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Confetti Sprinkle Sugar Cookies

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Hello and happy weekend!

Today is going to be filled with lots of scary Halloween-type things, but you won’t find any ghosts, goblins or witches here – just pure, sprinkly, non-scary goodness!

I know some of you have been waiting for this recipe, so I’m happy to announce that today is the day you can make these at home! Yay!

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I’m really excited to share this recipe with you, not because it’s some revolutionary, never-before-seen cookie (let’s be honest, cookies with sprinkles in them aren’t exactly new), but because it was one of the best-selling and most-requested items in my bake shop. When baked to slightly-soft perfection, they truly are a delicious, buttery, vanilla-infused treat!

Video produced by: Erin Sousa / Sparkle Media Hair & Makeup: Suzanna of (Tori Blush Clothing: Barefoot Contessa. © Copyright 2015 – All Rights Reserved

Confetti Sprinkle Sugar Cookies

Makes 18 medium cookies


  • 1 ½ cups (170 g / 6 oz) cake flour, sifted
  • 2 ½ cups (313 g / 11 oz) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup unsalted butter, room temperature
  • 1 ¾ cups granulated sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup confetti sprinkles



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.

xo Tessa

  • Monica Szocinski
    Posted at 11:31h, 31 October Reply

    Tessa your recipes look amazing!!! I’ve been looking for a cookie like this–that doesn’t come out of a box!!— and I can’t wait to try yours! Great website & Instagram!

  • Demi
    Posted at 01:53h, 01 November Reply

    Every time I add colorful sprinkles they melt during the baking.. So I come up with a cookie without any sprinkles on it..Why does this happen?

    • Tessa
      Posted at 11:45h, 01 November Reply

      I find that if I put too many sprinkles in the dough, they end up looking like a melty mess. Also, I find that if I sprinkle my cookies with additional sprinkles and then pop them in the oven, the sprinkles on top always melt, so I steer clear of the extra sprinkles. You could also try using a different type of sprinkles – sometimes the more shiny, glossy sprinkles melt more quickly than the non-shiny ones. Hope this helps!

  • Shannon
    Posted at 10:44h, 01 November Reply

    I love the look of these cookies! And everything else you bake for that matter. I just made these but I’m not sure they turned out right. We don’t have cake flour in Sweden so I substituted part of the full amount of flour for cornstarch like I have read before. But the batter was pure crumbs. So I added another egg and 1/4 cup more creamed butter. They taste fine but they are quite thich and tops didn’t crack like slightly like yours. Is it the substitution that I did wrong?

    • Tessa
      Posted at 11:56h, 01 November Reply

      Thank you! Hmm, it’s so hard to to tell without me being there watching you make them. The dough definitely shouldn’t be crumbly, it should be moist. Perhaps try reducing equal amounts of both the cake flour and the all purpose flour? And yes, you’re right about the cake flour, you can definitely make your own! For every 1 cup of all purpose flour, remove two tablespoons and replace with 2 tablespoons of corn starch. Be sure to sift at least 3 times to incorporate the corn starch really well. Also, be sure that your butter is softened/room temperature – that’s important! Hope this helps!

  • Sweetcakesbydari
    Posted at 14:11h, 01 November Reply

    Hi Tessa,
    Thank you for taking the time to teach us all your wonderful tips and tricks. Not everyone is able to be as lucky as yourself and train under the most fabulous teacher (Peggy Porshen) and travel the world for that matter. While watching your video I noticed that you place your cookie sheet in the third or lowest rack of your conventional oven. I’m fairly new to cookie baking and was wondering where exactly should the tray be placed if baking from home. Hope to hear from you soon.

    • Tessa
      Posted at 14:32h, 01 November Reply

      You are so welcome, and thank YOU for reading my blog 🙂 The oven in the video was a special commercial oven in my shop, with 4 racks that all had even heat distribution, so I only placed the cookie sheet there as it was the best angle for the camera 🙂 At home, I place my rack right in the center of the oven – I find that that is the best place and the cookies bake very well there. Happy baking!

      • Darimar Velazquez
        Posted at 17:20h, 01 November Reply

        Thanks for the response. I’ve used your sugar cookie recipe and it is amazing. I recently moved from Florida to Puerto Rico and I have had to re-invent almost all my recipes due to extreme humidity here. Your sugar cookie recipe has saved my life since I’m able to work fairly quickly before it starts melting. Thanks again. ☺️

  • Chelsea
    Posted at 13:25h, 08 November Reply

    Can I bake these and then freeze them? Trying to get a head start on Christmas baking!

    • Tessa
      Posted at 16:34h, 08 November Reply

      I’ve never frozen them myself, but many customers from my shop have and the ones I’ve spoken to about it said they turned out well! I would wrap cookies in plastic wrap, place in a zip-top freezer bag and then place into a plastic container with a lid – prevent as much freezer burn as possible! 🙂

  • Meg
    Posted at 21:39h, 21 November Reply

    We made these cookies last week and they are going to be a regular treat in our house! I love the slightly crisp outside and the chewy inside. Thanks for the recipes and welcome to Ontario!! Looking forward to following your blog and making your meringues for the holidays.

    • Tessa
      Posted at 22:31h, 21 November Reply

      I’m so glad that you enjoyed them – I love them too! 🙂 Thanks for the warm welcome!

  • Andrew
    Posted at 15:35h, 04 December Reply

    I was wondering, I watched your other sugar cookie video and this recipe is different…is it still possible to roll out, freeze, and cut the dough the same way as the other cookie recipe? Thank you in advance

    • Tessa
      Posted at 15:42h, 04 December Reply

      Hi, This recipe is NOT a cut-out recipe, like the other recipe in my video. This recipe is only for round cookies, formed by hand and place on the cookie sheet. I’ll be posting a proper version of the recipe in the video here on the blog next week 🙂

      • Andrew
        Posted at 15:47h, 04 December Reply

        Oh awesome! Thank you for your fast response!

  • Jen
    Posted at 12:03h, 20 December Reply

    Oh my good god Tessa how did I miss this?????
    Life complete. Thank you. Bye now lol

  • Naman
    Posted at 08:54h, 05 January Reply

    Hi Tessa,

    Thank you for the amazing recipe, I will definitely try it out at my bakery shop. Keep posting such a amazing recipe.

    Thanks and Regards,

  • Annie
    Posted at 02:39h, 26 January Reply

    I can’t wait to make these. May I ask what brand of vanilla you use?

    • Tessa
      Posted at 11:50h, 26 January Reply

      I’m a big fan of Nielsen Massey vanilla 🙂

      • Annie
        Posted at 17:25h, 26 January Reply

        Thank you!

  • Annie
    Posted at 01:43h, 27 January Reply

    I made these today and they were so delicious! One last question, can I ask what cookie scoop you use? I used what I thought was a 1/4 cup, but only got 15 instead of 18 cookies.

    • Tessa
      Posted at 11:19h, 27 January Reply

      I use a Norpro 1/4 cup spring-loaded scoop 🙂

      • Annie
        Posted at 13:48h, 27 January Reply

        Thanks so much!

  • Susan
    Posted at 02:39h, 17 August Reply

    Hello! Do you. Are these in a convection oven or a regular oven? Thank you!

    • Tessa
      Posted at 11:06h, 17 August Reply

      Hello! These bake well in either a low or no convection oven 🙂

  • Frances Gonzalez
    Posted at 22:27h, 08 November Reply

    I don’t see egg in the recipe?

    • Tessa
      Posted at 22:34h, 08 November Reply

      There are 2 eggs – right underneath the sugar 🙂

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