HOW CAN YOU BE UPSET AROUND SPRINKLES?
Burst into a rainbow of flavor with these delightful confetti rainbow cookies. A bit-sized explosion of sweetness!
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SPRINKLE-LICIOUS CONFETTI COOKIES
Something about sprinkles (confetti) brings joy to people. We love it on ice cream, cake, and my favorite way, in cookies. These vibrant confetti cookies are a burst of joy in every bite! Packed with colorful sprinkles and a hint of sweetness, they’re the perfect treat to brighten up any day. This recipe also includes something you don’t always see in cookies, milk powder! It also adds a soft, tender texture, with a milky flavor. Whether you’re celebrating a special occasion or simply craving a delicious snack, these cookies are sure to satisfy your sweet tooth and bring a smile to your face.
NOTES BEFORE YOU BAKE
- Use your favorite vanilla. Don’t skimp! This is cookie is about the vanilla flavor, so you want to make sure you are getting the flavor you like the most.
- Use any sprinkles you like!
- Cookies will keep fresh for 3 days in room temperature; 1 month in the freezer.
CONFETTI COOKIES RECIPE
total time
15 minutes
yield
6
Ingredients
- 200 grams – all-purpose flour
- 20 grams – milk powder
- 4 grams – cream of tartar
- 3 grams – baking soda
- 2 grams- kosher salt
- 113 grams – unsalted butter, room temperature
- 125 grams – granulated sugar
- 1 large egg
- 4 grams – vanilla extract
- 35 grams – rainbow sprinkles
Steps
1
In a medium bowl, whisk together the flour, milk powder, cream of tartar, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper and set aside.
2
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium-high for 2-3 minutes.
3
Scrape down the sides and bottom of the bowl to make sure all ingredients are incorporated.
4
Add the eggs and vanilla and beat for 2-3 minutes on medium.
5
Add the dry ingredients and mix on low until the dough comes together, no longer than 1 minute.
6
Using a rubber spatula, fold in the sprinkles.
7
Using your cookie scoop, portion out the dough on the prepared baking next to each other. Wrap the sheet pan tightly with plastic wrap or waxed wrapping paper and refrigerate for at least 1 hour.
8
Heat the oven to 350 F.
9
Place the chilled dough on the other baking pan setting them about 2″ apart from each other. Lightly press on the domes so it is has a flat top.
10
Bake for 16-18 minutes until they have light golden/brown edges, and the center starts to turn color.
11
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.
