

How to Store Your Easter Funfetti Cake Cookies

Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

Refrigerator: These don’t need to be refrigerated, but if you do chill them (maybe it’s hot outside), they’ll keep for up to 1 week. Let them come to room temperature before serving for the best texture.

Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.

Reheating: Warm individual cookies in the microwave for 8–10 seconds to get that fresh-baked softness back!

Allergy Information

Common allergens in this recipe:

• Gluten (flour)
• Dairy (butter, milk)
• Eggs

Substitution suggestions:

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
• Dairy-free: Replace butter with vegan butter (Earth Balance works great) and use non-dairy milk like almond or oat milk.
• Egg-free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or ¼ cup applesauce.
• Nut-free: This recipe is naturally nut-free! Just skip the optional almond extract or use imitation almond flavoring.

Questions I Get Asked A Lot

Can I use regular sprinkles or do I need special ones?

Regular rainbow jimmies work perfectly! Just avoid the tiny round nonpareils—they bleed color into the dough. Look for “jimmies” or “rod-shaped” sprinkles. Wilton makes great ones that hold their color during baking!

Why are my cookies spreading too much?

This usually happens if the butter was too soft or melted, or if you added too much milk. Make sure your butter is room temperature (not melted!), and add milk sparingly—just enough to make the dough come together. If your dough seems too soft, chill it for 30 minutes before baking.

Can I make these without the vegetable oil?

Absolutely! You can replace the oil with an equal amount of melted butter. The cookies will still be delicious but might be slightly less soft the next day. The oil helps maintain that tender, cake-like texture for longer.

My sprinkles sank to the bottom—what happened?

This can happen if the dough is too thin or if you used heavy mix-ins. Make sure your dough is thick enough to support the sprinkles. Also, coating the sprinkles lightly in flour before folding them in can help them stay suspended in the dough!

Can I add frosting to these cookies?

YES! These are amazing with a simple cream cheese frosting or vanilla buttercream spread between two cookies for sandwich cookies. You can also drizzle melted white chocolate on top and add more sprinkles. Just make sure the cookies are completely cool before frosting!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Easter Funfetti Cake Cookies turned out! Did you add white chocolate chips? Try a flavor variation?