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Confetti Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/confetti-cookies-recipe/