When you spend 30-60 minutes making cookies, you want them to be good.
Ok, let’s be real. If you’re spending your quality time on baking, then your baked goods need to be amazing!
They need to look good, taste good and make people smile. Isn’t that at least 50% of why we eat cookies?!
These Confetti Cookies blow that list out of the water with some of the most delicious sugar cookies I’ve ever had.
And, oh wait….they have rainbow sprinkles on them, too!
Whoever decided recently to start making these large and somehow modern rainbow sprinkles is a genius in my book. They may cost $5 for the initial big container, but it is so worth it for a few batches of these tasty treats.
Buy your sprinkles, bust out your food processor and get to baking.
Oh and make sure you share these cookies whether it’s with friends, family or even your favorite kiddo’s bday party!
Confetti Cookies
These Confetti Cookies are sugary, fun, colorful and your key to a great party!
Ingredients
- 3 cups flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. fine sea salt or table salt
- 1 cup unsalted butter
- 1/4 cup (2 oz.) cream cheese
- 1 1/4 cups sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 cup rainbow sprinkles
Instructions
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Heat oven to 375 degrees. Line two baking large sheets with parchment paper or Silpats.
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In a food processor, combine the flour, baking powder, baking soda and salt and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and process until the dough balls together. You may need to scrape it down once or twice to get the mixture even.
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Use a cookie scoop (or a spoon) to scoop balls of dough and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. You may need to press the dough on top of the sprinkles to get them to stick better.
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Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a small glass to press down on the cookies until they are about 1/4 to 1/2" tall. Bake for 9-10 minutes until they look very lightly golden. Let set on the baking sheet for a few minutes before transferring to a cooling rack.
