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Soft and Chewy Sugar Cookies with Easter Sprinkles

soft and chewy sugar cookies - featured image

These soft and chewy sugar cookies are quick and easy to make, featuring a tender texture enhanced by cornstarch and colorful Easter sprinkles for a festive touch.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (85g) Easter sprinkles

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until well combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing at low speed just until incorporated.
  6. Gently fold in the Easter sprinkles using a rubber spatula to avoid color bleed.
  7. Drop dough balls about 2 inches apart on the baking sheets using a cookie scoop or tablespoon. Flatten slightly if a thicker cookie is desired.
  8. Bake for 10-12 minutes until edges are set but centers look soft.
  9. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for 15-20 minutes if too soft or sticky to help with shaping and prevent spreading. Fold sprinkles gently to avoid color bleed. Watch baking time closely to keep cookies soft and chewy. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free or vegan, use coconut oil or vegan butter and a flax egg substitute.

Nutrition

Keywords: sugar cookies, soft cookies, chewy cookies, Easter sprinkles, easy cookie recipe, homemade cookies, festive cookies