Tender Spring Cookies Recipe Easy Homemade Colorful Pastel Sprinkle Treats
These tender spring cookies with colorful pastel sprinkles are soft, buttery, and perfect for spring celebrations or any time you want a cheerful treat. They are quick and easy to make with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (40g) colorful pastel sprinkles
Instructions
- Cream the Butter and Sugar: In your mixing bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar using an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale in color.
- Add Egg and Vanilla: Crack in 1 large room-temperature egg and 2 teaspoons pure vanilla extract. Beat on low speed until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups (312g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to form a soft, slightly sticky dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and chill in the fridge for at least 30 minutes (up to 2 hours).
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the baking sheet, spacing about 2 inches apart. Flatten slightly with fingers or bottom of a glass.
- Add Sprinkles: Sprinkle colorful pastel sprinkles generously over the tops, pressing lightly so they stick without sinking.
- Bake: Bake for 10-12 minutes until edges start to turn golden but centers remain soft.
- Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Use softened but not melted butter for best texture. Chill dough to prevent spreading and improve flavor. Add sprinkles just before baking to keep their shape and color. Dough can be refrigerated up to 2 days or frozen up to 3 months. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan butter and flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 15
- Protein: 1
Keywords: spring cookies, pastel sprinkles, easy cookies, homemade cookies, tender cookies, vanilla cookies, colorful cookies, Easter treats