These confetti cookies are made from a funfetti sugar cookie recipe that turns out soft, chewy, easy sugar cookies. We consider them to be the best ever thanks to their ability to instantly transport us to the bakeries of our childhoods.
These confetti cookies, aka funfetti sugar cookies, take us straight back to the bakery-bought sugar cookies of our childhood because if we were well-behaved while mom ran errands, we could choose our own sugar cookie. Seriously, these soft, chewy, easy funfetti or confetti cookies are just like the ginormous sugar cookies Mom would buy us—the ones that were smothered in sprinkles, natch,. Many thanks, Joy the Baker–Renee Schettler Rossi
Confetti Cookies Recipe
- Quick Glance
- 25 M
- 3 H, 30 M
- Makes 18 to 24 cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup (4 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 vanilla bean
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (a 6 1/4-ounce container) sprinkles (I prefer jimmies over nonpareils)
- 1. In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat on medium until thoroughly combined.
- 3. Reduce the mixer speed to low, and slowly add the dry ingredients to the wet ingredients. The dough will be sticky and thick and you may have to finish incorporating the mixture with a spatula. Fold in 1/4 cup sprinkles.
- 4. Put the remaining 1/2 cup sprinkles in a bowl. Scoop up 2 tablespoons dough and roll it into a ball. Dip the ball into the bowl of sprinkles to cover lightly and then place the ball on a plate. Repeat with the remaining dough and sprinkles and chill for at least 2 hours.
- 5. Adjust your oven racks to the center and upper third positions and preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
- 6. Transfer the chilled dough balls—which will be hard as hockey pucks—to the prepared baking sheets, leaving about 2 inches of space between them.
- 7. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 16 minutes, depending on the precise heat of the oven and chill of the dough. Let cool on the baking sheets for 5 minutes before transferring the cookies to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.
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