These Confetti Cookies are colorful and fun! Packed with sprinkles, they’re perfect for parties or just a cheerful treat for any day. Who can resist a cookie that looks like a party?
I love making these cookies because they’re super simple and always brighten my day. Plus, they’re great for sharing. I can’t help but smile when I see those sprinkles! 🌈
Key Ingredients & Substitutions
All-Purpose Flour: This flour is ideal for cookies. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum.
Butter: Unsalted butter gives the best control over salt levels. If you need a dairy-free version, use coconut oil or a vegan butter substitute. Just note that the texture may vary slightly.
Sugars: A blend of granulated and brown sugar creates a nice texture and flavor. If you want a lighter cookie, you can reduce the brown sugar slightly, or try substituting with coconut sugar, which works well and adds a hint of caramel flavor!
Egg: The egg adds moisture and binds the ingredients. For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce (1/4 cup per egg).
White Chocolate Chips: I love the sweetness of white chocolate here, but feel free to use semi-sweet or dark chocolate chips for a richer taste. You can also use dairy-free options if you are avoiding dairy.
Rainbow Sprinkles: This is where the fun shines! Jimmies are the best as they hold up well while baking. If you want a healthier option, use mini chocolate chips instead.
How Can You Get Perfect Cookies Every Time?
The key to perfect cookies lies in baking time and temperature. First, ensure your oven is properly preheated to 350°F. Every oven can be a bit different, so keep an eye on your cookies!
- Start with baking for 10 minutes; the cookies should look slightly underbaked in the center. They will firm up as they cool.
- Let them cool on the baking sheet before transferring them to a wire rack, as they’re delicate right out of the oven.
- If you want thicker cookies, chill the dough for 30 minutes before baking. This helps prevent spreading.
These tips are based on my own cookie baking adventures, and they really help ensure a delightful treat each time! Enjoy baking these colorful confetti cookies that definitely bring joy to any table!
Confetti Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles (jimmies or similar)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. You’ll need to let the cookies cool for a bit before enjoying them, so set aside about 30 minutes in total for everything to come together. Super easy and totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure everything is well blended. Set this bowl aside for later.
3. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a sturdy spoon, cream these together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined. It should look smooth and creamy.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this keeps the cookies nice and soft!
6. Fold in the Fun:
Now it’s time to bring in the fun colors! Gently fold in the white chocolate chips and rainbow sprinkles with a spatula. You’ll want to evenly distribute them throughout the cookie dough.
7. Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, making sure to leave about 2 inches between each scoop for spreading.
8. Time to Bake!
Place the trays in the oven and bake for 10-12 minutes, or until you see the edges turning lightly golden while the centers still look soft.
9. Cooling Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to dig in! These colorful confetti cookies are perfect for sharing or treating yourself. Each bite is filled with sweetness and a sprinkle of fun. Enjoy your baking adventure!
Can I Use Different Types of Chocolate Chips?
Absolutely! While white chocolate chips add sweetness, you can substitute them with semi-sweet or dark chocolate chips for a richer flavor. You can also use dairy-free chocolate chips if you prefer a vegan option.
What Should I Do If the Dough is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for 15-30 minutes. This will make it easier to scoop and shape without the dough sticking to your hands. Just remember to let it sit at room temperature for a minute if it gets too firm to handle!
Can I Make These Cookies in Advance?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container. When ready to bake, scoop and bake the cookies straight from the fridge, adding an extra minute or two to the baking time if needed.
How Should I Store Leftover Cookies?
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. They’ll last for about 2-3 months in the freezer!
