Confetti Sprinkle Cookies
Cookies are always much more fun with a touch of whimsy.
Confetti Sprinkle Cookies
Yield: 18 medium cookies
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
Butter, slightly chewy and dotted with confetti sprinkles, these cookies are one of my best-loved sweets. Serve them warm with a glass of milk, or for a forty twist, sandwich a scoop of ice cream between two cookies.
Ingredients
Instructions
- Preheat oven to 350° F, line 3 baking sheets with parchment paper and set aside.
- Sift the flours onto a piece of parchment paper and then pour into a medium bowl. Whisk in the salt and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time and then add the vanilla. Stop the mixer and scrape down the sides of the bowl. Add the bowl of dry ingredients to the mixer bowl and mix on low speed until the dough begins to come together. Add the sprinkles and mix on low speed until incorporated.
- Scoop out the cookie dough out in ¼ cup scoops, roll into a ball, and place on a prepared baking sheet. Flatten slightly with the palm of your hand. Repeat until all dough is used (6 cookies per baking sheet). Bake for 9-11 minutes, until cookies are just set around the edges. Try not to allow cookies to brown. Remove from oven and allow the cookies to cool on the baking sheet for about 10 minutes before moving to a wire rack to cool completely.
- Cookies will keep in an airtight container for 2-3 days.
Notes
Tying to decide which sprinkles to use? I've found that jimmies and confetti sequins work best, so I often use a fifty-fifty blend of each.