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Confetti Cookies

Confetti Cookies

These Confetti Cookies are soft, chewy sugar cookies packed with colorful sprinkles, making for a simple and festive treat. The recipe creates a rich, buttery cookie with hints of vanilla and almond extract for a classic bakery-style taste. The key to their perfect texture is using room temperature ingredients and chilling the dough before baking to ensure they are thick and chewy.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 49 minutes
Servings: 20 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup salted butter (room temperature)
  • 1 ½ cups granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • ¾ tsp almond extract
  • 3 cups all-purpose flour
  • 1 tbsp corn starch
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sprinkles (for the cookie dough)
  • ¼ cup sprinkles (to roll cookies in before baking)

Equipment

  • Hand mixer or stand mixer
  • large bowl
  • Medium bowl
  • spatula
  • baking sheets
  • parchment paper
  • wire rack

Method
 

Instructions
  1. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar together for 2-3 minutes until light and fluffy. Add the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  2. In a separate medium bowl, whisk together the all-purpose flour, corn starch, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the ¾ cup of sprinkles with a spatula.
  3. Chill the dough for at least 30 minutes or up to 24 hours. You can either scoop the cookie dough onto a parchment-lined baking sheet before chilling (cover with plastic wrap) or chill the entire bowl (wrapped in plastic). If you chill the whole bowl, let it sit at room temperature for 15–20 minutes to soften slightly before scooping.
  4. When ready to bake, preheat the oven to 350°F. Line your cookie sheets with parchment paper. Scoop the dough into 2-tablespoon portions (this should make about 20 cookies). Roll the tops and sides of each dough ball in the remaining ¼ cup of sprinkles. Place the dough balls about 2 inches apart on the prepared cookie sheet.
  5. Bake for 8–9 minutes, or until the edges are just set and the centers look slightly underdone. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.

Notes

Use room temperature butter and eggs for a uniform dough. Do not overmix after adding flour to keep cookies tender. Rod-shaped sprinkles ('jimmies') are recommended as they don't bleed color. Chilling the dough for at least 30 minutes is essential to prevent cookies from spreading. Store in an airtight container for up to 5 days. Dough can be frozen for up to 3 months.