It’s sprinkle time again! I found these pretty pastel Wilton sprinkles right in time for Easter cookies, and they are perfect for making my favorite Surprise Inside Easter Cookies. These cookies are full of flavor, fun to make and super cute. I think that’s called a trifecta. If you follow my blog you might remember the same cookies that I made for Christmas and Valentine’s Day . As long as there are fun sprinkles I am going to keep making these cookies.
I know you are thinking ~ those are AWESOME! They are like little jewels.
I love this cookie recipe because you can change up the surprise part of this cookie which is the inside. Usually, the inside cookie is chocolate, but I like to match the middle cookie to the season or the color of the sprinkles. For Valentine’s Day, the middle cookie was red velvet.
This is where you can use your imagination and decide what the inside cookie should be. For my Surprise Inside Easter Cookies, I wanted to flavor the inside with raspberry flavoring and tint it pink. However, if you like mint that would be a great idea too. You do what suits your fancy today.
Once you make the dough just divide it up in to make the two different flavors. Use 2/3 of the dough for the outer part and 1/3 of the dough of the center surprise.
The dough is ready for rolling. I flavored the inside dough using Royal Raspberry flavoring by LorAnn’s Flavoring Oils and tinted with a gel pink food color. I roll out each dough into balls, usually, I get 25. Make the outer dough the larger ball and the flavored inside dough smaller. Next press the larger ball into a flat disk and then put the small ball inside it and fold the dough around it. Viola! You now have a larger cookie ball. This is really easy to do.
Now, and this is super important, once you roll the dough’s together into the bigger ball you need to immediately roll the cookie in the sprinkles. Why you ask, because the dough will be a bit sticky from rolling and the sprinkles will stick to it, otherwise your cookie will be bald.
Preheat your oven to 375 degrees and place the cookies on a parchment-lined baking sheet and bake for 10-11 minutes.
How cute are these cookies? But wait, you gotta see the surprise inside.
Mmm, a rich buttery cookie with a tender raspberry flavored surprise center all covered in tiny pastel sprinkles. Do you see why I love these cookies so much?
Surprise Inside Easter Cookie Recipe ~
- ¾ cup butter at room temperature
- 1 cup sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 2 egg yolks
- 2 tsp. vanilla
- 2½ cups AP flour
- ¼ tsp. LorAnn Raspberry Flavoring
- 1 tsp. red food coloring
- Colored nonpareils
- In a large bowl mix the butter until fluffy.
- Add the sugar, baking powder and salt; mix until combined
- Mix in the egg, egg yolks, and vanilla until combined, scraping sides of the bowl.
- Mix in the flour until combined, forming a soft dough.
- Remove ¾ cup of the dough to a small bowl and add the pink food coloring and the LorAnn's flavoring. Mix well to incorporate
- Measure out 1 tablespoon of butter dough and make 25 balls with the dough
- Using a teaspoon roll the raspberry flavored dough into 25 1" balls.
- Flatten the butter flavored dough and place a raspberry dough ball in the center and mold the dough around it to make a round ball.
- Roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
- Bake for 10 - 11 minutes at 375 degrees.
Time for tea and cookies with my bunny friends and my favorite Teatulia Earl Grey.
Wishing you all a very happy spring and Easter.