Description
Easter Funfetti Cake Cookies Soft, colorful, cake-like cookies loaded with rainbow sprinkles—perfect for spring celebrations! These stay soft for days and are SO easy to make.
Ingredients
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)
Instructions
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.
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!
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 the egg, vanilla extract, and almond extract (if using). Mix until everything is well combined and smooth. The mixture should look creamy and unified.
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.
Gently fold in the rainbow or pastel sprinkles and white chocolate chips (if using) with a rubber spatula.
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.
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.
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.
Notes
- 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!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American