Confetti Cookies Recipe

Introduction

Confetti cookies are a delightful treat bursting with colorful sprinkles and rich flavor. Soft, buttery, and lightly crisped on the edges, they bring a festive touch to any occasion or simply brighten up your snack time.

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine sea or table salt
• 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
• 1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
• 1 1/4 cups (250 grams) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped
• 1/4 teaspoon almond extract (optional)
• 1 cup rainbow sprinkles

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper.
2. Step 2: To make the dough in a food processor, pulse together the flour, baking powder, baking soda, and salt. Add butter and cream cheese in chunks along with sugar, blending until powdery. Add egg and extracts, processing until the dough forms a ball, scraping down as needed. Alternatively, using an electric mixer, whisk the dry ingredients separately. Beat cream cheese, butter, and sugar until fluffy, then add egg and extracts. Add the flour mixture and mix until just combined. Chill dough if too soft.
3. Step 3: Scoop about 1 1/2 tablespoons (a #40 scoop) of dough and gently roll each ball in your hands to warm slightly. Roll each ball in rainbow sprinkles until coated evenly.
4. Step 4: Place sprinkle-coated dough balls at least two inches apart on the prepared baking sheets. Press down each ball with the bottom of a glass until cookies are about 1/4 to 1/2 inch tall. Add extra sprinkles on top if desired.
5. Step 5: Bake for 9 to 10 minutes until cookies look slightly underbaked and are lightly golden on the bottom. Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely. Repeat with remaining dough.

Tips & Variations

• For better sprinkle adherence, warm the dough balls slightly in your palms before rolling them in sprinkles.
• If you prefer a stronger vanilla flavor, use the scraped seeds from half a vanilla bean instead of extract.
• Chill the dough for about 20 minutes if you find it too soft to shape, especially when using the mixer method.
• Try substituting almond extract for a nutty twist, or omit it for a classic vanilla taste.

Storage

Store cooled confetti cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months; thaw at room temperature. If desired, warm briefly in the oven before serving to refresh their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to avoid over-seasoning your cookies.

Why do the cookies need to look underbaked when removed from the oven?

Removing the cookies when slightly underbaked ensures they stay soft and chewy after cooling, as they continue to firm up while resting on the baking sheet and rack.

Confetti Cookies Recipe

Print Recipe

★★★★★

5 from 84 reviews

These Confetti Cookies are buttery, tender sugar cookies dotted with vibrant rainbow sprinkles that add a fun pop of color and sweetness. Made with a combination of all-purpose flour, cream cheese, and both vanilla and almond extracts, these cookies have a soft, slightly dense texture with a delicate crumb. The sprinkles are generously coated on the outside, giving these cookies a festive look perfect for celebrations or anytime you want a cheerful treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 9 to 10 minutes per batch
• Total Time: 35 minutes including chilling and baking
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine sea or table salt

Wet Ingredients

• 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter, softened
• 1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese, softened
• 1 1/4 cups (250 grams) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped
• 1/4 teaspoon almond extract (optional)

Decorations

• 1 cup rainbow sprinkles

Instructions

1. Preheat Oven and Prepare Baking Sheets: Heat the oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy baking and cleanup.
2. Mix Dry Ingredients: In a food processor, pulse together the flour, baking powder, baking soda, and salt a few times to blend evenly. Alternatively, whisk these dry ingredients in a bowl if using an electric mixer.
3. Cream Butter, Cream Cheese, and Sugar: In the food processor, add the butter and cream cheese in chunks along with the sugar; blend until the mixture becomes powdery. If using an electric mixer, beat the softened butter, cream cheese, and sugar together until fluffy.
4. Add Egg and Extracts: Add the egg, vanilla extract (or scraped vanilla bean), and optional almond extract to the mixing bowl. Continue mixing until the dough comes together into a ball. You might need to scrape down the sides of the bowl or processor once or twice for even blending.
5. Incorporate Dry Ingredients into Wet: Add the flour mixture to the wet ingredients and mix just until the flour is fully incorporated. The dough might be slightly soft; if it’s too soft to handle, chill the dough in the refrigerator for about 20 minutes.
6. Shape and Coat Dough Balls: Using a #40 scoop (about 1½ tablespoons), scoop portions of dough and gently roll each ball between your palms to smooth. Roll each dough ball in rainbow sprinkles in a bowl to coat evenly, pressing slightly so the sprinkles stick better.
7. Arrange and Flatten on Baking Sheets: Place the sprinkle-coated dough balls on the prepared baking sheets at least 2 inches apart. Use the bottom of a drinking glass to gently press them down to about ¼ to ½ inch thickness. Add extra sprinkles on top if desired.
8. Bake the Cookies: Bake the cookies for 9 to 10 minutes or until they look slightly underbaked but the bottoms are lightly golden. They will firm up as they cool.
9. Cool: Let the cookies set on the baking sheet on a wire rack for a few minutes before transferring them to the cooling racks to cool completely. Repeat the scooping and baking process with remaining dough.

Notes

• Using half a vanilla bean instead of vanilla extract adds a more intense and fresh vanilla flavor.
• The almond extract is optional but adds a nice subtle complementary flavor to the vanilla.
• Chilling the dough is useful if it feels too soft to handle or roll into balls easily.
• The cookies appear slightly underbaked when you remove them from the oven but will firm up while cooling for the perfect texture.
• Pressing down the dough balls ensures even baking and the perfect thin cookie shape.

Keywords: confetti cookies, sugar cookies, sprinkles, vanilla cookies, soft cookies, cream cheese cookies, festive cookies