I was scrolling through pins on Pinterest (like I always do) and a photo from Deliciously Sprinkled caught my eye. While the featured Funfetti cake looked absolutely delicious and beautiful, I was really drawn to the color of the sprinkles that were used. The colors were so vibrant, with every color of the rainbow. Most importantly, they didn’t have any brown sprinkles which I don’t like the look or taste of. In the post, it said they were bought in bulk from Nuts.com. I had never heard of this site before, but I had to check out these sprinkles. Not only are they beautiful in color but also they are only $2.99/pound! What a steal! I also like that they have more of a crunchy texture rather than a waxy texture like other sprinkles. I know they are only sprinkles and it is probably silly how I talk about them in such a positive light. I just can’t help but get excited about new baking product finds and I had to share. I immediately ordered 2 pounds of the rainbow sprinkles with high hopes to find more recipes that involved sprinkles.
So, now that I had 2 pounds of rainbow sprinkles, I had to find something to make with them. I really didn’t feel like making cake or cupcakes because that is always my go to. Instead, I decided to make these confetti cookies and they were exactly what I was looking for. I like that there aren’t many ingredients; it’s all stuff you probably have sitting in your kitchen. The dough comes together easily and quickly and in no time, you have about 3 dozen delicious buttery sugar cookies. The texture of these cookies is really soft, which is a nice contrast to the sugar crust on the outside. Sadly (embarrassingly?), my boyfriend and I tore through all these cookies in only 2 days. But I think that goes to show how delicious these cookies are!
Confetti Sugar Cookies
Yield: ~36 cookies
- 1 1/3 cup butter @ room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup sprinkles
- granulated sugar for the top of the cookies (optional)
- Preheat oven to 350F
- Line a baking sheet with parchment paper
- In the bowl of your KitchenAid mixer, beat together the softened butter and sugar with the paddle attachment. Continue to beat until light and fluffy ~ 3 minutes.
- Beat in the 2 eggs and vanilla until completely combined.
- In a small bowl, with a whisk, combine the flour, baking powder and salt.
- Slowly add the flour mixture to the butter mixture, mixing until combined and the dough comes together.
- Gently fold in the sprinkles with a spatula to prevent the colors from bleeding.
- With a cookie scoop, drop balls of dough on the prepared baking sheet, about 1-inch apart.
- Optional step: Place about a 1/4 cup of granulated sugar in a small bowl. Roll just the top of each dough ball into the sugar (this makes them sparkle and gives them a sweet crust)
- Bake for ~11 minutes or until edges are just starting to turn golden. (Turn the cookie tray around at about 6 min). The tops will look just slightly underdone.
- Cool for 5 minutes on the cookie sheet. Transferring to a cooling rack to cool completely.