The Real Scoop On Confetti Cookies (And Why I’m Slightly Obsessed)
Okay, so I have to tell you: Confetti Cookies are basically my secret weapon at every birthday party, random Thursday, or, let’s be honest, whenever I’m in the mood for something cheerful and sweet. I think the first time I made these, half the batch disappeared before anyone else got home—couldn’t help myself! There’s just something about rainbow sprinkles that makes me feel like a kid again. Plus, this recipe is the closest you’ll ever get to eating pure happiness (without judgment). I mean, is there anything better than pulling a tray of these warm, colorful cookies outta the oven? I’ll wait. Also, side note: if flour ends up all over your countertop, you’re doing it right.
Why You’ll Want To Make These (Again and Again…)
I whip up Confetti Cookies whenever I want to see my kids grin like cartoon characters. Or honestly, when I need cheering up myself. My family goes bananas for these; it’s a bit ridiculous. Any time I bring them to a potluck, they evaporate faster than you can say “who took the last one?” Sometimes I make a double batch and regret nothing. (Except the time I tried baking during a video call. Sprinkles everywhere. Never again.)
But really, they’re irresistible: soft middles, crispy edges, and that sweet spot between buttery and almost vanilla cake-like. Oh, and the colors—it’s like a party on a baking tray. Even my husband, Mr. “Not Too Sweet For Me,” goes back for seconds, which almost never happens. Actually, make that thirds.
You’ll Need (But Don’t Sweat Substitutes)
- 2 1/2 cups all-purpose flour—or plain flour. I sometimes throw in a half cup whole wheat when I’m feeling virtuous (ha).
- 1 tsp baking powder (Grandma swore by the Clabber Girl brand, but honestly, any one’s fine. I’ve used generic plenty).
- 1/2 tsp baking soda
- 1/2 tsp salt—table salt or flaky. Whatever you can grab first, really.
- 1 cup unsalted butter, softened. (In a pinch, salted is fine, just skip adding more salt. I’ve done it & survived!)
- 1 1/4 cups granulated sugar. Don’t, uh, substitute with brown sugar unless you want a chewier cookie. Or maybe you do?
- 1 large egg. Occasionally I use two small ones. It comes out fine—maybe a bit softer.
- 2 tsp vanilla extract (Sometimes I use the cheap stuff. Don’t tell the purists.)
- 1/4 tsp almond extract – totally optional, but it gives that little something-something.
- 1/2 cup rainbow sprinkles (the jimmy kind, not the little ball ones—they roll everywhere and, trust me, make cleanup a pain in the…y’know)
- Extra sprinkles for rolling (because honestly, you can never have enough)
Here’s How I Make ‘Em (With a Few Detours)
- Mix the dry stuff. Whisk together flour, baking powder, baking soda, and salt in a medium-ish bowl. Sometimes I get lazy and don’t bother to sift. No one’s ever noticed.
- Cream that butter and sugar. In a big bowl, beat the butter and sugar together till it’s fluffy and lighter. I use a stand mixer when I can find all the attachments, otherwise elbow grease does the trick. This is where I usually sneak a taste (don’t judge, it’s delicious).
- Add the egg, vanilla, and almond extracts. Toss them in and beat until it looks smooth-ish. If it gets a bit curdly, don’t worry. It comes together later.
- Combine dry with wet. Gradually (not all at once unless you like clouds of flour everywhere—learnt that the hard way) mix your flour mixture into the wet. It gets thick! Good arm workout if you’re doing it by hand. Don’t over-mix; just till you can’t spot any flour streaks.
- Sprinkle time! Fold those jimmies in. No need to be gentle. Actually, I think more sprinkles means more fun, so chuck in an extra handful if you’re feeling wild.
- Chill it (optional but helps a lot). Pop the dough in the fridge for at least 30 minutes. Sometimes I skip this, but the cookies do spread more. Your call.
- Scoop & roll. Use a big spoon or cookie scoop (I use a normal spoon half the time, because who can be bothered?), roll into balls about as big as a walnut. Dip the tops in more sprinkles if you want them extra festive.
