31 Oct Confetti Sprinkle Sugar Cookies
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!
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!
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.