Confetti cookies are a fun and festive treat that are sugar cookies with sprinkles mixed in the cookie dough. To make these cookies even better, white chocolate chips are baked into these delicious vanilla-flavored cookies.
Whether you're looking to celebrate a birthday, or holiday, or just want a yummy cookie to snack on, these confetti cookies are a great choice.
This was inspired by my Santa's Cookies recipe on this site. This is a popular cookie for Christmas!
To make delicious confetti cookies, you will need a few key ingredients. Here are the ingredients in this confetti cookies recipe:
- Butter: Unsalted butter is the foundation of any good cookie recipe. It adds richness and flavor to the dough.
- Sugar: Granulated sugar is the primary sweetener in this recipe. It helps the cookies create a slightly chewy texture.
- Eggs: Eggs help bind the dough together and give the cookies structure.
- Vanilla Extract: Vanilla extract adds a warm, sweet flavor to the dough. For best results in these cookies, use pure vanilla extract for the best results.
- Flour: All-purpose flour is the standard flour used in most cookie recipes. It provides structure and texture to the dough. It can be swapped out for gluten free flour if desired.
- Baking Powder: Baking powder helps the cookies rise and become fluffy.
- Salt: Salt enhances the flavor of the cookies and helps balance out the sweetness.
- Sprinkles: Rainbow sprinkles are the star of the show in confetti cookies. They add a pop of color and fun to the dough. You can swap out the rainbow sprinkles for any color sprinkles you want to match the occasion or holiday.
- White Chocolate Chips: There are white chocolate chips mixed into this cookie dough for added flavor and texture.
See recipe card for quantities.
To begin making your confetti cookies, preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to prevent the cookies from sticking and make cleanup easier. You will want to bake one cookie sheet at a time.
In a large mixing bowl, combine the dry ingredients by sifting together the all-purpose flour, cornstarch, baking powder, and salt. Set aside until ready to combine with the wet ingredients.
In a separate bowl, beat the softened butter with a hand mixer until creamy, and add in the granulated sugar until the mixture is fluffy. Beat in the egg and egg yolk as well as the vanilla extract until mixed well.
Next, it's time to stir in the sprinkles and white chocolate chips. For this step, you will want to use a spoon to carefully mix the sprinkles and chips evenly throughout the dough, careful not to cause the colors to bleed into the dough.
Scoop the cookies using a #40 cookie scoop or by scooping the dough by 1 and a half tablespoons of dough.
Bake for 10-12 minutes, or until the edges are lightly golden brown. Don't overbake these cookies, you want these confetti cookies to be soft and chewy.
Once your cookies are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Bake these cookies in batches.
If you want to make your cookies ahead of time, you can refrigerate the dough for up to 24 hours before baking. Alternatively, you can freeze the dough for up to 3 months. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container.
Once your cookies are completely cooled, you can serve them on a plate and enjoy!
Hint: for these cookies to be thicker and puffier, chill the cookie dough for about 20 minutes before baking.
If you want to make some substitutions in your confetti cookie recipe, there are some options available. Here are some ideas for substitutions:
- Flour: You can use all-purpose flour, but you can also use cake flour if you have it on hand. Cake flour will give you a lighter, more delicate cookie. You can also use gluten-free flour if you want to make these cookies gluten free.
- Butter: You can use unsalted or salted butter, depending on your preference. If you use salted butter, reduce or omit the amount of salt that you put in this recipe.
Remember that making substitutions can change the texture and flavor of your cookie.
If you're looking to mix up your confetti cookie game, there are plenty of variations you can try. Here are a few ideas to get you started:
- Sprinkles: You can use any type of sprinkles you like, whether they are rainbow-colored or a specific color scheme. Avoid using nonpareils and sanding sugar because these types of sprinkles will bleed the color into the cookie dough.
- Mix-ins: Instead of white chocolate chips, use milk chocolate chips, M&M's, or other candies or nuts.
To make the perfect confetti cookies, you need to have the right equipment. Here are the essential tools you need:
Baking Sheet - A baking sheet is a must-have for baking cookies. Choose a heavy-duty baking sheet that is non-stick or lined with parchment paper. I prefer a light-colored sheet so that the undersides of the cookies don't brown too quickly.
Hand Mixer - A hand mixer is a very productive tool when baking. An electric mixer creates a smooth and creamy butter mixture for cookies.
Airtight Container - Once your confetti cookies are baked and cooled, you need to store them properly. An airtight container is the best option to keep your cookies fresh for longer. You can also use a resealable plastic bag instead.
Cooling Rack - After taking your cookies out of the oven, you need to let them cool down before transferring them to a cooling rack to cool completely. It will also free up your cookie sheets when baking in batches. Place the cookies on the cooling rack so that air can circulate around them and they can cool down evenly.
Cookie Scoop - A cookie scoop is a fantastic tool to use when baking cookies. With a cookie scoop, you get the same-sized cookie portions so that your cookies will bake evenly and be the same size when they are done baking.
Once you've made your delicious confetti cookies, you'll want to store them properly to ensure they stay fresh and tasty for as long as possible. Here are some tips on how to store your confetti cookies:
- Airtight container: Store your cookies in an airtight container to prevent them from going stale. This will also help to keep them fresh for longer. This will keep the cookies fresh on the counter for up to 1 week. If you don't have an airtight container, you can also use a resealable plastic bag.
- Freezer: If you want to store your cookies for longer than a few days, you can freeze these confetti cookies for up to 3 months. To freeze your cookies, place them in a resealable plastic bag and store them in a freezer-safe container before freezing. When you're ready to eat them, place them on the counter for a few hours to allow them to come to room temperature.
Remember to label your container or bag with the date you made the cookies, so you can keep track of how long they've been stored.
The raw dough in this confetti cookies recipe can be frozen for up to three months. To make it even easier, portion the cookie dough into balls before freezing them in the same manner as baked cookies.
To bake, remove the cookies from the freezer and preheat the oven. Bake the cookies according to the recipe and store them appropriately.
Looking for other recipes like this? Try these:
- 1 cup unsalted butter, softened
- 1 ½ cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cup all purpose flour, spooned & leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup rainbow sprinkles
- 1 cup white chocolate chips
- Preheat the oven to 350ºF
- Line baking sheets with parchment paper.
- In a large mixing bowl, combine the dry ingredients by sifting together the all-purpose flour, cornstarch, baking powder, and salt. Set aside until ready to combine with the wet ingredients.
- In a separate bowl, beat the softened butter until creamy.
- Add in the granulated sugar until the mixture is fluffy.
- Beat in the egg and egg yolk as well as the vanilla extract until mixed well.
- Stir in the sprinkles and white chocolate chips. Use a spoon to prevent the sprinkles from bleeding into the dough.
- Scoop the cookies using a #40 cookie scoop or by scooping the dough by 1 and a half tablespoons of dough. Bake one cookie sheet at a time.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
Don't overbake these cookies, you want these confetti cookies to be soft and chewy.
For thicker and puffier cookies, chill the dough for 20 minutes before baking. This is how I made these cookies but chilling is not necessary.
If you want to make your cookies ahead of time, you can refrigerate the dough for up to 24 hours before baking.
Alternatively, you can freeze the dough for up to 3 months. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container.
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Serving Size:1 cookie
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 43mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.