- Bake ’em. Plop them on a lined baking tray (greaseproof paper works). Bake at 350°F (175°C) for 10-12 minutes. They should look just barely golden at the edges. Let them cool—even though, yes, it’s impossible to wait.
Stuff I Learnt Along the Way
- If your cookies end up flat as a pancake, your butter’s probably too soft or warm. I’ve done this like, three times, but they still taste great (just a bit crisper).
- Chilling helps with that crinkly top. If you’re too impatient—hey, me too—the world won’t end.
- I sometimes use parchment and sometimes a silicone baking mat. The latter’s easier to clean but gets lost in my cupboards.
Some Fun (And Not So Fun) Variations
- Chocolate chips instead of some sprinkles: Yes, do it. It’s like a two-for-one party.
- Lemon zest and swap almond for lemon extract: Surprisingly zingy! Good for spring.
- Once, I tried coconut. Too chewy for my taste but maybe you’ll love it.
- I swirled in a bit of strawberry jam once. The cookies looked a hot mess but tasted…weirdly delicious?
What If I Don’t Have Every Kitchen Gadget?
Don’t sweat it if you don’t have a stand mixer; a wooden spoon and some muscle work just fine. I use a cookie scoop if I can find it, but most days it’s just me, my trusty old spoon, and a rolled-up sleeve. Don’t have baking paper? Butter the baking tray, no biggie.
Storing Confetti Cookies (If You Have Any Left)
Keep extras in an airtight tin and they’ll stay soft for a couple of days. To be perfectly honest, they never last more than 36 hours in my house. If you want to freeze ‘em, I’d recommend freezing the dough in balls, then baking as needed. Fresh-baked smell every time!
How I Serve These (Sometimes Straight from the Tray)
I love piling these on a big plate and letting people go at them. My kids dunk theirs in milk (classic). Sometimes I sandwich two with ice cream for a quick summer treat—I swear it’s the fastest way to win kid points. At parties, a little sprinkle of powdered sugar on top looks cute, but honestly, who’s judging?
Things I Wish I’d Known (Trust Me On These)
- I once rushed the chilling part to save time—ended up with cookies that looked like flat, rainbow saucers. So, yeah, patience is a virtue here.
- Don’t overbake, even if you doubt their doneness. They firm up as they cool!
- Don’t try using the nonpareil (tiny ball) sprinkles no matter how pretty they look; you’ll be finding them under your fridge for weeks. Ask me how I know.
FAQ—What Folks Actually Ask Me
- How do you keep the cookies soft?
I just don’t overbake them, really. Take them out when they look a bit underdone in the center; trust me, it works! - Can I use different sprinkles?
Sure thing! Just not those hard little dot ones; they never quite melt in. Stick with the long rainbow jimmies. - What if I only have margarine?
I’ve tried it—it’s fine, but the flavor’s not quite as rich. It’ll do in a pinch (I mean, it’s better than no cookies!) - Can I double the recipe?
Absolutely. I do it all the time (and regret nothing), but if your mixer’s small, mix in batches or you’ll have a flour blizzard. - How about gluten-free?
I’ve subbed in a cup-for-cup GF flour; actually, I find it works better if you chill a bit longer. Texture’s a smidge different but totally tasty. - Do the cookies taste better next day?
Funny thing, I think they do—but only if you can resist that long. - Help, my dough’s too sticky!
When that happens, I just chill it longer or add a spoonful of flour. Works a treat. - Wait, what was that weird kitchen disaster you mentioned?
Ah, when I tried doing this with my toddler “helping”—ended up with sprinkles in my shoe somehow. Just…embrace the chaos.
Oh, and if you end up making a tower of cookies and challenging someone to remove the bottom one Jenga-style—I want to see photos. Happy baking, mate!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles
Instructions
-
1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
2In a medium bowl, whisk together flour, baking soda, and salt.
-
3In a large bowl, beat the butter and sugar together until creamy and light. Add egg and vanilla extract; beat until combined.
-
4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the rainbow sprinkles.
-
5Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
-
6Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
1gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
